The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1896-09-12


gether, then for every pint of the water
add half tsaspoonful of ground mus
tard, the same quantity of sugar, and a
teaspoonful of the best salad oil. Stir
this mixture thoroughly and fill the
mangoes with it; tie them firmly with
strong ooFd and pack them in deep
stone jar. Then pour scalding hot vine
gar over them, and every second day
drain of the vinegar, heat it to soald-
ing point, and again pour 1t over the
mangoes. Repeat this four times, and
afterwards if they appear not to be keep
ing perfectly.
Pioklsd Onions. --Sslect small white
onions and put them over the fire in
cold, well salted water; just before they
begin to boil remove them, take off the
skins and lay them on cloth to dry;
then pack them in a stone jar. Prepare
pickle for them as follows: To every
quart Of vinegar add two tablespoonful
of sugar, and half an ounce each of all
spice and cloves, with a very little oinna-
mon. Tie the spice In q cloth, so that Ii
may be removed after the vinegar is
boiled. Pour the vinegar boiling hot over
the onions; tie a cloth and paper over
the jar, and set it away in cold place.
Picked Caulifower-Take good white
heads of oaulifower, break them into
small pieces and boil for ten minutes in
strong salt water; when the pieces are
SO tender that they can be pierced with
boom splint skim them out and drain
them. Whom they are cold put them into
a pickle jar. Boil half gallon of good
vinegar with a few whole cloves, allspice,
pepper grains ana sticks of cinnamon
tied up in a cloth. Boil and skim thor.
oughly, then pour it directly over the
oaulifower.
Nasturtium Pickles.-These are very
good and so easily prepared that every
housekeeper should have few. Quanti-
ties OF the nasturtiums should be planted
in the spring. so that the plants not re-
quired for producing a succession Of flow
ers may be allowed to form seed pods.
But if this has been neglected, even the
few plants intended for flower display
will form enough pods to prepare at least
a small jar of the pickles. Sometimes
these seed pods are picked after recipes
requiring much time and trouble, but
they are really nicer and keep quite as
we'll when simply made. Gather the
seed pods while green and drop them
into cold vinegar while fresh. When
your glass jar is full, set 1t in dish Of
cold water. SO that it cannot touch the
bottom, and let it come to boil. Then
seal it and set it away.
Green Walnut Pickles. Put tender
young, green walnuts into stone jar and
pour over them boiling salt water. Let
them soak nine days. changing the water
every third day. Then remove them
from the brine and dry them on cloth.
Pierce each walnut with large needle,
then let them lie in cold water for six
hours. Drain off the water and pack
the nuts in the jar, and pour over them
scalding hot vinegar spiced az follows:
To each gallon of vinegar allow half
pint of sugar, tablespoonful each of
whole cloves and black peppercorns. a
tsaspoonful of allspioe and a dozen
blades of mace. Boil all together for
Eve or six minutes and 1t will be ready
to pour over the nuts. In two days pour
off the vinegar and reheat it, and after
two days moro repeat the operation.
Then let the pickles stand one week, and
once more heat the vinegar, when they
will be ready to tie up and SET away.
Notes on Pickle Making. Never on
any consideration use brass. copper or
belmstal kettles for picking. The