The morning times., 1896-08-09
TART PICKLES.
Variety of Novel Recipes for Late
SUNNI Use.

variety of Novel Recipes for Late
Summer Use.
The manifold uses OF vegetable and
fruit pickles, not only as relishes and gar
nishes. but as well for flavoring sauces,
soups, salads, and entrees renders It neces-
sary that every housekeeper should see that
her pantry shelves are well supplied with a
variety OF the best pickles at this season OF
the year. or no single branch of cookery
can it be more tSdly said that much OF the
success depends on the close observation
OF small details as on following given
recipe. The most important item is care in
the selection OF the ingredients. Vegeta-
bles Or fruit for picking should be gathered
at the right season and proper condition
OF ripeness, and always on a dry bright
day. The vinegar and spices should be
pure and strong, while the greatest clean
illness should be observed rega riding the
utensils used; porcelain lined kettles for
scaldlDg the vinegar, and wooden spoons
Tor SURFING are necessity. Glass or
stone Jars are best for stirring, An even
temperature free OF dampness is desira-
Die Tor pickles which are 10 be kept for
any length OF time. The usual varieties
In common use are yearly made by house,
keepers with success, and the recipes
mere given from foreign and southern au-
thorites can De quite as successfully pre-
pared IL attention be given the work
Pyfer Pickles tan Old Virginia recipe)-
Select medum-sized, freshly gathered
cucumbers. Pack down in dry salt
for ten days. Soak in fresh cold water
for twelve hours Put in a porcelain
kettle, cover with Inkewarm water and
vinegar, add pinch of pulverized alum.
and set on the back OF the ange over
night. In the morning drain, put in a
Jar with pod OF red pepper. a root Of
horse rad.sh, a head OF garlic, a dozG.l
whole cloves, one grated nutmeg. Boil
sufficient fresh vinegar to cover, pour
hot, and stand in a cool place for two
weeks These pickles are always fresh
and crisp
CucGnIper Mustard Pickles tan English
recipel-Peel and cut a dozen large Gu
cumbers into squares. Put in a jar
Cover with thiDly sliced onions, sprink,ed
with salt. and let stand over night Drain
and return to the jar Heat quart OF
vinegar Season with a teaspoonrul Of
ground allspice. half teasnoonrul OF cloves
and a Tablespoonful OF mustard mixed in
cold vinegar. Pour over the cucumhers
Let cool: strain the vinegar off. Mix a
tablespoonful OF ground mustard to a
paste; add to the vinegar. Pour over the
pickles and seal.
Piciled Gherkins-Gather gbcrkins about
three and half inches long on a dry day.
Put them in large stone jar, cover with
brine and let stand two or three days,
drain and cover with boiling vinegar.
Spread bay leaves over the top, set the
jar in a warm place, reheat the vinegar
every day for nine days. Boil a quart OF
fresh vinegar with blade OF mace, a pod
OF red pepper, three small onions and
four bay leaves. Put the cherkins in
large glass jar. pour the vinegar over, let
cool, and cover securely. -
Picked Nasturtiums-tA garnish for
meats and fishl-Gathsr a gallon OF mas
turtium berries when full grown, put them
In jar, pour boiling saltwater on them,
and let stand forty eight hours. Drain,
cover with cold spiced vinegar. Cork Sc
curely and set in cool dry place.
Creole pickles-Peel and cut up enough
green cucumbers to pile half gallon
measure, sprinkle with salt and let stand
six hours, pour the water out and scald
in vinegar. Prepare half gallon OF cab
bage in the same way, chop one dozen
onions, and let stand in boiling water half
an hour. Cut up one pint of tender green
beans, one quart OF green tomatoes,
and one dozen green peppers, scald and
drain. Mix two tablespoons of grated
horse radish, one teacup of ground mus
tard, two cups OF white mustard seed,
three tablespoonful of turmeric, one OF
mace, three of celery seed, one OF Gin
namon, one of cayenne. two OF olive oil
and one pound of brown sugar, put all
bles, and cover with boiling vinegar.
Yellow Pickle.-Take a gallon of vine
gar. a pound OF brown sugar, one ounce
of turmeric, half an ounce of Cloves one
ounce of alispice, two tablespoonfuls Of
celery seed, half a pint OF mustard seed,
and one blade of mace. Pound all to-
gether and add to the boiling vinegar.
Cut up three heads OF cabbage and scald
N brine. Squeeze in bag and hang up
in. the sun to dry. When bleached put
into a jar and pour over the spiced vine
gar.
Virginia Mixed Pickles. Take five dozen |
large cucumbers, half "A peck Of green |
tomatoes. dozen white Onions, four heads |
of cabbage, one pint OF grated horse radish, |
half a pound of mustard seed. half tin |
cup Of ground pepper, one ounce each of |
celery seed and ground cinnamon, two |
ounces of turmeric, and half a pint of |
salad OIL Slice the tomatoes and onions, |
quarter the cucumpers. and cut up the cab
bage Mix with salt ami let stand twenty
four hours, drain and cover with vinegar |
Set aside for two days, strain off the |
vinegar. Mix the spices, add to the pickles |
over gallon and a half of boiling |
vinegar. Repeat for three mornings and |
pour over the pickles.