The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1894-09-03
THE HOME.
The Pickle Jar.

| Sweet Pickles-One rule will do for
| pear, apple and peach sweet pickle. For
every seven pounds of fruit, pared and
weighed allow four pounds of white sug-
ar, one pint of strong vinegar. and mace,
cinnamon and Glove to taste. Half a
dozen whole cloves stuck into each peach
pear or apple, is an Improvement. After
pairing the fruit lay it in sugar an hour,
| then drain off all the syrup and put it
over the fire with cup of water. Boil
until the scum ceases to rise, skim well.
| put it in the fruit and boil five minutes.
| Take out the fruit with perforated
| skinner and spread on dishes to cool.
| Add the vinegar and spices to the syrup.
Boil fifteen minutes longer and while
| it is boiling stick the whole cloves into
the fruit. pack it in glass jars and pour
the hot syrup over it.
| Chow Chow-One half peck green to-
matoes, one large cabbage, seven onions.
| Chop these ingredients, mix well with,
teacuptul of salt, let it stand over night
and drain in the morning, then mix with
| the drained vegetables one ounce celery
| seed, one quarter pound white mustard
| seed, one-cuarter teacup cinnamon, one
| gill grated horse-radish. Boil three
| quarts of vinegar and two pounds of
brown sugar. and boiling hot pour over
| the mixture.
| Cucumber Pickles Use the smallest
cucumb ers you can procure, making two
| inches and a half the limit of length.
| To each 100 Cucum bers allow an ounce
of mustard seed, an ounce of cloves,
large tablespoonful of salt, cupful of
sugar and two small req peppers. Put
the spices in thin muslin bags, using
at least two bags to each 100 pickles.
Place the cucumbers in a kettle on the
stove with enough good vinegar to cover
them; also place the bags of spices in the
vinegar, together with the peppers cut
in slices. Heat the vinegar as slowly as
possible; and when it is scalding hot
the pickles are ready to set away. If this
receipt is carefully followed, perfectly
satisfactory results will be obtained
Bottled Pick ies-Wash and wipe half a
bushel of cucum bers, from one and one
half to two and one-half inches in
length. Pack them closely in stone jar,
sprinkle over the top pint of the best
dairy salt, pour over susfcient boiling
water 30 cover them and at once place
cover over jar. Let them stand till the
water is perfectly cold then drain them
on cloth.
Place over the fire kettle containing
weak vinegar and add to every gallon
piece of alum the size of large hickory
nut. Have another kettle on the stove
containing vinegar of full strength.
Place the cucum hers gallon at a
time in the cold weak vinegar; while
they are heating cut some green and
some ripe peppers in rings, wash, scrape,
and slice some horseradish roots, sprink-
lie each with little salt. pour boiling
water, let it stand Is minutes, and then
drain. Heat the bottles carefully, and
when the weak vinegar boils remove the
cucum bers one at time and pack them
closely il the bottles, adding to each
layer as packed slice each of ripe and
green peppers, two slices of horseradish
root, few bits of cinnamon bark, half
a teaspoofui of whole mustard and two
cloves. Fill each bottle, shaking and
stroug, boiling hot vinegar. The cucum-
bers should be so compact that they
will not rise, for they will not keep I'M
less wholly submerged in vinegar. If
necessary to supply shrinkage fill with
hot vinegar second or third time.
Leave an inch depth of vinegar at the
top. Cork Immediately and snugly, and
dip the corked ends twice in wax
made by melting together rosin and
very little tallow. The same care
should be exercised as in canning fluit.
Work rapidly; bottles, vinegar, and wax
should be quite hot.
Picked Pears. DO not wait until
your pears get SOFT Boil the pear in
water until tender, and to every four
pounds of fruit allow one quart of vine
gar, two pounds sugar, cloves and Gin
namon to suit your taste. Boil pears in
this prepared vinegar ten minutes.
The Refrigerator.
1t is good plan to keep small dish
of powdered charcoal on one of the upper
shelves of the refrigerator, as it is an
excellent absorbent of odors 1t should
be changed every few days. Food that
has little odor itself and food that abb
serbs odors rapidly should be placed at
the bottom of the refrigerator. All
foods with strong odor should be kept
on the top shelves. Sour milk or cream
should.not be kept in the refrigerator
Salad dressings, tartar sauce and celery
should be covered closely. or they will
flavor everything that is shut ND with
them. pineapple, straw berries and rasp-
berries should not be shut into a COM
mon ice chest with milk or cream.