Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1889-09-17
PICKLES AND PICKLES.

80 " aNMf
MRs. !. n. ball
PICKLES AND PICKLES.
PrcKtTpC AhnAGT. Cabbage whether
u.e,i A. cold .lay az pickle l. very much
fvli.hs,l hv many. Here l. simple rec
H. far a pickle. iim white cabbage
.hould D. u.ed. cat and WASHED la cold
water. taking oui the ccrv, and chop nnc.
To two quarts ~ chopI"i cahhagr allow
Que bunch ~ CELERY and Que onion. chop
18th ~ thcm very hne ani mix With the
csblsgv. l'ut a cup ~ vinegar Ia q
h-nwl With ons-hilf ounc- each 10 whole
cloves, stick cinnamon and teaspoonful
81 pspt~r-,prus. Tut the howl, CloselN
cuvsrri. VA a di.h ~ boiling water aud
ist u step Tor sn hour. The spice ani
pepper should D. bruised little before
uslng Pack the mixture 10 cahlogr.
onion. and cclery Ia iAr., nearly filling
them. strain The spiccd vinegar Whcu
cnld into quart ~ cold vinegar anil
I-iur over The cabbage, on the jar.
hi. will D. ready fuf use In few days
aud will kr-p yell n preferred, the
.pic,. may D. omitted. az c"lery scci
u.sd Va place ~ c"lrfy, stepping u With
the splcrs.
SWTpt I'icAits rrally morr whale
.ome than Others. Whyf lIeCausc thrv
arr often made ~ fruit which In hself l.
= de.lrahle article ~ ,iisi aud when pick
lc,l {. .oficr aud lcs. crisp thlu cucum-
ters ~ other sour picklrs. Dor p~arhrs,
pears, crab appl.s, sweet spplrs' Ne III"
following iugrriicuis In ihls proportion.
nlrre ani one-hali pounds ~ sugar one
pint ~ good vinegar anil one-fpurih
ouuc, each ~ whole clo,es. stick cinnl-
mon. all.plce and micr a. each seven
pounds II fruit Sel~,t perfect fruit.
not over rif-e cut ont The hloss"n emf
from u.ars ani crabs, steam the fruit
tlll tender bat not soft, ani pat Into
hr.. he tough kin ~ p-lrhrs should
b. removed whlrh l. done easily after
sfrlming. some pear. arr murh h"iirr
for i.~ing plrryl Boil the vinegar. sugar
anil spies. together fuf Nv minute. ani
pour Immediately over the hot fruit.
Tower aui pat away.
PtcKtrp BLACNHrHHiIs. liackl~r-
rie. make niCr pickles. using fouf
i.nunl. ~ sugar. on~ pint ~ vinegar ani
ons-hslf ouncv each ~ ground Glove
snI cinnamon a. ten pounds ~ fruit
t'uf vinegar. sugar and spice Into q por-
r-lsln kettle. stir uuii, the sugar dissol,-
-. anil when u hollis add the fruit. Boil
slowly for fifi-eu minutes aui pour into
cane. cuyer ani pat AWAY. Blneh"rriTs
mty b. plcklci In the same manner.
picEtrp PtrNs require four pouni.
II sursr aui one pini - vinegar o. eight
pounds ~ fruit. They shorld b. steam
"a lie pear. and peaches.
oriNcT prcNLr.. - The. are very
nice though very rarely met With. Phrr'
quarter AMI corr th. fruit, saving par
lng. snd CORES. Boil the qulncr. slowly
ln int water enough a. cOok them for
fifteen minutes. drain anil pat carefully
into a .lmmering syrup made the same
ri. fur peaches and pear given here.
simmer iifiern minutes aud pat into jar,
cover aud pat away.
OUNCE JTtLi may b. made from the
core. aud parings ~ the quinc". used Tor
pickles. Pour over thcm the water In
which the qulnc~s were cooked and "a"
any rrcipe With which YOU are familiar.
Half a dofen juicy apple. washed and
cut Ia small piec-. addei to ten qulnces
will make the jelly firm.
SWIFT ArrLE PICKLEs.-fhe.e arr a
great faVorite aud are rally very nice.
They should b. peeled. halyed aud the
cores taken out. steam until just tender,
not soft, drain. put into boiling syrup a.
per direction. al beginning of sweet pick
le.. simmer three minutes, put Into
cans aud cover.
TouAfo PICELEs.-Use the small vel
low plum tomatoes. For the sweet
pickle follow the one for peache. aud
pear. some people prefer To stick the
Glove. whole Into the fruit Instead II u.-
Ing with the other spices. TIL. u a
good way for peaches, pears or apple. "
Que like. a strong Glove flavor.
RIPE CTcUMRER PICKLES. - These
pickles have been used .o universally
that each hou.ekecpcr l. apt To have a
PCT recipe. Pare and open aud remove
the seed. aud soft inside. soak twelve
hOurs In weak -alt water, rinse several
times aud steam for twenty minutes.
Make syrup a. for peaches aud add the
cucumbers cut la squares or strips and
simmer fifteen Minutes. .ct away In the
KETTLE tlll next day. Then drain, fill In
10 lar., boil the syrup i've minutes and
pour over the cucumbers boiling hot.
One thing % be alsays remembered In
putting hot fruit or anything hot la glass
cans. A VET cloth of several thickness
- should BE- placed under the bottom Of
the can Ia prevent breaking.
PIckLED MA>GOEs.-Young musk or
nutmeg melons. Three tablespoonful.
each Of English mustard seed aud grated
hOr.sradi.h, one tcaspOonful each OF
mace aud nutmeg, Que teasp0onfnl of
ginger. one dozen whole pepper-corns,
one half tablespoonful of ground mus
tard, one tablespoonful each ~ sugar
and the best salad oil, AMI one teaspoon
ful az celery seed to one pint 81 the mkt
ure. two quarts ~ green tomatoes chop
ped and one cabbage chopped line.
cut a slit In the melon and extract the
seed aud let them drain. Put In strong
brine Tor three days, drain OF the brine
aud nut In cold water for twenty-four
hours. Fill With the stnfilng, sew up
the slit Ia the melon, pack In n deep
stone lar, scald enough vinegar Ia cover
we'll and pour over them hot. In two
DAYS turn Of AMI heat again, pouring
over mangoes hot, repeat this three
times, the last time using fresh vinegar.
They will not be- fit for use under four
months. aud II l. aid they will keep sew
eral years. We never tried keeping them
90 long.