The times dispatch. [volume] (Richmond, Va.) 1903-1914, 1904-08-24
Recipes for All Sorts OF Pickles.
Pickling Cucumbers Without
Cooking the Vincgar-l DELI
cious Picked Stuffed Gfeeil
Peppers Green Tomato Pick Pick
les Smart Will, Mustard n
Sweet Picked Onions, Pears I;
Melons, Catsups.

soWeet Plcklsd ONIONS, \ 81 q 2
Melons, etc.. Catsups.
BY Dora May Morrell.
Tormerly Editor Chief Ell, sTho House
90 ON from households dds an . o oger
of.spicy fairness most ,u , ,l,if,a ny 4
which will say TO the 5lnlll us.i
YgSyaAs| that THE housewife is deep IN
l2&.E48J the mysteries Of pickling when q
need mot be mysteries q. NJ al ~
and the tricks OF the trade. m may, .t ~
new housekeepers putting up. pickles +, Tor
the first time, as we'll as by her WHO slls
done II forty years. t,,osa
made without sugar, and those IN WHOSE ,s,e
composition that ingredient plays an III III.
portant part and which are Known NM py
that contradictory title. sweet pickles.; ss
combination Of sweet and sour. Is evil ,,l
but II it is it, does not show 1t to the
palate. AS in making jelies there Us Is, m no
30 % pcklIn sgPs You yot VIII wl
you will not need to have every Klna OF
pickle given to you In q separate Ieci i.e
All sweet pickles are alike IN ,m9 e,t T n
right YOU need have no fears. The mixed
spices that are! bought ready prepaire s.l
VII help the ignorant Gro ake s
icolored. tits better for the appearance q
the pickle to tie spices In cheese .clotliI
bag, whether the whole or the sroe .ll y
are preferred p. e tlr l'e' 5s It. /
wv A recipe for cucumb Der. pickles, " men
has been used IN the writer's family Tor
years, with the best results. is ms tn Is:
ash small bo ann p W
ter. Let them stand over night, then
drain Off the wa ter and take the same
quantity q the best vinegar. !AiW ,is,s
wine vinegar Or q your pickles VIII net
ikeep.) Add to the vinegar one cup :, ~ q
salt half cup&of sugar to each 1tais
gallon Of vinegar Spice to TASTE Z, mas mas
mon as cloves half as much allspice ana
those are the spices commonly chos IS, y
hut the ready mixed there are little
nice is III tie pickle ana you viii not make
any mistake Sif8you use the preparation
generously. NEE The effect OF spice Is 81 t,
preserve articles with which It is .serye Z,
turn while hot over the cucumbers. Let
the pickle stand two or three Weeks
then rehent the vinegar and pour "a gam gan
the o S1 EN-, ,,nfbs
rule, and are delicious either as "a pickle
OF employed IN salads and sauces, Sas$you
would &use capers. Beans also ma ma rs
picked int the same way, but bothsshould
be left for twenty-four hours in salt va 4
ter before pickling 6. ,sS ai
I From Nj npea polls comes a recipe FL t or
pekling cuembers without sooRng tne
Select the smallest cucumbers, wash and
pack in quart jars. In the centertpl &c
a good sized red pepper. some whole
bark. Fill Che jars with cold rinegar:.in
which has been dissolved a hear ping ia ble-
spoonful OF ss salt Seal lightly 1nvert
jar. Keep In ark cool place, and they
will he ready for use ~ q three .N'eeKs.s
The simplest form Of tomato pickles $
made BY slicing the ! eover3n "a
N for twentyf anp
lis drained of, cover with m GLASSES and
keep in warEm Place III can DC
dslicIous novet teis IS picked
green peppers..5To make them, take two
dozen large green bell peppers extra rag Ct
circle cis Win a sharp knife. save this piece
after taking the seeds from it. Pour 9,
strong brine over them and leave to stand !. n
horrs linen affin mixture
Of finely chopped cabbage horserad a. I, !,
white mustard seed celery SEED. !, WIN tn
SpS;onta eaeh top
stone tars.and III With cold " sharp vine
which are smart with mustard. and for
such the following recipe Will prove .a Lc.
ceptable: Half peck Of green tomatoes 9, e =
| four dozen small onions, tWo doze n ID I'M
green tomat toes five dozen medium si eass
| cucum bers, two dozen large onions sllcep
stwo heads of eanllfl9wer aes RaHp
mustard, same amount OF sstumerlc threci
fourths ounce whole cloves, sa me meas "a
ure Of alspice; Cut tomatoes Ean %, Onions on
Drain we'll. and In the morning put al 4
/ things together In kettle cover VA ~ I
vinegar and simmer Tor r., AN ~ &
| cup of sugar. tdssolye3in vinegar ana pouIl
over the pickles. The flower shoult
4 be cut. into small pieces 10 nd $th 70 Il cucuHi
bers Into thick SLICES : 81 ri
IS A mixed pickle of good flavor Is mao ma. =
4 from one-half peck of SLICED green tom ll
ties enaha pefkb Two
cut into small pieces; SAL
sprinkled and all left to stand . y q
heqss Prain Ws one pnt wl
mustard seed one pint 9f c sT sry s g9f
q ar yeEsta6les nta sp
4 full. The top layer must be Of the spiifS 6,
With e0d elder nre
a der. This will be a good plea lilll by .cnloep
4 ping all the vegetables fine, subStlt ullh
Fl cabbage for caulflOWer. . I.
Picked onions require the small. WHIT ~ !
these leave i slightly salt water !, I f. 2
i two or three dtys. then drain out. B 81 .
n yinegarsto boil. drop the onions ~ an
leave until they are soft enough ~ 81,
q skim them. out, put In iqr boil the yineg l,a
for Ave minutes longer thsn t1ir m 4 e eoe
place. They Will be ready for eating attn !
two weeks, ri Al
The variety of pickles Is endless s. ], b !
from the recipes given any one sno y I,
able to prepare any yegeta pies not nam! t,ns
herein. Now we will turn 70 inc , sWss
pickle. and begin with tomato, Or, y !: y s,
. prefer. cucumber. following the 81 s saI
rule for both. Slice Blk quarts OF grs e
Cover with water and leave 70 Htana 5 aoy,
Knight. In the morning drain, cover ,y u
vinegar, and add sugar An ne .prDPtess
OF pint of sugar to q quart o. v y. g :
Put the vinegar and sugar 70 pol ls 9 y, !,
1 when at boiling point add tomatoes a,3 :, az az
cook until they are tender and 4, SIZE e
Take them from the liquor, sto Wnlc sha, -
a Tablespoonful OF mixed lS!lo!e s ,pi'sjn
When there Is too much vinegar ~, 70 y, !
rs NV Ionuar NJ. ptpl<la IL boil II y GOWN ~