The morning call., 1894-10-13
FOR THE TABLE.

ChicSens, turkeys geese. rabbits, teal, duck,
spfigs' quail and small birds of all kinds; fish
Vi every description from the eight-foot stur
geoh hanging on the wall. the mammoth
salmon, pied heads and tails In apparently
hopeless confusion on the floor, TO trout In
boxes of cracked ice; crabs, crawfsh-every-
th'hg seems to have Its pace in the market to-
uay' ana everything is just shade higher in
price than il was last week.
Quail this week has sold for from ST rs TO 50
dozen, sprigs for from % to 80 cents each
anu teal have been offered for bit apiece, but
they seemed little "dark-complected and, as
the dealer remarked with a shrug, mot guaran-
teed." Game, of course, has higher value in
some localities than in others. but the same
thing is true of every article offered for sale. for
which reason it is an advantage to the house
wife not to make all her purchases in the same
market 1t is rather an ordeal TO make trip
to the Wholesale places these days when the
sidewalks are so lined with boxes OF tomatoes
whose contents are just now IN their prime TOT
canning or for making catsup-Dox AFTER BOX vi
beautiful crimsonred peppers peacheS'
grapes red and green apples, and an occa-
sional box OF plums.
However If 1t is an ordeal. 1t has lis COM
pensations In the shape Of the discovery OF
some stray box of white figs when all nope OF
finding any In market has been long abandoned
and the supply of sweet pickles at nome mas
begun 10 dwinde and look utterly lnsumclent
for the winter use, or something equally inter-
estlng In the way of berries for jam or jelly.
It1sa f4ct that the few boxes OF hgs which
find their way into market now are especially
nice, though rather small sized when the lower
levels of the box are reached. The white ones
which are the best for pickling-are selling for
50 and 40 cents box and green ones for 10
INIT 70 " a M
Them.
This is the time to secure cucumbers for
pickling. Very choice ones, tiny and of uni
form slZr, can be had now, either in boxes or
sacks; and now, too, is the time for the small
round red peppers, which give the cucumbers
lust the right favor and bit of color 10 please
palate and eye. Allow about twelve peppers to
each hundred cucumbers. and treat them in the
same way. After careful washing lay them in
a strong brine Tor twenty-four hours. II they
remain longer for any reason they may be too
salt. and need q fresh-water bath for a few
hours. Then pick them over carefully, reject
ing any which have softened. and place them In
a crock. Add TO them bit of horseradish and
pour over them boiling vinegar, TO which has
been added, for every gallon, a handfnl Of
brown sugar. 8 cents worth OF whole cloves and
10 cents worth of stick cinnamon, or, il this
spice should De insufficient, add one table,
spoonful each of coriander seed. green ginger.
celery seed, white and black mustard seed and
pepper cones. Boil the vinegar three or four
times in the course of week and pour IL over
the cucumbers. making sure that ii covers them
completely or they Will decay and exhale od0rs
the reverse OF agreeable. Tie cloth over the
jar before putting the cover on, and let them
stand for few weeks till the pickles are sea-
soned, then put in quart or pint glass Jars till
needed.
A pickle, really a salad for winter Is made
from the ripe cucumbers, prepared just as for
the table. peeled and sliced thinly; then lay a
dozen Of them n dish, with layers of salt be-
tween; let them remain thirty-six hours; then
dram well, pressing them lightly. mix with six
onions, which have been peeled and sliced, and
pour over all a dressing made by adding TO
three-quarters of cup Of oil one cup of vine
gar. tablespoonful each of white and black
mustard seed, and cayenne to taste. This is
ready for use at once and will keep long time
in jars and be ayaluable pickle TO use with fish.
There Is a mixed pickle, made from cabbage,
onions and celery. called the Robinson Thomas
pickle, though mas-Robinson would have
seemed a simpler name-one containing less
mystefy-whch can be made at almost any
time of the year; but while the pantry sh Ives
are being filled this may form a welcome addi-
ton to them. 1t is, like the ripe cucumbers
made with oil, and Is much milder than the sim-
pie vinegar pickle.
To make 1t chop young firm head Of cab
bage very fine, chop also six onions, six green
bell peppers and a good-siZed head OF celery,
mix well and sprinkle with salt, generous
handful, letting them drain. When quite dry
put in crock and pour over them some hot
vinegar; the next day drain again, throwing
away the vinegar and scalding fresh with a
tablespoonful each Of whole cloves, cinnamon,
white and black mustard and celery seed; pour
this over them and when cold add a cup OF best
olive oil. This Will be ready for use In two or
three weeks Green tomatoes being Plentiful
now II would be wise to make the different
forms of chow chow, either sliced or chopped :;
they may be prepared either way, allowing to
one gallon OF green tomatoes six green peppe rs
and six onions; sprinkle with salt and let it
drain over night; next day boil two quarts of
vinegar, add 10 IL half pint OF mustard seed
and one cup of brown sugar. then mix care
fully tablespoonful OF black pepper, Two of
cinnamon, TWO OF cloves and three of ground
mustard; mix to a paste with cold water, pour
ii into the vinegar then added the sliced tomato
and cook for twenty minutes.