Newark evening star and Newark advertiser. [volume] (Newark, N.J.) 1909-1916, 1913-09-03
- SCIENCE
Conducted by
Mrs. Alice Gilchell Kirk.

Spicy Dishes Are Joy 80 Cook.
Sugar and spice and all things
NICE
Never did / realize how susceptible
we all are to the delicious odors
which arise while cooking "spicy"
things as when passing one of the
greatest picking and preserving es-
Establishments in the world in London
last summer. 1t was always a ques-
ton in our minds whether or not we
would pass" as it seemed far the
most satisfying thing to do to loiter
around where we could feast on these
delicious spicy doors.
The same is true in the home; the
trouble is many women have been so
afraid some of the doors from cook
ing would not be confined in the
kitchen, but meet the family and
friends at the front door. Let it
travel sometimes, for it is very
good way to draw the family home
and they all like it.
Last fall while making pickles one
day a little cash boy opened the
cooking school door and stood look
ing for a minute. Finally he said,
Gee, this smells like home!" Just
the atmosphere we like to have
around our kitchen and lecture audi
forum.
Pickles are made from various
fruits and vegetables, such as
peaches, pears, sweet apples, citron,
watermelon rind, cucumbers, ripe
and green; cauliflower, beans, pep
pers and carrots. These may be
sweet or sour. as desired, and various
mixtures and spices added which is
best adapted for flavoring the par
! ticular fruit or vegetable being
picl<led If sweet, the syrup should
be cooked until rich; it is really pre-
serving, with the addition of spices
| and vinegar.
For sour pickles use only the best,
pure cider or white wine vinegar;
never boil it but scald only and pour
over the pickles hot or cold. If the
vinegar is too strong it will make the
pickles soft or they will wrinkle and
shrink. If there is any doubt add
third water. Use a wooden spoon
for any stirring.
A small piece of horseradish placed
in each jar prevents mold.
! Buy only the best and purest of
spices if finely favored pickle is
desired If this is not done the pick
les do not retain the flavor of spice
long.
Have on hand readyjfor use white
wine or cider vinegar; ground spices,
such as cinnamon, cloves, allspic,
whole mustard seed, cloves, celery
seed, mace, bay leaves, raisins, lem
ons, ginger root, garlic, tiny white
onions, brown and white sugar.
To these materials should be added
the necessary utensils and jars. And
! one final word of warning: Do not
walt until they are all over the fire
and then discover there are not the
necessary spices or vinegar. Be ready
when picking time comes.
Ice Water Pickles.
Material-Cucumber three dozen;
celery, one bunch; onions, three; vine
gar, two quarts; brown sugar, one
cup; salt, one cup.
Utinsils-Large bowl, vegetable
knife; sauce pan, measuring cup;
jars, tablespoon, vegetable brush.
,Directions-Wash the cucumbers
and celery with the vegetable brush
and soak in ice water for two hours.
Have the jars clean and ready for
use. Slice a few pieces of onion
into each jar Quarter the cucum-
bers, cutting and arranging them
lengthwise in the jars. Add a rev
stalks of celery and Tablespoonful
of mustard seed. If the vinegar is
very strong, dilute it with one-third
water and to the given amount (di-
luted) add the salt and sugar, set
over the fire in the saucepan and
bring just to the boiling point.
When cool, pour over the cucum-
bers in the jars and seal. a little
piece of horseradish will insure
against any molding. Select cucum
bers about the size used for dill
pickles, that is, a little below a
medium size. If these pickles are
to be used in short time, turn
hot vinegar over them IL very
sweet pickles for fruits and ripe
melons are desired, more sugar and
spices may he used, and the syrup
reheated each day for four or five
days and poured over -hots -