Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-09-17

nasturtiun seeds or capers to each pint
of the chopped vegetable and season 10
taste with cloves, cinnamon. allsplce, ginger,
pepper, salt and celery seed. Molsten WIN
two or three tablespoonfuls Of salad oil
and fill the peppers with this paste. Fit In
the pieces that were removed and tie nrmiy
with fine Irvine. Place the peppers In pre-
serving kettle cover with cold vinegar ana
let them stand over night. The next day
pour off the vinegar, reheat and again turn
over the peppers. Cover, put away and In
a month they will be ready for the table.
For those who prefer a sweet pickle filling,
sugar is added to the vinegar when 1t Is
scalded. A pretty fancy is to put in each
pepper along with the stuff1ng tiny Gu
cumber, wee whole onion and a lilliputian
string bean.
Red Pepper Sweet Pickle.-Soak the pep
pers in boiling water about twenty min
utes, then lay in cold brine over night to
draw out the crude juices of the vegetable.
Cut in thin slices, discarding all the seeds
and stringy pulp, and make into a sweet
pickle precisely as pears, apples or peaches
are picked.
standard formula for this is three
pounds of sugar. a pint Of cider vinegar,
two teaspoonfuls each of white cloves,
allspice and cinnamon Scald all together
and cook until the pepper is tender. Re-
move the peppers and cook the syrup long
enough to thicken slightly, then pour over
the sliced pepper This is an excellent rel
ish with roasted meat.
Mixed Pickles-SIice a quart Of large
green cucumbers in cubes quart of green
tomatoes in the same way, four large green
peppers in coarse bits and one large caul1-
flower in tiny f1owerets. Add quart OF
little cucumbers, not more than two inches
in length, and a quart Of white button
onions. and cover with weak brine, allow
ing about cup of salt to a gallon OF wa
ter Let them stand twenty-four hours,
then put in a porcelain kettle and bring to
scald in the same brine. Drain thor
oughly and return to the same Kettle rlnsed
free from salt. Make paste or SIX tapie-
spoonfulS of ground mustard, one table,
spoonful of tumeric, cup each or sugar
and flour and two quarts of good cider vim
egar. Mix the dry ingredients first with
little of the vinegar, then add the remain
der Put the spiced vinegar in the kettle
with the pickles, stir until the whole mix
ture scalds and thickens, then seal in glass
jars or wide-mouthed bottles. This is good
within a day or two, but better In the
course of a few weeks. 1t must be borne
in mind that this pickle or any other that
has green peppers in it must be thoroughly
cooked. A half-cooked pepper Will burst
any jar
Chile Sauce.-Scald 100 large ripe toma-
toes and skin. Chop fine, together with
two dozen large white onions and eighteen
good-sized green peppers. Add four and
half quarts of cider vinegar, pound OF
granulated sugar, one-half cup OF SAT- ana
FIVE tablespoonfuls each ground cinnamon
Cloves anu Bih5Ci' NSO4A SNi'>@s
hours, then bottle.
Celery Pickle.-Cut three dozen heads OF
celery in small pieces, shred two heads ol
white cabbage and slice twelve large green
peppers and the same number or red ones
Scald the green peppers In vinegar peio,e
adding to the rest of the ingredlents- Aoo
also two dozen very small white onions OF
six large ones sliced, and pack all IN
an earthen jar with alternate layers of salt
Put a plate with heavy weight on IL on
the top and leave in press for three Gays.
Drain thoroughly. Have ready q dressing
made by mixing a half pound of ground
mustard with large cup of olive OIL, one
cup of sugar, half an ounce each OF mace.
ginger, allspice and cloves, half pound OF
white mustard seed and a tablespoonful of
tumeric. Mix this dressing well through
the prepared vegetables, and pour over
them hot vinegar enough to cover. Keep IN
jar in a cool place for a week, then I'LL
glass jars with the pickle adding more
vinegar to each jar. Seal.
Mystery-A speciality with one of the old
est chop houses in New York Is mixed
pickle which is chopped so fine as to be al
most pastelike in it's consistency. 1t always
appears in a mold shape, about the size OF
a small cup, and accompanies all chops
steaks and roasts. The materials have evil
IDENTIFY been run through one of the patent
grinders, and green tomatoes, peppers and
celery seed are among Its pronounced In
gradients. Business men near I'D street
have tried to get the formula Of its prepa-
ration for their wives. They have never
been successful, however, as that is evil
IDENTIFY one Of the trade secrets. Hence its
name Possibly the nearest approach to
this favorite pickle is the following:
Run one peck of green tomatoes, six me-
diminished white onions and nine small
green peppers through a meat chopper. stir
in one-half pint Of salt and let the mixture
stand twenty-four hours. Drain, put on
vinegar enough to cover and cook half an
hour. Add one-half pint Of vinegar, one
half pound Of sugar two tablespoonful of
ground mustard, mixed with little vine
gar, two tablespoonfuls Of celery seed, one
teaspoonful each allspice, cinnamon and
cloves and half pint of grated horserad-
ish. Bottle.
Green Pepper Catsup.-Take the seeds
from ten pounds of bullnosed peppers and
lay the peppers in a porcelain-lined kettle
holding about five quarts. Add four large
onions chopped fine and a tablespoonful
each of freshly ground cloves, allspice and
mace. Pour in vinegar enough to nearly
fill the kettle. Set aside to cool, keeping the
kettle covered. Rub through PURGE sieve,
bottle and cork tightly.