Evening times-Republican. [volume] (Marshalltown, Iowa) 1890-1923, 1902-12-22
A HOME PICKLE FACTORY.

cretsc of the Good Housewives.
There are few general rules to be
observed in pickle making. II posi-:
Bile, never use brass, copper or tin uten.
slls, as the action Of the acid on theae
metals often produces poison. II
brass or copper is used our grand
mothers had nothing else-the most
scrupulous cleanliness is necessary
The metal ought to be polished so one
can see ones face in 1t. II it is neces
sary to purchase vessel, choose per-
celain or granite ware, which is easily
cleaned and absolutely safe unless the
enamel wears off; then the iron is as
dangerous as copper Use the best eli
der or white wine vinegar. Never boil
it more than from five to seven min
utes or It's strength will be reduced.
Pack pickles away In glass or stone
jars that are perfectly clean. See that
pickles are always well covered with
vinegar. Watch their condition closely
for q week or two, and il they show
symptoms of not keeping pour away
the liquor about them; then cover with
fresh vinegar and spices. When ground
spices are used tie them in tiny muslin
bags. Keep pickles sealed as tightly
as fruit, and when q few have been
used from a jar or can cover closely
again. Put bit Of horseradish root
into each Jar. This will aid much in
the keeping of pickles. With these
rules Good Housekeeping prefaces
number of recipes, including the fol-
lowing:
Sweet Picked Cucumbers.-For this
pickle the larger sized, ripe cucumbers
are generally the most suitable. Cut
them into quarters lengthwise and al
low them to stand for twenty-four
hours covered with vinegar. Drain
them and put into stone jar. Boil to-
gether for five minutes one quart Of
fresh vinegar, two pounds Of light
brown sugar, one tablespoonful of salt
and an ounce of cassia buds Pour over
the cucuinbers and cover closely.
Cucumber Pickles. Always pick Gu
cumbers in the early morning or late
at night Gathering them under hot
sun often proves a deathblow to the
vines Choose the smallest cucumbers
and absolutely perfect ones. Put a lay
er of cucumbers in glass jar and
scatter through them fine strips of
horseradish root Mix gallon of vine
gar with half gallon of water, add to
1t one cup of salt and pour it cold over
the packed cucumbers. Fill the jar
oyerfowing and seal Immediately. This
recipe, which is quite different from
any offered lin the cookbooks, is origi
nal with the principal of the New Eng
land Cooking school, and the result is
perfection. Miss Downing claims that
brine and strong vinegar make pic
kles strong enough to take ones breath
away, while the spices and sugar SO
often added to boiling vinegar result in
q pickle withered to the heart. There
is the advantage of not having to trou-
Bile with preliminary soaking in brine,
boiling of vinegar and all the unnec-
eSsary work often incurred. The mix
ture Of vinegar and salt, if not all re.
CURED Immediately. may be kept tight
ly corked and used as cucumbers ripen.
filling a jar every few days as the
vines are laden with fruit.
Mixed Pickles.-For mixed pickles
one may put together caulihowers cut
In flowers, button onions, tiny cucum
bers. string beans cut in two. nastur I
ttufn seeds SmnU nonpars lima beans
of watermelon rind and green
tomatoes cut III slices. Drop them into
scalding strong brine and allow them |
to cook In it for few minutes, dip out,
with skinner and drain in colan
Ter till quite dry. Pack into jars, and
over each pour prepared pickle made
~ boiling with one quart OF vinegar
.wo tablespoonfuls of sugar. a tea
spoonful of salt and four tablespoon
,uls of mustard. Pour over the pickles
while hot and seal Immediately. I