The Portland daily press. [volume] (Portland, Me.) 1862-1921, 1898-10-19
THE HOME,
PICKLES AND CATsUP.

vine ar and allow it to stand whlIe oi'o
rest of the pickle is made ready. 10 WV
or three heads of chic ped celery auo QUO
cup of fine chopped onion, sn''ii
pepper, one cup of grated hofS
one cup of nasturtium SEED, ohe cup Vi
sugar. one Of white mustard, TWO tapie-
spoonfuls of black pepper one VI oiAiA"
mon, one of owes, teaspooniul Vi in"o''
and one-haIf cupful OF salt. oeir al w.
gether and put in glass cans or po1oles'
without CO king
chill Sauoe-A savory homemade
sauee calls for twelve large, bright scarlet
tomatoes, pared and chopped togethef
with two red peppers and hve small
onions. Add to these two tablespoonfuls
of salt two cups of vinegar, two table,
spoouf1ls and half of brown sugar, with
ginger. cloves and cinnamon to suit.
Cook slowly on back of range for four or
five hours, stirring frequently with an
agate or wooden spoon. Put in wide
mouthed bottles. dipping the cork in
melted sealing wax, or put in glass fruit
jars. aga
Peach Mangoes.-Seleot largo, free.
stone peaches, Put them in stone jar
and cover them with brine sufficiently
str org to bear an egg, and let stand for
ty-eight hours; then take them from Inc
brine and throw them into cold water Ior
twenty minutes Nip each one careful
lyw without breaking the SKIN, ana WIN
a sharp silver knife remove small piece
from one side and extract the stone.
Sprinkle the inside lightly with celery
seed. Have ready sufficient grated horse
radish, moistened with vinegar, to I'LL
the peaches. AS each peach Is nileo re-
place the small piece taken from the side
and sew it all around with strong wnlte
thread. Put them in stone or glass Jars,
as closely together as possible. 10 every
five dozen peaches allow one gallon OF
vinegar, one pound of brown sugar, snd
one-fourta teaspoonful of cayenne. PuJ
the vinegar, sugar and cayenne into
porcelain-lined kettle; bring quickly to
boil and Immediately take oil. Four
boiling hot over the peaches. When cold
tie up. They will be ready for use III Ieh
days.
Sliced Cucumber Ketchup. Take four
dozen large yellow cuculnb rs; peel and
slice them; chop two dozen white onions
and three pods of red pepper; mix iii
together; sprinkle with salt; let stanu
over night; drain; add an ounce each OF
whole cloves and allspice. Put IN jars
and cover with boiling vinegar.
Good Sweet Pickles.-tJse for these the
rind of good sized watermelon. Pare
and cat into thick Slices Boil one ounce
Of alum in a gallon OF water and pour
over the sliced melon, ting 1t stand on
the back of the stove for half day. ne
move from the alum water and let it lie
in cold water until cold; drain. have
ready quart of vinegar, three pounds OF
brown sugar, an ounce OF sick cinnamon
and hall an ounce OF cloves. Boil sugar
and vinegar; strain; add the spices ana
rid and boil until the rlnd Is SOFT.
For peaches and pears use the same pro-
portions of vinegar and sugar. but not
quite SO much spice.
A satisfactory green tomato pickle is
made thus: Slice one peck Of green to !
matoes half ap inoh thick and six white
onions thin, and place in an earthern Jar
in layers, with a cup of salt sprin killed. Le-
tween Let them remain over night, then
drain thoroughly and scald in one quart
of vinegar, and two of water mixed.
Meanwhile mix together two pounds OF
brown sugar, quarter of pound OF
must ard teaspoonful of ground ginger
and one of black pepper. one teaspooniul
of cloves, two of cinnamon and Il paper
of celery seed. When the tomatoes and
onions have just scalded, drain and cover
again with fresh vinegar and the spices.
Cook ten or fifteen minutes, stirring oc-
casionally with wooden spoon, and pack
In glass JarS.-N. T.. hfIueT.
FASHION NOTES.
Black and white is favorite com bina-
ton in everything. 1t is to be found in
fancy neckwear, narrow ribbon velvet
trimming and ruffles Of white, with few
rows above the ruffie. There is fancy
neckwear of all kinds and descriptions
The rainbow pales before the brilliant
coIors to be seen. There are scarfs of Let
null, and with embroidery or lace appli-
qued on. There are any number of little
stocks and bows A new black stock of
satin has the ends OF the string tie, but
these are short and only cross, without
tying, in front, leaving the end about as
long as with bow; the loops are mis-
sing. The ends are fastened together in
the center, where they cross with fancy
pin.
Many smart frocks for little girls are
braided in straight and zigzag lines
abound the skirt above the hem. The
majority Of the bodices end at the waist
in band, and jacket bodies usually are
held in place by belt. Yokes are FREE
guently braided and supplemented by
capeliks trimmings on the shoulders, I'M
fitting in the epaulette, with point
falling ON the fore part of the arm.
Ladies cloth. very light in weight and
of exquisite veIvet.like surface. in ivory
or cream white, geranium or military
fed, pale dahIia. or old rose, orange and
fawn color, is much used for guimps or
yokes on tailor costumes of broadcloth,
and when lighter fabric is preferred
tucke corded silk or crystal bengaline in
similar colors used. Some of the cloth
yokes are left plain others are oVerlaid
with an entire second yoke of openwork
silk applique, passementerie or braiding.
On evening toilettes, nets, soft Liberty
satins, India silks, chiffon and crepe de
Chine are variously used for yokes, Or
guimpes, and many times the sash or
folded girdle and little sleeve puffs are
formed of corresponding material.
The seasons skirts, as a rule, Will be
deliberately TT mined. Satin and velvet
ihbJns will be largely used in ornament
ing and shaped founces will remain in
favor.