Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1901-10-24
LATE PICKLES AND REIIsHEs.
BY Louis Role.


Rome housekeepers seem fated to be a
little behind their neighbors in every
thing they do. They never think of fll-
ing the pantry with preserves. jams and
7 other COED 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. 1t Is TO all appearance 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 little behind
who may be benefited by the hints given.
While It is now too late to put up a
desirable cucumber pickle, as the first
product OF the vines should be used to
get the best results, there Is still time
ito secure a good mixed pickle as a sub
stitute. The mixed pickle was first pro-
~,duced as a means Of getting rid Of the
Slate and poorly shaped cucumbers that
would not make presentable pickle
otherwise. ! am fond of rather a sharp.
hot, pickle and prepare mixed pickle
sas Follows: To two quarts OF cucum-
,bers cut into medium sized pieces allow
one quayt each of green peppers. cauli-
;nowers and onions Use medium sized
onions and green peppers and cut them
in halves and separate the cauliflower
Into small pieces; mix all together in a
deep earthen dish, sprinkle well with
!: salt and let stand over night; drain in
Nfhe morning and put in the pickle jar,
covering completely with white wine
vinegar You may use less quantity
cot onion and peppers il you desire, but
40 not omit them altogether. You may
also use cider vinegar, but it is not SO
desirable.
Another late pickle, that you may put
up isSmade of sliced tomatoes and
onions. Wash and cut in slices half
peek Of green tomatoes, also six large
onions. Put them in preserving kettle,
sprinkle over them half cupful of salt
and let them stand twenty-four hours,
then drain them in a 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 tablespoonfuls of celery
iBeed. half a cupful of sugar, and suffi-
cient vinegar to cover all. Boil Eve min
sntes, counting from the time the boiling
begins. Nand 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 in water for twenty-four hours
Crate them on a coarse crater and pack
lin 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.
If you have some seckel pears try
making sweet pickle of them and you
will not regret the experiment: Select
fruit that is little hard. If the pears
are very large, pare. halve and core
them; IL small it is only necessary to
pare them and take off the blossom end,
leaving the stems on. Weigh the fruit,
then steam it slowly until it begins to
soften. Allow to every four pounds of
fruit one pint Of vinegar, two pounds of
sugar, teaspoonful of ground CHINA
mon, half teaspoonful each OF mace,
cloves and white ginger. and six pepper
corns Mix the sugar with the vinegar
and put in the spices, which should be
tied in three or four small muslin bags
Bring the whole to the boiling point
Drop in the pears a few at time and
cook until they can be pierced by a sill
yer fork. Put the cooked fruit into stone
crooks and cover with the boiling vine
gar. Put plate over the top of the
crock and keep in a cool, dry place.
Try also picked muskmelons. Select
melons that are not quite ripe, peel
them, cnt them in slices, scoop out the
soft, pithy part and lay them in pre-
serving jars. Boil one and one-half
pints Of vinegar with one and one-half
pounds Of sugar, some broken CHINA
mon. white peppercorns, lemon peel, a
dozen cloves and little ginger. Pour
this over the melon when nearly cold.
After twenty-four hours put the liquor
back into the pan with a little more
sugar, boil 1t I'LL It thieke4s like syrup
be repeated twice at intervals of week,
adding more vinegar if necessary. Cover
THE mouth Of the crock well and keep
An cool place.