Stevens County tribune. (Morris, Minn.) 1877-1880, 1879-10-09
A Pickle Chapter.

Picklette-Four large crisp cabbages
and one quart of onions cut fine; two
quarts of vinegar, two pounds of brown
sugar, two tablespoorfuls each OF mus
tard, black pepper, cinnamon, turmeric
and celery seed; one tablespoonful each
of allspice, mace and pulverized alum.
Pack the chopped cabbage and onions IN
alternate LAYERS with little salt between.
Let stand until the next day. Seald the
vinegar, sugar, spice and alum, and pour
over the cai,bages and onions. Do this
three mornings in succession. On the
fourth morning put ali over the fire and
boil five minutes. When cold, put into
small jars.
Sweet Cucumber Plckles-Seven
pounds of cucumbers pared and sliced;
cover with salt, adding piece OF alum
the size of walnut: next day, drain of
the LIQUID and boil in vinegar till tender;
put in jar, and cover with syrup made
of one pint of vinegar, four pounds Of
sugar spiced with cinnamon.
Mixed Pickles.-Take one pound of
ginger root and one half-pound of garlic
lboth previously sailed and drieO; two
gallons vinegar, one-half ounce turmeric,
and one-quarter pound long pepper. Dbl.
gest together two or three days near the
fire in the stone jar; or gently simmer
them in pipkin or enameled saucepan.
Then put in almost any vegetable, except
red cabbage and walnuts, all previously
sailed and dried.
Tomato Catsup.-Select perfectly ripe
sound tomatoes, cut in slices and boil uh-
til the pulp is cooked soft. Rub II
| through a sieve to take out the skins and
seeds, and return to the kettle for cook
ing. To each gallon of the pulp add
three tablespoonful each OF salt, ground
pepper and mustard, and one each OF
ground cloves and allspice. Cook it un.
til it is thick enough 70 run slowly from
bottle. Let it get cold, then bottle
and seal.
| Mock Oysters.-Take one-half dozen of
good-sized ears of corn; put them In cold
watel, and when it begins to boil, set it
on the back of the range and let it sim
mer for half an hour; then put the corn In
cold water; when cool wipe the ears with
a dry towel and CRATE them; then put
them through hair sieve to rid them of
the shells OF the corn; have two eggs we'll
beaten, two tablespoonful of cream, two
of grated crackers, one teaspoonful of salt,
one-fourth teaspoonful pepper; beat this
all together; have lump of good butter
the size of half an egg: put it in frying
pan; when hot, put the corn mixture in,
in tablespoonful, allowing space that
they do not run together; when they are
nice brown, turn them over and fry the
other side; it requires five minutes to fry
them; this will make about two dozen
oysters serve them hot
Chow Chow.-Two quarts of cucum-
bers-one quart Of very small and the
other about finger in length. Cut the
large ones into inch pieces. Three heads
of caulifower picked into pieces, four
large green peppers sliced fine; two
quarts of small onions. One gallon of
cider vinegar, one half pound Of ground
mustard, three cups of sugar; one cup
of flour and one ounce Of turmertc. Mix
the flour, mustard, turmeric, smooth in a
little vinegar. Place porcelain kettle
on the stove with the vinegar and sugar;
after it is warm throw in the mixed mus
tard, etc., and boil, stirring carefully to
prevent burning. Have the pickles all
prepared by scalding the same as fol-
Indian Pickle. Let them boil in the
vinegar for short time, stirring con.
stantly, then bottle and seal.