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

: THE HOUSEHOLD:
HOMEMADE PICKLES.
Receipts of Value to the Housewife
Who Is Filling Her StOreroom

The storeroom closet shelves may
have already been supplied with many
spiced sweets from the fruits that have
been in season, but the forehanded
housewife must still spend many busy
days in preparing her supply of relishes
and pickles for the approaching winter
season. Both sweets and sours contrib
ute to make the stock complete.
When heating vinegar or pickles, use
a granite or porcelain-lined kettle, and
a wooden spoon is the only kind that
should be employed in handling hot
pickles. If vinegar loses its strength
pour it off and cover the pickles with
some that is fresh and hot. Pickles
should be examined frequently, and if
any soft ones are found remove them.
If white specks appear in the vinegar
drain it off from the pickles and scald.
A few bits of horseradish root put in
with the pickles will help to give the
vinegar life and strength. Small stone
jars are better for keeping pickles in
good condition than larger jars, or
crooks, as they are called.
The following receipts have been tried
and found worthy of a place in the cook
be ok:
For green tomato pickles: Wash one
peck of green tomatoes and cut them
into thin slices Peel two quarts of
white onions, slice them and add TO the
tomatoes. Put the vegetables in large
earthen bowl or crock, sprinkle little
salt on them, cover and let them stand
over night. In the morning turn the
vegetables into a colander to drain,
and then put them in a porcelain-lined
Kettle and pour over them vinegar.
Cover the kettle and put it over a mod
crate fire, allowing the vegetables to
cook slowly until they are clear and
tender; then again turn them into a
colander to drain. Put fresh vinegar
into the preserving kettle and add to
1t two pounds of brown sugar. half a
pound of white mustard seed, and one
Tablespoonful each Of ground cloves,
allspice, and celery seed Put the ket-
tie on the back of the fire for the vine
gar to heat slowly. When the tomatoes
are drained mix with them one tea
spoonful each of tumeric and Cayenne
pepper and half a tablespoonful of
ground mustard. When the vinegar has
reached the boiling point turn it over
the pickles, mixing them we'll together
with a wooden spoon. Add small cup
of salad oil, and put the pickles to one
side until they are cold; then put them
into jars and cover.
Another green tomato pickle that Is
very satisfactory is made thus: Wash
and slice one peck of green tomatoes
and six onions. Pack the sliced vege-
tables in jar. sprinkling a large cup
full of salt through them Let them
stand twentyfour hours, and then turn
the vegetables into a colander and
drain. Put the drained vegetables in a
preserving kettle, cover them with fresh
water, and put the kettle over the fire
and let the contents boil fifteen min
utes. When the vegetables are cool
take four-Quart jar and pack them in.
making alternate layers of vegetables
and dressing. To make the dressing
put in bowl half an ounce Of ground
mace, the same quantity of ground
cloves, one teaspoonful each of black
pepper and ginger, two pounds of brown
sugar, two papers of celery seed, half
a teacup of white mustard. Mix to-
gether and mOisten with a little vine
gar to make a paste. Have enough
vinegar boiling to fill the jar and pour
1t over the whole
TO pickle onions: Peel small onions
ana boil them In equal parts Of milk
and water for ten minutes Put one
salon or vinegar In a preserving kettle
with half an ounce of whole mace. the
same amount of alum, one-quarter Of
an ounce of whole cloves, and five ia
blespoonfuls of salt Place the kettle
over the fire and let the contents come
TO the boiling point. Drain the onions
IN colander and put them into Jars.
turn the boiling vinegar over the on
ions, cover the jars and put away.
FOR picked walnuts and butternuts,
the nuts should be gathered when they
are of good size but still tender enough
to be pierced with a coarse needle
Flck the nuts In several places with
needle and put them in a stone lar
cover the nuts with a strong brine
ano let them remain three DAYS. Then
uraln the nuts and put them into a
1fesh brine to remain three days longer
al the emu OF that time again drain the
nuts and spread them out on platters
Tor several hours. Put one gallon of
vinegar IN porcelain-lined kettle and
add TO 1T one small cup of sugar. one
tablespoonful each of whole cloves an
spice, and ginger root, two tablespoon
luis or whole peppercorns, and one
oczen blades of mace. Put the kettle
over the fire and when the liquid boils
COOK for ten minutes. Place the nuts
IN jars and strain the boiling LIQUID
over them. Cover the Jars tight.
10 spice crab apples: Select good
sized apples. Wash and core, but do
not peel them. Weigh the apples and
put them in preserving kettle. To
five pounds of fruit add four nounds
of sugar and one pint of vinegar two
taoiespoonfuls Of whole cloves, the
= same of stick cinnamon broken into
pieces and three or four pepper corns
~ is better to tie the spices in a mus
I'm bag. Place the kettle over a mod
crate fire and let the contents cook
slowly until tender.
Small apples that cannot be used
Tor anything else may be made into
oellclous pickles. Peel the apples and
core them; if the apples are of good
size cut them into halves. Weigh the
lfult, and for eight pounds of apples
use two pounds of brown sugar one
quart of vinegar, one ounce of stick
cinnamon, and half an ounce of whole
cloves. But the sugar vinegar and
spices in preserving kettle and place
II over the fire. When the vinegar is
boiling put in the prepared fruit and
cook until tender Skim the appIes
out and put them in large lar. Boil
. the syrup until it is reduced one-half
or is as thick as desired and pour over
the cooked fruit
Small green pears that are not of
use Tor any other purpose make an ex-
celIent pickle prepared as apples.
For delicious chow chow, cut into
good-sized pieces four quarts of green
tomatoes, one dozen onions, twenty
1--WE cucumbers and two good cab
bages. Put the vegetables IN a stone
crock in layers, alternated with a
sprinkling of salt and let them stand
over night. In the morning drain the
vegetables in a colander, return them