The Savannah morning news. (Savannah, Ga.) 1900-current, 1904-08-28

pour over all hot vinegar and sugar.
This will keep in the jar.
Picked Peppers.-Secure large, green,
red or yellow peppers. Carefully re-
move seeds: fill with finely chopped
cabbage and onions: sew together and
place in salt water over night: in the
morning pour over them boiling vine
gar. VIII be ready to use in about two
weeks.
Spiced Pickles-Soak small cucum-
bers in salt water twenty-four hours;
rinse in clear water. Heat in the fol-
lowing solution: Three quarts water,
one pint vinegar, piece of alum size OF
a hickory nut; drain thoroughly; put
in glass Jars and on top add mustard
seed, cloves (whole) cinnamon bark;
then fill the jar with boiling vinegar,
dissolving one tablespoonful of sugar
TO each quart OF vinegar.
Baltimore Pickle.-Two quarts ripe
tomatoes, two quarts green tomatoes,
one large head of cabbage, twelve med
ium-sized onions, three red peppers.
Chop fine; salt over night in the morn
ing drain, add two quarts vinegar, one
and one-half pounds sugar. one-half
cup yellow mustard seed, one half cup
horseradish, one tablespoonful celery
seed. Boil one-half hour or until we'll
done.
Chilli Sauce.-Peel and chop one peck
of ripe tomatoes; boil until thick and
not juicy. Add one pint chopped on
ions, one-half dozen large peppers,
chopped fine; let boil half an hour, then
add one-half cup of salt. one pint vim
egar, one tablespoonful cloves, one ia
hlnCnnnnf1l ri n d
fuls whole mustard seeds.
Eight-Day Pickles-Pour boiling
water over pick when 1t has cooled
(same day., drain. Sprinkle dry salt
over them, one-half scant pint for one
hundred pickles, medium sized. Do
not quite double the quantity for
larger ones. Cover again with boiling
water. The brine thus made must be
boiled for seven mornings and poured
over pickles Counting the first boil
ing.) On eighth day let them stand
on back of stove, covered with weak
vinegar, and kept hot, without boil
ing, for five of six hours until they
look plump. Wipe dry and clean,
pack into Jars with the following
spices and cover with boiling Vine
gar. Use four pounds of brown SUI
gar to every gallon of vinegar. Pickles
need not be sealed. Spices enough for
one-half bushel pickles are one-fourth
pound white mustard seed, one
fourth pound black mustard seed, one
half ounce allspice, one-half ounce red
pepper, one-half ounce black pepper,
one-half ounce mace, one-half ounce
cinnamon, one-half ounce horseradish,
one-half ounce celery seed, one-half
ounce caraway seed.
Mixed Pickles-One-half dozen
green peppers, two red peppers, one
pint small onions, one pint lima
beans, one-fourth peck small string
beans, one pint celery, one pint cauli-
flower, one pint tiny cucumber pick
les. Boil one-half gallon cider vine
gan to which has been added one
fourth pound white sugar, two cents
worth tumeric. two cents worth cell
cry seed. Boil all together twenty
minutes or until thick.
Variety Pickles-One gallon of cab
bage finely chopped. half gallon green
tomatoes, one quart onions, all chop
ped fine; four tablespoonfuls mustard,
two tablespoonfuls ginger. one table
spoonful cloves, one tablespoonful tu-
meric, one ounce of celery seed, two
pounds of sugar, little salt, one-half
gallon good vinegar. Mix WE'LL boil
thirty minutes