The Barre daily times. (Barre, Vt.) 1897-1959, 1914-09-19

soap and whiting with enough water to
make thick paste. Apply it to the leak.
1t will answer temporarily as well as
solder.
Putting Up Pickles.
These recipes for preserving cucum.
bers and tomatoes are given by Fannie
Merritt Farmer in the Modern Priscilla.
| Green Sliced Cucumber Pickles-Wipe
| two dozen sx-inch cucumbers and thinly
slice crosswise, without pairing. Dissolve
| | Is cups salt in two quarts boiling wat
er, pour over cucumbers, cover, and let
stand over night or for several hours.
Drain thoroughly and put in "a crock.
Mix one-fourth pound white mustard
| seed and one fourth pound black
mustard heed, and add one cup olive oil
and six cups vinegar. Pour over cueum-
hers and store in cool, dry place. Stir
| Frequently. This makes a most salts
/ factory uncooked pickle.
| Mustard Pickles Wipe four quarts
small cucumbers, put in a preserving
kettle and add three large cucumbers,
wiped and cut in pieces, four small
onions, peeled and cut in slices, cross
wise, one bunch of celery, chopped and
one caulifower. washed and separated
into howerets Add four quarts boiling
water to which have been added two
cups salt; cover and LET stand overnight.
In the morning bring to the boiling point
and let simmer until the vegeta bles are
tender; then drain thoroughly. Mix one
cup -four, one cup sugar, six tablespoons
mustard, and one tablespoon tumeric
powder; then add slowly, while stirring
constantly. enough vinegar to make
paste. Stir into two quarts vinegar
" hich has been brought to the boiling
point, add two tablespoons celery seed
and let boil five minutes. Add the
drained vegeta bles, again bring to the
boiling point and Let simmer Is minutes.
Chill Sauee-Wipe and peel II medium
sized ripe tomatoes and cut in one
fourth inch slices, crosswise. Put in
preserving kettle and add four onions,
peeled and chopped, two red peppers,
wiped and chopped, two tablespoons salt,
two tablespoons celery seed, one fourth
cup brown sugar and two cups vinegar.
Bring to the boiling point and let sim
mer three hours.
Gherkins-Wipe four quarts small UNI
ripe cucumbers. Put in a stone jar and
add one cup salt, dissolved in two quarts
boiling water. Cover and let stand three
davs Drain cllcumbers from brine,
bring brine to the boiling point again
pour over cucumbers and again let stand
three days; repeat. Drain, wipe cucum-
bers and pour over four quarts boiling
water in which one tablespoon alum has
Is=an1rrnI Iaf ~ iv hours fbpu
drain from alum water Cook cucumbers
10 minutes. few at time, in one
fourth the following mixture. Strain
remaining three-fourths of the mixture
over pickles, which have been put in a
stone jar
For the mixture, put one gallon vine-
gar in kettle and add four red peppers,
two sticks cinnamon, two tablespoons
allspice berries Bring to the boiling
point and let boil 10 minutes
Ripe Tomato Pic<les--Wipe, peel and
chop three pints ripe tomatoes. Put in
a stone jar, and add one cup chopped cell
cry, four tablespoons chopped red pep
pers, four tablespoons onion, peeled and
chopped four tablespoons salt, six
sugar, six tablespoons
mustard seed, one half teaspoon ground
Glove, one half teaspoon ground CHINA
mon, one teaspoon grated nutmeg and
two cups vinegar. Mix ingredients and
cover. This uncooked mixture should
be- allowed to stand week before using,
but II may be kept for several months.
Chow Chow--Peel one quart tiny
white onions, and add one quart small
cucumhers, two heaTis csSliiiower, sep
sTated into ilowerets, and two green pep
pers. wiped and thinly sliced crosswise.
Cover with brine, allowing u cups salt
and two quarts boxing water. and let
stand overnight. In the morning drain
add fresh brine. bring 10 the
boiling point. and let simmer until veg
stables are soft. then drain thoroughly.
Mix six tablespoons mustard three
ilour. one tablespoon curry
powder and two-thirds cup sugar. Moist
~ to a smooth paste with vinegar. and
add pa cups vinegar. brought 20 the
oiling point. Cook. stirring constantly
II first and afterward occasionally. until
mixture tbickens. then add drained veg
"a bles. and lef simmer 10 minutes.
store in glass Jars
Tomato Preserves Nipc one pound
-sllow pear tomatoes. cover with boil
nc water. and let stand until skins may
r removed easily. sprinkle with one
,ouud graduated sugar. cover. and lct
.tsnd overnight. In the morning. drain
r. the syrup. bring b the boiling point.
md ~ boii until quite thick skin ami
40 tomatoss. tsa ounces preserved Can
on ginger aud two ltmous, whirh have
aen stped cut - thin slicc- eross-uise.
nH tl.- ree.is removed Cook until To-