The Washington times. [volume] (Washington [D.C.]) 1902-1939, 1908-08-08

button onions" for picking Lay them
IN strong brine for four or FIVE days.
Drain and lay in clear, cold water for
a brine, boiling hot. Cook FIVE minutes.
DHain and lay in clear. cold water for a
day. Drain once more, turn the onions
into pint jars and pour scalding. spiced
vinegar upon them. Allow them 10 be-
come tender before using.
Green Tomato P1Ckle.-Slice a gallon
of Unpeeled green tomatoes and six
large onions and mix them together
Stir into these a quart OF vinegar one
Cupful OF brown sugar, a tablespoonful
each OF salt. pepper. and mustard seed
and half a tablespoonful each of ground
anspIce and cloves. Stew all until the
tomatoes are very tender, then put into
glass jars and seal.
Picked Gherkins-Put the "prickIy
cuCumbers' by the layer in stone
creek strewing each layer thickly with
SALT then pour in enough cold water TO
cover them. Lay a heavy plate on ton
Of all to keep them from floating. Leave
the pickles in brine for a fortnight.
frequently stirring them up from the
bottom. Pick all over, rejecting such
as are soft, and lay the firm ones in q
kettle lined with grape leaves, sprinx-
ling generous pinch OF alum over each
layer Of gherAlns- Cover with cold
water and three thiCInesses OF grape
leaves over the surface of the water.
put on a closely fitting top and steam
over a low fire for half a day Drain
The pickles and throw into cold water.
Have ready gallon Of vinegar. TO
which have been added eighteen all
spice, three dozen cloves, three dozen
black pepPercorns, dozen blades Of
mace and cup OF sugar. Boil this
vinegar Tor i've minutes, then pack the
cold gherkius IN jars and M the lars
I Win the scalding vinegar.
SIunta Mangoes or Peppers-Cut the
tops rom green peppers, and with a
sharp knife remove the seeds. Fill the
peppers with salt and cover with cold
water. Let them stand thus for two
days, then drain. leave in cold water
for a day and Ill with a stuffng made
OF two tablespoonfuls Of minced cab
bage, two tablespoOnfuls OF horserad-
ish. grated, a teaspOOnful Of minced
onion, a half teaspoonfUl each OF pow
dered mace. nutmeg. and ginger. a
teaspOOnfUl each Of celery seed pepper
COINS. and ground Toustard, a teaspoon
ful Of salad Oil When the peppers are
stuffed tie on the tops with soft tVine.
pack in a crock and fill the crock with
[ boiling vinegar. Repeat the scsldiRg a
week later. Cover and let them stand
for several months before using.
For Crab Salad.
Crab Salad-Cut into small pieces one
third as much celery as you have crab
meat; mix together in bowl, sprinkle
with cayenne and salt and stir lightly
into it enough mayonnaise to moisten
the salad. Line a chilled bowl with
crisp lettuce, put the salad in this and
set on the ice until served.
Tomato Catsup-Slice a peck Of IN
peeled tomatoes with six white onions
and boil until soft enough TO rub
through a coIander. Strain through a
sieve and re- urn to the fire with three
bay leaves, tablespoonful each of pow
/ dered mace pepper, cloves, sugar salt,
half a tablespoonful OF paprika and a
Tablespoonful OF celery seed-this last
tied up in a cheesecloth bag Boil for
about six hours, stirring frequently. Re
move the bag Of celery seed and pour
/ in a pint of vinegar Bring again 10 a
/ boil and remove from the fire When
. cold. bottle and seal
Chicken Salad-Cut cold, boiled chick
en- into small dice. With two cupfuls of
this meat mix a Cupful Of celery cut
in dice. Sprinkle all with salt and
pepper. Into three tablespoonfuls OF oil
stir a tablespoonful of vinegar Pour
this over the chicken tnd celery and
toss until we'll mixed Line a chilled
bowl with crisp lettuce leaves, I'LL with
the chicken salad, and pour mayonnaise
dressing over all
inexpensive plaster casts which have
become sOiled may be made more sight
~ by covering them with whiting and
fUller's earth, wrapping them in a cloth
and leaving them for two or three DAYS.
I When the powder is brushed OF much
of the CRIME will go with It.
LEONORE CALVERT.