Wauwatosa news. [volume] (Wauwatosa, Wis.) 1900-1948, 1908-10-09
HOW TO MAKE PICKLES.

| pickles. any one of which Is capable Of
bringing fame 10 her who follows ii
! faithfully and finds herself called upon
| 90 cater for folks with Sufficient dis
| criminaton 10 appreciate good things:
| Chow Chow-Take two quarts of small
green tomatoes. twelve small cucuniberS,
| three Ied peppers. one eaulitlower. two
| lunches of celery, one pint of small
onions. two quarts of string beans one
| fourth of pound of mustard seed two
ounces of turmerle, one-half ounce each
| OF cloves, aliSpice and pepper one gallon
of vinegar. Prepare the vegetables. cut
| IN small pieces, cover with salt and LET
stand twenty-foar hours. and drain. Heat
| the vinegar and spices To the boiling
point. add the vegetables ana cook I'M
til tender.
Chopped Pickles,-Add three-fourths
of cupful of salt to four quarts of
chopped green tomatoes, let stand TWEEN
ty-four hours and drain. Add the fol-
lowing spices 10 two quarts of vinegar
aud heat To the boiling point, two tea
spoontuls of pepper three teaspoonfuls
each of mustard. cinnamon, allspice and
cloves, one-half of n eupful of celery
seed, when boiling hot add the to-
matoes, four green peppers sliced. two
chopped onions and cook fifteen minutes
after the boiling point is reached.
Spanish Pickles.-Take one peck of
green tomatoes thinly sliced. four onions
thinly sliced, one cupful of salt. one-half
ounce sack of cloves, allspiee berries
pepper corns ana one-naif cupful Of
brown mustard seed, one pound of sugar
and four green peppers finely chopped.
Sprinkle alternate layers of tomatoes
and onions with salt, let stand over
night, In the morning drain and put in
Il preserving kettle. add the remaining
ingredients using enough vinegar To COW
en- Heat gradually to the boiling point,
and boil one-half hour
Green Tomato Pickles. Slice one peck
OF tomatoes into u jar, put layer Of
the tomatoes, then few slices of onion.
using half a dozen onions, cover with Il
strong brine, using Il cupful of salt Let
them stand twenty-four hours, drain and
add to one quart of vinegar n choice of
spices cook until the vegetables are ten
| der. When cold add one Tablespoonful
| of mustard mixed with n little of the
vinegar
Picked Walnuts-Gather the nuts
while tender So that needle may lie eas-
| lily thrust through them; cover with a
strong brine Of salt and water: let stand
| in the brine week, draining off the
brine every day and relocating. Drain
and wash the walnutS cover with
vinegar, add Il bag of spices and cook ten
minutes For the spice bag use mace,
| pepper cornS celery and mustard seed.
| Chutney-Take four cupfuls Of sour
| apples, eight cupfuls of chopped green to-
nlatoes, four cupfuls of chopped raisinS.
| one shalot chopped. two onions chopped.
one-fourth ol cupful of salt, four cup
| fulS of brown sugar, one quart Of vine
| gnr, one inch of ginger root, one tea
| spoonful of cayenne Mix all the in
| gradients and cook gently all day. Cool.
then boil hard five minutes, stirring con.
stantly. Fill jars and seal
Sweet piclles-Three aud one-halt
| pounds of sugar. one pint of vinegar and
| seven pounds of frnit are the standard
proportions for all sweet pickles Splicing
is varied TO suit the taste, Always pat
| spices in Il small bag and boil with the
sugar. The bag may be placed in the top
Of the iar or removed and used for other
sweet pickles
Picked Pears-Select sound fruit. not
too ripe Pare and leave them whole
with the stems on Cook until tender,
Pour over the boiling strip prepared ac-
cording to the sweet pickle recipe.
Ripe Cucumber Pickle-Cut cucumbers
in halves engthwise cover with
alum water, allowing two teaspoonfuls
of powdered alum 90 caCh quart of
water Heat gradually 10 the boiling
point. then let stand on the back of range
for TWO hours. Remove from alum
| water aud chill in ice water Make
strip by boiling five minutes. two pounds
OF sugar. pint Of vinegar, two table
spoonfuls each Of whole cloves and CHINA
mon tied in a piece of muslin. Remove
the cucumbers and put in stone jar,
pour over them the boiling strip. Scald
the sirup three successive mornings aud
pour over the cucumbers,
/ Sweet Picked Beets.-Boil the beets
| without removing the skins until tender
| When cool place in cans; boil equal
parts of vinegar and sugar with half
| tablespoonful of ground cloves tied in "A
| cloth. to each gallon; pour boiling hot
over the beets.
| Watermelon pickle-~Pare off careful
| ly the green part of the rnd Of Il good
| ripe watermelon, trim off the red core.
| cut in pieces an inch or two long, put
! into a porcelain lined kettle in the pro
! portion of one gallon of rinds to four
| teaspoonfuls Of salt and water to near
] ly cover: boil until tender enough to
pierce with fork. drain and dry care
| fully In a crash towel. Scald with the
spiced vinegar used for sweet pickles,
Picked OnOns-Select small silver
| skinned onions, put them in brine aft
or peeling carefully. Let stand three
! days in a brine that will float an egg
! Drain. and place in the jar, first layer
/ of onions three inches deep, then Il
| sprinkling Of horse radish, cinnamon
! bark. cloves and a little cayenne pepper
or better chopped red pepper; repeat UNI
| ill the jar is filled. Take vinegar 10
cover, bring 10 the boiling point and add
4 one cuUlui OF bEpNH SuEdf 1T n quart OF
| vinegar is used. Pour hot over the on
ions
| Mushrooms Ketchup.-Arrange layers
of mushrooms aud salt in q preserving
/ kettle; let stand ON the back of the stove
| twelve hours. Press through sieve.
/ Measure for each quart.
! Mint Vinegar.-Put into a wide
mouthed bottle enough fresh. clean mint
to fill it loosely: fill up with good vine
| gar, cover closely for two or three
weeks. pour of aud keep well corked.
| This is excellent for cold meats, sauces
and dressings for roasts.
Honey for the Skin.
English cosmetic is pure comb honey