Democratic messenger. [volume] (Snow Hill, Md.) 1869-1973, 1881-11-12
How to Make Pickles.

Picked OHERKINs.- Choose small,
even-sized cucumbers; wash them clean
IN cold water; pack them in wooden or
unglaZed earthen receptacles; lay over
them wooden cover small enough to
fit within the tub or jar, and keep it
pressed down upon them with stone;
cover them with cold brine, made strong
enough with coarse salt to float an egg,
and let them stand for ten days; take them
from the brine; reject the soft ones, and
place them in fresh cold water for "a
hours, when change the water and let
them freshen another day; for cooked
pickles, put them in q porcelain-lined
kettle, with layers Of leaves; add the
alum; cover them with cold water; set
the kettle on the back of the stove,
closely covered, and let them heat just
enough to produce steam for three
hours; then wash them in cold water,
drain them, pack them in jars, and
cover them with scalding hot vinegar,
to which whole pepper, cloves, mace,
bay leaves, garlic, cinnamon, horserad-
ish, ginger or any other spice or flavor
ing may be added to taste, while it is
heating. Let the pickles remain closely
covered for two days; then again heat
the vinegar and return it to them, again
covering them; repeat this process
three times, each time adding enough
vinegar to replace that absorbed by the
pickles; they will then be ready to seal
up for keeping.
PIoKLED ONIoNs.-As these are the
most wholesome pickles that can be
made, care should be taken in their prep
aration. Choose them small, of even
size, and perfectly sound; peel them
without cutting the tops and roots so
closely as to break them apart; soak
them IN strongly sailed cold water for
"a hours, when drain them, dry them
with a cloth, and put them into glass
jars; heat to the boiling point sufficient
vinegar to cover them, with any whole
spice desired; cool it and pour it over
the onions; the second aud third DAYS
pour out the vinegar; heat it, cool it
again and return it to the onions; the
third day seal the jars securely from the
air.
/ Picked CAULIFLowER. Gut large
caulifower in branches, soak it for an
hour in cold water enough to cover it,
with o handful of salt added to the water
for the purpose of removing all insects;
then drain it, throw it into well-salted
boiling water, and boil it only IN til just
tender enough to be easily pierced with
q sharp knife, when drain it, cool it,
and place. it in glass jars; beat four eggs
smooth, but not to a froth, mix them
with one pint of vinegar, and stir the
mixture with wooden spoon over the
fire until it begins to thicken, when re-
move it from the fire at once lest it cur
die, and stir it for two minutes; next
stir in one tablespoonful each of curry
powder and ground mustard, one tea
spoonful each of white pepper and salt,
and one gill of good salad Gil. Pour
this dressing over the caulifiower aud
seal the jars containing it.
PICKLED CELERY. and trim
one pound of celery, cut it into two
inch lengths, and put it into glass jars;
heat to the boiling point sufficient vim
egar to cover it, with the addition of an
ounce of whole pepper, half an ounce of
fennel or mustard-seed, and dust of
cayenne; pour the hot vinegar into the
jars and let them remain covered "a
hours; scald the vinegar at the end of
"a and 48 hours, and return it to the
jars; finally, when the vinegar and Gel
cry are cold, seal the jars and keep them
in cool place. The roots of the celery
may be peeled, cut in dice, boiled until
just tender in boiling sailed water, and
picked with the stalks.
CHow.-This delicious Hebrew pickle
can be made in perfection at this season.
For about pint use two grated roots
| of horsergdish, mix it with two table,
spoonfuls of celery seed, three of mus
tard seed, four of sugar, and one tea
spoonful of turmeric; pack it into glass
jar, pour on enough scalding hot vim
egar to cover it, cool it, and seal it from
the air. In a week it will be ready for
use, or it will keep well for long time.
If our readers will try some OF these
receipts they will find that good pickles
can be made without using a copper
kettle, all the cooks, Gouffe to the fore,
Notwithstanding.
JULIET CoRsoN.