Staunton vindicator. [volume] (Staunton, Va.) 1860-1896, 1882-08-11
CUCUMBER MANaoEs.

bers and put them into a strong brine fol
two weeks; then take them out. drair
we'll, and heat the brine to a boiling
point. Pour it over the pickles immedi
ately, and let them stand until the next
day. Repeat this process nine times, and
after they are cold the last time, throw
them into pump water for eight hours
Drain them well, and dry each one on a
coarse towel. then with sharp knife make
a slit on the side and remove the seeds.
Make each one perfectly dry and fill with
the following mixture: To three dozen Gu
cumbers take six large onions, chop them
very fine, and add half an ounce of celery
seed, one ounce tumeric, one pound white
mustard seed, one ounce chopped mace,
half an ounce powdered nutmeg, half a
pound OF grated horse radish, and quar-
ter of a pound Of ground mustard. Mix
all into paste with cup of salad oil.
Tie string around each pickle in order
to keep the filling in, and pack them
down into a stone jar. Take as much
vinegar as will be necessary to cover them,
and let it boil up once with a handful of
cloves, head of garlic and tablespoon
full of sugar. Pour this over the pickle
while it is hot, and tie the jar closely. Do
not open for five or SIX weeks and they
will be leady for use.
EAST INDIA PICKLE.
Take cucumbers or a variety of fruits
and vegetables and put them in strong
brine for threee days, stirring them night
and morning. Then wipe each one of
them with coarse towel. To three-gal-
Ion take fifty small onions. half a pound
OF sliced horse radish, two ounces Of
whole mace, one ounce of cloves, one
pounded nutmeg, two pounds OF brown
sugar, half bottle OF ground mustard, and
half ounce Of green ginger. Arrange a
layer of pickles aud one Of spices until the
jar is full, then mix an ounce of tumeric
with cup of vinegar and pour it over the
top. Ready for use in four weeks.
PEPPER SAUCE.
Slice and chop very fine six heads OF cab
bage, and scald it with a strong Brine
Chop three dozen green peppers, and salt
them over night. Next morning squeeze
the cabbage, drain the peppers and mix
them together, adding one ounce of celery
seed, two ounces of black mustard seed,
two ounces of white mustard seed, two ia
blespoonsful of grated horse radish, ia
blespoonful of sugar, and the same of oil.
Take as much cider vinegar as will be re-
auired to cover and let it boil up once with
handful OF cloves. Pour it boiling hot
over the cabbage and tie up closely. Care
must be taken to mince the cabbage very
fine. and to squeeze out all the brine and
juice.
A FEW GENERAL RULES AND DIRECTIONS
FOR PRESERVING.
First. Let everything used for the pur-
pose be delicately clean and dry; bottles
especially SO.
Second. Never place preserving pan
dat upon the fire, as this will render the
preserve liable to burn to, as it is called;
that is to say, to adhere closely to the met
al, and then to burn.
Third. After the sugar is added to them
stir the preserves gently at first, and
more quickly towards the end, without
quitting them until they are done; this
precaution will always prevent the chance
Of their being spoiled.
Fourth. All preserves should be per-
fectly cleaned from the scum as it rises.
Fifth. Fruit which is to be preserved
in syrup must first be blanched or boiled
gently until it is sufficiently softened to
absorb the sugar; and thin syrup must
be poured on it at first, or it will shrivel
instead of remaining plump and becoming
clear. Thus, if its weight Of sugar is to
be allowed, and boiled to a syrup with a
pint of water to the pound, only half the
weight must be taken at first, and this
must not be boiled with the water more
than fifteen or twenty minutes at the COM
mencement Of the process; part of the
remaining sugar must be added every time
the syrup is reboiled, unless it should be
otherwise directed in the receipt.
Sixth. To preserve both the true flavor
and the color Of fruit in jams and jellies,
boil them rapidly until they are we'll re-
duced, before the sugar is added, and
quickly afterward, but do not allow them
to become SO much thickened that the su-
gar will not dissolve in them easily and
throw up its scum. In some seasons the
Juice is so much richer than in others that
this effect takes place almost before ne is
aware Of it; but the drop which adheres
to the skinner. when it is held up, will
show the state it has reached.
Seventh. Never use tin, iron or pewter
spoons or skimmers for preserves, as they
will convert the color of red fruit into a
dingy purple, and impart, besides, very
flavor.
Eighth. When cheap jams orjelliesare
required, make them at once with loaf su-
gar but use that which is well refined al
ways for preserves in general; it is a false
to purchase an inferior kind, as
there is great waste from it in the quanti-
~ of scum which it throws up.
Ninth. Enamelled pans are the proper
utensils for preserving fruit.
Tenth. After the fruit is placed in the
Jars, cover it with tissue paper wet with
brandy, and seal tightly with the cork, so
10 Is to exclude air.
sci
To clean whiting, wash with solution
Of one pint Of salt to four gallons of water
md wipe dry Immediately.