The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-09-30


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Mustard Pickles and Sauces.
The most that can be said in favor of
this class of food preparations Is that
they assist digestion by using, as the in
gradients that impart aroma and flavor
assist in provoking the flow of gastric
juice from the stomach which is neces-
Sary to the various kinds of food de-
posted therein. That the many pun
gent, potent and savory inventions
known as reliSheS of this class are not
approved of by the strict dietist has no
weight with the lovers of good cheer.
Pickles and mustard sauces are in
tended to act upon the taste in direct
contrast to the meats with which they
are eaten and therefore spices, aromatic
f1avOrS and acids assume the ascendant.
1t has been proven by late and in
genious experiments that appetite does
not always come with hunger al
though partly dependent upon the latter
sensation. Appetite is defined as the de-
sire for food and hunger, the need OF II.
With person in health appetite and
hunger should co-eXist and appetite be
the true index of the amount OF nutr1-
ment required by the tissues. But often,
even in health, probably on account OF
defective feeding in early life, the ap
petite may not correspond to the true
need of food-"tissue hunger''-that ex-
lists. In many cases where the appetite
is in allegiance or there is a complete
loss, the person resorts to some of the
many aesthetic aids to the appetite
found on most we'll appointed tables and
used before beginning the dinner as
''ticklers," or they indulge in the savory
articles known as cold hors d. oeuvers,
which are eaten after the SOUP and fish
as these are certain to excite what is
known as a relish" for substantial
foods, and by their use appetite comes
with eating. The custom of serving
cocktails was instituted no doubt by
those who suffered complete loss or ap-
petite-chief promoter of enjoyment at
the banquet board
Mustard-the ingredient which gives
piquancy and name to the following
list of dishes. is derived from the seeds
of the black and white mustard pant
brassica niera and alba. The use of
mustard as a condiment dates back
far as the Elizabethan age. while its use
incidentally was common to physicians
/ of antiquity.
MUSTARD PICKLES.
Chop fine one quart each of cabbage,
onions. green tomatoes. green cucum-
bers, ripe cucumbers and one large green
pepper, cover with brine for "a hours.
Then place over the fire and bring all
to a boil, remove and drain perfectly
dry in a colander. Mix together thor
oughly, one-half cupful of flour, butter
the size of an egg, half cupful
of dry mustard, one tablespoonful of
turmeric powder one and a half cupsful
of sugar. Add to these one quart of the
best cider vinegar, allow all to boil and
stir while hot into the chopped vegeta-
bles Bottle and seal same other
pickles. In making brine use one pint
of coarse salt to six quarts of water.
MUSTARD PICKLES NO. 2.
Take two-thirds of caulifiower, two
thirds of little cucumbers and one-third
of small silver skinned onions. have one
peck in all; peel the onions and place in
layers in a stone crock sprinkling one
cup of salt between the layers Pour
over enough boiling water to cover: al
low them to stand all night The next
morning drain through a colander and
wipe them dry, To half gallon of ci-
der vinegar take half a pound of dry
mustard, one tablespoonful OF turmeric
powder two and a half tablesDoonfuls
of curry powder. two tableSpOonfufs Of
ginger. one teaspOOnful of cayenne pep
per. Stir all these together in a little
vinegar until all the Jumps have dlsap-
peared then stir it carefully into the
half gallon of vinegar which has been
heating over the fire, stir constantly I'M
til it comes to the scalding point. Pour
this over the pickles and stir all once
or twice for two days then place in
fruit jars and seal for use. This amount
will fill 20 jars. The caulifiower must
be pulled apart into small pieces.
PICKLETTE.
Peel and chop six large white onions.
one large head of white cabbage Ar
range these in a stone crock in alter
nate layers. sprinkle each layer with
little salt and allow to stand twenty
four hours The next morning place
one pint of good cider vinegar in pre-
serving. kettle and add half pound of
brown sugar, p heaping teaspoonful
each of powdered alum, turmeric.
ground cinnamon, allsDice. mace, black
pepper. mustard and celery seed. allow
all 20 come 20 the boil Pour this over
the chopped vegetables and let stand
for twentv-fOur hours. then drain off
the vinegar, heat again TO boiling and
pour again over the vegetables. Re
peat this process for three mornings in
succession On the fourth morning
place all together in the preserving
kettle. boil for five minutes and then
pack in small Jars and seal when cold.
GREEN TOMATO MUSTARD PICKLE
Place in the preserving kettle four
quarts of green tomatoes, six onions;
to those add one quart of good cider
vinegar, one pound of sugar. one table
spoonful each of ground mustard.
ground black pepper End the same of
salt. one-half TABLESPOONFUL of allspice
and one-ha1f tablespoonful of cloves
Place over the fire and stew gently I'M
til tender. stirring often. Put in glass
Jars AID seal
MUSTARD CAULIFLONER-
Two medium sized caulieower cut in
small pieces, oSe pint of small onions.
fhree medium sized red DepperS. Cover