Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1900-09-18
IN PICkLING TIME


IN PICkLING TIME.
From hygienic standpoint. pickles.
especially the sour varieties, are not re-
garded wholesome or necessary 1000.
In fact they should not be proPeTyi
with such materials as have no 1000
value, but are merely used TO render the
the appetite.
- Great Demand for AppetiEers.
Whether it is Z natural demand OF ma
t1re that has created a desire for TINS
seeming necessity or whether the appe-
ute has come through abnormal condi-
of food preparation is one of the most
productive and profitable OF industries
Homemade.
Putting aside the question of whole
SomeneSS in regard 10 eating pickles, We
who prefer to do their own picking.
class goods cannot be purchased. or If
. time is OF no money value and materials
il may be advisable for the housekeeper
to make her own pickles. There is one
advantage in doing So, they may be pre-
family.
buying Pickles.
There is less danger in these commodi-
ties than in the pickles our grandmothers
used TO make. If one is careful TO pur-
chase only the best known brands. In
EdSl generations pickles were STcSAeu
in brass or copper vessels and the same
dangerous element was produced by this
process as by the more modern method
OF using sulphate of copper for the same
purpose of 'greening." This deadly poi
son used in combination with alum 10
make the picked vegetables crisp, pro-
duce the most mischieVous results. Large
and reputable manufacturers have the
advantage OF obtaining the freshest and
choicest vegetables and fruits, and they
undergo the picking process soon as
gathered, losing nothing OF their color
ETlSDneSS without
of injurious substances TO render them
more attractive. Intact if one is careful
oftimes run less risk in purchasing than
using homemade article. AS IL is FIRE
scientific knowledge and ignorance OF
common things.
AS Il rule, too much spice is used in
homemade pickles. This destroys the deli
cate flavor of fruits and vegetables and
makes them less wholesome. Only the
most delicate of the spices should be used,
and these sparlngly and in proportion to
their strength. Mustard seed, horse rad
not be used too freely. they are sup
posed to keep the pickles from becoming
are not so strong. but should not be used
too generously. Ginger is considered to
When ground spices are used they should
be tied I'D in small muslin bags to pre-
vent discoloring the pickles.
what Vegetables Are Used.
and also most native fruits. The latter
however are usually made into sweet
in same manner as sour pickles. In many
picked vegetables and fruits the char
acter is impaired altogether by the use
table or fruit acting only as the solid
basis for combining them.
Sailing Before PickIIng.
Nearly all vegetables should be
put in salt and water first on being gath
cred, for If put directly in vinegar they
do not MAKE m good pickles. They should
and drained next morning. One pound
OF salt to two quarts of water is the rule;
vinegar and two parts water. depending
on what is to be picked. After removing
from the salt and water they need a
great deal of soaking in order TO freshen
them and plump them UP. Change the
water until they are crisp enough TO put
up. Soft, warm water is used to hasten
Vinegars Used.
The best vinegars are the white wine
or cider vinegar. Whisky vinegar which
and pickles put up in this look wei but
lack the flavor of those picked in cider
vinegar: The vinegar should not boil
more than few minutes if at all, as
1t loses its strength by long boiling II
should then cool before using. Never IN
der any circumstances use any but gran
lite or Dorcelain-lined vessels for boiling
the vinegar, and only stone or glass jars
Tor holding the pickles. The reason for
planned.
Picked Cucumbers.
Gather the cucumbers while very small
and handle them as little possible. Lay
them in a weak solution OF salt and
and place a weight on them Let them
remain over night. Next rinse and
porcelain-lined or agate kettle; add a
few bits OF horseradish root and three
slices OF onion. then add another layer
onion, until kettle is nearly full. Nearly
cover with good cider vinegar. Set over
the ire and heat until the contents reach
the scalding point, but does not boil. Turn
the pickles over gently several times
while heating. When thoroughly heated
radish and pack the pickles in glass or
OIL Pickles.
Pare and cut in thin slices 100 small Gu J
cumbers and quart of onions. Place
layer of cucumbers in a large crock,
then a layer of the onions; then sprinkle
heavily with salt Then place another
iii all are used. On top of 'i these place
weight TO press them down, and let
stand over night; or at least six hours
all the salt, and If necessary let the
cucumbers stand in clear water to harden.
drained. Put cucumbers and onions to-
gether and cover with vinegar, and stand
vinegar can be used for other purposes).
Fiji glass or stone Jars with the Gu
CumbeTS anu onions, and then mix one
ounce of celery seed with quarter of a
pound whole mustard seed, quarter of a
pound ground mustard and a teaspoonful OF
black pepper together. and add one pint
or good olive oil and gradually two quarts
OF vinegar. Beat this thoroughly together
and pour over the cucumbers and onions.
F'asten up the jars and the pickles will be
ready to use in two weeks. A tablespoon
full of alum is often dissolved IN the vinegar
ilrst used TO harden the pickles. But II
must be remembered that alum is always
q hUrtful element in food.
Cold Catsup.
This IS a delicious catsup that has mol
spices and one that will keep q long time ,
Take half a peck ripe, firm tomatoes, two
red peppers, three-quarters of cup of
grated horseradish, q cup of sugar, half a
cup salt. quart Of chopped onion, a table
IN n nf