Evening star. [volume] (Washington, D.C.) 1854-1972, 1902-10-04
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TOLD
LlNTS

While the majority of folk-more's the
pity-are debarred from the pleasure of
plucilfng their fruit fresh from their own
''well-wooded farm land" the fruit vendors
and corner grocers are doing the best they
can to supply the deficiency, and are doing
it very well.
The good fruit goddess has been specially
bountiful this year, and Italian Joe, Greek
Dimitri, Chinese Wong, white acketed and
aproned German Fritz plain Huckster
John Smith are ready and glad to fill your
order for any amount of the luscious, we'll
riDened fruit.
Although the great fruit canneries are
turning out better and better canned goods
each year, homemade preserves, pickles,
chiiies and catsups are always preferable.
Nearly every housekeeper has some spe-
cial recipe for sweets or relishes for which
she is locally famous and quite properly
proud. And here are some which. having
often been tested and heartily approved, |
have begged for your benefit.
To Make Cucumber Piclles.-For two
hundred medum-sized cucumbers allow
one coffee cup full of salt. Rinse the Gu
cumbers in cold water, taking care not to
bruise the skins. Pack in firkin or jar
With the salt between the layers of cucum-
Der. Cover with boiling water and let them
stand tWenty-four hours. Pour off the wa
ter and wipe dry on soft towel. Put into
your preserving kettle a scant gallon OF
cider vinegar a full coffee cup of sugar
two small red peppers chopped fine, but
only using two or three seeds: one tea
spoonful Of alum and three tablespoonfuls
OF white mustard seed. Bring to scald
and cover the pickles. which may be kept
In glass cans or a stone jar. The use of a
little sugar even with sour pickles is to be
commended, as 1t gives the pickles a mel
low taste and preserves the vinegar.
Aunt Mary's salad pickle is especially
good to serve with fish and oysters.
Selects twelve medium sized cucumbers
pare and slice thin. Also three medium
sized onions, peeled and sliced in rings
Mix in layers, sprinkling with one-half cup
full of salt. Let them stand two or three
hours. then drain until thoroughly dry
Cover with dressing made by shaking to-
gether in a bottle a large cup. of olive oil
one-half cupful white and black mustard
seed mixed and one tablespoonful celery
seed.
This excellent pickle is ready for i'm
mediate use but improves with standing.
To make Aunt Mary's cold tomato pickle
pour boiling water over a half peck of ripe
tomatoes. using a colander, SO that they
need not stand in the hot water long
enough TO cook at all. Skin, chop rather
fine and drain for two hours.
| Add one quart of vinegar and let the
tomatoes stand in the vinegar while the
rest of the pickle is prepared.
Mix together one cupful fine minced onion
| one cupful of sugar. one cnpful white mus
| tard seed. two tablespoonfuls black pepper
| one tablespoonful cinnamon. one table.
| spoonful of cloves, one teaspoonful of mace
| two or three heads of chopped celery, one
small red pepper chopped, one cupfui graf.
ed horseradish, one-half cupful salt and
Zone cupful nasturtium seed. Now combine
| the tomato and vinegar with the rest> OF
the pickle. mix thoroughly and bottle with
| out cooking
| San Diego chilli sauce Is easily made. II