Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1909-08-10
Mldsummer Picking and Preserving.
PICKLES IN OLIVE OIL.

Midsummer Picking and Preserving.
PICKLES In OLIVE OIL.
One gallon Of medium-sized cucum-
bers sliced rather thin, without pairing.
Place in q stone jar layer Of cucum-
bers and salt alternately, using . teacup
of salt. Let stand three hours, pour OIL
the LIQUID, rinse of the salt. Peel and
slice six large onions. Place In gallon
jar layer OF cucumbers and few slices
Of onions; strew with black and white
mustard and olive oil, continuing until
the jar Is full, using three. quarters OF Q
cup of oil and two tablespoons of mus
tard. Pour over this enough cold vine
gar to cover the ingredients and let stand
one month before serving. N. D. n.
ONION AND CUCUMBER PICKLE.
Wash thoroughly and dry one peck Of
very small cucumbers. Peel one heap
ing quart of small onions. Have jars
clean and cold; fill the jars with alter
nate layers Of cuoumbers, onions, Q
slice of sweet red pepper to each layer
and sprinkle each literally with whole
allspice and celery seed. Scald one gal
Ion of vinegar containing cup Of salt
and one and two thirds cups Of granu.
lated sugar; pour this mixture, while
hot, over the vegetables and seal at once.
In following this recipe there Is only one
precaution to be taken to insure crisp,
piquant piokles-the cuoumbers must be
fresh; often those bought at the market
have been pulled several days. N. D. NJ.
PEPPER HASH.
Chop fine one large head of cabbage,
six large onions and eight large sweet
red peppers-baving removed the seeds
from four of the peppers. Mix the veg
etables aud one-half cup of salt together.
Put in jar and let stand over night.
Next morning drain we'll; add one-f0urth
of a cup of white mustard seed, two
cups of sugar aud one tablespoon of
celery seed. Cover with vinegar and
then add one extra quart. Put In small
jars and seal. N. D. NJ.
TOMATO RELISH.
Scald, peel and chop fine one peck of
ripe tomatoes; also chop six onions and
four large sweet red peppers; mix to-
gether and drain In colander over
night. Next morning add one bunch of
celery, chopped fine, two ounces of
white mustard seed and one-half cup of
salt. To two quarts of vinegar add two
pounds of graduated sugar, scald and
when cold mix with the other ingre-
dents. N. D. NJ.
PINEAPPLE PRESERVES.
Peel and shred the pineapples fine
with silver fork, allowing a pound Of
fruit to one and One-quarter pounds of
sugar; mix thoroughly and let stand
over night. The next morning put in
small jars, but do not screw the tops
down too tight. Put the jars in big
pan and put them in the fruit cellar.
Each morning for q few days take q
cloth and wipe the outside Of the jars,
as the preserves ooze at first; when 1t
stops oozing screw the tops tight. N.
D. N.
PEACH CHIPS.
Slice firm, ripe peaches quite thin !;
boil until clear in a syrup made OF half
their weight in sugar. Remove from
syrup with skinner; lay carefully on
dishes and set in the sun until perfectly
dry; sprinkle we'll with granulated sugar
and pack In jars. This is dainty con-
coction to keep on hand to serve with
ices or to form border for nodded des-
serts. E. L.
BLUEBERRY JELLY.
Heat blueberries not yet fully ripe
very slowly without water. Add pound
for pint OF sugar and juice. The per-
fectly green berries, or the berries ma
ture yet hard and red in color, may be
used alone, or one-third of each fred and
green) and one-third ripe berries to give
a richer, deeper color. This last COM
bination makes rich tart jelly. Fruit
recipes, r. NJ. F. B.
CRAB APPLE MARMALADE.
Clean and core crab apples and put
through meat chopper. Put in the
preserving kettle enough water to just
see it among the apples. Cook until
soft, then add as much sugar as sauce
by weight and cook until thick and the
juice is iellylike, about fifteen minutes.
Pour at once into heated glasses and
when cold cover with hot parraffin.
SWEET RED PEPPER PICKLE.
Five dozen sweet red peppers, one
duzen sweet onions. Grind together,
put on to cook in one quart of vinegar
for fifteen minutes. Then add two cups
of brown sugar, one tablespoon of salt,
little celery seed and boil slowly one
hour. This relish makes good sand
witches.
APPLE CHUTNEY.
Like all chutneys, it is mixture Of
sweet and sour, highly seasoned with
onion, garlic, etc., according to taste.
Cook two cups of mild vinegar with one
one cup of sugar and two level table
spoons of mixed whole spices, In bag;
add one teaspoon of salt, small piece
of ginger root and the same amount of
sweet red pepper. Boil this five minutes
or more, then strain it and pour 1t over
six large, sour apples cut into slivers,
and one cup of seeded and chopped raj
sins. Cook until the apples are quite
soft, then pack in jars and keep we'll
covered. A little onion and little
coriander seed is often added by those
who like these flavorings. L. Il. L.
TOMATO MARMALADE.
Pare and slice four quarts of ripe to-
matoes, add four pounds of graduated
sugar, six large lemons and one cup of
seeded raisins. Put these In kettle In
layers and cook one hour or until quite
thick. Pack in jars and cover with par
ratio. l.. II. L.-Good Housekeeping.
December In August.
FROZEN PEACHES.
Two quarts of peaches, one quart of
water and three cups of sugar. Pare,
aknna mud mach Tho tnaanhoa Add aix