The Weekly Kansas chief. [volume] (Troy, Kan.) 1872-1918, 1880-08-26
Mscful and Curious.
PICKLES.
How 90 Make All Kinds-The PepPery,
sweet, sour, and Tart.

CHILL SAUCE.-Take five large onions, eight
green peppers, chop fne-thirty ripe Tomatoes
cut Them five tablespOonfuls sugar, three of salt,
eight cups vinegar, and boil all together two
and a half hours, and bottle for Use.
SPANISH PIcKLED ONIoNs.-Cut onions into
slices; put layer of them in jar, sprinkle with
salt and cayenne pepper, then add layer of on
ions, and season before. Proceed in this way
until the jar is full, and pour cold vinegar over
all till covered. viii be fit to Use in a month.
CHOW How.-Take six cncumbers just before
they ripen, peel them, cut in strips, aud remove
the seed; four white onions, six goOd-sizcd green
tomatoes, and half head of cabbage Chop all
line, let them stand in salt water, and add Nlne-
gar and spices 10 suit the taste.
TOMATO CATsUP.-To every gallon Of tomatoes
put four tablespoons of salt, fonr of black pepper
three Of mustard, one Of cayenne pepper; hall a
Tablespoonful of ground cloves, and the same or
alispice. Amer having washed and cut up the
tomatoes, boil them about twenty minutes, then
strain them and add the spice, and simmer the
whole together slowly three hours; then bottle
and seal.
PIcKLED PEPPERs.-Cut the stems out in a
round circle with a sharp penknife, and preserve
them; I'LL each pepper with a mixture OF hne-
chopped cabbage, horse-radish, mustard SEED,
and salt. Wash the peppers in cold water, then
hH, replace the pieces cut out, the with coarse
thread, pack in stone jars and fill up with cold,
sharp vinegar. They will be ready for use III
two weeks
DELICIOUS FRENCH PICkLEs.-One colanneT VI
sliced green tomatoes, quart of sliced onions,
one eolander of eucumbers, pared and sliced, two
good handfnls of salt. Let all stand twenty
four hours then drain through a sieve, One
half ounce Of celery seed, One-half ounce OF all
spice, one teacupful turmeric, pne pound of brown
sugar, two tablespoonful Of mustard, one gal
Ion of vinegar.
SWEET PICKLEs.-Take ripe cucumbers, pare
them and cut ont the seeds, cut in strips and soak
in weak brine "a hours then put them IN vine
gar and water, and soak "a hours; then put them
in sweetened vinegar the same as for any sweet
pickles, and cook until tender. take To a quart
of vinegar three pounds of coffee sugar, a table
spoonful of ground cinnamon tied in a cloth, also
a few whole cloves, and boil all together.
PICKIISG CAuIIFLowER.-Take good white
heads, break them into small pieces and boil for
ten minutes in strong salt and water. skim out
the pieces, which should he tender that a
splint of broom corn can be through the stems.
Lay them on a towel to drain off the water, and
when thoroughly cold put them into pickle-iar
with few whole cloves, allspice, pepper and
sticks of cinnamon, tied up in cloth. Boil and
skim thoroughly; then pour it directly over the
caulifiOwer.
RADIsH-PoD PICKLEs.-Gather when young
and tender, put them into brine over night, then
boil this brine and pour il over the pods in jars
covering closely TO keep the steam in. When
the brine is cold repeat this, and do so until the
pods are green; then drain them and pour over
them boiling hot vinegar, with mace, ginger,
long peppers and hOrse-radish in II. When near
ly cold pour of the vinegar, boil IL once more,
and again pour the pods. When cold, tie
down aud set away.
PiCKLED CANTALoCPES.-Seleett those of Trough
rlnd and quite ripe. Take out the seeds, pare,
and cut them in small square pieces, and cover
with good elder vinegar. Let them stand TWEEN
ty-four hours: then pour off part of the vinegar
To every quart ofthe remainder, add three pounds
Of sugar, and put then upon the stove and sim
mer slowly until fork will 90 through them