The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1901-08-04
HINTS on
Some Tried Recipes the Housekeeper
VIII Find to Her Liking.
New York Tribune.

New York Tribune.
Pickles of one sort or another being the
usual accompaniment Of all meals except
ing breakfast. a variety is an essential 10
every carefully ordered household Many
kinds, TO be sure. can be bcuch in the
stores, bat the housewives own products
are pretty sure to give the best satistac-
ton. and, besides. in the homemade pickles
there Is sure 10 be no hurtfU acid. Cider
vinegar is preferable in all cases. not only
because ii preserves the fruit and vegeta-
bles better than other kinds. but because
II. gives a better flavor. One thing should
always be Temembered-that the hands
must never go into the pickle. either to stir
or to remove the fruit. Instead, silver.
WoOdenware or granite spoons or forks
should be employed-never tin or steel.
Boiling the vinegar Will weaker il. For
sour pickles IL should be scalded only. y
graniteware or Dor~celain-lined kettle should
be used for the purpose. 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 a large plate above
that make the best cover To the jar. Ii the
vinegar begins to look white on top, il
should be turned off, scalded ana skinned.
y small piece of hOrseradiSh or nasturtium
in each jar will prevent nloiding. and will
keep the vinegar strong. 4 dark, dry place
is the best for keeping them.
In picking small cucUmbers. green to-
ratoes. beans and green plums. turmeric IS
sometimes used TO improve the color, but
the best plan, II a good green color IS
wanted. is To put the fruit into cold vine
gar and heat verv slowly until the color is
satisfactory. a small quantity OF alum will
make the pickles crisp and firm. Several
small muslin bags, in which the spices are
tied. scattered about the jar are better than
one big one. Pickles that are to be kept
for winter use should he turned into cans
while hot and sealed air tight.
Spiced plums, melon rind, canta-
lCupe, ounces, cherries, pears and peaches
are all delicious, and may be similarly pre-
pared: Boil together two cupfuls OF vinegar
and tour pounds OF sugar. Mix two tea
SPoonfuls of cinnamon. one-half teaspoon
fui of ground mace, one teaspOonful OF
ground cloves. One-half ounce of ginger
root and two teaspoOnfulS of allspices. Put
into four muslin bags, each made OF a small
square OF the cloth tied tight with a cord,
and drop them into the vinegar. When IT
Dolls, add seven pounds OF the fruit and
as soon as that boils turn carefully into
a stone jar. Let 1t stand in a cool place
over night. For nine consecutive DAYS
drain the LIQUOR from the fruit scald i.
and pour il over the fruit in the jar on the
last DAY boil the vinegar down until there
is just enough 10 cover the fruit, turn the
fruit into ii, and when the whole boils, put
The pits should not be taken from tbs
cherries. plums or peaches. The outside rin6
Sho Id be removed from the melons as
we'll as the sofest part of the inside pulp
The ounces, pears and peaches are moi
usually peeled.
To make a French pickle that is excel
lent with all kinds of meat, slice one PEGS
of green tomatoes and one-fourth as many
white onions, and let them remain in sal,
1AHN WI AARAl III 60. III
and chop. Add three quarts of vinegar
one tablespoonful of ground cinnamon,
three-fouTths OF q tablespoonful of ground
cloves. one tablespoonful OF a~llspice, three
tourthS of a tablespoonful of black pepper
and one pound OF brown sugar. Let the
mixture cook slowly FOR three hours. When
il IS cold add one-half pound Of white mus
tard seed.
For cucumber pickles to keep in jars
thrCgrn the winter. wash small cucum-
bers and put them into a brine OF moder-
ate strength, scalding the brine and pour
ing X over the fruit three successive days
At the enc OF that time throw the brine
away and bring TO a scald water enough
to cover the ~cucumbeTS, with alum the
size OF all egg to every three gallons of the
liquid. Pour this over the cucunbers, an6
repeat on two other successive days. Their
fer three days heat clear wa ter every morn
ing and pour it boiling hot over the co.
cumbers. The last step is TO scald vine
gar enough to cover them; add to IL horse
radish, little bags OF U%ngrOund spices anC
a little sugar. \ few green peppers. cut
fine, and cauli1OWers broke up and added
make excellent variations.
An excellent recipe for Chill sauce calls
for twelve large ripe tomatoes to two on
ions, one ripe pepper, one cupful of sugar
one cupful OF vinegar, one teaspOonful OF
ground cinnamon and one Tablespoonful OF
salt. Chop the tomatoes. onions and pepper
separately and cook the whole together
until the onions and peppers are tender.