Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1897-10-29

WniiG mix lORtlHtA &WO RH'@s1~~ -
sugar. one quarter OF a pound
Of mustard. one teaspoonful each OF pull
yerlzed ginger and black pepper. hsif
an ounce each OF mace and cloves. one
gill of white mustard secd, and two
papers of celery seed. Moisten them
with vinegar, thus making these iDgre-
dents into a paste. When the vegetables
have cooked for the required length Oh
time. drain off all the water, and when
they are perfectly cold arrange the slices
I'm the lar they are TO remain in, spread
ing some OF the prepared paste between
layers Of the vegetables. Heat good,
strong vinegar to boiling. and slowly pour
enough over the tomatoes to cover them
well.
To make a delicious celery pickle take
three dozen heads of celery, cut into
small pieces. two heads Of white cabbage
shredded, two dozen very small wnlte
onions or six large onions sliced thin;
twelve large green peppers. and the same
number of long red peppers. also cut into
thin slices. Put into large earthen YES
sci layers of the prepared vegetables,
alternating with layers Of salt, ana place
over the top a plate with heavy weight
on ii, and let them remain tnirty-stX
hours: then turn them into a colanner'
and, after draining them, press tneh
between the hands TO extract all the
water Have ready dressing made oy
mixing a half-pound box Of mustard with
a large cupful of sweet Oil, one cup Oh
brown sugar. half an ounce each OF mace.
ginger. allspice. and cloves. half pound
of white mustard seed, and 8 cents worth
of tumeric. Mix this dressing well through
the prepared vegetables. and put them In
a large bowl or crock, pouring over them
vinegar enough TO cover the vegetables.
Keep the crock in q cool place for one
week. then fill Jars with the pickles, aoo-
ing a little more vinegar to each jar anu
seal them.
There are many kinds of relishes that
are prepared without heating
For cucumber catsup, use sood-sized
green cucumbers, cut Off the ends, peel
the cucumbers, and then CRATE thein'
Drain the liquid from the pulp and re-
place IL by the same quantity OF whlte
wine vinegar Season with salt, some
black pepper and little cayenne 70 SUIT
the taste, and. IL desired, add a little
onion iuice. Mix the ingredients, and put
into jars and seal.
TO make a green tomato catsup WIN
out heating: To four quarts OF chopped
Green tomatoes add four onions. having
both ingredients finely chopped. SAT-
them well. Let the mixture stand III
an earthen vessel over night. In the
morning turn them into colander and
drain off every drop Of the liquid. Ada
ID the vegetables one tablespoonful OF
ground pepper, the same amount OF
cloves twice the quantity of allspice
four teaspoonfuls Of mustard, TWO OIL
grated horse-radish root, half cup OF
~ fWn npnnnrI
chopped very fine. Mix all the ingre-
dents together. and cover with strong
vinegar. Put into bottles or small glass
tars and seal tight.
For red chow-chow: Peel and chop
firm, ripe tomatoes. To two quarts on
prepared tomatoes add one and one-halr
cups Of chopped celery, a heaplng table,
spoonful of chopped onion. one gill each
of grated horse-radish root white mus
tard seed, salt, and brown sugar, one
red pepper chopped fine, two teaspoon
fuls OF powdered cinnamon, one each or
cloves and allspice. and three small cups
of vinegar. Put all the ingredients into
an earthen vessel and with a wooden
spoon mix them we'll together; then fill
small Jars with the mixtures, and cover
closely.
All pickles keep best in cool place
Another chopped tomato pickle made
without heating is prepared thus: Chop
half a peck of ripe tomatoes, turn them
into a sieve, and let the water drain
from them. Remove the seeds from two
large peppers, and chop them, with two
good-sized onions and the white part OF
a nice. large bunch OF celery. Add these
t. the strained tomatoes. with two horse
radsh roots grated, a small balf-cup OF
anfffNy M rnfNaHN hfqpk
and white mustard seed, one cup each
OF brown sugar and nasturtiums two
teaspoonfus each OF black pepper and
ground cinnamon, half as much cloves
and mace and one generous quart or
good vinegar Thoroughly mix all the
ingredients together, and pack them in
stone jar. Lay over the top some mas
tnrtlum leaves. Cover the jar and pu.
IT in a cool place. The pickles will keep
a long time.
A delicious relish is oiled cucumbers
For this asa cucumbers Of the size that
one would select for the table. Cut on
the ends and peel them; then cut them
into slices about three quarters Of an inch
in thickness. cover them with a brine,
and let them stand over night. In the
morning drain them. Meanwhile, mix to-
gether one fourth pound OF white mustard
seed and the same quantity of black, and
two tablespoonfuls of celery seed. To this
quantity Of spice add half pint of olive
oil. Half fill a glass jar with the drained
cucumbers and turn some of the spiced
oil over them, say about three large
spoonfuls; fill the Jar TO the top and add
more OIL pour cold white vinegar over
the whole and seal the far. These GU
cumbers may be put into a large crock
in layers, with spiced oil upon each layer
but It is more convenient to have them
in small Jars, as they make delicious
winter salad, and jar can be kept cold
I'm the refrigerator thus being ready for
immediate use.
Chopped pickles Of seed cucumbers: Use
the large yellow cucumbers; peel them,
remove the seeds, and chop the pulp; 10
four quarts Of chopped cucumbers add
one quart of chopped onions mix with
the vegetables one cup of salt. and let
them stand over night; in the morning
turn them into a colander. and with a
wooden masher press all the water out I;
then add to these vegetables Two green
peppers and one pint OF chopped celery
two tablespoonfuls each OF grated horse
radish and OF white pepper with a little
cayenne, and two ounces Of white mus
tard seed: stir them well together. and
add enough white vinegar to cover the
ingredients; put into jars, and cover
closely.