Evening star., 1902-08-02
Table and Kitchen.
Fruit end Vegetable Condiments,
Sweet and Sour

Sweet and Sour.
There are various definitions for the word
eondiment, the generally accepted meaning
of the term being a substance which, when
applied TO foods, makes them more tasty
and facilitates their digestion by stimulat-
ing the forces of the stomach.
Various classes of foods may come under
this head, but all must possess one or more
qualities which give them p.quancy, such
as saline, mineral, acid or SPICE or the
flavor of aromatic herbs The use of
pickles, although condemned by most writ
ers and teachers of culinary subjects, has
not decreased to any noticeable extent, but
has given rise to a very important trade,
which is not likely to decrease through the
agency of these who profit financially by
their manufacture, nor while people will eat
whatever pleaSes their taste, regardless of
consequences which may follow.
If pickles are eaten, let them be prepared
with the greatest care and then eaten with
moderation, not as a means of increasing a
desire to cat, especially when loss of appe-
ute is due to some irdiscretion in the se!ec-
ton or mode Of preparation of food that
has been eaten, which has left the stomach
in a weak or irritated condition, as the
trouble would be greatly increased.
Fruit pickles are perhaps the most whole
some, and when successfully made are quite
delicious enough to tempt any one what
ever opinion he or she may hold regarding
their wholesome
Picked Cherries.
Pick the cherries over carefully and re-
move all imperfect ones Put them in a jar
and pour over them as much hot vinegar
and sugar as will cover them, allowing four
pounds of sugar to each gallon of vinega
Put the vinegar and sugar in an agate or
porcelain-lined preserving kettle and stir
until the sugar diSSOlVeS. Let it boil up,
skim and pour over the fruit and let stand
for week; at the end of that time pour
off the vinegar and reheat it as before, and
again pour it over the cherries. AS soon as
they cool fasten up closely.
Lemon Ketchup
This may be made a any time of year
and is an epicurian sauce which is espe-
cially good with cold meats in hot weather
Select mooth-skinned lemons and cut them
into slices. To half a dozen lemons allow
three ounces of salt. Remove seeds from
lemons and rub the salt into the slices
Mix following seasonings and spices to-
gether: One ounce each of cloves, mace
and cayenne, two ounces each of mustard
seed, allspice, white pepper and fresh horse
radish Put the slices OF lemon in stone
jar in layers with mixed spices in between.
Pour over them two quarts of white wine
for twenty-four hours, then squeeze and
strain and bottle for use.
Peach Pickles.
Select ripe but firm freestone peaches,
pare them carefully and place them in
stone jars and pour over them the follow
ing syrup, boiling hot. Take to one quart
of best cider vinegar three pounds of sugar.
Boil and skim carefully, then pour over the
DAY until the peaches are the same color
to the center and the syrup like thin mo-
lasses. About three days before they are
finished take out the peaches and drain
them, place them in jars to the depth of
four inches and Strew bits of cinnamon
stick, a few whole cloves and a blade of
mace over them. Then add another layer
OF fruit, the same amount of spices and
continue in this way until jar is full. Then
scald the syrup and pour over the fruit.
Continue to do this for four days or until
the peaches are sufficiently tender then
scald fruit and syrup together and place in
jars, and when cold tie them up. If you
prefer clingstones for picking it is better
to add a pint of water the first time the
fruit is cooked. as they are apt to become
hard when stewed in the sweet syrup.
Spiced Grapes.
Wash the grapes thoroughly, pick from
the stems and pulp them. Cook pulp and
skins separately, the pulp until soft and
skins until tender. Remove the seeds by
running the pulp through colander. Then
put pulp and skins together and to each
pound of fruit allow half pound of sugar,
a pint of good cider vinegar, two table,
spoonfuls of cinnamon and cloves and a
tablespoonful of allspice. Add vinegar and
sugar to fruit with the spices tied in muslin
bags and cook until the consistency of
marmalade.
Picked Plums.
Use one pint of vinegar, four pounds of
sugar, two teaspoonfuls Of cinnamon and
a teaspoonful of cloves to make hot
spiced syrup. Wipe eight pounds of plums
carefully and drop them into the boiling
syrup, but not too many at a time. Cook
them slowly and when done place in stone
jar. Cook the syrup a little longer, then
pour over the plums. When cod seal up.
Chow-Chow.
Chop fine half peck of green tomatoes,
half peck of small onions, a peck of very
small cucumbers and half dozen green pep
pers. To these add three small heads Of
caulifiower, broken into small pieces; sprin-
kle salt over all and let them stand for
twenty-four hours. Then drain well, press
ing out all the moisture, and cover with VIM
egar. Cut three heads of white celery in
small pieces, add a cupful of grated horse
radish, half pound of ground mustard,
half a pound of mustard seed, two ounces
of ground black pepper, two ounces OF
light brown sugar, half ounce of
ground cloves and half an ounce of tumeric.
Add enough vinegar to cover them, and let
boil for fifteen minutes; then pour over the
pickles. Put into glass jars and seal and
let stand a month or longer before using.
These improve with age.
Cold Catsup.
Take peck of perfect, ripe tomatoes, two
roots of horseradish, two large onions, four
stalks of celery. eight green peppers, one
tablespoonful black pepper, two ounces of
mustard seed, one scant cup of salt, one
teaspoonful ground cloves, two teaspoonfuis
ground cinnamon, one cup of sugar and
three pints of best cider vinegar. Pare and
quarter the tomatoes and place them in a
sieve or colander to drain. Then chop them,
he nrin nd G,,n 70