Semi-weekly Windham County reformer. (Brattleboro, Vt.) 1897-1901, 1901-10-15
LATE PICKLES AND RELIsHEs


Some housakecperS seem fated 20 be n
little behind their neighbors in every
thing they do. They never think Of fill
ing the pantry with preserves, jams and
other good things that every one wishes
to have in abundance until all the up
to-date women are well provided for and
ready to undertake some other house,
hold care. Ii is to all appearance a dis
ease with some people, this being a little
behind. and it is for the benefit of these
unfortunate ones that | write at this
time. At the same time there are no
doubt others who. by reason of sickness
or some other cause, are Il little behind
who may be benefited by the hints given.
| Will" ii is now too late to put up
desirable cucumber pickle, as the first
| product of the vines should be used to
get the best results, there is still time
to secure Il good mixed pickle as n sub
sttute. The mixed pickle was first pro-
duced as a means of getting rid of the
late and poorly shaped cucumberS that
would not make prcscntable pickle
otherwise. ! am fond Of rather n sharp,
hot pickle and | prepare mixed pickle
as follows: TO two quarts of cucum-
berS cut into medium sized pieces allow
one quart each of green peppers, cauli-
onions and green peppers and cut them
in halves and separate the cauliilower
into small pieces; mix all together in
deep earthen dish, sprinkle well with
salt and let stand over night; drain in
the morning and put in the pickle jar,
covering completely with white wine
vinegar. You may use Il less quantity
of onion and peppers if you desire, but
do not omit them altogether. You may
also use cider vinegar, but it is not 50
desirable
Another late pickle that You may put
up is made of sliced tomatoes and
onions. Wash and cut in slices half "A
peck of green tomatoes. also six large
onions. Put them in a preserving kettle,
sprinkle over them half a cupful of salt
and let them stand twenty -four hours.
then drain them in sieve Return the
vegetables to the kettle, add half an
ounce OF ground pepper two ounces OF !
mustard seed, one teaspoonful of ground |
cloves, two tablcspuonfulS Of celery J
seed. half a Cupful of sugar, and sutii-
cient vinegar to cover all. Boil five min
utes, counting from the time the boiling
begins, and keep the kettle covered. |
Remove and put them in jars. Close
and put aside for use.
A very tasty pickle is made by pick |
ling horse radish; Dig the roots after |
growth has stopped in the fall; trim off !
all small shoots and place the selected
roots i'll water for twenty-fonr hours. |
Crate them on a coarse crater and pack
in wide topped bottles after adding one
ounce of salt TO one pound of grated
root. After packing the horse radish
pretty firmly in the bottles add all the
vinegar it will absorb and seal tight.
II you have some Seckel pears try
making a sweet pickle OF them and you
will not regret the experiment: Select
fruit that is little hard. If the pears
are very large pare. hatve and core
them; If small ii is only necessary to
pare them and sake off the blossom end,
caving the stems on Weigh the fruit,
hen steam it slowly until it begins TO
soften. Allow to every four pounds or