The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-01-12


/ (mfxed). one tablespoonful OF ground
I allspice. one tablespoonful Of ground
| cloves, two ounces OF white mustard
seed and grated horseradish TO taste.
! Cover with cold vinegar.
CUCUMBER CHOw-CHow.
/ Two quarts of small cucumbers
! whole. two Of green ones sliced, two Of
/ small onions. three green peppers
chopped fine, three heads Of cauli-
flower cut up. six punches Of celery,
/ also cut up q gallon and a half OF
I CIDER vinegar twenty-four tablespoon
/ fuIs Of ground mustard. one large cup
of -four. one ounce Of tumeric, two
cups Of brown sugar. Soak the vege-
tables teach one in separate earthen
dish) in weak brine over night
In the morning cook them in the brine
sena rately. then. when tender. drain.
Stir the mustard. -four tumeric and
sugar together with a portion of the
vinegar to A smooth paste. then heat
the rest Of the vinegar and slowly add
the haste. stirring constantly. Boil
fifteen minutes (the mixture should be
put in a pail and set in hot water 70
avoid burnfngD. then put In all the
vegetables and cook them slowly fifteen
minutes. Put into cans while hot
TOMATO PICKLES.
Chop fine twelve quarts Of green to-
natoes. put them in a eolander and
let them stand all night 70 drain. In
the morning chop six or seven green
peppers and add them 70 the toma-
toes. with a cup Of whole mustard
seed. Make a spice bag containing
one-haIf cup Of cinnamon and cloves
in equal proportions. put 1t in with
the other ingredients and cover the
whole with boiling vinegar.
PICKED cAULIFLowER.
strip OF the leaves. divide the stalks
{ scald them in salt and water and dry
on a sieve. Cut them into small pieces.
put them in jar and cover with
boiling vinegar. Make a spice bag ac-
cording to the directions given for the
tomato pickles and add to the cauli-
flower.
CUCUMBER PICKLES.
Soak one hundred cucumbers in cold
water for two days. changing the wa
ter twice daily. Put into a preserving
kettle three quarts of vinegar, one
quarter of a cup Of salt one-eighth Of
an ounce Of bird peppers. fifteen cloves.
one-third Of a cup OF mustard seed.
ona-auarter Of an ounce of saltpeter.
one cents worth OF alum. Bring the
whole to boiling heat. then put the
pickles in and heat them through and.
while hot. seal them up like preserves.
MUSTARD PICKLES.
Fifty small cucumbers, one quart Of
re "a
string beans, one caulifower cut into
pieces and half a dozen small red pep I
pers. Salt each kind Of vegetable in
separate earthen dishes for twenty
hours. then scald them well with vine I
gar separately. Mix half a pound Of
colnan's mustard with vinegar enough 4
70 make a smooth paste, add one-quar- 4
ter Of a cup Of sugar and some salt, /
bring is TO a boil. then put in the in (
gradients and let them scald FIVE min I
utes. Pack them into jars and i'll up 4
with vinegar and mustard
TOMATO CATSUP.
Cook a sufficient quantity Of toma- /
toes TO make four quarts after being .
strained and add one-quarter Of an 4
ounce Of cloves. one-quarter Of an i
ounce Of cinnamon, one-Quarter OF an 4
ounce Of aIIspice, one-quarter OF a pint 1
Of salt, and one large green pepper. 1
The spices should be pounded or
ground coarse and put into bag. Boil 4
the whole from TWO to three hours and. 4
when cold. put into bottles and seal
tight.
sPICED TOMATOES.
steep together four pounds Of sugar
and two quarts of vinegar, add three
pounds Of tomatoes and boil for three
hours. add salt ard pepper 10 taste and
flavor with cloves and cinnamon.
SWEET PICKLE PEARS.
Boil nine pounds Of pears until they
are tender, then make a strip Of three
pounds Of sugar and one pint Of vine
gar and boil the pears in it until they
are very rica Add two teaspoonfuts
Of essence Of cinnamon
SWEET PICKLE PEACHEs-
Make a strip Of one pound Of. sugar
and one pint Of vinegar. Add two
tabiespoonfuls Of cloves and one table
spoonful Of mace ard cook the peaches
in i until tender. Let them stand over
night. then heat the strip sand pour
il boiling hot over the fruit. Put it
ap air-tight- r
sPICED CANTALOUPEs.
After sHcing and pairing the melons Z
zave~ them with cOld vinegar and let
them remain one night closely packed
Then drain of the vinegar and TO four
teen pounds 81 the fruit add six 4
pounds Of sugar, one ounce Of stick
cinnamon one-haIf ounce Of whole al
spice. one-half ounce % whole cloves.
Bon and pour over the fruit two sue
sassixe days On the third day boil
the whole together fifteen OF twenty
nl1utes-or until the melons are cook
ed through
CUCUMBER CATsUP.
Pare and slice four dozen large cu-