The Canton times. (Canton, Miss.) 1893-1906, 1896-10-09
SEASONABLE SAvORIEs.


plckIed Walnuts or Butternuts-yepe
tartan Beef Tea.
Now is the time to think of picklin,
Talnuts or butternuts. 1t is a fayorit,
ssvory, and there is a marked differ
ence between the bought and home
made to the credit of the latter.
Be careful to secure the nuts wher
they are young, before they harden an;
become woody. Prick them all owe,
with knitting needle, holding the wal.
nut on the prong of fork, to avoid
staining the hands. Next make strong
brine consisting Of four pounds of salt
10 gallon of water. Drop the nuts in
this and allow them to remain there for
mot less than week. Then drain them
off, lay on dishes or trays and place
them in the sun for two or three DAYS
Till they become black. Next pack the
nuts in clean dry jars, being careful not
10 fill them even with the top.
Put in pan sufficient vinegar to
cover the pickles; allow two ounces OF
allspice and one ounce of ginger to each
Quart of vinegar; the spice should be
Tied up in a small piece of muslin, and
placed in pan with the vinegar. Boil
for about ten minutes, then pour the
liquid (while hot) over the nuts. When
|xold, cork and seal. The pickle will be
feady for use in three weeks and will
Keep almost any length of time.
Picked onions should be made about
the end of August. The following is
VERY simple recipe and furnishes de-
|lcious savory:
Procure some picking onions. Take
|of the outside skin with the fingers.
Then peel with q silver knife; on no ac-
count use steel one, or after all your
Trouble (for it is painful Job), instead
|ofhaving onions of nice yellowy color
hfter they are picked, they will have
burned black. Have ready some clean
|dry jars or pickle bottles, and as you
peel the onions drop them in. Pour over
Enough cold vinegar to cover them, and
blow large teaspoonful of allspice to
bach pint Of vinegar. The spice should
~ tied up in piece Of muslin, and
placed in the center of the jar. Should
HE jars hold under or over pint it
Pill be quite easy for you to regulate
he amount of spice. Cork and seal.
RReep in dry place; they will be ready {
~ use in ten days or fortnight. This {
PICKLE will keep well for six months.
|ut after that the onions gradually lose l
heir crispncss. I
Vegetarian Beef Tea.-The following 7
scipe is said to make very savory bev-1 I
rrage, and by vegetarians is declared
be vastly superior in sustaining \
roperties" to beef tea made from \
neat. a
half pound of haricot beans should 81
washed and put to stew in an earth tt
nWare jar containing quart of hot g
ater. Half q small onion should be W
ided, and the ingredients must SIM y
er steadily for three hours, when h
'out pint and half OF liquid will n
main. The mealy part of the beans A
ust not be allowed to break into the tic
luld and the beans must be strained &C
When the mixture is removed from W
ire. The remaining half of the
lall onion should then be sliced and he
ed with an ounce of butter ana flc
rnkled with pepper and salt. The nc
ces when Drowned should be added pi
the broth, which must then be m
aimed again. M
'lsh Pudding.-TalSe some cold fish, i'm
arate it from the skin and bones, ca
1t into very small pieces, mix it us
a little oiled butter and white wi
per, beat three eggs to froth with wa
pint of milk and mix it with the III
. Butter the dish, pour the mixture Pc
bake gently for an hour. The bu
nge of seasoning, especially if it be BIT
pungent character, greatly alters far
taste of the fish, Cleveland Leader. Ha