Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1882-09-29
HON r. TOPICS.


a Chaptcr ON Pickles.
Put cucumbers into strong brine an
let them soak two days then rinse wei
and drain dry. Put them into tight jul
and take (for four-gallon jar) two gal
Ions OF sharp cider vinegar. Sap vinega
will answer if one has no other. Pou
the vinegar into porcelain kettle, ant
set on the stove. Take a Tablespoonful
zach of cinnamon, cloves, allspice, nut
meg, black or white pepper, and tw,
spoonfuls of mustard put them into
thin muslin bag, tied up 30 the spice
will not come out put the bag into TIN
vinegar, and let it heat slowly till scald
ing hot. Then pour over the cucumbers
and cover up tight. When cold, put in {
few pieces Of horse-radish, and cover th'
jar with grape leaves. Pickles made il
this way are splendid. They keep well
are tender and brittle, and are rs good al
one could desire. The grape leaves vii
have to be changed occasionally. A few
green peppers are an improvement, where
one likes them.
Caulihowers, when kept by themselves,
can be prepared in the same why, cutting
them up before soaking in brine. Mixed
pickles, made from small cucumbers,
onions, peppers, caulitlowers, and little
nasturtiums, are put up in small glass
cans, or jars, and kept tight from the air
If one does not fancy mustard and pep.
per, they can be left out and the same il
true OF any other Of the spices. If you
wish sweet pickles, you have to add a
pint Of sugar to each two quarts of win
egar. Some like peppers, prepared at
mangoes, or stuffed musk melons, aLt
thoy are quite good, but it is good deal
of work to make them. Cut them oper
in the middle, remove the seeds and in
| side, and scald them in u weak brine
drain and cool them. Take cabbage, to
matoes, onions and little green peppers
OF the mixture tablespoonful each o.
centres Of the peppers and melons full Of
twine, and lay them carefully into youl
jar +; then pour enough spiced vinegar,
scnlding hot, upon them to cover them.
In four days scald the vinegar again, and
pour over rs before. Keep tightly GOV
cred up, and they keep well, if not taken
from tho jar, as, indeed, every kind o
pickles will.
Tomato catsup. Wash gallon of ripe
tomatoes quite clean cut off all the stem.
and black spots, and put into porcelain
kettle. Add n gallon of sharp vinegar
set them over the fire, and let them stand
till soft enough to mash with spoon.
Then add four tnblespoonfuls of salt, two
of fine mustard and two of black pepper
Stir thoroughly very often, keeping {
cover over it so the steam will not escape
Let it stew about six hours then rub il
through sieve, and bottle it up while
warm. Set it in cool place, and it will
keep for years. Some like cayenne pep
per, and more mustard than is called fol
in this receipt they can be added to suit
the taste. But this isreceipt makes it quite
pungent enough for the health of the eat
er. 1t is excellent on cold meats or hot
and as general relish for the dining ta-
BILE.
Gold Catsup. Chop fine half peck Of
tomatoes, two roots of grated horserad
ish, one small cupful of salt, half n cup
full of black and the same of white mus
tard seed, two tablespoonfuls of blacl
pepper, one cupful of onions chopped
hne, one tablespoonful ofpowdered cloves
one Of mace, one of cinnamon one o
celery seed, one quart of nasturtiums
half a cupful Of sugar and one quart O
vinegar. Mix all together and put into
jars. Cork tightly it will keep unit
tomatoes come again, and is excellent.
Pickles which will Keep.-To 100 GU
cumbers add one pint of fine salt, dis
solved in boiling water and pour OF
them hot. Let stand "a hours turn of
and rinse. Then dissolve in boiling wa
ter piece of alum of the size of small
egg, and pour it on the cucumbers. lie
it stand six hours, pour off and rinse
Then scald sufficient OF the best eide
vinegar to cover, spiced with half al
ounce each Of cloves, cinnamon and whit
mustard seed, with cupful of sugar
Put this upon the cucumbers boiling hot
and you have nice brittle pickles, with nj
more trouble than when they are packet
in salt
Grapes may be picked in variety o
ways. Either of the following ways i
recommended as being excellent Boi
ripe grapes till they are soft, then masl
them through colander, leaving tn
seeds only in it. To one pound of grape
use three-quarters of pound OF suga
and half teacnpful of vinegar. Boi
until almost like jelly. Then, just befor
taking from the fire, add cinnamon an
cloves to suit your taste. No. Q: TAX
ripe grapes remove imperfect and broke
ones. Line an earthen jar with crap
leaves then fill with grapes To tw
| quarts of vinegar allow one pint of whit
, sugar, half an ounce of ground CHINA
mon and quarter of an ounce OF cloves
| Let the vinegar and spices boil for fiv
minues then add the sugar. Let
come to boil, and then, when cold, pou
over the grapes. If poured on Will
hot it shrivels them, even if it does nc
: break the skin and spoil the appearance
. of the pickles. Grapes picked in thi
way are nice put with mixed pickles in
castor or pickle bottle.
To pickle peaches take seven pounds {
sugar to one quart OF vinegar boil til
peaches in this until n broom splint wi
easily pierce the skin ; stick few Glove
in each peach before putting it in tn
vinegar, and put handful of stick Gil
namon IN the vinegar. Ii You have onl
, ground cinnamon in the house, put som
say three tablespoonfuls-in n httl
muslin bag, and let it boil in with tn
, peaches. If the amount of sugar her
. given seems large, you need not weigh i
' but shut your eyes and keep putting
. in until the right taste is impaired. Son,
cooks peel the peaches and do not DO
them, but pour hot vinegar over them fo
several mornings, but confess that lik
them best "cloth aud all, as little gi
said, simply taking care to wipe them o
with clean towel first. Pears may
9 put up after this recipe they, howeve
ought to be peeled, as the skin is toug
and has no association of down or re
cheek with it. Plums of almost any Vi
! riety are delicious picked in this way
To twelve pounds of fruit allow six poun.
= = Of sugar, one quart of vinegar, spice
y suit your taste; heat the vinegar, sug'
l and spice, pour while hot over the fruit
: do this for two mornings. Blackberri
: are very nice also prepared in the san
:. way.