The morning news. [volume] (Savannah, Ga.) 1887-1900, 1891-08-19
ABOUT PICKLES.
receipts for Making Them Which Are
Believed to b. Good.

from the NeIr York Tribune.
/ A correspondent asks for a short Tribune
dissertation on the making Of pickles, both
sweet and sour, beginning at the begin
ming" Another correspondent saws: "a
year ago, or perhaps a little later, you
published column # recipes for pickles. in
the Sunday impression, | think. Tnev
proved of such excellence that there IS a
demand for the recipes Several other
c-rrespa ndents write In a similar vein and
nave made similar requests. In reply we
/ give the following:
! All sour pickles. and al sweet pickles
which are not made of ripe fruit are first
soaked in brine for at least twenty-four
hours before they are picked, using for the
brlne cup OF salt TO a gallon Of water. In
the case Of chow-ch0ws and pickles in
winch cabbage or green tomatoes are used
IL Is quite customary to pack them IN LAYERS
OF salt and put them in press issIe d Of
soaking them in brine. The use OF brine or
salt Is to draw out the strong flavor of
the green vegetable, leaving the pulp in
prooer condition for a pickle. One of the
writer's correctly supDoses that E failure to
secure good pickles Is due to IA error at the
beginning. II is great mistake to use any
fruits OF vegetables for picking which are
| not perfectly firm and fresh picked; wilted
vegetables aud stale fruit make soft, poor
pickles. A green tomato to be in proper
condition for picking should be light in
color and firm and compact. 1t is a waste
Of time, labor and material to attempt to
pickle shriveled fruit.
Watermelon rinds make an especially nice
sweet pickle. They are prepaf cd in about
the same way as green tomatoes. Peel the
green skin from them and scrape off all 9
red pulp till the rind is firm and hard Put
IN weak brine 10 soak for twenty-four hours.
AT the end Of this time remove them, rinse
them and weigh them. Add vine
gar enough to cover them and half
pound Of sugar to every pound of rinds
whole cloves, an ounce of cinnamon and an
ounce of cassia BUDS to every seven pounds
# rlnds or tomatoes. Cook till the rinds or
tomatoes are perfectly clear and tender and
b, DOM spllnt pierces them easily. In pre-.
pairing all pickles, add the spi 1es q few min
utes before they are ready to be removed
from the fire, except where ginger root is
used, which should be boiled in the vinegar
with the fruit at the beginning. An ounce
of sllced ginger root to every quart of vine
gar used is a good addition to green tomato
pickles.
Ripe cucumbers are generally thrown
away or only saved for seed, yet they make
delicious sweet pickle and an excellent
chow-chow. Select firm, yellow cucum-
bers, peel them ana remove all the soft
pulp and seed in the center Cut them in
slender strips, half an inch wide and three
or four inches long. Put them in cold
vinegar. in place of brine, and let them
stand twenty-four hours. Then draw
this vinegar. 1t has drawn q strong favor
out of the veget bic and is not fit for
further use. Allow fresh vinegar enough to
cover the cucumbers, and to every quart of
vinegar allow two pounds Of sugar, an
ounce Of cassia buds, and half an ounce Of
cloves. Simmer the cucumbers slowly in
the vinegar till they are perfectly tender.
1t will take possibly an hours cooking or
longer, but when broom splint pieces them
easily they, too, are done. They make an
acid preserve, excellent to serve with roast
mutton aud other roasts.
Sweet fruit pickles, either peaches, plums,
apricots, currants or grapes, are best pre-
pared by allowing seven pounds of fruit to
three and half OF sugar, with q pint of
vinegar, one ounce of cinnamon and half
an ounce of cloves. In the case CT currants
or grapes, allow half-plnt of vinegar and
half pint Of fruit juice in place of the pint
of vinegar to every seven pounds Of fruit,
and boil the fruit down to q thick MARINA
lade. Boil peaches. plums and apricots just
long enough to make them tender. They
should be thoroughly pricked, to prevent
the skins cracking, before they are put over
to cook.
Fed Dutch cabbage makes an excellent
sour pickle prepared in this way: To every
three QUARTS OF chopped cabbage add a
quart of green tomatoes and six onions
chopped fine. Pack the mixtures in layers
of salt, put it under a press in a coarse bag,
and drain it for twenty-four hours Re-
move it from the bag, cover it with cold
vinegar, add a cup of brown sugar to every
quart of vinegar Add also one red and
two green peppers chopped fine, and an
ounce of white mustard seed to the three
quarts of cabbage.
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LaFsr's.-Ad.
Dunlap's fine hats and the Hopstcong sun