The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1911-09-20
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The Picking Season
Spiced Fruits Chopped Pickles and Other Timely Recipes

seal while. hot.
Celery Rclish--Wipe eighteen ripe
tomatoes Remove leaves and root
ends from five punches of celery
Wipe two red peppers. Chop vegeta-
bles, mix, put in a preserving kettle
and add two and one-fourth cupfuls
of sugar, one and one-half cupfuls
of vinegar, two tablespoonfuls of salt
and one teaspoonful, each of cloves
allspice, cinnamon, mustard and cell
cry seed. Bring gradually to the
boiling-point and let simmer one and
one-half hours. stirring OCCASIONALLY
Fill bottles and seal while hot.
Chill Sauce-Wipe and peel twelve
medium sized ripe tomatoes and cut
in slices. Put in a preserving kettle
and add one pepper wiped and finely
chopped, two cupfuls of vinegar
three tablesspoonfuls of sugar, one
tablespoonful of salt, two teaspoon
fuls, each, of ground cloves, CHINA
mon, allspice and grated nutmeg. Min
thoroughly, heat gradually to boiling
point and let simmer two and one
half hours.
Chopped Cucumber Relish-Pare
and chop fine one-half peck of me-
dunn sized cucumbers and two on
ions. Salt each separately overnight
drain the next morning and mix. Put
in kettle and add a rounding table
spoonful each, of celery and mustard
seed, a level tablespoonful of ground
mustard, -eigth teaspoonful OF
cayenne pepper, half cupful OF
brown sugar and a quart of good
vinegar. Boil ten minutes. then bot
tie and seal.
Picked OniUns-Peel small, white
onions, cover with brine. lowing one
and one-half cupfuls of salt to two
quarts of boiling water, cover and
let stand two days. Drain and cover
with more brine; let stand two days
and drain again. Make more brine
heat to boiling point, add onions
again bring to boiling point and lei
boil five minutes. Put in bottles in
terspersing with bits of mace, white
peppercorns, cloves, bus of bay leaf
and slices of red pepper. Fill bot
scalded with sugar, allowing one cup
full of sugar to one gallon of vinegar
Cork while still hot.
Cucumber Piclkles-Wipe and slice
tWenty-four cucumbers. Remove
skins and slice three small onions
Mix vegetables and sprinkle with six
tablespoonfuls of salt, cover and lei
stand four hours; then drain. Mix
three fourths cupful of white mus
tard seed, one-half cupful of black
mustard seed one and one-half tea
Sc
of vinegar and three-fourths cupfu
of olive-oil. Pour mixture over veg
etables and stir with a wooden spoon
Stir thoroughly for three successive
mornings.
Gherl<ins-Wipe four quarts OF
small unripe cucumbers. Put in a
stone jar and add one cupful of salt
dissolved in two quarts of boiling wa
ter, cover and let stand three days
Drain cucumbers from brine, bring
brine to boiling point, pour over GU
cumbers and again let stand three
days; repeat. Drain, wipe cucumbers
and pour over one gallon of boiling
water, in which one tablespoonful OF
alum has been dissolved. Let stand
six hours, then drain from alum wa
ter. Cook cucumberS ten minutes
a few at a time, in one-fourth of the
following mixture, heated to the boil
ing point and boiled ten minutes;
One gallon of vinegar, four red pep-
pers, two sticks of cinnamon, two ia
blespoonfuls of allspice-berries and
two tablespoonfuls of cloves. Strair
remaining boiled liquor over pickles
in a stone jar.
Spiccd CantaIOup-Ten pounds OF
very ripe cantaloup cut in one-inch
squares. seven and one-half pounds
of sugar, one large cupful of vine
gar, one-half ounce of whole cloves
tied in a thin muslin bag. Put the
ingredients on the fire and cook very
slowly. If the syrup seems thin, re-
move the cantaloup and boil the sy-
rup until it thickens. Put the canta-
loup in the kettle and cook unit
done. Can as usual
Green Tomato PiClIc-Two gallon.
of green tomatoes, twelve good-sized
onions, two quarts of vinegar, one
quart of sugar, one tablespoonful OF
cloves and allspice, two tablespoon
fuls each of salt, brown mustard anc
black pepper; mix together and cook
until tender, stirring often to pre-.
vent scorching. Seal in glass jars.
Sweet Picklcs-Seven pounds o
fruit. three pounds of sugar, one pin
of vinegar, one ounce of stick CHINA
mon, one ounce of whole cloves, on,
ounce of ginger-root. Put the spice
| in thin muslin bag. Put the vine
gar. sugar and spices on the fire anC
when boiling hot, pour over the fruit
Repeat this process three days. Tn,
third day, add the fruit to the syrul
' and bring the whole to a boil. Pu
(in stone or glass jars, cover closel,
and set in a cool place. Pears, plums
cantaloup, peaches, cherries an(
| wtermelon-rind may be picked tn
same way.
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