The Abbeville press and banner. [volume] (Abbeville, S.C.) 1869-1924, 1892-11-30
HOUSEHOLD MATTERS.
TO CLEAN TINwARE,

TO CLEAN TINwARE,
For cleaning tlnware there is nothing
better than dry -four, applied with a
newspaper. After being thoroughly
washed in very hot soapsuds and wiped
dry, tin vessels should be set on the top
of the stove for few moments and then
vigorously secured for few moments,
with the dry flour rubbed on with wad
of newspaper crumpled and softened.
In this way tinware may be kept free
from rust and almost as bright and
glistening as silver, cafe being taken
that it is never put away damp and that
it is kept in a dry place.-New York
World.
SEVEN GOOD PICKLE RECIPES.
Dunshore Chow Chow-One quart
large cucumbers. peeled and sliced
lengthwise; one quart small cucumbers,
one quart of small onions, one head of
caulifower or cabbage, green peppers to
taste; put all in weak salt water twenty
four hours, then scald in weak salt water.
For dressing for table mix six table,
spoonfuls of ground mustard, one table.
spoonful of turmeric powder. onc-half
cup of sugar, one cup of -four and two
quarts of vinegar. Cook thoroughly an
hour and pour over the pickles.
Green Tomato Pickle-One peck OF
tomatoes, one cup of brown sugar, two
tablespoonfuls of horseradish, four
onions, six peppers, one tablespoon each
of cloves, allspice and cinnamon. Split
each tomato and slice peppers and
onions. Lay them in stone jar.
Sprinkle in a teacup of salt. Pour on
water to cover and let the mixture stand
twenty.four hours. Pour off.the water
and cook with vinegar enough to cover,
adding the sugar and spices. Do not
cook until the tomatoes are soft. They
should, however, be thoroughly scalded.
Pack in jars and pour on vinegar to
cover. ..
Spiced Tomatoes-To twenty pounds
of ripe tomatoes and two quarts of vine.
gar, eight pounds of sugar, four table.
spoonfuls each Of cinnamon, cloves and
allspices. Scald and peal tomatoes, then
boil all together until thick. Stir often
to prevent burning.
Sweet Plckle-Take large, ripe Gu
cumbers, pare and slice lengthwise and
seed them. Put in a jar, cover with
vinegar and let them stand twenty-four
hours. Take fresh vinegar, and to one
quart add two pounds OF sugar and one
ounce of allspice. Boil twenty minutes.
Tomato Relish--Onc peck of ripe
tomatoes, one cup of sugar, four pep
pers, two quarts of vinegar, four onions,
two tablcspoonfuls of salt. Boil three
hours.
Chow Chow-One.hslf bushel of to.
matoes, one dozen green peppers, one
pint OF salt. Chop the tomatoes and
peppers fine, sprinkle on the salt aud
let the mixture stand over night. Pour
off the brine and cover with good vlne-
gar. Cook one hour slowly. Drain
and pack in jar. Add Two pounds of
sugar, two tablespoonfuls of cinnamon,
one tablespoonful of cloves, one of pep
per and one pint Of horseradish. Mix
with the vinegar. When boiling hot
pour this on the tomatoes.
Picked Caulifower- Strip off the
leaves and quarter the stalk. Scald in
salt and water, but do not allow it to
boil. Take the caulifower from the
dish to cool, sprinkle it with salt and
water, put it on q colander fol twenty
four hours to drain. When dry cut out
the thick stalks, or if it be large, divide
it, give it boil and split the flower into
eight or ten pieces. Put these carefully
into jars and cover them with cold vine
gar which has been previously boiled
with spices.