The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1902-09-28
Now Is Picking Time.
CuCuMBER PICKLES.

u
Tor ono Gallon of pickles wash the cucum
horS ond snrinkle them with one cupful OF
fable salt: cover with boiling water; let
stand until the next day, pour OIL the wafer
and scald the two successive days, then wipe
the cucumbers dry; scald cider vinegar anu
pour on hot. Add piece OF alum as large
as pea and two tablespoonfuls Oh Whole
spice. When adding more cucumpers pour
off the vinegar and scald, adding more vine,
oar each time. Scalding the vinegar ana
pouring it hot upon the pickles se'erai tiiies
makes them hard and crisp
SWEET CUCUMBER PICKLES.
savan mounds of ripe cucumbers, two
Quarts of vinegar, three pounds sugar, one
ounce of all kinds of spice Fafe' quarter
and remove the seeds and let them sdand
over night, well sprinkled WIN SAT- |ooA
in the vinegar until SOFT.
CELERY PICKLE.
Two quarts of chopped white cabbage Two
ouarts of chopped celery, three quarts OF the
hest vinegar half an ounce of tumerlc, two
tabIespoonfuls of salt, quarter OF pound OF
white mustard seed, four or five tablespoon
fuls of sugar, half an ounce Oh Wnite ginger
roof crushed Boil all together in porce-
Ioin kettle four or five hours, or until the
cabbage and celery are perfectly tender.
place in lars and be sure the pickle is well
covered with vinegar. Cork tightly. DO not
allow this pickle to boil hard at any time
during the four or five hours 1t IS on the
range.
GREEN TOMATO SWEET PICKLE.
pare two pounds of firm green tomatoes.
Roll them in boiling vinegar and water
about half and half for half an hour. Pre-
mare a syrup of one pint of strong vinegar
and one and half pounds of brown sugar
for every two pounds of tomatoes. Spice to
taste with ginger root and whole mace and
cinnamon, Boil 20 minutes Drain the to-
matoes from the plain vinegar and water,
nut them into the syrup and boil three
ouarters Of an hour. Put into preserve jars,
cover we'll with syrup and when cool seal
and set away.
PICKED WALNUTS.
Tho nuts should be gathered when we'll
crown hut also when soft enough to be
easily nierced with needle. Prick them
several times. then place them in strong
br;na of salt and water. Allow them to re-
naoin in this for a week OF 10 days, changing
the brine every second day; then drain the
nuts and expose them to the air until they
firm black. Place them in jars and pour on
them some boiling hot vinegar, seasoned in
the following way: In using one gallon of
VINEGAR add to it an ounce each OF whole
mace. allspice, cloves, pepper-corns and
ginoer root. Boil these with the vinegar for
10 minutes and strain over the nuts. Let
them stand a month or six weeks before
using.
CANTALoUPE SWEET PICKLE.
The melons should be medium ripe. Cut
tho cantaloupe into it's natural divisions,
neeJ and remove the seeds; cut the pieces
once across Use the best cider vinegar;
make sweet to taste with sugar; add level
Tablespoonful of whole cloves; cook and skim
fill clear. This will take but a few minutes.
There is so much difference in the strength
of the vinegar no exact rule can be given.
Simmer the melons in the liquid till we'll
cooked through. They will be quite trans
parent. Lift carefully into glass jars. Make
the liquor boiling hot, pour over and seal.
This is an attractive pickle II well made.
Only the best cider vinegar should be used.