Evening star. [volume] (Washington, D.C.) 1854-1972, 1905-09-23

q day or two. then drain. Pack in Jars,
allowing for each cabbage one red beet
sliced and a half cup spices mixed. cover
with scalding hot vinegar, and as soon as
cold, seal, to exclude air.
Picked Mushrooms (Brown), MISS sal
lie's.-Take one quart large button musn-
rooms and wash in vinegar with piece OF
flannel. Chop three anchovies fine. and add
to the mushrooms with few blades OF
mace a teaspoonful salt, half teaspoon
each pepper and ginger, and three slices
of onion, or cloves or garlic. Put In
saucepan with vinegar to cover. and sim
mer until the mushrooms shrink Nhen
cold put into air-tight bottles. Pour VINE
gar over them and seal.
Picked Mushrooms (White) Miss Crarys.
Put the mushrooms In equal quantities
milk and water and wipe with fanne..
Have ready In saucepan some hot milk
and water. add the mushrooms and Cook
few moments. Take out and put into jar
with n little salt to season. Cover over with
q cloth. The next morning sca%d vinegar 10
cover the mushrooms and pour over them.
Mushroom Catsup, Cousin Margaret s.
Break firm fresh mushrooms into quarters
and put in layers in an earthen jar with
salt between each layer. Cover and set IN
a cool place for three days. stirring three
times day with wooden spoon. AT the
end of this time rinse the mushrooms IN
cold water, then mash to q pulp and STRAIN
through coarse netting, squeezing out all
the Juice. Boil this ten minutes, then meas
ure Allow to each pint of the liquor tea
spoonful each whole peppers and allsplce'
a blade of mace. two slices of onion, bay
leaf and saltspoonful of paprika. COOK
until thick, strain and fill into small bot
ties. Seal tightly, Keep in a cool dry place
As this spells quickly when opened, small
bottles are an essential.
Miss Posts "Mystery.'-To one peck
green tomatoes, six onions and nine small
green peppers chopped fine, stir in one-half
pint salt and let the mixture stand twenty
our hours. Drain, put into porcelain ket-
tie with vinegar enough to cover, ana COOK
half hour. Drain again and return 10
the kettle. Add one-half pint vinegar, one
pound sugar. two tablespoonful ground
mustard mixed with a little vinegar, one
teaspoonful each ground alspice, cinnamon
and cloves and one-half pint grated horse
radiSh. Put UP in glass cans.
Miss Robertson's Mixed Plckles,-This Is
one of the most attractive looking pickles
and tastes as well as 1t looks. To make 1t
use 100 or more tiny cucumberS, one quart
tender green string beans, one quart small
white button onions, one medium sized
caulifiower broken into fowerets and the
rnd of a half watermelon (smalD. A quart
of small martinoes may be added If desired.
Cut the martinoes in halves, scald and peel
the onions, cut the melon rind in small
cubes, and cut the larger cucumbers length
wise into quarters. Put the pickles into a
large earthen jar or tight wooden vessel
and pour over them brine strong enough
to float an egg. Put large earthen pate
over them with a Clean stone or brick to
hold the vegetables under the brine and
leave them three days undisturbed. Re
move from the brine, throw into cold water
and wash we'll to remove the Shiny feeling
left by the salt. Put over the fire with more
water to cover and cook three or four min
utes. then drain and pack in a stone jar or
firkin. Put into a pC"ceiain-!incd kettle two
quarts gCCd fruit vinegar, lump of alum
(an ounce. Il cup Of brown sugar or more
If preferred quite sweet. aud i've cents
worth mixed spices taGCGt five tablespoon
fu!S). taking care to have plenty OF the
tiny red repI ers that add to the attractive
ness of the finished product Boil ten min
ues, then pour Immediately over the pickles
and set away in Il COO! place for three or
four days. AZ the end OF that tine put into
glass, dividing the spices evenly among
them. and adding to each jar two or three
pieces Of hoTsevadish root then seal.
Dill P.cklts.-These are the easiest of all
pickles to do up, and are much liked by
those Of Dutch or German extraction. Use
for these pickles cuCumhers from six to
eight inches in length. Wash and wipe care
fully. Add two pounds coarse sat to three
gallons Of water, boil and skim, rep acing
the water that tVapOrates TO keep
the same quantity. Lay the cucumbers in
a big stone jar o. kcg without a head, plac
ing ore small African red pepper, big
bunch OF dill seed On the stalk and layer
of grape leaves between each layer Pro-
coed in this way until all the cucumbers
are used. then spread over the top more
dill and layer of cabbage leaves. Cover
with a plate and heavy stone and leave for
two or three weeks. while a quiet fermenta-
ton takes place. A the end of that time
the pickles are done and should be trans
parent with a fine amber color and a CRATE
full sub-acid flavor