The Washington herald. [volume] (Washington, D.C.) 1906-1939, 1913-07-17

serving these foods for a considerable
length Of time. generally until the winter.
when there is a scarcity or utter lack OF
fresh fruits and green vegetables. For
this purpose salt or acid liquor Is used.
In vinegar pickles the addition Of spices
and sugar aid in preserving and increase
the palatableness of pickles
The sweeping condemnation against all
pickles and condiments Is ill-advised and
misguiding to those who depend on au-
thoritative and official information in the
line OF disterics.
There are certain points II is well to be
positive about, making IL clear to the I'M
Outstanding Of the misinformed. The first
rule or principle Is that wholesomeness
must not be sacrificed for the sake OF
appearance As an example, take the Gu
cumber pickles. How much more attrac-
tive &c the eye are those Of the vivid,
brilliant green-too brilliant to be natu-
raj. II one has any regard for health.
especially the welfare of their children's
digestion, they will shun these green
perils, for in all likelihood they are col
ored with suiphate OF copper. l. we'll
known deadly poison. Two old-time
methods employed by our grandmothers-
but both censursble just the same, were
the use of the brass kettle, in which
cucumber pickles were scalded. and the
-
alum was more for the purpose Of max
ing the pickles crisp. But only the ig-
norant and the culpable will use alum,
even in SO small q quantity, in foods. To
be sure. the brass kettle was secured
until like FURNISHED gold, somewhat re-
tarding the action OF the acid in the
pickles, though they were generally
scalded on taking them from the salt
pickle or brine. and before the vinegar
was added.
Don't Follow Grandmother.
With the care and understanding our
grandmothers had-those who were sue
cessful in this line-such methods of
greening may not have been really harm
full, but it is well not to emulate our
grand danes in this respect Another
means resorted to is considered effee-
tive by some housekeepers. and is harm
less enough. This is, lining their pre-
serving kettle with fresh green cabbage
leaves, then filling with cucumbers,
soaked free of brine, covering with the
green leaves and then scalded. Scalding
them too long and allowing them to
boil even a short time will make them
soft. Using vinegar too strong will also
soften them, and often make them very
dark, as well Scalding, or boiling the
vinegar will make it milder- Do not
add water to vinegar unless You do scald
il well, or your pickles will not keep
nicely. The best plan is to heat your
vinegar. seasoning. and spices together
until the favors are perfectly blended,
then. if you want the pickle to crisp.
allow the vinegar to get cold before COW
ering the pickle. Otherwise 1t is best
TO scald all together after the spiced
vinegar is made, as the flavors penetrate
more readily in this way.
Another point worthy of careful con-
sideration is making your pickles tool
sharp or acid. and using too much spice.
English pickles do not please the aver
age American taste for the reason that
the English pickle-maker works with the
understanding that who spices the high
est is sure to please. Hot and sharpt
pleases them best. Mild and sweet or /
just the right degree of subacid is the
acme, according TO the American pickle
lover. And just the right degree of a
mild subacid. and a care to eliminate all
hazardous ingredients and means in order
to enhance the appearance of the condi- |
ments and pickles will make these con |
comitants quite as innocuous as the |
larger percentage of our foods. and In |
dulged in with discretion there is no
question about their being aids to the |
digestion in cases where the digestivei
agency is weak.
There is a large class of persons who |
should avoid pickles, or the use of acids
of any kind. Nature or the abnormal |
condition of the system will soon DEM
onstrate the danger of Indulgence by |
the discomfort caused by too much acid
ity in the stomach. Do not eat pickles |
unless you crave them, and after eating |
them, as an accessory, not in a large
quantity, you feel no i'll effect, but, on
the other hand, assimilate your food
properly, you may consider pickles are
wholesome in your individual case at
least.
Note-In all vegetable pickles, catsups,
and sauces the addition or 1resn-srated
ness and preserve the vinegar, prevent
ing any mold.
Mrs. Grants French Pickle.
Slice into a stoneware or earthen jar |
a peck of green tomatoes and six large
Mexican onions. Pour over them a cup
of salt. Let stand for twenty-four hours
and drain off the liquid. Dissolve three
pounds of sugar in a quart of good
cider vinegar. Add quarter of a pound
Of white mustard seed Qoose), and one
each of ground ginger and
cloves: two teaspoonfuls of mustard, and
one Of cayenne pepper. Turn in the
tomatoes and onions and cook gently for
about fifteen minutes, then pack in glass
Jr stoneware jars
Novelty Picked Tomatoes.
Take small tomatoes that have turned
red. but are still unripe: put them into
pint glass jars with tender young mint
caves scattered through them. and pour
over them hot sailed vinegar. Add a
little sugar to the vinegar If you like.
The tomatoes must not be too ripe, or
hey will get soft and mushy. The small
-ound or cherry tomato is best fer this
pickle.
Mime. Machette's Picked Onions.
Choose small onions OF equal size and
perfectly sound. The mild sweet Mexi-
san onion Is the incest IL you can get
the smallest size. Peel them without
of the tops and roots too close
" so they will break apart Cover them
with strongly sailed clear cold water Il
and let them soak for twenty-four hours, Ii
then drain in colander and wipe dry on !
Heat TO boiling point enough vinegar {
TO cover them; scalding in it mixed whole /,
cloves, mace and pepper corns to give
A pleasant flavor. When vinegar is well
favored with spices pour over the "
Dnions. lifting them gently with a wooden 4
paddle to allow the air bubbles to arise s
10 surface and the vinegar and spices
be well distributed throughout the jar. 7
On the second or third day pour the vine
gar off into a porcelain-lined kettle re- r
heat it and again pour over the onions q
after ii is cool. Then lay a little shredded 4
over the top and seal the
Jars up. If you have no horseradish on