The sun., 1896-09-13

To Ave pounds Of fruit add four pounds of sugar
and one pint OF vinegar. two tshlespoonfuls OF
broken into pieces and three or four pepper
corns. 1t is better to tie he spices in a muslin
let the contents cook slowly until tender.
Small apples that cannot be used for any
Peel the apples and core them: IL the apples are
OF good siZe cut hem into halves. Weigh the
fruit. 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. Put the sugar, vinegar. and
spices In q preserving kettle and place IT over
the fire. When the vinegar is boiling put in the
prepared fruit and cook until tender. Skim the
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 for any
other purpose make an excellent pickle pre-
pared as apples.
For delicious chow chow, cut into good sized
pieces four quarts of green tomatoes, one dozen
onions. twenty-five cucumbers. and two good
cabbRGes. Put tho vegetables in stone crock
In layers. alternated with a sprnkling Of salt
and let them stand over n iGht. In the morning
drain the vegetables in colnnder. return them
vinegar and water. and let them remain over
night Drain on the vinegar the second morn
Ing. While the vegetables are draining put
into n large preserving kettle six quarts OF vim
egar. four pounds OF sugar. one pint OF grated
acup OF tnmeric, the same quantity of CHINA
mon and black pepper, and one ounce OF celery
seed. Let this mixture come To boiling and
the fire and put the dra ned pickles into 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 email jars
with the chow-chow and cover.
Fine mustard pickles may be made thus Se-
cure 100 small cucum bers. wash them, and put
them into crock or large porcelain kettle.
cucumbeIs with two heads OF caulifower
broken into d9werets, ono large head Of white
onions. one quart of young string beans. and one
small root OF horse radish. Cover the prepared
main over night. In the morning thoroughly
drain the yesetaSies and Eat them IN
pepper. Put into the preserving kettle one
gallon OF vinegar and add one tablespoonful OF
tumeric. Moisten the spices with little Of the
vinegar before stirring them into the whole.
vinegar is boiling ponr 1t over the vegetables.
Cover the crock, and when the Ingredients
tsfd This MAKES I " Very desiraSe @ E picKie mus
Small cucumbers pickled in the following
Mana way are preferred BY many in place Of tho
them With strong solution Of salt and water.
and let them remain oyer night In the morn
cold water, Put the drained vegetables into
IN the following proportions: TO every cup t'' Of
vinegar add half cup Of white mustard, seed
a n OF ah tns Sst 9e 5
hlling the jars 10 the rim. Fgsten tho 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 commence to turn red. Cut
a slice from the stem end and remove all the
Put the cups and caps" into crock. cover
them with strong brine. and let them lie there
pers stand in clear cold water twenty-fonr
hours; Put In each pepper a small string bean.
little onion, some shredded cabbage, a tiny
cucumber. and nasturtium seeds. Mix together
half cup Of mustard seeds, one tablespoonful
OF grated llor.eradish. the snme amount of
ground mustard. one teaspoonful each OF celery
seed mace. and allspice, and Two table spoonfuls
Of sugar. Moisten with two tablespo0nfuls OF
salad oil. FIJI 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
the ends from the peppers nm inclson may bo
made to remove the seeds and stuff tho peppers.
TO make sliced cucum ber pickles: Take twen-
four large-slzed cucumbers; wash them and cut
into Elicea three-quarters NJ mn inch thick. dis
cardIng the two end pieces Put the cucumbers
In a preserving kettle with two small red pep
pprs; pour over them vinegar enough To cover
them and lot them simmer over the back OF the
range one hour Set the kettle to one side letting
kettle put four quarts OF vinegar, one pound
of sugar, one Tablespoonful each of cinnamon.
raacd Sf" SpS rSe nn H"s gm
each OF mace. Rllspce. and cloves. Heat this
mixture, and when II Is boiling skim out tho
cucumbers from the first kettle which should
be perfectly cold. and add them to the mix
ture Then place the kettle at the back OF the
fire, where the cucpm bers Will Just simmer, for
eaten as eoon rs II Is cold.
For pick led red cabbage: Cut the cabbage into
Ehreds and put II into n small stone crock Sea
son some vinegar with mace. cloves, pepper
c0rnr salt, and Just enough sugar Ia take the
edge off the vinesar. Heat tho vinegar 70 boil
ing. but pour over the cabbage when II has be-
come cold. Cover. and do not use for month.
TO make pckRlilli. red or white cabbages
may DO used. Chop three large cabbagss and