Evening star. [volume] (Washington, D.C.) 1854-1972, 1906-09-01
I HOUSE,
HOLD
lINTS

kA U- -
Plenty doing for the housewife in Sep
TENDER. and fortunate the woman who
comes back SO refreshed from her summers
outing that she can put her shoulder to the
wheel without feeling the wrench. The
house Is to be opened, the children made
ready for school. the insect world kept at
bay, while September's surplus largesse
clamors vociferously to be put aside for
winters use. No days these for folded
hands.
With the dust still rising from the pack
ing house and canning house disclosures on
this side, and the English pickle and jam
factories on the other. there will be
marked return this year to the old home
canning and preserving methods, and this
to the distinct advantage OF health and
pocketbook.
pride in her well-stocked preserve closets
and swinging cellar shelves as in her store
Of bed and table linens and fine china; the
family possibly more
gardens to levy upon. the cost of putting
up fruit is merely nominal, while even in
the large cities, with fruit expensive to the
point Of being prohibttive to many 1t Is
cheaper to do up ones own fruit than buy
it ready canned. II certified pure. Last
year. for instance. in New York. at the time
plums were cheapest, a neighbor kept &C
count of the cost of preserving. For eight
pounds of fruit she paid go cents. For pre-
serving them she used seven pounds of
sugar at SO cents. This amount furnished
plums, at cost of 8 cents per jar The
same year she put up three quarts OF good
Chile sauce. using two quarts Of tomatoes
at 6 cents a quart; three pints vinegar, IL
the Chile sauce cost Is cents per quart jar.
With commercial catsups and Chiles colored
with red paint, or aniline red, preserved
with salicylic or benzoic acid, and founded
on green or decayed fruit, then sold for 20
or 25 cents per pint, this is something to
consider.
CHILE SAUCE.
Chile sauce. by the way. Is such an easy
seem that every household should lay in
good supply for winters use. 1t may be
made small quantity at time and
cooked while one is busted with other tasks
dozen large ripe tomatoes and slice two
large onions and two ripe and two green
peppers. Add to these two tablespoonfuls
each of sugar and salt, a level tablespoon
full ground cinnamon, teaspoonful cloves
and a pint and half vinegar Simmer
gently for two or three hours, stirring fire.
quently. Bottle. seal and keep in cool,
PICKLED. BETS
Add to one quart raw cabbage chopped
fine an equal amount chopped boiled beets,
tablespoonful salt. teaspoonful black
pepper, teacupful grated horseradish and
little sugar to taste Cover with cold
vinegar and SEAL
DELICATEssEN PICKLES.
Take 300 small cucumbers. one quart
small green peppers and quart of button
ing two cups salt to two full quarts boiling
water. and pour over the pickles while boil
Ing hot The next morning drain and pour
fresh scalding brine over them. Repeat
fnO On he n
drain and rinse well in cold water. Taste
to see If too salt. If SO, soak little longer
In cold water, but If all right cover with
boiling hot vinegar, adding two spoonfuls
each whole cloves and allspice and a few
cayenne peppers. When the vinegar is per-
fectly cold put the pickles in jars, adding
a spoonful chopped horseradish to each
jar.
WATERMELON PICKLE.
A very delectable pickle may be made
from the rind of the watermelon. Peel off
the outer green skin and all the pulpy pink
from the rinds. Cut into small pieces
about two inches long or any fancy shape
preferred, and lay in weak brine, allow
ing about cup OF salt to each gallon of
water Soak over night. then drain. rinse
pound of the rinds half pound Of sugar.
then vinegar to cover the whole. Stick a
Glove in each piece of rind, and allow to
mon and half an ounce cassia buds. Put
vinegar and sugar In the preserving kettle
with the pieces and when hot add the rinds.
Cook until clear and tender enough to be
easily pierced with splint. Keep in glass
cans or stone jar. as preferred
COLONIAL swEETMEATs MADE FROM
WATERMELON RINDS.
Peel the green rind from watermelon
and cut into shapes. Place In a porcelain
lined kettle in layers with grape leaves be-
tween, add few little pieces Of alum,
pour on hot water and simmer gently for
two or three hours. Drain, then put the
again for couple of hours Drain again
and make a strip. allowing to every pound
of fruit pound and quarter Of sugar
and pint Of water. Skim clear, add the
fruit and simmer until quite tender. Take
out the preserved rinds and pack in jars.
Cook the strip longer until quite thick,
pour over the rinds and seal.
CANDIED WATERMELON RIND.
Peel the green rind off. as usual, and cut
into pieces about an inch or an inch and
quarter square. Cook in alum water until
tender, then drain. Make q thick strip and
cook the melon in 1t until the pieces are
clear and the strip very thick. Now spread
on buttered plates and partially dry in the
sun or oven. Sprinkle with graduated
sugar on each side and drop two or three
drops Of Jamaica ginger on each piece.
Dry again until you can handle without the
pieces sticking to your fingers, then pack
in tin boxes like crystallized ginger. This
is very nice to serve at afternoon teas or
in place of bonbons at luncheon or dinner.
CUCUMBER MANGOES
Mangoes are an old-fashioned pickle that
is again coming into favor. They are
usually made from muskmelons, but very
good ones are those with large cucumbers
as foundations. Select dozen large Gu
cumbers before they begin turning yellow.
Cut a long narrow piece from the side of
each, taking it out carefully, as it must be
retuSned to it's place. Scoop out the seeds
Chop fine one small cabbage, one onion and
two stalks of celery. Season with a quar-
ter of an ounce each Of cloves and ginger, a
teaspoonful Of mace, two ounces whole
mustard seed and a tablespoonful salt Fill
the cucumbers with this mixture, replace
the pieces taken from the sides and tie
with Irvine. Put into a stone jar and cover
with vinegar. Add few chill peppers to
the jar, and a root of horse radish broken
into small pieces This mango pickle will
be ready for use In few days Keep in a
dry. cool place. we'll covered with first a
layer of cotton batting, then an ordinary
lid or plate Should the vinegar lose its
strength, drain of and cover with fresh
adding new horse radish.
MARTYNIAS PICKLES.
Gather the pods when nearly full grown
but still green and tender. Throw into
brine made Of one cup of salt to four cups
>of cold water, and let them stand for TWEEN
ty-fOur hours Drain and rinso Il, oIoor