The Portland daily press., 1899-10-11
THE HOME.
PICKLEs.

PICKLES.
Keep all pickles in glass; preserves,
jellies. eto, in dark place and where
1t is cool and as dry as possible.
Sweet Pickles For eight pounds OF
fruit take four pounds Of the best brown
sugar, one quart of vinegar and one cup
Of mixed whole spioes--stick cinnam, n,
cassia buds, aiIspice andss::cloves-less of
the latter than the former. lie the spic es
In q bag and boil with the vinegar and
sugar. Skim well, then add the fruit.
Cook ten minutes or till scAldsd and ten
der. Skim out the fruit ami put into
jars. Boil the syrup i've minutes longer
and pour over the fruit. The noxt day
pour off the syrup and boil down again.
Do this for three mornings. Keep the bag
Of spices In the syrup. Peaches for this
pickle are scalded and wiped to take of
the "wool." Leave them whole. II very
ripe do not cook In the syrup. but poul it
over them three successive mornings
Select pears that are sound but not too
ripe. Pare and leave them whole with
the stems on. Cook In the syrup until
tender
To prepare cucumber or watermelon
rind for sweet pickle, pare IL and cut In
thick slices. Boil an ounce Of alum In
gallon OF water and pour over the rino.
Let them stand In the alum water for
| several hours on the back Of the stove
Drain and pour the boiling syrup over
them. Repeat for three mornings. This
Is one OF Mrs. Linooln's old rules.
Mustard Pickles Take equal quanti-
| ties of small cucumbers, the largest ones
| sliced, green tomatoes sliced, caulitiower
broken up, and small button onions.
1 Il aar, than anyarad with afranulv calfad
water for hours. In tine morning scald
the brine and dissolve bit of alum
about the size Of nutmeg In 1t. Pour
| the boiling brine over the pickles. When
| GOLD, drain thoroughly and prepare as
much vinsgar as th,re were quarts of
brine. 10 each quart Of vinegar add one
cup of brown sugar, one-hah CUP. -four,
and one-quarter pound OF ground mus
| tsrd. Boil the sugar and vinegar. Mix
| the Hour and mustard, stir ths boiling
vinegar into 1t and when smooth pour
1t over the pickles.
Picked Onions. Sslect small, silver
| skinned onions. After taking of the out
| side skins remove one more skin, when
| each onion should look clear. Put them
into strong brine for three days. Bring
some vinegar to a boil with q blade OF
mace and q few whole red peppers. Pour
| IL hot over the onions, which have been
well drained from the brine.
Grape Catsup. Five pounds Of ripe
grapes, two and a half pounds of white
sugar, one pint of vinegar, one table,
spoonful each Of ground Glove, allspice,
cinnamon, white pepper, one half cup Of
salt, and salt spoonful Of cayenne pep
per. Pick the grapes over, wash them
| and put into granite kettle with q pint
Of water. When heated through, mash
| thoroughly with potato masher. Boil
until the pulp Is dissolved, stirring often
| to prevent burning. When the pulp is
4 "a - ~ t.. L..
nothing Ia left but the seeds. Return to
the kettle and boil until quite thick. add
ing the other Ingredients. Stir contin-
ually while cooking. When cool. bottle
and seal. Wild grapes are better than
cultivated for this catsup.
| Combination Pickle. This reoips was
given along time ago by Miss Parloa. The
pickle requires no cooking. Use three
quarts of ripe tomatoes, peeled and
| chopped fine, half pint Of grated horse
radish, one pint OF celery chopped fine,
one-haif cup Of chopped onion, four table
spoonfuls of white and four Of black
mustard seed. two tablespoonfuls OF
chopped red peppers, eight level table,
spoonfuls of sugar, eight level tablespoon
fuls OF salt. one tablespoonful Of grou nd
cinnamon, level teaspoonful each Of
Glove and mace, and one quart OF vine
and then pack the pickle In O jar. 1t
will be ready for use in few days.
| Green Tomato Soy. Use one peck of
green tomatoes, one quart OF sliced
onions, one pint Of salt. half pound of
mustard seed, half q cup OF ground
mustard. one dozen pepper corns, ons
dozen whole allspice and one quart OF
vinegar. Wash the tomato % and out
OF the stems; then chop fine. MIX the
salt with thsm and after covering the
mixture let 1t stand in cool place for
"a hours. At the end OF that time turn
IL into . colander and drain we'll. Now
| put this mixture into an enamelled
kettle with the other ingredients--first,
however, mixing the ground mustard
| with one cup Of cold water. Cook slow
ly, stirring frequently for three hours.
Pour the soy into pint jars and seal
Keep in cool, dark place This pickle
will keep for months without sealing,
| but IL sealed will keep indefinitely.-N.
| E. Former.
SAUCE AND JELLY.
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