Democratic messenger. [volume] (Snow Hill, Md.) 1869-1973, 1881-08-27

PIcKLED ToMAToEs. Let the toma-
toes be thoroughly ripe and let them lie
in strong salt and water for three or four
days; then put them down in layers in
jars, mixing with them small onions and
pieces of horseradish; then pour on vim
egar, cold, after having spiced it. Use
plenty of spice, cover carefully and let
stand for q month before using.
PtCKLED RED CABBAeE.-Slice the
cabbage, cover it with salt and let it
stand two days. Then drain and put it
in o pan; cover with vinegar and spice
to your taste. Give it a scald and when
cold put it in jars and tie up close.
PIcKLED ONIONS. the onions
and let them lie in strong salt and
wafer nine DAYS, changing the water
each day; then put them into jars and
pour fresh salt and water on them, this
time boiling hot; when it is cold take
them out and put them on hair sieve
to drain, after which put them into wide
mouthed bottles and pour over them
vinegar prepared in the following man
ner: Take white wine vinegar and boil
it with blade of mace, some salt and
ginger in it; when cool pour over the
onions.
Picked ARTICHoKEs.-Boil Your ar
tichokes in strong salt and water for two
or three minutes; lay on a hair sieve to
drain; when cold lay in narrow topped
jars. Take as much white wine vinegar
as will cover the artichokes and boil it
with blade or two of mace, some root
ginger and nutmeg grated fine. Pour
it on hot, seal and put away for use.
GREEN TOMATO PICKLE. the to-
matoes in slices; sprinkle with salt, and
let stand twelve hours; drain and put
them in saucepan over the fire with
fresh water, changing it until all the salt
is washed out. When thoroughly scald-
ed and partially cooked, drain and put
them into boiling hot syrup, made
with one pint of vinegar, three pounds
of sugar, one-half ounce of cinnamon,
and one quarter ounce of cloves; simmer
them in this until tender, then carefully
lift them out, and put them in jars, boil
down the syrup some, and pour it over
them. After a day or two boil the syrup
again, and when cold tie them down.
PICKLED CAULIFLowERs. Take solid
and white caulihower; pull apart in
punches, spread on an earthen dish; lay
salt all over them, and let them stand
three days; then put into eartbern jars
and pour boiling salt and water over
them; let them stand all night, then
drain, put into glass jars and fill up
white vinegar prepared the same as for
the onions.
To PUT UP CUoUMBERs IN BRINE
Leave at least an inch of stem to cucum-
bers and wash well in cold water. Make
brine of salt and water strong enough
to bear an egg; put your cucumbers in
this as you gather them each day from
the vines. Cut board so as to fit in
side of your barrel; bore holes here aud
there in it, and put this board on the Gu
cumbers with weight sufficient to keep
it down. Each day take off the scum
that arises. When wanted for use take
out what is necessary and soak them two
or three days, or until the salt is out of
them, and then pour boiling spiced vim
egar over them. A red pepper or two
is an improvement if one likes hot
pickles.
To HARDEN PICKLES. they are
taken ont Of the brine take lump of
alum and a horseradish cut in strips:
put this in the vinegar, and it will make
them hard and crisp. When you wish
to make few cucumber pickles quick,
take good cider vinegar; heat it boiling
hot aud pour it over them. When cool,
they are ready for use.