The Jersey City news., 1903-10-26
MUSTARD PICKLES
Receipts That May Be USE
ful to Housekeepers
Making Winter
= Preparations.
plQUANT AND TASTY
Raw Eggs Now the Thing for
Fragile. Nervous Women
Trays for Afternoon
Tea.
Here are some receipts for mustard

onions, green tomatoes. green cucumbers,
ripe cucumbers and one large green pep
pei, cover with brine for twenty-four
hours. Then place over the fire and
bring all to a boil, remove and drain per-
fecfly dry In "a colander. Mix together
thoroughly one-halfcupful of flour, butter
the size Of IN egg, half q cupful of dry
mustard, one tablespoonful of turmeric
powder. cne and half cupfuls of sugar.
Add to these one quart of the best cider
vinegar, allow all to boil and stir while
hot into the chopped vegetables. Bottle
and seal same as ether pickles. In MAJ
king brine use one pint Of coarse salt to
six quarts Of water.
To make pfcklette peel and chop six
large white onions, one large head of
white cabbage. Arrange these ina stone
crock in alternate layers sprinkle each
layer with a little salt and allow 10 stand
for twenty-fodr hours. The next morn
ling place one pint Of good cider vinegar
in preserving kettle and add half a
pound of brown sugar, a heaping tea
spoonful each Of powderedNalum tumeric.
grcnnd cinnamon, all-spice, mace, black
pepperS mustard and celery seed allow
hll 10 come to boil Pour this over the
chopped vegetables and let stand for
twenty four hours. then. drain on the vim
egar. heat again to boiling and pour again
Dver the vegetables. Repeat this pro-
cess for three mornings in succession. On
the fourth morning place all together in
the preserving kettle, boil for five min.
utes and then pack in small Jars and
ssal when cold.
Fer green tomato mustard pickles place
in TIE preserving kettle four quarts of
green tomatoes, six onions; TO these add
pound of sugar, one tablespoonful each
Of ground mustard, ground black pepper
had the same. Of salt. one-half tablespoon
frl Of all-spice and one-half tablespoon
full Of cloves. Place over the FIRE and
stew gently until tender. stirring often.
Put In glass jars and SEAL
= Mustard caulifower requires two medi-
illEnssized caulitlowers cut in small peces,
ole pint Of small onions. three medium
sized red peppers. Cover the vegetables
with half A pint of salt in enough water
to cover the vegetable, and allow to
stand over night. In the morning drain
the vegetables. Heat two quarts of vim.
egar with four tablespoonfuls of mus
tard. until 1t bols. Add the vegetables
and boil for fifteen minutes until straw
ran be run through the caulifower. Re-
move from the FIRE, place in glass jars
and when ccol seal.
To prepare sardine mustard remove all
bones from six sardines and pound the
Hesl TO a paste together with youks of
Four hard-boiled eggs. To this add one
6ne minced onion and two tablespoonfuls
Of good mustard which has been mixed
to paste Tfsh little vinegar and salad
oih Add salt and cayenne pepper to suit
the taste and work all together until per-
fectly smooth
To make mustard dressing for pickles
to three pints of vinegar allow one cup
,ful of -four and scant half pound of
mustard. Mix the -four, sugar and mus
tefd together and wet to thin paste
with a little of the vinegar, stirring the
paste with a little of the vinegar, STIR
ring the paste until it is perfectly smooth.
Bring the remainder Of the vinegar to
the boil and then stir in the paste
Cook all Eve minutes stirring constantly.
and add a generous teaspoonful of salt
at the last When the dressing is done
If properly made 1t win be like thick
cream
Cut one peck Of tomatoes into small
pieces for tomato mustard and boil until
tender; then rub them through sieve
and boil until nearly dry; add to this
pulp two tablespoonfuls Of salt, one
tablespoonful of cloves, one tablespoon
fnl Of cayenne pepper, one tablespoonful
Of black pepper, two tablespoonfuls Of
mustard, boil few moments after ad-
ding the spicess when cold bottle and boil
tightly.
For prepared mustard mix together
three tablespoonfuls Of ground mustard,
one teaspoonful Of sugar, one teaspoon
full Of salt, one tablespoonful of -four;
pour on this boiling water until a smooth
paste is made; boil until thick and when
cold add two--thrds of cup Of vinegar
This is very ike French mustard.
Raw esss hare now been added to the
,Anu Of tae fragile. nervous woman