The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1888-10-19
Late Pickles and Preserves

Green Tomato Pressrves-Grsen tomatoes
also make a delicious preserve, rot unlike some
of the East India preserves. Slice or chop the
fruit. snd simmer for a long time with ginger
root or lemon to flavor. Add seven pounds OF
sugar to nine of fruit, ana cook for At least
half an hour longer. Great care must be taken
to avoid burning, but the result 10 worth the
trouble.
Tomato soy-One peck Of green tomatoes
and twelve large white onions. Slice thin and
lay them on dishes in alternate layers, sprink.
ling q little salt on each layer. Let them stand
twenty-four hours; drain and put them Ia a kst-
tie with the following spices scattered through:
One ounce each OF black pepper, mace, ~allspice,
cloves. mustard. celery-seed fbruisedl three
pods OF red pepper. sliced thin, and three table.
spoonfuls Of brown sugar. Cover the whole
with vinegar and boil slowly until clear. Pack
away in a large stone jar and pour over the
whole half q pint each OF the best olive oil and
brandy mixed.
Grape Marmalade-Red color: Boil the skins
OF the grapes and strain them through q coarse
cloth or jelly bag: to three quarts of juice add
three quarts OF cooked sour apples. tho juice and
pulp of four lemons. one ounce Of stick CHINA.
mon and seven pounds of sugar; break the cln-
namon in small pieces, tie it in a spice bag made
of fine white net or muslin; let all get hot TO-
cether, and then add the sugar, stirring well
until 1t is dissolved; cook for half an hour after
1t begins to boil, take out the spice bag when
the flavor suits. Then put up in bowls like jam
and covered with paper after it il cold. Ii will
keep for years. The apples should be cooked
the day before.
Ounce Chips-Among the last fruits Of the
season, the ounce 10 certainly one Of the best
for the purpose of the p~reserve-maker, and
ounce jelly and marmalade are standard arti.
cles that no housekeepsr can afford to ignore.
But ounce chips, though not a novelty, offer q
choice variation. Pare, core and chop the
ounces moderately fine, and simmer until ten
der. with half the quantity Of oranges, freed
from skin, seeds and pithy strings. Use just
enough water TO keep from burning and cook
with care. When the ounce 10 tender, add al
equal weight of sugar, and simmer again until
transparent and thick enough to set firmly.
This preserve will keep perfectly for almost
any length Of time.
Sweet Pickles-Pears, plums. peaches, crab
apples or any other firm sour apple, riDe eucum.
bers, watermelon rind. these and various Other
materials NAV De used for sweet pickles. The
general mode of procedure 10 the same, and il is
slight variations and get q little novelty In ones
own jars and cans If possible. A few general
cautions should be observed as to keeping the
fruit whole and attractive In appearances, and
varying the amount OF vinegar, sugar aud spice,
according to the acidity or sastclsssness Of the
fruit. Cucumber. for instance, is q very nsu-
trail basis, bot makes . fairly good pickle, If
skilifully spiced and favored, and may be cut in
pretty fancy shapes.
Mangoes-The old-fsshioned piqusnt maneoei
are preferred by many to the best Londor
mixed pickles, and though their preparation TO
quires some patience, IL ons has q country gar
den to draw upon. there is a satisfaction in pro
viding an Inexpensive luxury. At this last
cleaning no resource must be overlooked, 81
variety Is the desideratum. Tiny cucumbers
bean pods, chips of green tomato, bits of cauli
flower, nasturtiums, green grapes, radish pods
martynias, shredded onion, used with discretion
whatever material offers itself, should be &C
cepred. Large green peppers make the mos,
i dasirab bile case buf small 0rean malona ara anna
times used. or large green tomatoes. If wanted
Immediately. the contentsm may be pickled before
filling; otherwise they should lie in pickle fol
some weeks before they are fit for the table.