The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-09-19
TABLE AND KITCHEN.

Z
From a hygienic standpoint. pickles,
especially the sour varieties, are not re-
In IN f fact, they Should not be properly
classed in this order at all, as they rank
value f but are merely used 70 render the
actual foods more palatable or to sharpen
GREAT DEMAND FOR APPETIzERS.
Whether it is a natural demand of na-
class Of dishes until they have become
seeming necessity or whether the appe-
ti6e has come CONS through aPn4 2 ma con@l
of food preparations IS one. of the most
productive ana ad IME1F5i5Maels OF industries
Putting aside the question Of whole.
who prefer to do their own picking
When they are so situated that first
time is of no money value and materials
can be had at comparatively little cost,
it may be advisable for the housekeeper
to make her own pickles There is one
advantage in doing so-they may be pre-
family. % Sui' 'ne -nu'e.D'1. ass 80
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
past generations pickles were greened''
in brass or copper vessels and the same
process as by the more modern method
of using sulphate of copper for the same
purpose OF greeniing;, This deadly pol
make the picked vegetables crisp, pro-
duee the most mlscnieyous results, La+gs
advantage of obtaining the freshest and
choicest vegetables and fruits. and they
undergo the picking process as soon as
gathered, losing nothing of their color.
crispness or flavor and without the aid
more attractive. In fact if one is careful
in selecting. the brand of goods they
using the homemade article. As it is fire.
quently a question between well applied
common things
As rule, too much spice is used IN
homemade pickles. This destroys the
delicate flavor of fruits and vegetables
most delicate of the spices should be used
ana these sparinggiy and IN proportion .1d 70
ish and cloves are the strongest and must
not be used too freely They are sup
soft or moulding Allspice and cinnamon
are not so strong, but should not be used
be the most wholesome of the spices.
When ground spices are used they should
be tied up IN small muslin muslin bags TO pre-
WHAT VEGETABLES ARE USED.
Almost any vegetable win make pickles
however are usually made into sweet
pickles. though peaches may be put up
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
Nearly all vegetables should be put
in salt and water first, on being gath
do not t0 make p9 good pickles They should
remain in this for several hours at least,
and are better if left standing over night
and drained next morning One pound
of salt to two quarts of water is the rule;
n eee and two pars 0S water m sns
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 wen. but
lack the flavor of those picked in cider
more than a few minutes, if at all, as
sheuId then cool before using. Never I'M
the vinegar, and only stone or glass jars
this precaution has already been ex-
PIcKLED CUCuMBERS.
Gather the cucumbers while very small
and handle them as little as possible Lay
water. a pint of salt to a gallon of water.
and place a weight on them Let them
freshen in clear water. Place a layer in
a porcelain-lined or agate kettle: add a
slices of onion, then add another layer
of cucumbers and more horseradish and
cover with good cider vinegar. Set over
the fire and heat until the contents reach
the the piclIes over over gently Several times
while heating. When thoroughly heated
radish and pack the pickles in glass or
stone Jars. The vinegar must thorough |
" cover the 6 BIfkl ffcKLEs.
Pare and cut in thin slices 100 small Gu
aTeP Of a1G IN large eToc
then a layer of the onions; then sprinkle
heavily with salt Then place another
til all are used On top of these place
a weight to press them down, and let |
Then drain on the. liquor and wash OF |
all the salt. and II necessary let the
drained. Put cucumbers and onions to-
gether and cover with vinegar, and stand |
aside for several hours. Then drain (the |
vinegar can be used for other purposes). |
c cum s and onio lions and then mix nix one
ounce of celery seed with quarter of a |
pound whole mustard seed, quarter of q |
pound ground mustard and a teaspoonfuI |
of black pepper together, and add one pint |
of good olive oil and gradually two quarts |
of vinegar. Beat this thoroughly together |
and pour over the cucumberS and onions. !
Fasten up the jars and the pickles win be |
egar first used to harden the pickles. But |
ways a hurtful element in food
COLD CATSUP.
This is delicious catsup that has no |
spices and one that will keep a long time. 1
Take half a peck ripe. firm tomatoes. two |
red peppers. three-ouarters of a cup of /
grated horseradish, a. cup of sugar, half a /
cup salt, a quart of chopped onion. a /
tablespoonful of pepper and a quart of |
good cider vinegar Chop and drain the |
tomatoes. Remove seeds from peppers /
and chop fine and mix all ingredients well 1
together, bottle and seal
Recipes.
Rabbit en- Cassaro1e.-Cut the rabbit |
in joints for fricassee; dredge with /
-four, and fry a nice rich brown Then |
put it into the casserole, a covered baking /
dish; cut an onion into rings and brown a |
golden color in little butter: remove |
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