The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-07-17
INTERESTING PAGE FOR WOMANA THE HOME
The Table and the Kitchen
By Ida AMEs WILLIS.

I each ground black pepper, mustard,
celery seed. and whole white mustard
seed. Cover with good vinegar and boil
gently for an hour.
Aunt Jane Har,non's Pickles.
One gallon Of cucumbers cut small;
one gallon green tomatoes, quartered;
half a gallon of onions, steamed; two
heads of caulifower. steamed; half dozen
green peppers; scald in strong salt brine
and let stand from one to two days.
Dressing for the Pickles.
One gallon cider vinegar: q dozen table,
spoons mustard or a jug of French mus
tard: two cups sugar; two tablespoons
tumeric powder: one large cup flour wet
with little cold vinegar: put into the
boiling vinegar, boil five minutes. and
then pour over the thoroughly drained
pickles. These are the finest mixed
pickles you ever made II you like string
beans in pickle put in two quarts. steamed
and cut in inch pieces. The tumeric pow
der gives the rich yellow color.
Martha's Pet Pickle.
Half a peck green tomatoes; two
onions; two red and two green peppers;
one small head OF cabbage; one ounce
celery seed; one teaspoonful each Of mus
tard and salt; sugar to taste. Cut all up
INC anu ooii Boutiy ior iour NUTS Wv
cred with vinegar. Then add quarter OF
a teaspoonful Of tumeric powder wet
with vinegar.
Grated Cucumber Picked.
Crate the peeled fresh cucumbers on a
coarse crater and lay the pulp to drain
on coarse cheese cloth spread over 4
bowl. Drain and squeeze out nearly all
the Juice which will give a delicate flavor
to q cream Of onion or potato soup. Sea-
son the cucumber pulp highly with salt
pepper. celery salt. Pour cold strong
vinegar into the jars, and seal up tight
More character is given this pickle II
mixed with one-fourth the quantity of
grated or chopped green pepper. seeded.
and a tablespoonful of grated onion to
each cup cucumber pulp. This is a good
way to use cucumbers that are over
grown or coarse-seeded. first removing
the tough seeds before grating. The
vinegar will soften the cellulose of the
over-ripe cucumber.
An OId-Tfme Pickle.
No well-conducted pickle closet was
fully stocked without its Jars Of picked
walnuts or butternuts and marineos. these
to be served with the roast beef as a
rule. If by chance our readers can Sc
cure the walnuts or the martineos which
may be cultivated in your flower garden
if you have no kitchen garden and,
therefore, more possible than black wal
nuts are now, gather the vegetable or
the walnuts while tender enough to ad-
init the head OF a pin without much
pressure. Wash in cold water, then let
them stand for FIVE days or a week in
brine salt enough to float an egg. In
case OF walnuts. change the water twice
during the time. Drain and wipe with
anh xx-tfh lor
needle, and lay in cold water for six
hours. Lay the martinoes pods in stone
jars and pour hot spiced vinegar over
them, and, when cold. cover them with
a plate or pararfine paper and let them
saturate with vinegar before using. FOR
the walnuts, allow to a gallon or v1ne-
gar one cup or sugar, three dozen eacn
of whole cloves and black pepper corns.
half as much allspice, and a dozen blades
or mace boil nve InInutes ana pour
over the nuts packed in stone or glass
jars. Repeat this process twice within
the week; then tie up and set away.
Mixed Fruit Pickles.
Take any fruit in season and pour over
them strong cold vinegar. to each pound
of fruit that you put into the jar add
of a pound of granulated
sugar, more less, according to the
kind of fruit. stir the mass every day
from the bottom so all the sugar will
dissolve. Begin with Strawberries. cher
ries. currants. and So keep adding
fruit as it ripens, ending with plums and
peaches. II apples and pears are used,
core and quarter but do not peel them
Remove pits from plums and peaches, |
pits from cherries. and seeds from
grapes. Adding sugar when fruit is |
put in and the daily stirring makes this
pickle success. Some use honey in
stead of sugar, but sugar Is less ex-
pensive.