Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1906-08-30
CUCUMBER

AFTERNOON teas or in place OF bonbons
at luncheon or dinner.
CUCUMBER MANGoEs.
Mangoes are an old fashioned pichla
that Is again coming into favor. They
are usually made from musk melons.
but very good ones are those with large
cucumbers as foundations. Select a
dozen large cucumbers before they be-
GIN turning yellow. Cut a long narrow
piece from the side OF each, taking IL
OUT carefully. as 1t must be returned to
''s place. Scoop out the seeds. Chop
me one small cabbage, one onion and
two stalks celery. Season with a onar-
Ter OF an ounce each of cloves and
ginger, a teaspoonful of mace, two
ounces whole mustard seed, and a table,
spoonful salt. Fill the cucumbers with
this mixture. replace the pieces taken
from the sides and tie with Irvine. Put
into n stone jar and cover with vinegar.
Add n few chilli peppers to the Jar, and
a root OF horse radish broken into small
pieces. This mango pickle will be ready
Tor use In a few days. Keep in a dry,
cool place. well covered with frst a
layer OF cotton batting, then an oril-
nary ia or plate. Should the vinegar
lose Its strength. drain off and cover
with fresh, adding new horse radish.
MARTYNIAS PICKLES.
Gather the pods when nearly full
grown. but still green and tender, Throw
INTO a brine made Of one cup of salt to
rour cups of cold water, and let them
stand for twenty-four hours. Drain and
rinse In clear water. Put into a porcelain
lined Kettle and cover with rood cider
vinegar. For every four quarts MARVIN
las used allow two white onions. Sliced.
a dozen cloves. an ouncie whole peppers
ana four blades mace. Simmer five min
utes IN this spiced vinegar, then turn into
a stone jar, covering with the vinegar
and spices. When cold add a half cup
grated horse radlsh, then cover close and
Keep in a cold, dry place. They will be
ready for use in a week.
ENGLISH CHOW CHOW.
Chop fine two large heads white cab
page. Cut thirty c~ucumbers in slices and
break three cauliflowers in flowerets.
rack in a large Jar over night. together
with one-quarter peck small white onions
and n large cup salt scattered in with
the layers of vegetables. In the morning
drain off the brine and soak in vinegar
and water, half and half. for a couple of
days. strain again and pack in large
Jar. fut into a porcelain lined kettle six
quarts cider vinegar. three pounds sugar,
one ounce celery seed, one-half teacun
each tumeric powder, ground pepper and
cinnamon. one cup white mustard seed.
one pint grated horse radish. Bring to the
scaidinE point and pour over the mixed
vegetables. Repeat this two mornings in
succession. When cold, add two boxes
French mustard we'll mixed with a mint
Of good salad oil. Put In glass cans or
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PEPPER HASH.
Allow for two large heads cabbage two
dozen and a half green peppers, remov-
ing the seeds from one-half Of them. and
two dozen onions. chop fine and mix
together. Put into n large wooden bowl
or stone jar and scatter over the vege-
tables one hcaping cup salt. Let this
stand twenty-four hours. then drain.
pressing all the moisture possible out. A
good way is to put in a colander with
a plate and weight on top. Put into the
preserving kettle one gallon cider yine-
gar. one cup brown sugar. half n Gun
white mustard seed, and one half ounce
celery seed. Heat TO the boiling point.
then turn over the pickle while hot. Add
one cup grated horse radish. cover and
keep in a cool place.
SP1CED PEACHES.
To seven pounds peaches peeled and cut
IN halves allow three pounds sugar, one
ounce each allsp!ce and whole cloves. a
tablespoonful cassia buds and stick Gin
namon enough to make about a foot in
length. Tie the spices IN a thin piece
OF muslin. Boil sugar, vinegar and spices
together. and pour over the fruit. letting
1t stand over night. In the morning
pour off and reheat. Pour ever the
peaches in the preserving kettle. cook
together i've minutes, pour into Jars and
seal.
PICKLED PEARS.
Neither Bartlett pears nor Seckels re-
quire sealing, but fruit with a tough
skin must be peeled. If the pear is a
harad variety, steam or cook until tender
In just enough water to cover. Remove
the fruit and strain the water. Add to
one quart Of this water a quart of good
cider vinegar, five pounds sugar, half a
cup mixed spices Gloves, allspice. cassia
buds, mace and stick cinnamon. Put
the water, vinegar and spices on to boil
for half an hour, add the pears, and
when we'll scalded, remove and pack in
glass Jars. Cook the strip down until
quite rich. pour over the fruit, covering
well, then seal.
SPICED GRAPES.
Take ten pounds grapes not too ripe.
Separate the pulp from tho skins and
put into separate saucepans. Cook tho
pulp until the seeds rise, then strain
through a sieve. Cook the skins in A.
small quantity of water until tender
Add the strained pulp, and put into the
preserving kettle with four pounds brown
sugar, one-half pint cider vinegar, two
tablespoonfuls each ground cinnamon
and cloves, and cook SLOWLY until quito
thick. 1t will need constant watching
that it does not scorch. This will keep
any length OF time, and IS a delicious ac-
compartment to game or meats.
ONION PICKLE.
Peel n gallon small white onions, put
In porcelain lined kettle and cover with
water in which IA cup salt has been dis
solved. When the water reaches the
scalding point take from the fire and
pour onions and water in a stone jar.
Let them stand two days, then drain.
Put the onions back In u jar and cover
with vinegar over night. Drain, Pack
in n stone jar, covering with boiling
vinegar, to which has been added one
pound brown sugar, half a cup a~llspice,
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