Sullivan republican. [volume] (Laporte, Pa.) 1883-1896, 1895-10-18
RULES OF pIcKLrNa AND RECIPES.

RULES OF PIcKLING AND RECIPES.
Use none but the best vinegar and
boil In a porcelain kettle, never in
metal. 1t 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 tho pickles. A
lump of alum the size of n small nut
meg scalded with the cucumber or
gherkin pickles makes them crisp and
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 aud 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-Prepara
and quarter ripe cucumbers, take out
seeds, clean, lay in brine THAT will
float an esg) for nine days, stirring
every day, take out and put in clean
water one day; lay III alum water
over night; make syrup of one pint
good vinegar, ono pound brown su-
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.
Picked Onions-Pour boiling brine
over the small button onions, let them
stand twenty-four hours, then drain
and cover with hot vinegar spiced to
taste.
Citron Pickle-Cnt your melon in
pieces and boil in salted water until
tender, then drain anl add three
quarts vinegar, two pounds sugar aud
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 Pickles. Wash and
wipe 100 small cucumbers and place
them in jars; cover them with boiling
brine strong enough to float an egg,
let stand twenty-four hours. Then
take them out, wipe, and 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 Cstsup-Grate the Gu
cumbers and strain off the water
through n colander. Add six large
onions chopped fine to one gallon of
the grated and strained cucumbers.
Add vinegar, salt, cayenne pepper and
horse radish to taste. Bottle without
cooking.
Pyfer Pickles 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 pulver-
lied alum to each gallon. Place one
night on stove which had fire i'll dur
ing day, wash and put in jar with
cloves, allspice, pepper, horse radish
and onions or 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 in
the old fashioned way by keeping in
brine.
Chowchow-One largo head re
cabbage, large caulihower, two quarts
each very small string beans. green
tomatoes, cucumbers and onions; cut
cabbage into quarters and remove the
core, then shave in very thin slices,
break UP the caulitlower into ilower-
cts but leave all others whole. Mix
together thoroughly and add one pint
fine salt and let stand over night.
Picked Cabbage-Cut the size you
wish. rut in boiling water with u little
salt, boil twenty minutes, drain and
place in jar. Spice vinegar to taste.
heat aud pour on the cabbage. New
England Homestead.