The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-09-21

to the crock and cover them with
equal parts of vinegar and water. and
let them remain over night. Drain off
the vinegar the second morning. While
the vegetables are draining put into a
large preserving kettle six quarts of
vinegar, four pounds of sugar, one
pint of grated horseradish, half a
pound of mustard seed. half cup Of
tumeric, the same quantity of CHINA
mon and black pepper, and one ounce
of celery seed. Let this mixture come
to boiling and then cook five minutes
Take the kettle from the fire and put
the drained pickles into it and let 1t
stand at one side to become cold
Gradually stir one cup of olive oil
into half pound of ground mustard
then thoroughly mix with the pickles
when they are cold. Fill small jars
with the chow-chow and cover.
Fine mustard pickles may be made
thus: Secure $50 small cucumbers,
wash them, and put them into a crock
or large porcelain kettle. Slice four
large green peppers and add to the
cucumbers with two heads of cauli-
flower broken into fiowerets, one large
head of white cabbage shredded, one
quart of small white onions, one quart
of young string beans, and one small
root of horseradish. Cover the pre-
pared vegetables with strong brine
and let them remain over night. In
the morning thoroughly drain the veg
etables and put them in jar with two
ounces of black mustard seed and one
level tablespoonful of cayenne pepper.
Put into the preserving kettle one gall
Ion of vinegar and add one table
spoonful of ground white pepper and
half an ounce of tumeric. Moisten the
spices with a little of the vinegar be-
fore stirring them into the whole. Put
the kettle over the fire, and when the
vinegar is boiling pour it over the
vegetables. Cover the crock, and when
the ingredients become cool stir in
half pint Of ground mustard. This
makes a very desirable pickle.
Small cucumbers picked in the fol-
lowing way are prepared by many in
place of the popular olive: Wash small
cucumbers, cover them with a strong
solution of salt and water, and let
them remain over night. In the morn
ing turn the cucumbers into colan-
der to drain, throwing over them one
quart of clear cold water. Put the
drained vegetables into glass jars, and
pour over them a dressing made in
the following proportions: To every
cup of vinegar add half cup of the
best olive oil; blend thoroughly to-
gether and cover the cucumbers, fill
ing the jars to the rim. Fasten the
jars air tight, keep them in a cool,
dark place, and do not use until the
first of the year.
For stuffed green peppers: Get the
full grown peppers before they COM
mence to turn red. Cut a slice from
the stem end and remove all the seeds,
taking care not to bruise the peppers.
Put the cups and caps into a crock,
cover them with strong brine, and
let them lie there three days. Drain
off the brine and let the peppers stand
in clear cold water tWenty-four hours.
Put in each pepper small string
bean, a little onion, some shredded
cabbage, tiny cucumber and nastur-
tium seeds. Mix together half cup
Of mustard seeds, one tablespoonful
of grated horseradish, the same amount
of ground mustard, one teaspoOnful
each Of celery seed, mace and allspice
and two tablespoonful Of sugar.
Moisten with two tablespoonfuls Of
salad oil. Fill the peppers with this
paste and tie or sew on the caps.
Place the stuffed peppers in jar and
pour boiling vinegar over them. The
third day pour the vinegar OFF, reheat,
and again turn over the peppers. In
place of cutting the ends from the
peppers an incision may be made to
remove the seeds and stuff the pep
pers.
To make sliced cucumber pickles:
bers; wash them and cut into slices
three quarters Of an inch thick dis
carding the two end pieces. Put the
cIlcumberS in preserving kettle with
two small red peppers; pour over them
vinegar enough to cover them and let
them simmer over the back of the
range one hour. Set the kettle to one
side, letting the cucumbers cool in the
vinegar. In another kettle put four
quarts of vinegar, one pound of sugar.
one tablespoonful each of cinnamon,
ginger, black pepper, celery seed,
chopped garlic and grated horseradish
and one teaspoonful each of mace, all
spice. and cloves. Heat this mixture,
and when 1t Is boiling skim out the
cucumbers from the first kettle, which
should be perfectly cold, and add them
to the mixture. Then place the kettle
on the back of the fire, where the GU
cumbers will just simmer for one and
one-half hours. This pickle may be
eaten as soon as it is cold
For picked red cabbage: Cut the cab
bage into shreds and put In a small
stone crock. Season some vinegar with
mace, cloves, peppercorns, salt, and
just enough sugar to take the edge
Oft the vinegar Heat the vinegar to
boiling, but pour over the cabbage
when it has become cold. Cover, and
do not use for a month.
To make pickaIilli, red or white cab
bages may be used. Chop three large
cabbages and one quart of onions me-
dunn fine. Put the vegetables in a jar
with a little salt and let them stand
over night. Drain them by pouring off
what liquor there may be. Take two
quarts Of vinegar and add to it one
pound of brown sugar, two tablespoon
fuls each of black pepper, ground mus
tard, and cinnamon, three tablespoon
fuls Of celery seed and one of allspice
and mace. Add tablespoonful of
powdered alum to the vinegar and dis
solve it before adding the spices. Heat
the vinegar and seasoning and pour
over the vegetables. Reheat the vine
gar three times and pour when hot
over the niclkalilli