The midland journal. (Rising Sun, Md.) 1885-1947, 1894-10-05
Useful Recipes.

sugar, eQ udl pdftS OI clONe, dllSp1Ce
and cinnamon, tied in a cloth and
boiled in quart of good cider
vinegar with the sugar. When
nicely spiced, remove from the
syrup, and drop into the plums.
When they begin to soften and
crack open, place in a jar, then boil
the syrup until thick, and pour
over the plums; more vinegar and
sugar can be added to the syrup,
as it boils down, if the amount does
not cover the plums.
PICCALILLI.-MiX well together
one quart of chopped cucumbers,
same of cabbage, two good sized
green peppers, one pint of onions
chopped, and one gill of grated
horse-radish. Mix one quart of
cider vinegar with a pint of cold
water, cover this over with vege-
tables, and stand aside over night.
Next morning drain and press mix
ture, put it in a stone jar, add a
dozen whole cloves, one ounce white
mustard seed, mix and cover with
pure cold vinegar. 1t is ready for
use in twenty four hours. Will
keep well one month.
TORPEDOEs.-Whip half a pint
of thick cream till stiff, flavoring it
with little white pepper, cayenne
and salt; then mix into it a good
tablespoonful of any cold cooked
chicken or game minced into tiny
dice, the same of tongue also cut up
cold sweetbread or calves brains,
and a tablespoonful of minced mush-
rooms or truff1es, if at hand. In
the meanwhile place in therefrigera-
tor some little paper or china cases
so they may get well cooled, and
when the mixture is ready fill them
with it, stand the little cases near
the ice for an hour or so after the
mixture is in them, and serve gar
nished with little parsley or curl
ed cress.
VIRGINIA MIXED PICKLES.
Take four dozen large cucumbers,
half a peck of full grown green
tomatoes, a dozen white onions,
two heads of cabbage, halfa pint of
grated horseradish and fourth of
pound of mustard seed and ground
pepper each, one ounce of cinna-
mon, one ounce of celery seed, half
a teacup of salad oil and two ounces
of tumeric. Quarter the cucumbers,
cut the tomatoes in thick slices,
chop the cabbage and onions,
sprinkle with a pint of salt, let
stand "a hours and drain. Mix the
spice and seasoning in gallon of
strong vinegar, scald and pour boil
ing hot water over the pickles.
Let stand two days, reheat the
vinegar, add a pound of brown
sugar with the oil, and pour over
the pickles.
Mrs. RoRER's RULE FOR MELON
MANGOES.- Select small green
watermelons or muskmelons. Cut
out a piece about one inch wide
from the whole length of the melon;
from this opening remove the seeds
with 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 same way. Make
a brine of salt and cold water, put
in enough salts until it will bear up
an egg; put the melons in a four
gallon jar or ferkin and pour brine
over them; let them stand "a hours,
drain well, keeping each piece with
the melon that it was cut from.
For the filling, to one dozen melons
allow two large heads of cabbage,
chopped fine; if you can get them
use pint of nasturtium seeds; one
teaspoon of ground cloves, one of
cinnamon, tablespoon of grated
horseradish root, a tablespoon of
salt and little black pepper, or, if
you prefer, one green pepper chop
ped fine, leaving the seeds out. If
you cannot get nasturtium seeds
use half cup of white mustard
seed; mix all together and fill the
melons full, pressing it in firm; put
in the piece and tie with white
twine. When all are filled put into
a stone jar, cover with vinegar and
leave "a hours; then put them in a
porcelain kettle, part at a time, and
cook slowly half an hour. mt tbon,