Vermont phÅ“nix. [volume] (Brattleboro, Vt.) 1834-1955, 1888-07-13
TIE HOUSEHOLD.


HE llOl NElIOID.
PickIe- aud Cntsup- in variety.
THE time 1f pickle aud ratsup making Is
rlouti-ul with The season for preparing icl
lies and other sweets which fact may be-
taken n- % sign that tpI much sweet is not
goyl for every Jas living. aud that sour j.
"a. much needed tu give variety 90 our bin.
Of fare as i- variety ~ give spice o. life
While almost any vegetable can he made
into good pickles the work " preparing
them must boz rightly aud carefully done,
or the pickle. wili he unhealthful and un-
satisfactory 100 regard tu their flavor and
t1 their Keeping qualities. only cider or
white vine vinegar IT quality known b.
be pure should boz used. and care must be
taken that the pickles are properly sealed
and put AWAY when made. II is a mistake
t. suppose that. once made, pickles can
take care of themselves.
Cucumber pickles are the ones most fire.
4ucntl, made for family use but it is sur
pri.ing h1W many persons never make real
ly first class cucumber pickles. and how few
of such pickles put away in the autumn by
good housekeepcrs POSSESS the keeping quail
lite. they should They become soft and
tast-less. and must bee thrown away spoil
cd, before the early spring time when they
are 100 such demand and ought 10 be as
fresh, firm aud crisp a. ever. The follow
ing is a most excellent recipe, and pickles
put up after IL will keep for years
Take enough small cucumbers 81 fill a
two-gallYu jar Cut of all stems and wash
thoroughly. drain aud wipe perfectly dry.
Pack the cucumber- closely ia the jar. aud
pour over them a boiling brine made 10y
adding two cupful, Of salt 10 water enough
~ til the Jar. Let the cucumbers stand in
81 Il. e l. IL e..
clear cold water. wipe them, and pack
them iu the empty jar Place in a layer Of
cucumber, then over 1t put horse radish
root cut into fiat pieces, mustard seed,
whole pepper. aud small bit Of red pep
per Fill the jar layer by layer, and then
pour in at one side. gently, 50 as not ~
wash down the spices. hot vinegar enough
o. cover The cucumhers will have shrunk
so that they viii not fill the jar more than
three fourths. but the vinegar should come
nearly To- the top. When cold, seal up with
paper and paste, or place in self sealing
fruit Jar- though this j. not necessary for
their safe keeping
For pickle, which are to be- used early in
the winter. the cucumbers can he put down
Ia brine and made into pickles "a, needed 10y
soakiu, them in fresh water and then pac-
| ing ia jar with vinegar and spice. The
| BRINE should be made in the proportion Of
/ pint of salt q, "a gallon uf water 4 weight
/ must bee placed on the cucumbers to keep
/ them under the brine
4 satisfactory recipe for rhopped pickles
| which differ from ordinary kinds and are
pronounced exceedingly toothsome by all
| who taste them. is a. follows: Cut in small
| piece. three small heads Of cabbage. half
/ peck Of green tomatoes, 20 small onions and
/ 30 medium sized cucumbers salt down in
! jar aud let them stand over night The
/ next day drain Oft the brine thoroughly.
| rinse Of with clear water, return 10 the
/ jar, and let them soak for two DAYS in win
/ egar and water. Drain of the vinegar and
water, and mix IN half a pound Of white
! mustard seed. one ounce Of celery seed half
u t"acupful each Of ground pepper, turmeric
and cinnamon. and pint II grated horse
radish. Add four pounds Of brown sugar
to gallon, Of cool vinegar boil and
pour hot over tie pickle RebOil the vine
gar every morning for three days. and on
the third morning mix one pound Of ground
mustard with "A half pint of salad OIL and
stir into the builn, vinegar Tie or seal
up the pickle when cold.
\ more simple chopped pickle or chow
cho" is made thus Take Of cabbage,
green peppers. green tomatoes and cucum-
ip ,,uattity IA .uittb.ta-t. S,E ,y.U and
hans, ur i'm a Ia., ,y.rni.,bt =, lr,in To
vinegar enough to cover the pickles add an
ounce Of white mustard seed. half an ounce
If ground pepper. one teacupful Of ground
mustard. and "A half teacupful Of ground
bor-..raIi,b mix nll tb. .,,ic.. smooth in a
small quantity Of vinegar, add t. the rest
If tine vinegar. boil, and pour hot over the
chopped vegetables.
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tomato cat.nu ,bich ,,,,ssos.os ,,,...o
keepng 1mnIi,in. can H.. mads frnm, IL r ',
+ Ipe Bon the tomatoes TIL soft enough t.
- put IhI|u-h a SleN" L" remove the SKIN
ana seeds AHow a PINT oil vinegar to eac
n'aIN pepper wv" 'i SAT- ana three OF mus
1 uar1 10 ''i'""lh paste III httr vinegar
"In l" th' rest 81 the vinegar ana STIR IN
"h"'g mo tn' tomatoes after they nav
,""'e', SUNNY I"' "ne H'ur Don man a.
h'uT longer ana "heh '"ld bottle ana seal
:. N"'"'"ner 'al0uP j. very apPetIHlh
sauce. l,reI' cut IA halves, remove tn
/. seeds ana graf" the thick white part o
4 lnrs' RIP" 'I'ninher'. Adi salt and le
t ''T,'' '''i'in lor '"o n%u'S- 10 quari
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