The Penn's Grove record., 1889-09-14
HOUSEHOLD


1, HOUSEHOLD |
! SMALL CUCUMBER PICKLEs.-
: wash and wipe a quantity OF small Gu
: lcumbers and place them In jars. Cover
= them with boiling brine strong enough
! to bear an egg; let stand twenty-four
l hours. Then take them out, wipe,
|, place In clean lars and cover with hot
! vinegar spiced with an onion, twelve
whole cloves, one ounce Of mustard
seed and a little mace. They will be
ready for use In two weeks. /.
TOMATO PICKLES. - Choose small
red or yellow tomatoes, prick them
with Q pin, put in glass or stone jars,
add two or three dozen %nasturtium {
seeds to each quart, cover with good /
cold cider vinegar. They will be ready [
for use In two weeks and will keep all
winter. {
FRENCH PICKLE. - One peck of !
green tomatoes sliced, two heads of
cabbage cut as for slaw, twelve large
onions chopped, twelve green peppers
chopped, four ta~blespoonfuls each of /
ground cloves, allspice, celery seed, n !
salt to taste. Cover with strong cider {
vinegar and boil two hours. When s
done and cold, seal in jars and keep in q
o dry place. o
PICKED GREEN ToMAToEs.-Slice n
very fine green tomatoes, onions, pep a
ipers, and celery, if you like. Place a b
layer of each in your jars, pour over n
cold salt water and set the jars in a ket- I,
tie of water and let them get hot D
through. Then drain through a colan- D
der and place in the jars again, covering d
with good vinegar in which has been c.
boiled cloves, whole peppers, sugar, Ii
mustard seed and celery seed. C,
GREEN TOMATO PICKLES. - One
peck Of green tomatoes sliced, one doz-
en- onions sliced, one ounce each OF ~
whole cloves, mustard seed, allspice; a N
quarter pound of ground mustard, one ~
ounce and a half of black pepper. Put y
q layer Of tomatoes, then a layer OF on u
ions, then q sprinkling Of salt, then an u
other layer of tomatoes, and so on; let re
stand over night. Drain of all the IL al
quor, put them in a porcelain-lined ket- re
Tie with all the other ingredients, cover XXI
with vinegar and simmer gently fifteen
minutes. Put away in stone or glass
jars. W
i PICALILLY-FIT o A QUEEN M
iOne-quarter peck of green tomatoes, one an
dozen red peppers, one-half dozen sharp T,
green peppers, one-half dozen sweet m
green peppers, one dozen onions. Chop ar
all fine. Pour over one quart of vim M
egar and let stand until morning. ca
Squeeze out dry. Mix one-quarter ch
pound Of ground yellow mustard with ne
one quart of vinegar and N pound OF
Mix all together and place in
air fiUhf iaro ITiUbly rocnrpmapdad liz
GREEN TOMATO CHOW Chow III.
One peck of green tomatoes, six white WI
onions, three red peppers, three green u. VI,
peppers, sliced and sailed over night. W
Drain them well and put in YOU kettle It
together, with one cupful of grated pu
horseradIsh, one cupful of brown sugar,
one tablespoonful each OF mustard, 49,,
cloves, allspice and cinnamon, if you ~
like. Cover with good cider vinegar 70.
and boil two hours, stirring occasional III
ly. n.
CHOW CHow.-One quart Of small S h
onions, a quarter peck of beans, boiled oHoi
in salt water, one head Of cabbage, cut ~,
up; fifty pickles, three stalks of celery, v"
ono root of horseradish, three heads of
caulilower, boiled in salt water. Mix ma
all together and salt for two hours. tire
T~hree-quarters Of a pound of yellow wa
mustard, n ounce each OF whole wi
cloves, mace and cinnamon. Scald the ca,
spices in the vinegar and strain. Mix til,
the mustard with a little cold vinegar. Gel
Stir all together we'll and put in air. 10,
tight jars or bottles. Gu
-- is
CHOW Cnow.-A quarter peck Of
white onions, a quarter peck of string =.
beans, one dozen green peppers, three eli
heads Of cauliflower. one head of cab ca
bage, fifty cucumbers. After cutting
the vegetables, season them with celery wi
seed and mustard seed; add one-half an
pound of table mustard and a table,
spoonful of tumeric. Cover the whole an
with good cider vinegar and boil slowly W
for two hours, then add two tablespoon m
fuls of olive oil and bottb. pa
FRENCH MUsTARD.-Slice up an on
ion in a bowl, cover with vinegar and s.
leave two or three days; then pour off "
the vinegar into a basin and put in suf- q!
icient salt, pepper and brown sugar to "
suit the taste, and mustard enough to "
thicken. Mix well together and set on :,
the stove until it boils. p
TOMATO CATsUP.-One gallon of h,
strained tomato juice, four tablespoon m
fuls each Of salt, allspice and cloves;
eight pods Of red peppers and one table,
spoonful of mustard seed. Pound the s+
~lspices we'll and let them simmer in a ~
l|quart of vinegar until the strength is q,
boiled out Of them. Put the tomato "
Juice on to boil and let it simmer very
I'gently until reduced one-half; then re-
|move it from the fire; mix the spiced
vinegar with it and add four table
lspoonfuls of ground black pepper and VI
lone t~easpoonful of cayenne pepper. y
bottle and keep tightly corked. A
handful of garlic or six or eight large u
onions boiled with the tomatoes will y
improve the catsup greatly. Il
TOMATO CATsUP.-Stew and then t
strain three pecks of ripe tomatoes. To !
the strained juice add half a gallon of /
vinegar, two ounces Of whole cloves,
two ounces Of whole allspice, two ounces
of cayenne pepper, n tablespoonful Of
ground black pepper, half a pint Of salt;
boil all together gently for three hours,
strain and bottle.
TOMATO CATsUP.-Half a bushel of
tomatoes, one pound of salt. a quarter
pound Of allspice, one ounce of cloves,
two small boxes of mustard, one quart
Of strong vinegar, a quarter pound of
black pepper, a half ounce Of cayenne
pepper, twenty cloves of garlic, six on
ions, two pounds Of brown sugar. Boil
three hours, strain and bottle. Seal
well and keep in a dry place. T,
COLD TOMATO CATspp.-Scald and
take the skins off of half a peck of ripe
tomatoes, cut them up and heat them
and run through a colander. Add three ,
roots Of grated horseradish, six stalks
Of celery, cut fine; one cupful Of onions,