The Yakima herald. [volume] (North Yakima, W.T. [Wash.]) 1889-1914, 1911-09-20
GARDEN

| plums and prick each four or nVe
times with a needle. To one quart OF
vinegar add two and one-half pounds
of brown sugar, two ounces or Whole
cloves one ounce of stick cinnamon
(broken in pieces). one ounce of mace
and one ounce of whole allspice.
Bring to the boiling point and let
boil three minutes. Pour over plums,
cover and let stand overnight. Drain,
again bring syrup to the boiling point,
pour over plums, cover and again let
stand overnight. Repeat the pro-
cess for two more consecutive days.
Spiccd Pcars-Wash one-half peck
of seckel pears, prick with fork
and cook is boiling water, to cover,
until soft Take out carefully, put
in a stone jar and pour over the fol-
lowing syrup: Mix one pound of
white sugar one and one-half cup
fuls of vinegar and one and one-half
tablespoonfuls, each, of whole cloves
and stick cinnamon, broken in pieces.
Bring to boiling point and let simmer
three minutes. Cover jar and let
stand two days. Drain off syrup,
bring to the boiling point, let sim
mer three minutes and pour over
fruit; repeat. In the jar keep mus
lin bag, in which is tied two table,
spoonfuls, each, of whole cloves and
stick cinnamon.
Grape Marmaladc--Pick over
wash, drain and remove stems from
grapes. Separate pulp from skins.
Put pulp in a preserving kettle, heat
gradually to the boiling point and
let simmer until seeds separate from
pulp; then rub through a hair sieve.
Return to kettle with reserved skins,
add an equal measure of sugar
bring to the boiling point and let
simmer thirty minutes stirring occa-
sionally to prevent burning. Store in
Il stone Jar or jelly-tumblers.
Spiccd Grapes-Pick over, wash
and remove stems from five pounds
of grapes. Mix four pounds of brown
sugar with one tablespoonful, each,
of cinnamon and cloves Add two
cupfus of vinegar, bring to the boil
ing point and add grapes. Let SIM
mer until skins are soft.
Tomato Catsup-Wipe tomatoes,
in pieces, put in a preserving kettle,
bring to the boiling point and let
simmer until soft; then force through
hair-sieve; there should be four
quarts of the PURGE. To the PURGE
add two cupfuls of vinegar, one cup
full of sugar two and one-half table
spoonfuls of salt, one tablespoonful
of dry mustard, three fourths table
spoonful of white pepper, one-half
tablespoonful of cayenne and one ia
blespoonful, each, of whole cloves,
allspice, mace and stick cinnamon,
tied in a muslin bag. Bring to the
boiling point and simmer until re-
duced one half. Pour into bottles
and seal.
French Piclllcs--A nice, large,
white lined porcelain kettle is the
best receptacle in which to boil a
quantity of pickles, and they should
be canned in stone jars. glass cans
or bottles with wide necks. If one
is careful to use pure cider vinegar,
there will be little or no trouble with
the pickles spelling after they are
canned. Chop and mix together one
peck of green tomatoes and two
HudllS VI small blllOIlSt one Htdu VI
cauihower broken in small pieces
and one cupful of salt. Let stand
overnight. Next day drain thorough
ly and boil for fifteen minutes in one
quart of vinegar and two of water.
Next take two pounds of brown SUI
gar, one-half pound of white mustard
seed, two tablespoonfuls, each, of
ground allspice, cinnamon, cloves,
mustard and ginger. Mix together
in a little water and add to four
quarts of boiling vinegar. In canning
the pickles, put in a layer of pickles
and then a cupful of the mixture un-
til the jars are fun.
Chow Chow-One peck of green
tomatoes, four heads of cabbage
ties to overlooking with vinegar
chopped fine, one peck of small Gu
cum bers, two heads of chopped eau
liflower, one pint of radish- pods, one
quart of small green bean-Eods, one
pint of pepper-pods, one-half gal
Ion of small whole onions, or large
ones chopped fine. Put each of the
ingredients in salt water and let sim
mer fifteen minutes, but do not all
low them to boil. After they are
thoroughly drained, put them to-
,geteher in a jar and pour over them
one gallon of good vinegar, six ia
blespoonfuls of ground mustard, one
ounce of turmeric and a little salt, il
necessary. Put a weight on them
and set in cool place.
Observation-Disclosures one peck o
green tomatoes and thinly slice. Pee
four onions and thinly slice. Sprinkle
alternate layers of tomatoes anC
onions with salt, using one 'cupful
cover and let stand overnight. Ii
the morning, drain thoroughly, put il
a preserving kettle and add one hal
berries and pepper-corns, one-hal
cupful of brown mustard seed, on,
pound of brown sugar and four greer
peppers. wiped and finely chopped
Pour over vinegar (enough to cove
alD. heat gradually to the boilin,
point and let simmer one and one
half hours Store in a stone jar
Piccalilli-One peck of green to
matoes and one-half peck of onion
sliced, one cauliflower and one peel
Of small CuCumbers, Let stand il
salt and water twenty four hours
drain and put in kettle with a cup
full of grated horseradish, one ounc
.,It 10 Nul nI. al.