Evening star. [volume] (Washington, D.C.) 1854-1972, 1912-09-29
Sunday Menu.

cumbers are still at their
M best try this method Of put
" ting them up for winter. and
you will never try any other.
Crisp, delicate. mellow. these relishes ara
the very antithess of the giant cow
cumber pickles. beloved of Sairy Camp
or the corner grocer where size and acid
ity carry the day. To 100 medium sized
cucumbers-none over two and a hale
inches in length-allow one coffee cup of
salt. Wash the cucumbers thoroughly
and pack In stone jar with salt between
| the layers. Have ready teakettle OF
boiling water and cover the pickles. Let
them stand twenty-four hours, pour off
the water and wipe the pickles dry.
Put in a porcelain kettle a scant GAL
lon of good cider vinegar. full coffee
cup of sugar, two small red peppers
chopped fine, not emitting a teaspoonfuI
Of alum and three tablespoonfuls of white
mustard seed. Bring to a good scald and
pour over the pickles. Pack in glass cans
or earthen jars, lay grape or horseradish
leaves over the top, and close. The sugar
gives the pickles a mellow taste and pre-
| serves the vinegar. but 1t Is not enough
| to make them sweet.
All kinds of pickles, chowchow, picca-
lilli, onions and SO forth Will keep with
much less care if put in glass cans or
wide-mouthed bottles and sealed If nee
essary to keep In a stone jar lay small
plate over them to keep them under the
vinegar.
Cucumber Manages.
Mangoes are an old-fashioned pickle
that is again coming into favor. They are
usually made from muskmelons, but very
good ones are those with large cucumbers
as foundations. Select dozen large
| cucumbers before they begin turning yell
low. Cut long narrow piece from the
| side of each, taking 1t out carefully. as
| 1t must be returned to its place. Scoop
out the seeds. Chop fine one small cab
| bage, one onion and two stalks celery.
| Season with quarter of an ounce each
Of cloves and ginger. teaspoonful mace
| and two ounces of whole mustard seed.
/ also a tablespoonful of salt. Fill ths
| cucumbers with this mixture, replace the
| pieces taken from the sides and tie WITH
| with vinegar. Add a few chilli peppers To
the jar, and a root of horseradish broken
| into small pieces. This mango pickle VIII
be ready for use In few days. Keep
in dry. cool place, well covered with
! first layer of cotton batting. then am
ordinary lid or plate. Should the vfnegar
| lose its strength, drain off and cover
with fresh, adding new horseradish. :;
Pepper Hash.
Allow for two large heads cabbage two
dozen and a half green peppers, removing
the seeds from one-half of them. and two
dozen onions. Chop fine and mix to-
| gether. Put into large wooden bowl
| or stone Jar and scatter over the veSe-
| tables one heaping cup of salt. Let this
stand twenty-four hours, then drain.
| oil he
A good way is to put In a colander with
! a plate and weight on top. Put into the
preserving kettle one gallon cider vine
gar, one cup brown sugar, half cup
white mustard seed and one-half ounce
celery seed.
Heat to the boiling point. then turn
over the pickle while hot. Add one cup
grated horseradish, cover and keep in a
cool place.
spiced Peaches.
| To seven pounds of peaches peeled and
| cut in halves allow three pounds of SUI
gar. one ounce each allspice and whole
| cloves, a tablespoonful cassia buds. and
| stick cinnamon enough to make about a
| foot in length. Boil sugar. vinegar and
spices together, and pour over the fruit.
| letting it stand over night. In the morn-
ing pour off and reheat. Pour over the
peaches In the preserving kettle. cook to-
gether five minutes, pour into jars and
| seal
Picked Pears.
Neither Bartlett pears nor Sickles re-
quire sealing, but fruit with tough
| skin must be peeled. If the pear is a hard
| variety, steam or cook until tender I'm
| juse enough water TO cover. Remove tho
| fruit and strain the water. Add to ona
quart of this water a quart of good cider
| vinegar, five pounds sugar; Hah a cup
| mixed spices tcloves, allspice. cassia buds,
mace and stick cinnamon). Put the
water. vinegar and spices on to boil for
I well scalded remove and pack In glass
! jars. Cook the strip down until quite
| rich, pour over the fruit, covering well,
then seal.
Indian Soy.
Allow to four pounds of green tomatoes
one pound Of onions. two pounds of GU.
cumbers one-half pound Of salt. ona
ounce peppercorns. two ounces of chiies,
| q blade or two of mace one ounce whole
cloves, two ounces bruised ginger, two
ounces of mustard seed and vinegar to
cover.
| Chop the vegetables. put in a colander.
+; sprinkle with salt, and stand aside to
drain over night. In the morning add the
/ spices and vinegar. Boil slowly to a pulp.
| taking care not to let Ii scorch, then
press through a sieve. Have ready small
bottles. put couple Of cloves and a