Evening capital. (Annapolis, Md.) 1884-1910, 1884-12-18

~ AANG just oGCA preparing 001AG
spiced cucumber pickles after the
time-honored receipt used in che
family tor years, and / can recommend
it for its simplicity as well as the
good keeping quality of the pickles
when made. The rule is for one
hundred medium-sized cucumbers, and
the ingredients are to be increased il
proportion, II larger number is
needed:
Rinse and scrub lightly with a
vegetable brush. and lay them in an
earthen crock. Dissolve one pint of
coarse salt in boiling water. and cover
the pickles with this and let them
stand twenty-four hours. Then pour
off the brine. wipe the pickles. and put
them back into the jar.
Heat to scalding good vinegar
enough to cover. it may take two or
three quarts, and add piece Of alum
half as large as q thimble, table
spoonful each of whole cloves and an
spice, and few pieces of stick cinnar
mon. Pour hot over the cucumbers,
and sci them away in COOL dark
place. They will be nice in two or
three weeks.
It any woman. after tsying this rule.
chooses to return to recipe which
requires the vinegar to be scalded nine
times &c., / promise to take - Of
fence, but shall be surprised at her
love for unnecessary IaboE.
Another favorite for winter, which
makes pleasing variety is picked
red cabbage Wash, trim, and cut the
cabbage into.pieces. Scald good cider
vinegar, putting small bag Of mixed
ispices in it and bit of alum. Put
the cabbage into the kettle and let it
cook few minutes. A little salt
may be added Keep in an earthen
jar, with cover
All pickles should be made in q
porcelain kettle Or better still) one Of
the light, durable grantee or agate
ware, which are superseding the old
fashioned ones. A silver og wooden
fork or spoon IS necessary. BE sure
that the vinegar is genuine,. as upon
that one point the success of the work
depends more than on any other.
Mixed spices may be obtained now at
the places where such things are sold,
and are very oonvenient. BE careful
not to use tee much SALT as that
''ixills' the vinegar. Horse-Fadish root
is said to be excellent to pnt in the
pickle jar to keep the pickles from
spelling. have never needed it, SO
cannot speak from expoEience, but
should use il IL convenient, believing
ihwould add character and spiciness
to the preparation.
AS to the wholesomeness Of pickles.
opinions differ. Used in, moderation
1t meal times, il the digestion is good
II believe THAI they are not only not in
furious but beneficial an appetizer
that the natural taste Graves. The
schoolgirl habit Of munching picked
cucumberss picked LINES. etc. at re-
cess and at odd times, needs no remark
from me at present Only the diges-
tive powers Of an ostrich and these Of
the class above referred to could be
Imposed upon ii this manner with Inn
pnnity.
The happy though tired haasewife
Is TO be congratulated when her cans
and jars are filled and the closet
shelves laden vita their burden Of de-
licions homemade pickles and pre-
serves. She can laugh amid the storms
d winter The advent of unexpected
guests to tea BIS no terr0rs for ker.
She has but = draw from her stores
and with the addition of hearty vel
come. 50 inviting repast IS assured
them. NaT8 HfnchMtef. IL o0untsg
Gentlemen