Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-20

AA IN vast supplies Ol lOUu JuSt
~ because there is war in the
world. and although we nave
been cautioned not to buy sup
plies in large amounts lest We Iorce up
prices, still the economically Hhhaeo
housekeeper may well stock her store
room shelves with preserves and pickles.
1t is already a foregone conclusion
that. we shall have scant supply OF
foreign table delicacies. Olives from
Italy may soar to almost unattainaoie
heights, and various condiments manu-
featured in European countries may De
not only scarce but entirely lacking pc
fore many months have gone by A wen
stocked pickle shelf. filled with nome
preserved pickles, will be something to
brag of then.
This is the time to stock 1t.
India Pickles.
One gallon green tomatoes sliced on
sIaw cutter two dozen small onions cut
fine, two teaspoonfuls each of pepper,
aIlspice, cloves, cinnamon. yellow mus
tard, one pint mustard seed. three pints
vinegar and one pint sugar. Let to1na-
toes and onions. with large cup OF salt,
stand twenty-four hours; drain. squeeze
pour over all hot vinegar and sugar.
This will keep IN the jar.
Picked Peppers.
Secure large green, red or yellow pep
pers. Carefully remove seeds: fill with
finely chopped cabbage and onions; stew
together and place in salt water over
night; in the morning pour over them
boiling vinegar. This will be ready to
use in about two weeks.
spiced Pickles.
Soak small cucumbers in salt water
twenty-four hours; rinse in clear water.
Heat in the following solution: Three
quarts water. one pint vinegar, piece of
alum size of hickory nut. drain thor
oughly; put in glass jars and on top add
mustard seed, cloves {whole), cinnamon
bark; then fill the jar with boiling vine
gar, dissolving one tablespoonful of
sugar to each quart of vinegar.
Chilli Sauce.
Peel and chop one peck Of ripe toma-
toes; boil until thick and not juicy. Add
one pint chopped onions. one-haf dozen
large peppers, chopped fine: let boil half
an hour. then add one-half cup Of salt,
one pint vinegar, one tablespoonful
tablespoonful whole mustard seeds.
Mixed Pickles.
One-half dozen green peppers, two red
peppers. one pint small onions, one pint
lima beans, one-fourth peck small
string beans, one pint celery, one pint
caulifiower, one pint tiny cucumber
pickles. Boil one-half gallon cider vine
gar to which has been added one-fourth
pound white sugar, cents worth
tumeric. 2 cents worth celery seed
Boil all together twenty minutes or
until thick
Spiced Muskmelon.
Select small unripe melons. cut them
in halves. peel and remove the seeds
then cut them in thick slices. Weigh
and for each six pounds allow three
pounds of sugar. one and a half cupfuls
of vinegar and half an ounce each OF
whole cinnamon, cloves. allspice, mace
and ginger, mix and divide into equal
parts and tie each in a bag of coarse
muslin. Put the sugar and the vinegar
together in a porcelain-liued preserving
kettle and boil slowly for few min.
utes. Then add the spices and let this
boil for ten minutes longer. Drain the
melons of any mo sture that may have
exuded from them and drop into tn,
hot sirup. Boil up once; then remoV,
the kettle from the fire and let all stant
over night.
In the morning place the bags Of spic,
in another kettle, drain of all the vine
gar into it and boil for five minutes
then pour over the melons. let stant
for twelve hours and repeat the process
Next morning remove the melons from
the strip and pack in glass Jars and la.
a small spec bag on top of each. Bot
the strip until II threads. then stan,
aside until cold. Pour over the fruit
seal and store in a cool place for severa
weeks before opening.
Spiced or Sweet Pickle Seckel Pears
Select pears Of good size and in goo
condition. then peel and weigh then
For every pound allow half a pound Q
sugar. and for every seven pounds Q