Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-03

steep four tablespoonfuls of mustard seed
IN vinegar to cover, then mash. Add this
with one cup of brown sugar, half cup
or salt, four tablespoonfuls of ginger and a
half pound of seeded raisins chopped fine
70 the apples, onions, garlic and vinegar.
beat with a wooden spoon until smooth
and evenly blended and about the con-
slstency of French mustard. When cold,
put up in wide-mouthed bottles and seal.
An excellent way is to pour a very little
olive oil over the top of the pickle, which
shuts out all air the bearer of ferment
germs and mold Over the oil place a thin
round of sterilized cotton or wool and over
that in turn a round of glazed paper wet
with the white of an egg.
Apple and Green Tomato Chutney-Re-
move the seeds from two green peppers and
cup of raisins, add six green tomatoes
and four small onions and chop all very
line. Put one cup of vinegar one cup
OF powdered sugar and two of brown sugar
Two tablespoonfuls of mustard seed and
Two OF salt on to boil. Add the. chopped
mixture and simmer one hour
Then add dozen tart apples pared cored
ana quartered, and cook slowly until soft.
Beat thoroughly and bottle.
Rhubarb Chutney.-Have ready two
quarts of stewed rhubarb sweetened to
taste with lght-brown sugar. Do not peel
the rhubarb, but simply cut off the strings
which interfere with cutting Use very
little water in the stewing only lust enough
to prevent burning. Meanwhile, boil to a
syrup pound of brown sugar and pint
OF vinegar Add pound Of raisins, seeded
ana chopped, half a pound each of button
onions and shallots, chopped fine one small
garlic, scalded and peeled, and one half
pound of sweet red chill. Add a quart OF
vinegar. two ounces each of bruised mus
tard and salt, and the stewed rhubarb and
simmer gently for an hour. Pour into a
large earthern bowl or jar, and beat well,
adding little more vinegar if necessary
to make the right consistency
Among the many excellent relishes that
are to be made at this season are the fol-
lowing:
Green Tomato Pckles-Wash one peck of
smooth green tomatoes and cut in thin
slices. Peel two quarts of white onions and
add to the tomatoes. Put into a stone lar
sprinkle salt over them and let them stand
over night.
In the morning turn into a coIander te
drain, then put into porcelain kettle and
cover with weak vinegar. Cook over a mod
crate fire, allowing the tomatoes to simmer
until clear and tender. Again turn into the
colander to drain. Put fresh vinegar into
the preserving kettle and add to it two
pounds OF brown sugar, half a pound Of
WHITE mustard seed and one tablespoonful
each or ground cloves, allspice and celery
seed. Heat slowly to a boil Meanwhile
NIX together teaspoonful each of tumeric
ana cayenne pepper and half a tablespoon
frl OF ground mustard. Stir into the Vine
gar and pour over the pickles, mixing care
fully with a wooden spoon. Lastly add one
cupful OF best salad oil and set aside until
quite cold Then pack in jars and cover
Red Pepper, Sweet Pickle-Soak the pep
pers in boiling water for half an hour, then
throw into cold brine and let them stand
over night. In the morning cut into thin
Slices, rejecting all the seeds, and make into
a sweet pickle precisely pears, apples and
peaches are picked. Serve with meats
A Standard Sweet Pickle.-To seven
pounds of fruit allow four pounds of sugar.
each of whole cloves. allspce and CHINA
mon. Stick the cloves in the fruit, which,
as rule, is better impaired. Heat the SUI.
gar and vinegar to the boiling point put III
the fruit, which should not require long
cooking. If extremely hard, steam or cook
in water until nearly tender before cooking
in the vinegar. Skim out the fruit, boil the
syrup down thick with the spices and pour
over the fruit Seal in glass jars or small
stone pots.
Answers to Correspondents
Lobster la Newburgh One rounded ia
bieSpoonful of butter, two cups of lobster
Q1ghtly measured), one-half cup of sherry
or one glass of Madeira, yoIks of three
eggs, one-half cup of cream salt and pen
per, and one tablespoonful of brandy IL
desired. Cut the lobster in large or small
pieces, as you please. Melt the butter put
in the lobster, cover with one-half cup of
sherry and simmer ten minutes Beat the
yolkS of the eggs thoroughly. adding one
tap 3, or cream to the eggs SO they
Will not curdle. Add the cream to the
lobster and wine, cook until it bubbles, and
season to taste with salt and pepper Stir
in the beaten yolks and serve as soon as il
thickens, adding the brandy at the las mo-
ment.