The Portland daily press., 1896-08-22
THE HOME,
Spiced Vineears


The housekeeper may have oreat
many good seasonings to add variety to
her cooking if she takes a little tbonobt
The Country Gentleman has some good
rules for spiced yinegars, from which
the following are taken:
Mirt Vinegar. Put loosely into n
wide-mouthed bottle spearmint or pep-
perlmint leaves, which have been washed
and drained dry. Fill the bottle with
good cider vinegar; at the end of a
month strain, bottle and seal,
Horseradish. -Pour a quart of boiling
hot vinegar over six tahlespoopfuls OF
grated horseradish, and immediately add
tablespoonful of granulated sugar. Let
it stand week. or longer if more CON
venient, then squeeze the radisb NUN
lightly, add the vinegar, strain and re-
turn to the bottle after rinsine and
draining it. CovoT the cork with wax.
Green Pepper. whole greenper.
pers into quart can or bottle, let it
stand month covered with cold yine4
gar, then strain and bottle. This is a
mild but excellent seasoning for soups
and sauces.
Chill or Cayenne. Use for this chill
les, variety of cayenne bearing very
small red pods when ripe. Let 40 or 90
of these tiny pods stand in vinegar a
month. 1t was found upon the home
able when I was child in this way:
The ends of the quill part of goose
feather were cut off, one end passed
through the cork of the bottle, the other
end closed with a tight-dtting plug of
soft wood. We had only to remove the
plug, invert the bottle give it gentle
shake, and a drop or two of the contents
would season plate of food.
Spiced Vinegar. This is a favorite
with many. Mix and tie in several small
thin bags an ounce each of whole all
spice, cloves. mace, pepper. ground
mustard, white ginger root cut into thin
slices and celery seed. Put these bags
into gallon and half Of vinegar in
which has been dissolved three pounds of
brown sugar Tie up closely. This
vinegar is usnble in few days, but is
more spicy after standing three or four
weeks.
TaIragon. before the stalks bios
som, gather and twist them to bruise the
leaves. For each gallon of vinegar use
what can be conviently gathered in the
hand six or eight times. Cork closely,
and do not open for at least two months.
This is a superior sauce for roast beef or
pork.
Rhubarb Jelly.
In the American Magazine, Mrs.
Lincoln gives the following rule; Sep
TENDER, or not earlier than the middle of
August, is the beat time to make rhu-
barb jelly, as it Is almost impossible for
it to thioken when made of tie spring
rhubarb. Wash the rhubarb bat do not
peel it. simply cut it into small pieces
and never mind II it be stringy. To eve
ry pound of rhubarb add half cup of
water and let it stew slowly in granite
pan or porcelain pan until it is all in
shreds. Then strain through fine cloth.
Measure the juice and allow enc pound
of sugar to one pint of juice. Let the
juice simmer ten minutes, or until it
begins to thicken OH the edge. then add
the sugar and let 1t simmer until it jol-
lies on the spoon or when dropped on
cool plate. Remove the scum carefully
as 1t forms, turn into glasses which
have been rolled in hot water and are
still standing In it and when firm and
cold pour melted parafine over the top.
Cover with paper and keep in cool,
dark closet.
Coloriug Flower Pots.
The open, porous, soft baked pots are