The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1894-10-10

put it in stone jar ada dozen whole
cloves, one ounce white mustard seed, mix
and cover with pure cold vinegar. It tbs Is
ready for use in twenty-four hours VIII
keep wei one month
Virginia Mixed PtckleS-Talxe four dozen
large cucumbers. ha4f peck of full
grown green tomatoes a dozen white
onions. two heads of cabbage. half pint
OF grated horseradish and fourth of a
pound of mustard seed and ground pepper
each, one ounce OF cinnamon, one ounce
OF celery seed. half teacup of salad OIL
and two ounces of tumeric. Quarter the
cucumbers cut the tomatoes IN thlck
slices, chop the cabbage and onions, sprin-
kle with pint OF salt, let stand twenty
four hours and drain. Mix the spice and
seasoning in a gallon OF strong vinegar,
scald and pour boiling hot over the pickles.
Let stand two days. reheat the vinegar,
and pour over the pickles.
Beefsteak and Oysters-The best of por-
terhouse steaks IS just good enough for
this dish. and fine large count oysters.
Broil the beefsteak in your best manner
over clear, hot fire until IL Is about two
thirds done Meantime carefully run each
TO remove every particle of shell. and lay
them on clean, dry towel. See that the
oven Is hot. When the beefsteak Is ready
lay 1t on a hot platter containing salt, pep
per and butter. Cover the top of the steak
with the oysters in a thick layer; put bits
of butter all over them and dust them with
sweet red pepper, set the dish in a hot
oven only until the edges of the oysters
curl, and then withdraw the platter from
the oven and send Ii at once to the table
with its contents smoking hot. Be sure
that the platter is heat proof; of course you
can use silver plate if the family plate
is not at the bank or a tin-llned copper
enamel dish. Any Of these hot dishes may
be slipped upon another platter, slightly
larger, TO protect TIE surface of the table.
Mrs. Rorer's Rule for Melon Manages
Se.ect small green watermelOns or musk
melons. Cut out a piece about one inch
wide from the whole length of the melon;
from this opening remove the seeds with
q spoon and scoop out the soft portion in
the center; save the piece you cut out to
fit in again: prepare all the melons the
water. put in enough salt until it will bear
up an egg; put the melons in n fOur-gal-
Ion jar or Trkin ard pour brine over them;
let them stand twenty-four hours, drain
well, keeping each piece with the melon
that il cut from. For the filing, u
one dozen melons allow two large heads OF
cabbage, chopped fine, six white onions,
also chopped fine; If you can get them use
a pint of naSturtium seeds: one teaspoon
flu. or ground cloves, one of cinnamon a
or. if you prefer the green pepper chopped
fine, leaving the seeds out. If YOU cannot
get naSturtium seeds use haf a cup of
white mustard seed; mix all together and
fill the melons full, pressing 1T in firm;
put in the piece and tie with white twlne.
When all are filled put into a stone jar,
cover with vinegar and cave twentyfOIr
hours; then put them in a porcelain kettle,
part at a time, and cook them slowly half
an hour; put them back in the jar and
cover with fresh cold vinegar; add a cup
Of nasturtium seeds and a few pieces Of
horseradisn; the latter prevents them from
holding. In two days pour off the vinegar
and heat ScaidtnS hot nd pour over the
mangOeS; let ii rema uncovered until
cold. then tie up and keep in a cool, dry
place.