Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-07-25
PICKLES AND REL|SHES
Good Recipes to Follow in
Making.
BOTH SWEET AND SOUR
EASY TO MAKE AND SUIT POPU-
LAR TASTES.
All Superior to the Purchased
Article-Sauces and
Soy.

one. The art of pickle making is not diff
cult. and It's results are in most cases
superior to the purchased article.
Tiny Tim Cucumber Pickle.-To make this
most delicious of pickles. select cucumbers
from two to two and a half inches in
length. Make a brine sufficiently strong
to float an egg, throw the cucumbers into
it and cover with plate or clean board
on which Is placed a weight sufficient to
press it down under the surface. Let it
stand for ten days and then remove the
cucumbers from the brine and throw them
into cold water. Wash thoroughly, reject
all those that are soft and throw the re-
mainder into fresh. cool water, to stand
for twenty-four hours. Next day change
the water and let them stand over night
Line a porcelain or granite kettle with
grape leaves and put the cucumbers in
carefully Sprinkling each layer with bit
of powdered alum. Cover with cold water
and put over the fire. Let the water
simmer very slowly, but never boil, till
they take a rich green color. Then remove
from the fire and plunge Immediately into
cold water. In which they must be allowed
to stand until the vinegar is prepared. To
one gallon of best cider vinegar allow one
cupful of sugar, three dozen whole black
peppers, three dozen whole cloves, eighteen
allspice and one dozen blades of mace Let
it boil for five minutes. Then place the
cucumberS in stone Jars and pour the
scalding water over them. Cover closely
and let it stand for two DAYS At the end
of that time draw off the vinegar reheat
and pour it over the pickles SCaldinS hot.
Repeat this process at intervals of two,
four or six days. cover with a stone or
wooden top and tie a cloth over the whole.
Then store i'm a cool rIaca and at the end
of two months the pickles will he ready Tor
eating. They should be examined every
few weeks. If at any time they are found
to be softening the vinegar must be again
scaldcd and poured over them.
Take care that in the making of these
pickles only wooden instruments are used
or porcelain- lined or granite kettles. Metal
of any sort is exceedingly dangerous and
should not be allowed to touch the pickle.
Chow Chow or Mustard Pickle.-To one
huge cauihowcr allow sufficient number
of large green cucumbers tomake one quart
when sliced one quart of tiny cucumbers.
one quart of button onions and l quart of
green tomatoes measured after they have
been skinned and cut into quarters. also
four green peppers Break the caulflower
into small f1owerets and cut the peppers
into bits Then put all the ingredients to-
and cover with brine made of one pint of
salt and two gallons of cold water. Let the
mixture stand for tWenty-four hours. AT
the end of that time put all the ingredients
together in kettle and let the water boil
until they are thoroughly scalded. Then
drain free of the brine and stand aside until
needed. Mix six tablespoonfuls of ground
mustard and a cup of flour into paste
with a little vinegar. Then add one cup of
sugar and stir the whole into two quarts of
vinegar Pour into a preserving Kettle and
stir constantly until 1t boils. Add the
pickles and boil up once again. Pack in
jars.
Nasturtiun Picklas.-The nasturtium
mods should be gathered full sized but
left on each. Make a brine sufficiently
strong to float an egg pour over the pods
and let it stand for two days. Wash thor
oughly and throw into clear. cold water and
let 1t stand over night. In the morning
drain and pack in Jars Put a sufficient
quantity of vinegar to fill the lars in a
preserving kettle. To each pint add one
blade of mace one-half a dozen whole
white nanpers and one tabIespoonful of
sugar place over the fire and heat to the
hoiIine noint then Dour immediately over
the seednods' taking care to have the lars
heated before so dong Store away in a
use in two months, but are improved by
standing longer.
picl,1od wa,nuts-SaIect black walnuts
mat are fully grown but soft enough to be
,,;aroo5 With . paadla Ruh them well Wit h
l,,,..a crn+h ct;ck tbeno in several n1acaS
i+b a. ,arca naadla and throw them for
- d.. ;,,to hr;n. nat will Noat an agg
IN -. 10 b,,re eyorv Other d. AZ
Itile"i,s IL " .i,,,a dr,in snr.ad 80 o, -
pia1'tt aiiu sa.,in NH With q cioth anS
tui iI'th r. 60, 100 u,a1n,tS liz,
pm IA i, Jn' os ,linarar and :" eacb s,IIon
otie $500 s,',rV. Nov, ONO o,,nce of einear root
W So ,Iisnica and cloves and Two
H =" Of nennar corns Boil together for
"uiiCr? y. pc tin ,,d now a,ar w. 80
yen tir, ,,,rd for At lea Ct one month he.
49, 49, en- ,,s; -. '''''''
''''
flccalll-Io MAKE d llloi ous!ls sonu
rellSh loi meats uHe Sleeh tolia 'oes. 10
each peck allow Two large green peppers
four small onions, all chopped me one
teaspoonful OF salt. one cup OF sugar and
one tablespoonful each ol Hiustaru' cloves