The sun., 1901-08-08
SOMETHING
ABOUT PICKLING

Chow Chow Pickles.--For chow chow |
il is best TO use the small cucumber |
pickles which should be soaked in a |
brine for three days, then boiled in half
n gallon of vinegar, one ounce white mus
tard seed, one ounce juniper berries ana
one of celery seed Qie each separately III
| little swiss bags) one handful OF httie I,
green peppers, two handfuls OF small
onions, two pounds of brown sugar aud
Il piece of alum, size of nutmeg. -Four
the vinegar while hot over the cucumbers,
| let stand u day, repeating the operation
three or four mornings. Mix onc-quartrr
of a pound of mustard with the vinegar
the last morning and seal it up in bot.
ties.
Chow Chow.-One peck of green toina-
toes, half II peck of string beans one.
uuarter of II peck of onions, onc-qlarter
Of Il peck green and red peppers, two
large heads of cabbage, four Tablespoons
fuls white mustard two of black cloves,
two 81 celery seed, two Of allspicc, one
small box of yellow mustard, two line
heads of caulihower and one ounce Of
Iturmeric. Slice the tomatoes and let
them stand over night in brine, then
suucrZe out the brine and chop the othci
ingredients fine mix with the spices,
Icook in n porcelain kettle in vinegar for
three hours. after which bottle i'll air
tight jars
Tomato pickles--I'are ripe, sound to
matocs and put into II jar, Scald some
spices and peppers tied in II bag i'll vine
gar. then pour the vinegar, while hot,
over the tomatoes. Put in jars and seal
for winter use.
Sweet pickles may he made of any
fruit that can be preserved. The propor-
tion of sugar to vinegar for syrup is three
pints to II quart.
Watermelon Pickle.-A delightful re-
lsh. popular in the South, Is watermelon
pickle. Pare off carefully the green part
: Of the rind of the watermelon, trim oil
the red core. cut in pieces two inches III
: length. Cook in n porccain-lincd kettia
P in the prol,mtion of one gallon of rind
p and two heaping teaSpoonSful Of salt and
. water to cover. boil and then pour into 4
lcolandpr to drain. and dry by taking tht
lpipcps ont by the hand and pressing VIII
y n crash towel Make syrup OF on,
y quart of the hest cider vinegar to thr",
+ pints of sugar and pour over the lin'l
e Let stand until il cools, and repeat th'
@ operatian each day until the fruit is TIL
+ lsame color all the way through and tn'
syrup is thin. Set the jnr on the bacl
;. Ipart Of TIL" stove. take the scum off am
: put in jars with alright tops.
A very tasty relish, mint vinegar,
e made by putting into II largc-mouth"'
!. bottle enough fr,sl, mint leaves to NJ !
h loosely. Fill mp with GOOD vinegar AN
# ST away 'oi' two weeks, after which r"l'
. off into another bottle and keep we
!. corIi.aI roi use This is eXcelon. "a
y Id naais when mint cannot he q
tainh.
n Chill Sauce.-inkr eighteen ripe IL
'e matoes, six onions and three green pei
lie pcrs. one cup Of sugar two cups and
in half of vinegar. two teaspoonfuls of sal
one teasp0onful each of cinnamon, NJ
- Spicc nutmegs and cloves. scald an
peel the tomatoes and soak with IL
= onions and peppers until tender. TN
ne add the sugar. vinegar and spices M
~ cook ten minutes longer.
III picklcl NaSturtiumn-Ga Gather the na
fl lturtium seeds when they are small an
or green. Remove the stems and let thet
y stand in saltcd water over night, the
l., freshcn in cold water, pack in snlh
:" bottles and cover with boiling vincgn
hi' Swcetcn and spice to taste. This Is
good substitute for capers in any mkt
pickle receipt.
Use the very best cider vinegar. and
rs it is very sharp, dilute with one-thll
water.
Alum helps to make the pickles cris
and ho.scradinh prevents the viilcg
-. from becoming mouldy.
~ All pickles keep hest if put into sm'
- glass Jars securely sealed.
or Pickles should he well salted in stro
nd brine, or they will be tastecSs and
Sipid.
,rs Always cook in porcelain kettle. ney
nd in metal.
nj; Ginger is the most wholesome OF
Ia spices: cloves are the strongest, ma
next and then cinnamon.
ino Keep pickles from the air and see III
die the vinegar Is at least two inches oN
The tor Of lhr pickles m the Jar.
md THE HOUSEWIFE