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


in Jersey City last year who thus oraeu-
larry gave expression to his opinion OF t!e
dCleterious effect OF pickles upon the resi-
dents of his precinct, who are nearly au
Germans Mine out OF every ten persons
who ATTEMPTED suicide in my precinct
he said are fond OF pickles and othef
sour foods. Pickles are TO blame TOT 'he
actions Of Mrs. Louise Deberkon, VINO att
n quantity of them with sailed herring, anu
shortly after slashed her throat with
knife and razor. There are more sulcides
In Germany than In any other country In
Europe, and, according to medical author
tiles. the sour food of the Germans is re-
sponslble for the suicidal mania. which Is
characteristic OF their temperament
Without presum!ng TO doubt the honesty
OF this student Of cause and effect, his
PROMISES may be wrong to start with. How
about the salt herring and its conse-
uuent thirst, that frequently takes some
thing stronger than water to quench? II
there not a chance right here for llttlt
temperance sermon instead OF q dlatripe
against the whole pickle family?
While II Is evident to every thoughttuI
person that large quantities OF acrid ana
ir6igestible chemical constituents as mos'
OF the trade products are composed OF, can
rot be taken into tho stomach without pro-
duclng an acidulated irriteted and aonor-
NAL condition OF tho physical system, ID
which the mental attitude and habits III
thought and expression partake, there are
PICKLES and pickles, relishes and relishes
Those made al home of the best fruits ana
vegetables, pure fruit vinegars ana I'M
aGulterated spices, are far cry from par
gain counter catsups made up from pump
kin. colored with red paint 10 tomato
tint, and preserved with chemicals or
pickles whose sour comes from sulphuric
acid, whose color again is paint or verdi
girls and spiciness conglomerate of fac
tory sweepings, ground cocoanut and pea
nut shells, colored four and ground red
wood.
Homemade pickles catsups, chilis and
vinegars are not to be rated in the same
category. Cold cuts and fish, well as
all the pork products, require wholesome
acid accompaniment, and it is the good
housewives privilege TO see that they arc
supplied.
In putting up pickles avoid using iron,
tin. cheap agate or brass kettles, unless the
latter are thoroughly secured with Ao'
vinegar and salt just before using.
porcclain-lined kettle is always best. Use
a wooden spoon in their stirring, and when
the pickles are finished put into earthen or
glass jars, but not those with metal tops
When an earthen jar Is used keep a plate
and weight, Ike a stone, on top, to Keep
the pickles well under the vinegar.
A few bits of horseradish root put in with
any pickle helps to keep the strength OF
the vinegar and prevents mold. Grape
leaves are also excellent to lay over pickles,
just under the cover. The following recipes
are all from old family cook books, treas
urcd, tried and true:
Mrs. Qu!ck's Chowchow-The ingredients
required for this excellent pickle are two
large. solid heads of cabbage, three cauh-
flowers. broken into fiowerettes; thirty me-
dium-sZed cucumbers. one-quarter peck
small onions. one pint grated horseradlsh,
onc-haif pound white mustard seed, one
ounce celery seed, onc-half small cup
ground pepper, and the same amount of
cinnamon and tumeric powder Cut the
rngurr1herS m small slices and chOn the
cabbage. Pack cabbage cauliflower. GU
Cumbers and onions in a large stone jar over
night, with a large cup of salt sprinkled
between the layers. In the morning pour
off the brine. and soak the vegetables In
vinegar aud water for day or two. Strain
again, pour over them. scalding hot. six
quarts of vinegar, mixed with the spices
and three pounds of sugar. Repeat this
two mornings. When cold add two boxes
of French mustard. well mixed, with one
pint Of olive oil before adding.
Mrs. Quick's Chill Sauce.-Chop fine one
dozen ripe tomatoes. four ripe peppers. ex
Guiding the seeds and two large onions.
Add two tablespoonfuls of salt. three cups
cider vinegar. two tablespoonfuls of sugar,
the same amount of cinnamon, and cook
one hour.
Aunt Mary's Cold Tomato Pickle.-Scald
one-half peck ripe tomatoes. peel, chop fine
and drain in "a colander for two hours. Put
into a large carthen bowl with a quart OF
vinegar and let it stand while the rest of
the pickle is being prepared. chop enough
onions TO make one cupfpl, one small red
pepper two or three heaHs of celery. and
one Gun nasturtum seeds. Add to these
chopped ingredients one cup each of sugar
grated horse radish. and white mustard
seed. one-h half cup salt. two tablesDoOnfuls
black pepper, one tablespoonful each CHINA
mon and cloves and one teaspoonful mace
Add the tomato. mix well and can without
cooking.
Aunt Mary's Salad Pickle-Peel twelve
medium sized cucumbers and Slice thin.
Add three medium-si onions. peeled and
sliced. and mix in layers with one-half cup
Of salt sprnkled between. Let the veg
etablcs stand two hours. then drain and
dry. Add three fOurths pint vinegar Il
large cup Of oil. one-half cup white and
black mustard seed mixed and one table
spoonful OF celery seed This is ready for
immediate use. hut improves with standing
Cousin James Red Cabbage Pickle.-Trim
Of all defective leaves from some fine red
cabbage. shave jhin and place in a large
stone jar. allowing a half cup OF salt 10
each small cabbage. Leave in the salt for