New-York tribune., 1901-07-06
HINTS ON PICKING.
SOME TRIED RECIPES THE HoUsEKEEPER
WILL FIND TO HER LIKING

Pickles of sort another being the usual
accompaniment of all meals excepting breakfast, a
variety is an essential to every carefully ordered
household Many kinds. be sure, can be bought
In the stores. but the housewives products
are pretty sure TO give the best satisfaction and
besides, in the homemade pickles there is sure
be no hurtful acid. Cider vinegar is preferable in
all cases, not only because il preserves the fruit
and better than other kinds but because
II gives better flavor One thing should always
be remembered-that the hands must never go into
the pickle, either 10 stir the fruit
instead. silver. woodenware granite spoons
forks should be employed-never tin steel.
Boiling the vinegar will weaken it. For sour
pickles it should be scalded only. A graniteware
or porcelain lined kettle should be used pur-
pose. For those to be used at once, wide mouthed
stone crooks are best The vinegar should be two
or three inches above the pickle. A double cloth
over the top and large plate above that make
the hest cover to the ja~. Ii the vinegar begins
TO look white top, II should be turned off,
I scalded and skinned small piece of horserad-
Ism or nasturtium in each jar will prevent mould
ing and will keep the vinegar strong. A dark
dry place is the best for keeping them.
TO GET GOOD GREEN
In picking small cucumbers. green tomatoes
beans and green pums turmeric is sometimes used
to improve the color. but the best plan. if a good
green color is wanted, is put the fruit into cold
vinegar and heat very slowly until the color is
satisfactory. small quantity of alum will make
the pickles crisp and firm. Several small muslin
bags. in which the spices tied. about
me the jar are better than one big one. Pickles that
are to be kept for winter should be turned into
cans while hot and sealed air tight.
Splced plumS, watermelon rind,
ounces cherries, pears and peaches all de
lcous. and may be similarly prepared. Boil to-
gether two cupfuls of vinegar and four pounds of
sugar. Mix two teaspoonfuls of cinnamon, one-half
Cloves ounce OF gneF foo an
{bw9 te&aspSonfus & of aspce Put into four muslin
Fn weh # 60T 6o s6d 6d d9P hsm bond into 10
Irult, ana that hOlS nj
5 stone % jar Let It stand in cool place overnight.
Iruit; scald it and it the fruit in the jar
On the last day boil the vinegar down until there
it and when the whole boils. put into jars,
pm pr psaca nT Tb be nis6 g 0 soS the G
n b s tr9m the mepns as well as the softest part
are not usually peeled,
FRENCH PICKLE.
To make a French pickle that is excellent with
all kinds of meat slice peck OF green tomatoes
and one-fourth many white onions. and let them
remain in salt and water twenty-four hours. Then
drain and chop Add three quarts of vinegar one
tablespoonful Of ground cinnamon, three-fourths of
tablespoonful of ground cloves tablespoonful
| of allspice, three-fourths of tablespoonful of
! nIack pepper. and one pound of brown sugar Let
| the mixture cook slowly for three hours. When 1t
IS SoId add one-half pound OF white mustard seed
FOR cucumber pickles to keep In jars through the
winter, wash small cucumbers and put them into "a
pouring It the fruit three successive days. AT
| the end of that time throw the brine away and
! oers, with alum the size of TO every three
gallons of tho liquid. Pour this over the cucumbers
| and repeat on two other successive days. Then
for three days heat clear water every morning and
! pour II boiling hot over the cucumbers The last
step is TO scald vinegar enough cover them and
TO i horseradish little bags Of urground spices and
a little sugar. few green peppers. cut fine, and
! caulflowers broken mp and added. make excellent
variations.
An excellent recipe for Chilli sauce calls for
twelve large ripe tomatoes to two onions ripe
pepper. one cupful OF sugar cupfu of vinegar.
one teaspoonful Of ground cinnamon and one table
| spoonful OF salt Chop the tomatoes, onions and
pepper separately and cook the whole together
until the onions and peppers tender.