Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1897-10-29
PICKLES AND RELIsUEs.
Recipes Taken from treasured
Old Housekeeper's Book.
RIauv York Suu)

NNeW 1Olh Ohh.J
The delicious homemade sour sweets,
such as were always to be found in some
form upon the tables of our grandmother
at each meal, are now much sought after.
Tempting-looking pickles and relishes
may be purchased, but with very little
labor and expense one can make ores
own supply of these delicacies and en-
ioy the pleasure of knowing they are
homemade. The following recipes are
selected from an old housekeeper's trea-
sured manuscript volume, book show
ing the use of many years, one OF those
books that gladden. a young housekeep-
er's heart and make her long to be its
possessor.
TO make Chill sauce, peel and cut into
pieces twenty large nearly ripe tomatoes
and place them in porcelain or agate
kettle. Chop five good-sized onions,
three large green peppers, and two red
peppers fine; put them with the tomatoes,
and add two and one half cups of Vine
gar. Place the kettle over the fire ana
let the contents slowly simmer from two
and one half 20 three hours. When the
mixture has been cooking two hours add
TO II two tablespoonfuls of salt, one large
cum of brown sugar, one teaspoonful each
of cloves and allspice, and one tablespoon
ful of cinnamon. When cold put into
lars and cover.
For caulihower pickles, wash three or
four large caulifiowers and break or cut
them into small fiowerets; place them IN
a stone jar, pour over them strong Drine'
and let them remain over night. In the
morning throw the fiowerets into a Co
lander 10 drain. Take enough vinegar to
cover the caulihowers and add to 1t one
~ Of MI ri seed D
cents worth OF celery seed, 10 cents
worth of tumeric, and little red pepper.
Put these ingredients in an agate or
porceIain vessel and let them come to a
boil Meanwhile put the drained cauli-
flowers in a stone jar and turn the boil
ing liquid over them. When the pickles
become cold mix one cup OF mustard with
the same quantity OF vinegar and stir
into the pickles.
Excellent cucumber pickles, which are
easily made, are ready for almost I'M
mediate use, and keep in good, flrm con-
dition as long as they last, are MADE
thus: Procure selected cucumbers or uni
form size; wash them thoroughly and
drain them well, wiping them or with
soft cloth TO absorb the moisture. Place
a thick layer Of cucumbers in a stone
crock and sprinkle them with bits Of Gin
namon, unground cloves. allsDice, black
pepper. and a little white mustard seed.
Add some green nasturtium seeds, or, IL
these are not to be obtained, use pieces
OF nasturtium stems; little grated
horseradish and four small onions Tor
each layer. Continue the layers until the
lar Is nearly filed, placing over the top
layer Of nasturtium or grape leaves.
Dissolve one heaping tablespoonful OF
salt 20 each quart OF vinegar required,
using the best cider vinegar. Turn the
vinegar into the filed crock. covering
the cucumbers well. Keep the crock c'ose-
jv covsrsd. These pickles Will be ready
for use in a few days.
To make green tomato pickles, wash
and drain one peck OF green tomatoes,
cut them into thin slices sprinkle them
with salt, and let them stand twenty
four hours: then drain off ali the liquid
Slice one dozen onions and add them TO
the sliced tomatoes. Mix togethes one
ounces each OF whole allspics, cloves,
and pepper, with a small box or mustard.
Place in a porcelain-lined kettle layer
OF the vegetables and then some Of the
mixed spices, alternating thu layers until
all the materials are used. Pour over
them good vinegar to cover them. place
the kettle over the fire. and let sts con
tents slowly simmer unfn the VEGETABLES
look clear.
Another satisfactory green tomato
pickle rs made thus. Wash and drsin
one peck OF green tomatoes, alice them
and pack them into a stone jar with ak
] sliced onions, ssrinkitng seacuDfsit Of