Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1912-06-07

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! the seasoning.
/ CUCUMBER PICKLE NO. ..
| Where one only wants to use a few
| cucumbers. OF has bought enough to
make them all at one time. this is a
/ very good method: Make a brine Z
salt and water. say to a four gallon
/ Jar put a quart Of salt and alum the
size OF a walnut, and water enough to
/ cover the cucumbers. Turn off ue
Urine and scald every day, putting it on
l boiling hot for nine days. Then wash
| and soak overnight If they taste too
salt. Put them into jars or bottles, add
whole cinnamon. cloves, mace and pep
pers. Scald the vinegar and pour On
hot. II the vinegar is very strong IL
lutte with a third water and pour
\ through cabbage or grape leaves Turn
off this first vinegar and do not ala
your seasoning until you have poured
off this first vinegar.
CUCUMBER PICKLE NO. 8.
Lay the cucumbers in good brine for
"a hours. then take them out and scald
them in equal parts of vinegar and wa
ter. alternate layers of pickles and
I grape vine leaves. Then put them in a
7 jar. pour the hot vinegar and water
over them, let them stand overnight t,
/ then heat the vinegar and water for
three successive days. At the end Of
/ that time pour off the old vinegar and
cover the pickles with fresh vinegar
I and add small red peppers.
CUCUMBER PICKLE NO 4.
Soak cucumbers just out of brine I'M
! til fresh. cut half gallon into small
pieces, scald in vinegar and. drain. put
I them in a stone Jar with a quart each OF
small onions and small green tomatoes
cut in halves. Cover with gallon If
good cidar vinegar in which you have
put two pounds Of sugar. and a bag con-
tanning allspice and cinnamon
STUFFED CUCUMBERS.
/ Select a dozen large green cucumbers,
let them be fully grown. Cut a small
piece from one end and remove the
4 seeds with a teaspoon. Put in strong
salt water and let remain overnight
Then chop very fine six heads of cele-
ry. six green tomatoes. one small cab
bage, three bell peppers; add a cup CT
sugar, half a cup of salt. two table,
spoonfuls of mustard seed and vinegar
enough to mix together. Wash cucum-
bers in cold water and fill with .he
mixture, fasten the tops on with tooth
picks. put in jars and cover with boil
ing spiced vinegar. These are nice TO
serve with cold meats This recipe is
also fine for sweet bell peppers. TO
prepare the peppers you cut out the
stem end and get out every seed. Then
push the stem into the pod When MI
are prepared. pour over them hot soda
water TO keep them green; then boil
few minutes in alum water to make
them firm. plunge them in cold water
slightly salted and let them remain all
night. Take them out of the water
drain thoroughly. fill with the chopped
vegetables. fit in the stems, fasten them
with toothpicks. place in Jars and COW
er with the boiling vinegar.
TOMATOES.
Since so many girls have a tenth OF
an acre in this healthful and popular
vegetable IL may be we'll to say a few
words on the subject of keeping them.
Those who belong to a club may use
the clubs outfit, some may not sue
coed and not care TO take theirs away
from home, so here are some methods II
saving them:
When glass jars are used be sure to
have the tops fit well and get new rub
bers every year. They must fit secure
~ under the lid and be absolutely air
tight Many things may be put up cold.
but tomatoes and fruits with small
seeds must boil or they will fern anr.
There are four requisites to successes:
The vessel containing the vegetable or
truit must be trimming full:
II must be put up boiling hot: must
be perfectly alright must be kent in
cool dark place. If you have no dark
place. wrap dark paper around the
Jars.
CANNED TOMATOES.
Peel ripe tomatoes. put in jars and
MI with cold water Put the covers
on and place the jars in a deem vessel
with perforated wooden bottom. or a
heavy piece of cloth FOLDED several
times. Fill the vessels with cold water
10 within an inch Of the tops of the
jars. Place on the fire and let it really
boil three or four minutes; clocks are
too cheap to guess at this. Take from
the FIRE and tighten the tops When cool
again tighten them. Wrap in brown
paper and keep in a cool dark place.
TOMATOES, OKRA AND CORN.
Peel tomatoes and cook Chip okra
in thin pieces and boil. When both are
tender mix them in the proportion of
two quarts of okra to three of toma-
toes. then add two quarts of tender
corn just cut from the cob and a Ia
blespoonful Of salt. Boil them together
Is minutes. stirring constantly. Put in
jars and seal while hot The better
way is to boil a few minutes after
putting ! nthe jars and then seal. See
that the tops are well frightened and
nothing nicer for soups than this com
bination.
GREEN TOMATO PICKLE.
The better time for picking green
tomatoes is early in the spring or late
in the fall, es the heat of the sum-
mer toughens the skin. However, if
you must use them in summer, gather
them just after a rain. If they are
tough peel with a very sharp knife
Slice the green tomatoes sprinkle with
salt and let them stand an. hour Pour
OF the salt water and boil in alum
water until firm and clear, using
teaspoonful Of pulverized alum to three
pints OF water. Remove from the alum
water and soak ~ hours in fresh water.
Drain. place in Jars with two or three
pods OF green pepper to each half gall
Ion, cover with good apple vinegar
seasoned TO taste
For sweet pickles prepare the same
way adding a pint Of sugar to a quart