New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1897-02-01
PICKLES AND RELISHES.
SOME RECIPES THAT HAVE BEEN FOUND
USEFUL TO THE DAINTY THOUGH
RI-SY HOUSEWIFE.

| To Insure good pickles II IS necessary to have
good vinegar: of course that means cider vinegar
II possible and to give strict attention to all the
process Of making. People used to talk of mine
day pickles as the best: but three days is time
enough The following recipe is a good one:
Small Cucumber Pickles-To one-half bushe of
selected even-slzed. small cucumbers make two
gallons OF brine, with one cup OF salt 10 each
gallon OF water. Turn this boiling hot. over the
cucumbers: and let IL stand tWenty-four hours
Drain off the brine and pour over them, boiling
hot, gallon Of vinegar and one gallon OF water
with a piece OF alum the size OF a hickory nut
dissolved in H. Now let the Cucumbcrs stand
fory-eight hours: drain again, rinse in cold water,
and wipe with a cloth then place them in jars. with
| an occasional little Mexican pepper and some bits
OF horseradsh Take two gallons Of cider vinegar.
add two pounds OF brown sugar az desired rather
sweet. use more sugar.. one-half pound OF white
mustard seed one ounce OF whole cloves one ounce
of stick cinnamon. ounce OF celery seed (tie
those in muslin bag If preferred). and pour this
boiling hot. the pickles in the jars In few
weeks they will be perfcc: and will keep for two
years more. Many persons old-fashioned
stone crooks az first and when the cucumbers
perfectly cold spread cloth the top, then
putting on the stone cover. As the next summer
approaches put them in two-quart Jars. the
little vinegar flies cannot get at them; but do
not heat the vinegar again.
PEPPER HASH
the seeds from one-half OF them-two large. hard
cabbayes two dozen onions. Chop fine and mix
together. Put all In a large wooden bowl or any
convenie'. dish mot from. and scatter it one
large cup OF salt. Let 1t stand twenty-four hours
Drain as dry possible by putting In a coander
with plate IT, and weight on top OF the
plate Then !ni0 one gallon OF cider vinegar put
one-half pound brown sugar. one-fourth pound OF
white mustard seed, one-halt ounce celery seed
heat 10 boiling and turn the peppers while hot
After the peppers are drained. and before pouring
on the vinegar, stir through the mixture one cup
OF grated horseradish. This is ready for use in
about one week and If kept in cool place will
be crisp ana delicious
CHOPPED PICKLES
Chop fine peck of green tomatoes three onions
three peppers Sprinkle over this one large cup
OF salt, and let II stand twenty -four hours Drain
thoroughly. described above. and cook fifteen
minutes H. one quart OF vinegar and one quart of
water Drain again. Take two quarts of cider vine
gar, two pounds OF brown sugar, one-quarter pound
of yellow mustard seed one tablespoonful each Of
ground cinnamon. ground cloves. ground mustard
and ground ginger. To this add the chopped pickle
and cook least one-half hour. This Is excellent
with veal stew or any boiled meat.
i; Is often pleasant to have change with meats in
beef or mutton. OF course there is always currant
Jelly. but many times spiced grapes will be well
coined.
SPICED GRAPES.
Take ten pounds of ripe grapes. Pop them from
the SKINS, ana COOK In preserving Kettle until the
seeds be pressed out in a colander. In the
time cook the skins In very small quantity
OF clear water until they tender Put all to- |
gethor in the preserving kettle and add four pounds
of brown sugar. one-half pint cider vinegar two !
tablespoonfuls of ground cinnamon tablespoon |
full ground cloves and cook slowly until quite thick
probably It will take over one hour and will need
constant watching to prevent burning. This will |
keep any length OF time. and can be sealed not.
TOMATO CATSUP.
It is quite possible to make into catsup few cans
of oma toes sitting and cooking and seasoning them
taste, the If fresh; or to open few |
cans of peaches pears season with whole cloves |
and stick cinnamon; put into cider vinegar |
boiling hot. Leave the fruit there until thoroughly /
hea ted then place In Jars and pour the spced vim
egar over II. In a few days II will be fine
One may spice some cranberries, to be eaten with |
tho roast turkey or chicken. follows To five !
pounds Of cranberries add four pounds of light |
brown sugar, onc-half pint OF vinegar two tea
spoonfuls OF cloves, one teaspoonful of cinnamon
Boil ono hour.
HORSERADISH SAUCE.
To serve with boiled tongue. nothing IS more de-
OF cider vinegar pinch OF salt. two tablespoon
fuls OF sugar. one-half cup seeded rasins a pinch
of cinnamon and four slices of lemon Let this
come 10 a boil then stir In enough grated horse
radish 10 thicken IL. and few bread crumbs Turn
this boiling hot. over the tongue, which of course
has been peeled. and may be still hot. If IL cold
IL can be dropped into the boiling water IL was
cooked in for few minutes after ii Is peeled