Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-09-28
Cable and
Kitchen.

Conducted by Ida Ames Willis:
Marquette Building Chicago. All rights
reserved by Banning Co. Chicago
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 INGREDIENTS that impart aroma ana
flavor assist in provoking the flow OF
past; rio. Juice from the stomach, which |
is necessary to the various kinds OF |
food .lertnsited therein. That the many |
pu,,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 |
Mustard Pickles.
Chop fine one quart each Of cabbage, |
onions, green tomatoes, green cucum-
beers, ripe cucumbers and one large
green pepper, cover with brine for
twenty -four hours. Then, place over
the fire and bring to boil. remove and
drain perfectly dry in a colander. Mix
together thoroughly, one half cupful of
flour. butter the size of an egg, half
cupful of dry mustard, one tablespoon
full of tumeric powder, one and a 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 other pickles. In making
brine use one pint of coarse salt to SIX
quarts of water.
Mustard Pickles No. 2.
Take two thirds of caulifower, 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 wa
ter to cover; allow them to stand all
night. The next morning drain through
a colander and wipe them dry. To
half a gallon of cider vinegar take half
a pound of dry mustard, one table
spoonful of tumeric powder, two and
half tablespoonful of curry powder.
two tablespoonfuls of ginger, one tea
spoonful of cayenne pepper. Stir all
these together in little vinegar until
all the Jumps have Disappeared: then
stir it carefully into the half gallon of
vinegar which has been heating over
the fire, stir constantly until 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
twenty jars. The cauliflower must be
pulled apart into small pieces.
PckIette.
Peel and chop six large white onions,
one large head of white cabbage. Ar
rangetthese in a stone crock in alter
nate layers, sprinkle each layer with a
little salt and allow to stand for twen-
ty-four hours. The next morning place
one pint of good cider vinegar in Il pre-
serving kettle and add half a pound of
brown sugar, a---heaping teaspoonful
each of pqas9deredssg alum, tumeric,
ground onnsaIon, spllspice, mace. black
pepper, mustafd gand1cefery seed. allow
all to come to fhe boil Pour this over
the chopped Vegetables, and let stand
for twenty -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 these add one quart of good cider
vinegar, one pound of sugar: one ta-
blespOOnful each of ground mustard.
ground black pepper and the same of
salt, one half tablespoonful of allspice
and one half tablespoonful of cloves.
Plac" over the fire and stew gently I'M
til tender stirring often. Put in glass
jars and seal.
Mustard Cauliflower.
TWO ME Iium sized cauliflower cut in
small pieces, one pint of small onions.
three medium sized red peppers. Cover
the vegetables with half a pint of salt
in enough water to cover the vegeta-
BILE. and allow to stand over night. In
the morning drain the vegetables Heat
two quarts of vinegar with four table,
spoonfuls of mustard. until it bols.
Add the vegetables and boil for fifteen
minutes until straw can be run
through the cauliflower. Remove from
the fire, place in glass jars and when
cool seal.
Sardine Mustard.
Remove all bones from six sardines
and pound the flesh to a paste together
with yOlks of four hardboied eggs.
To this add one fine minced onion and
two tableSpoonfulS of good mustard
which has been mixed to paste with a
little vinegar and salad OIL Add salt
and cayenne pepper to suit the taste
and work all together until perfectly
smooth.
Mustard Dressing for Pickles.
To three pints of vinegar allow one
cupful of sugar, three quarters of a
cupful of flour and Il scant half pound
of mustard. Mix the flour. sugar and
mustard together, and wet to a thin
paste with Il 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 five minutes, stirring
constantly: and add generous tea
spoonful of salt at the last. When the