The San Francisco call., 1899-10-15
Rules for Refshes.
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Always use the best of fruit and veg
etables; pure cider vinegar and pure
spices, and every utensu used in the max
ing should be of granite earthenware,
stone or glass. Never under any condi-
ti0us use tin.
Boiling vinegar too much takes away it's
strength. Just bring the pickle to q boil,
never allowing 1t to boil, and if a sharp
pickle is desired repeat until the fruit is
tender and all the water extracted.
Handle all pickles as little as possible.
Glass bottles and jars are better in every
way for pickles, though some pickles keep
well in stone.
In making catsups stir only occasion
ally unit the last hour of cooking, then
stir almost constantly.
Put catsups in common beer bottles or
pint sized fruit jars. Preferably, beer bot
ties with rubber corks, as they are more
convenient.
After putting Jars of pickles away for
the winter look at them every now and
then in order to keep them entirely COW
cred with vinegar. Otherwise they will
spoil. Also keep them in a cool, dark
closet.
The spices used in picking is simply a
matter OF taste. Ginger is one of the most
wholesome spices, cloves the strongest
and next in line aIlspice, cinnamon and
mace.
Ii mustard seed is used it must be fresh,
as 1t becomes better with age.
Cardamon, coriander and fennel seeds
each have warm, aromatic haVorS and
add a great deal to some relishes.
The following receipts are quite new,
and although the putting up season is
almost over, some OF them can yet be
made:
APPLE CATSUP-Peel, core and chop
fine some sour apples To, every three
pounds allow a pound and one half Of
sugar, half pint of vinegar, one table
spoonful of ground cinnamon, one of car
away seed and half a one Of ground mace.
CUCUMBER CATSUP-Use ripe cucum-
bers, peel, remove the seeds and chop flne.
Put in drainer and when well drained,
measure and to each quart allow two cup
fuls Of vinegar, one heaping teaspoonful
each mustard and celery seed Gin cloth,
one saltspoonful Of cayenne and two table
spooufuls Of grated horseradisb. Cook
slowly until thick and seal while hot.
SPICED PLUM AND CRAB APPLE
drain out juice through a cheese-cloth
bag.
Then wash and cut all the black spots
and cook in a covered kettle until tender.
Mash well and allow to drip through a
cheese-cloth bag.
both plums and apples, measure and mix
equal quantities and to every three cup
fuis allow three-quarters OF a pound OF
sugar, one teaspoonful Of cinnamon and
one saltspOonful each of cloves and mace
lie the spices in a cloth; put the rrult
juice in a porcelain kettle, add the spices
quickly for twenty minutes, Skimming off
the scum as it rises Heat the sugar, add
10 the boiling juice, stir until dissolved
and bring to a boil. Take out the spices
and strain the jelly into glasses. When
cold cover with paraffine. This Jelly is
very nice with roast fowl or game.
SPICEDt tPEACHES-Pee the peaches,
weigh and 20 every seven pounds allow
the following Place in the kettle one
quart of vinegar, four pounds of sugar
and two heaping tablespoonfuls of stick
cinnamon. Mix together and tie in a mus
lin bag, three tablespoonfuls of caraWay
seed, one OF ground cinnamon and half
enc of mace; drop into the kettle and
bring 10 boil. Add the fruit and when
IL boils take out the peaches, place them
them. Allow TO stand over night and
in the morning strain off the syrup, bring
to a boil skimming off the scum, and
then boil steadily for ten minutes; pour
over fruit Repeat for three successive
mornings and after the last time seal and
put away.
PEACH MANGOEs = Use freestone
peaches, cover with cold brine strong
enough to float an egg and allow to stand
for two days. Drain, stand In clear water
for over an hour and then wipe dry. Cut
q small slit in one side and carefully
take out the seeds, and sprinkle the in
side with celery seed. Mix together one
cupful of mustard seed, half cupful of
horseradish, one tablespoonful each of
ground mustard and ginger and one teas
poonful of black pepper; add enough olive
oil TO make q paste and fill the peaches,
tying together with a soft cord.
Put In kettle and over the fire two