The Camden chronicle. (Camden, Tenn.) 1890-current, 1895-11-08
RULES OF PICKING AND RECIPE.

boil IN a porcelain kettle, never in
metal. II is best not to boil the vim
egar, as in this way it is weakened;
bring it only to the scalding point be-
fore pouring it over the pickles. A
lump of alum the size of a small nut
meg scalded with the cucumber or
gherkin pickles makes them crisp aud
tender, but too much is injurious.
Pickles should be kept in a dry, cool
cellar, in glass or stoneware; look at
them frequently and remove all the
soft ones. If white specks appear in
the vinegar, drain off and scald, add
ing a handful of sugar to each gallon,
and pour again over the pickles. Keep
pickles from the air and see that the
vinegar is at least two inches over the
top of pickles in the jar. A dry,
wooden spoon or ladle should be used
in handling pickles and is the only
one that should touch them in the
jars, Pickles are not noted for whole
some qualities, but if they must be
eaten it is best to make them at home.
Sweet Picked Cucumbers-Prepare
and quarter ripe cucnmbers, take out
seeds, clean, lay in brine THAT will
float an egg) for nine days. stirring
every day, take out and put in clean
water one day; lay IN alum water
over night; make syrup of one pint
good vinegar, one pound brown SUI
gar, two tablespoonfuls each broken
cinnamon bark, mace and pepper;
make syrup of three pints sugar to
one quart vinegar enough to cover the
slices, lay them in and cook till ten
der.
Citron Pickle-Cut your melon in
pieces and boil in sailed water until
tender, then drain and add three
quarts vinegar, two pounds sugar and
one-half pound cassia buds. Boil five
minutes. Ripe cucumbers or water
melon rinds will DO as we'll as the
citron melon.
Small Cucumber Fickles-Wash and
wipe 100 small cucumbers and place
them in jars; cover them with boiling
brine strong enough to float an egg,
let stand twentv-four hours. Then
take them out, wipe, aud place in
clean jars and cover with hot vinegar
spiced with onion, twelve whole
cloves, one ounce mustard seed and
three blades Of mace. They will be
ready for use in two weeks.
Cucumber Catsup Crate the GU
cumbers and strain off the water
through colander. Add six large
onions chopped fne'so one gallon Of
the grated and strained cucumbers,
Add vinegar, salt, cayenne pepper and
horse 1adish to taste. Bottle without
cooking.
Pyfer Pickles-Salt pickles down
dry for ten days, soak in fresh water
one day, pour off water, place in por-
celain kettle, cover with water and
vinegar and add one teaspoon pulyer-
lied alum to each gallon. Place one
night on stove which had fire in dur.
ing day, wash and put in jar with
cloves, allspice, pepper, horse radish
and onions OF garlic, boil fresh vim.
egar and pour over all. In two weeks
they will be ready for use. These
pickles are always fresh and crisp and
are made much more easily than il
the old fashioned way by keeping il
brine.
Chowchow large head rec
cabbage, large caulifower, two quarts
each very small string beans, greer
| tomatoes, cucumbers and onions; GU
cabbage into quarters and remove the
core, then shave in very thin Slices
break up the cauliaower into flower
cts but leave all others whole. Nil
together thoroughly and add one pin
fine salt and let stand over night.
Picked Cabbage-Cut the size yoJ
wish, cut in boiling water with littli
salt, boil twenty minutes, drain an(
place in jar, Spice vinegar to taste