New-York tribune., 1881-09-11

pour on them brine made of rock salt and strong
enough 70 held up potatoe. Sinks plate in the
M othe 70 keep the cncumbers Under tfe surface anu
bottom Rt the @ END PUf Of three y days pour off the
brine, scald it, and after you have washed the GU
cumbers pourl over them again. In three DAYS
more repeat the process and at he end of the ninth
day throw away the brine, wash the cucumbers IN
ice-cod water and if they too salt let soak in
clear water several hours and then drain them,
pces s wtb G SeF te
add small lump of alum, the size of
walnut to gallon kettle and let the vinegar come
TO boil Remove from the fire at once, and at the
end of dav or two drain the pickles and cover
them with cold cider vinegar pure and strong; If
dozen whole black peppers, three dozen cloves, one
dozen blades OF mace and the same amount of all
be handsome green, which they never will be if
they are taken from the brine and simply put INTO
cold or hot vinegar. If the vinegar Is scalded in
which they are put away for the winter half the
strength passes oft III steam, and the pickles VIII
not keep so well as those put up, in cold vinegar.
III the tub or stone jar IN which they, were
soaked is used to keep them in, it should be
carefully washed from any tant OF the brine These
pickles will be ready for the table at the end of six
weeks. Some would use them sooner. They are
better kept IN vinegar three months before they are
tynias are picked i'll the same way cucumbers.
For onion pickles select the small white onions
brought to market for this purpose with one large
onion. Put them into brine like that used for
cucinbers and Let them remain for three days. then
wash them and cook them in equal
ts
Take them on the stove, let them stand for two
days and at the end of this time drain them, stick
with cold vinegar. allowing three dozen black pep
pers to each gallon of vinegar. Caulihower should
wish
The best method Of piekng cabbags is to select
Dutch, and chop it fine, add one quarter
nae,, nne amount 1hom OF green tomatoes ana ana
press ON them and let the whole stand three days
on perforated boards or at an angle, so that the
may drain off. When the mass is well drained add
pint OF cold vinegar, one red and two green pep
pers and cup of brown sugar.
Mangoes the stuffed pickles which are
oddly enough named by New-Engand housekeepers
after the luscious tropical fruit which forms the East
Indian chutney winch rs the favorite accompani-
ment OF dish of curry in England.
AXE small green mnskmelons, the best are the
Mango mliskmelons, which are grown tor tins pur-
pose, slit them and scrape out the soft pulp and m
them with the tniest cucumbers onions and string
beans. Add cabbage shredded as for cold slaw,
Whole mustard seed, nasturtiums, "A little scrapcd
horseradlsh h. bits of cauiiiiower, few Whole pepper
after they are stuffed and put them in
strong Orlne tor three days; then
leaves with cucumDerS. When the vine
gar has boiled take the mangoes oil the stove and
let them stand two DAYS. then drain them and
pack them III large stone jar, putting IN a
few red peppers and cover the whole wlth cold vim
egar and put away Tor three months, when they Will
be lne and RIPE Pepper mangoes are made by slit
ing and siuins the green bulnosed peppers, or the
seeds and lay the peppers III bune for nine days
you do with cucumbers, then wash them and fill
them with cabbage which has been seasoned
with pinch "a sugar, Glove or twO bit OF CHINA
mon and mace. sew them up and cover with cold
CIDER vinegar. Ii you wish mixed pickles make the
various pickles separately, but mix them when you
serve them Oh the table
The recipe iOr picking walnuts is repeated that spe-
cla attention may be dIawnto these delicious pIck ke
Ii housekeepers cannot oOtaIn English wanuts, they
may gather butternuts which are delightful sub
stltule. Inc buterhut is nearer allied Ia the
walnut tree than any native tree have in this
OF the country. Select full grown green nuts
when tney are soft enough To De easily pierced with
needle. They are usually iii ut condition about
the lst of July II you use butternuts rub the skin
smooth, prick 100 nuts well through and Law them
INTO BRINE made strong enough mold potatoes; iet
them remain nine Gays, at the end the third and
| sixth days changing the brme ior fresh On the
ninth day take The walnuts from the brine wash
them anu drain them Thoroughly, and put the n ON
| platter; then set them IN the sun where
| they VIII need 10 remain several days Ll they
| turn black. Boil gallon of vinegar = ounces of
| black pepper half an ounce of cloves I ouncc of
mace, ounce OF allsplce, and ounce root ginger
| sliced, 10 minutes ana pour IL over the walnuts
which have been packed IN jars threcquarters full
| W hen the vinegar cools seal them up ught They
Will he ready TO use III month. but they are better
in year. and will keep ten years This pickle is an
excellent accompaniment oi nsh
Sweet pickles are more simply made than those
which have just been mentioned. Peaches anu
unnecessary to select the choicest 1ruI fair vari
etles are fully Us good Tor TINS purpose. Good
sized piums like purple cages mako the
best pickles. Dalnsons are TOO small In
preparing piums allow 10 pounds of fruit To 3 of
sugar ana quart OF vinegar with
two ounces of stick cinnamon and one of whole
cloves Suck the cloves IN the irult. Put the vim
egar and sugar and cinnamon together and set them
the stove sur To melt the sugar and when the
vinegar bolls ada the Irult and tll il Is done
but not till 1t cracks. Peaches picked in the
same way pums but they should be peeIed
lightly removing only the skin. Pears are better
peeled, IN half and cored, before they are nut
| in the vinegar. For pears add TO the spices
| mentioned - an ounce of sliced gin
ger root. Ounces are very good picked; halye them
peel and core them and steam them till they ara
nearly soft, then proceed for plans Small
ground tomatoes or plum tomatoeS 5, as they are
called in our markets, make delicious pickle 10
pounds OF ruit add four of sugar and pint of
vinegar one full stick of cinnamon. one OF mace
blades and Onc-haii ounce OF whole cloves Let
the vinegar and sugar come TO boil, cook the to-
mdtoes in ii till done then take them out
carefully and boil the vim, gar down TO a thick
syrup. Put the tlul III cans, filling the lars
hall full iii iull with syrup and screw them up AS
quickly as possible Green tomatoes should be
peeled sliced and cooked in water till nearly tender
Then drain them and put them up III the same way
| peaches.
1t Is hardly necessary % add that pickles should
never be kept in glazed earhenware as the vinegar
dISsovcs the glazing, and white lead is usually one
of the component PARIS of the glaze Use good and
aS strong vinegar yOu can get, always being sure
1t is cider vinegar. Sulphuric acid and other DOW
erfu compounds that are used IN ordinary Vuegars
do not make pickles, but poisons.
THE HEALING POWER OF FIFTH