Evening star. [volume] (Washington, D.C.) 1854-1972, 1904-08-27

low mustard, one pint mustard seed, three
ptnts vinegar and one pint sugar. Let to-
matoes and onions, with large cup of salt
stand twenty-four hours; drain, squeeze dry,
pack with alternate layers Of spice, pour
over all hot vinegar and sugar. This will
keep in the jar.
Picked Peppers.-Secure large green red
or yellow peppers. Carefully remove seeds
I'LL with finly chopped cabbage and onions:
sew together and place In salt water over
night; In the morning pour over them boil
Ing vinegar. VIII be ready to use in about
two weeks.
Spiced Pickles.-Soak small cucumbers in
salt water twenty-four hours; rinse in clear
water. Heat In the following solution:
Three quarts Of water, one pint venegar,
pee 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 toma-
toes, two quarts green tomatoes, one large
head of cabbage, twelve medium sized
onions, three red peppers. Chop fine, salt
over night; in the morning drain, add two
quarts vinegar, one and one-half pounds su-
gar one-half cup yellow mustard seed, one
erv seed Boil one-half hour or until we'll
done.
Chill sauce.-Feel and chop one peck of
ripe tomatoes; boil until thick and not
juicy. Add one pint chopped onions. one
half dozen large peppers, chopped fine: let
boil half an hour, then add One-half cup
of salt, one pint vinegar one tablespoonful
cloves, one tablespoonful cinnamon, two
tabiespoonfuls whole mustard seeds.
Eight-day Pickles-Pour boiling water
over pickles; when 1t has cooled (same
day. drain. Sprinkle dry salt over them.
one-half scant pint for 100 pickles, medium
sized. Do not quite double the quantity
for larger ones. Cover again with boiling
water. The brine thus made must be boil
ed for seven mornings and poured over
pickles counting the first boiling). On
eighth day let them stand on back of
stove, covered with weak vinegar, and
hours, until they look plump. Wipe dry
and clean, pack into jars with the follow
ing spices and cover with boiling vinegar.
Use four pounds of brown sugar to every
gallon of vinegar. Pickles need not be
sealed. Spices enough for one-half bushel
pickles are one-fourth pound white mus
tard seed, one-fourth pound black mustard
seed, one-half ounce allspice. one-half
pepper. one-half ounce mace, one-half
ounce cinnamon, one-half ounce horserad-
ish. 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 cauifower, one pint tiny cucum-
Der pickles. Boil one-half gallon cider vine
gar to which has been added one-fourth
pound while sugar. two cents worth tu-
merle two cents worth celery seed. Boil all
together twenty minutes or until thick.
Variety Pickles.-One gallon of cabbage
finely chopped half gallon green tomatoes,
one quart onions, all chopped fine; four
tablespoonfuls mustard, two tablespoonful
ginger, one tablespoonful cloves. one table,
spoonful tumeric, one ounce Of celery seed,
two pounds of sugar, little salt, one-half
gallon good vinegar. Mix well; boil thirty
minutes.