The Marlboro democrat. [volume] (Bennettsville, S.C.) 1882-1908, 1889-10-04
HOUSEHOLD

cumbers and place yshem iii jars. Cover
thcm Will ceiling brine strong oiiouggh
TO pear an gggg; lot stand twenty-four
hours. Ia6n take them out. wipe.
place III clean jars and cover With hot
vinegar Spiced with an onion, twelve
whole cloves, one ounce 3Eof mustard
seed and q little mace. They will be
ready for use in two weeks.
TOMATO PICKLES. - Choose small
red OF yellow tomatoes, prick them
with a pin, put in glass IL stone Jars,
add two or three dozen nastUrtium
seeds to each quart, cover witt good
cold cider vinegar. They will 1e ready
for use in two weeks and will keep all
winter.
TRENCH PICKLE. ~ One peck Of
green tomatoes sliced, two heads Of
cabbage cut as for slaw, twelve large
onions chopped, twelve green peppers
chopped, four tablespoonfuls each Of
ground cloves, allspice, celery seed, and
salt t0taste. Cover with strong cider
vinegar and boil two hours. When
lone Il cold, seal in jars and keep i'll
q dry place.
PICKLED GREEN ToMArons.-Slico
very fine green tomatoes, onions, pep
pers, and celery, if you like. Place a
layer Of each in your jars, pour over
cold salt watera and set the Jars in a ket-
tic of water and lot them got hot
through. Then drain through q colan-
dor and place III the jars again, covering
with good vinegar in which has been
boiled cloves, whole peppers, sugar,
mustard seed and celery seed,
aIt MI!ftEl RS III --x--- III FHt t" .Ia1.
GREEN TOMATO PICKLES. ~ One
peck Of green tomatoes sliced, one doz-
ell onions sliced, one ounce each Of
whole cloves, mustard seed, allspice; a
quarter pound Of ground mustard. ono
ounce and q half Of black D D Put
Il layer Of tomatoes, then a layer Of on
ions, then q sprinkling Of salt, then an
other layer Of tomatoes, and SO on; lot
stand over night. Drain off all tho IL
quor, put them in a porcelain-lined kct-
tic with all tho other ingredients. cover
with vinegar and simmer gently fifteen
minutes. Put away in stone or glass
jars.
PICALILLY-FIT FOR A QUEEN
Onc-quarter peck Of green tomatoes, one
dozen red peppers, onc-half dozen sharp
green peppers, one-half dozen sweet
green peppers, one dozen onions. Chop
all 1no. Pour over one quart Of vim
cgar and Lot stand until morning.
Squeeze out dry. Mix one-quarter
pound Of ground yellow mustard with
one quart Of vinegar and one pound Of
sugar. Mix all together and place IN
air tight jars. Highly recommended.
GREEN TOMATO CHOW Cuow.-
One peck Of green tomatoes, six white
onions, three red peppers, three green
peppers, sliced and sailed over night.
Drain them well and put in your kettle
together with one cupful of grated
horseradlsh, one cupful Of brown sugar,
II tablespoonful each OF mustard,
cloves, allspice and cinnamon, If Vol
like. Cover with good cider vinegar
and boil two hours, stirring occasional
ly.
CHOW Cnow.-One quart Of small
onions, q quarter peck Of beans, boiled
in salt water, one head Of cabbage, cut
up; fifty pickles, three stalks Of celery,
ono root Of horseradish, three heads Of
cauliflower, boiled in salt water. Mix
together and salt for two hours.
~ tOlat Of-N iOlxJ ~
mustard, mi ounce 1nch Of
cloves, mace and clnnamoii. Scale
spices in tho vinegar and strain. MA
Stir all together we'll and put in air.
tight jars OF bottles.
CHOW Cnow.-A quarter peck Of
white onions, q quarter peck Of string
beans, II dozen green peppers, three
heads Of cauliqower, II head Of cab
bage, fifty cucumbers. After cutting
tho vegetables, season them with celery
seed and mustard seed; add one-lalf
pound Of table mustard and q table
spoonful Of tumeric. Cover the whole
with good cider vinegar and boil slowly
for two hours, then add two tablespoon
fuls Of olive oil and bottle.
FRENCH MUsTARD.-Slico up an on
ion in q bowl. cover with vinegar ana
leave Two or three days; thcn pour Off
tho vinegar into a basin and put in suf-
ficlent salt, pepper and brown sugar to
suit tho taste, and mustard enough to
tlicken. Mix we'll together and SGT on
the stove until it boils.
TOMATO CATsUp.-Ono gallon OF
strained tomato juice, four tablespoon
fuls each Of salt, allspicc and cloves;
eight pods Of red peppers ana ono table
spoonful Of mustard seed. Pound tho
spices we'll and let them simmer in q
quart Of vinegar until the strength is
boiled out Of them. Tut the tomato
juice on to boil and lot it simmer very
gently until reduced onc-half; then re-
move it from tho fire; mix the spiced
vinegar with it and add four table
spoonfuls Of ground black pepper and
\ t%caspoonful Of cayenne pepper.
Bottle and keep tightly corked. A
handful OF garlic Or six or eight large
onions boiled with the tomatoes Will
improve tho catsup greatlG i
TOMATO CATsUP.-SteD ana then
strain three pecks Of ripe tomatoes. To
the strained juice add half d gallon Of
YlneGAr, two OuncaS .0f whole CLOVIS