Evening star., 1914-09-27
Ways to Prepare Pickles

bage. shaved, 200 small cucumbers,
fifty half-grown cucumbers, peeled and
sliced. fifty small white onions, two
heads OF celery cut in pieces, one cup
Of green grapes. ne-half cup of radtsh
pods one-half cup Of nasturtium seeds,
one-half cup Of white mustard, one
quarter cup of ground black pepper.
cup Of turmeric, one-half cup of grated
horseradish. Put all vegetables in salt
over night. In the morning drain and
cover with vinegar. Let stand two
days, drain again and mix In the
spices. Boil one gallon of vinegar and
two pounds Of white sugar and pour
on while hot. Do this three mornings
in succession. The last time mix one
half cup Of ground mustard with lit
tie vinegar and add to the vinegar and
sugar.
Green Peppers-Quick Process.
Put the peppers into q jar and pour
over them very strong brine; put a
weight over them to keep them under
water. and let them lie for a couple
of days; then drain. and with a PEN
knife make g. small incision in the
side Of each to let out the water; wipe
with a soft cloth and pack in a stone
jar. with a half ounce of allspice. the
same amount of whole cloves and a
small bit of alum; pour cold vinegar
over to cover, then tie up securely
with absorbent cotton or a bladder.
Packed in this way the peppers retain
their color.
Stuffed Green Pepper Pickles.
Take full-grown peppers before they
begin to color red; cut a slice from
the stem end and remove all the seeds
without bruising the peppers. PEN
knife is good for this. as the seeds
make the fingers smart: put the pep
pers and their caps in a crock and
cover with a strong brine. Let them
lie there three days. then drain and
cover with clear. cold water for twen-
ty-four hours. Now put into each pep
per tiny string bean. a little Gu
cumber.. green grapes, nasturtium
seeds. chopped onion and cabbage, the
whole mixed with half cup of mus
tard seed, tablespoonful each OF
grated horseradish and ground mus
tard. One teaspoonful each Of celery
seed, mace and allspice and two table,
spoonfuls Of sugar, moisten with two
tablespoonfuls Of salad Oil, fill the pep
pers and tie or sew on their caps; place
the stuffed peppers in jar and pour
boiling vinegar over them. The third
day pour OH the vinegar; reheat and
again turn over the peppers.
Ripe Tomato Relish Without Cook
ing.
Chop fine one peck Of ripe tomatoes
and put In a bag to drain over night.
Add to the pulp the next morning four
large green peppers, nine onions and
three heads Of celery. chopped fine
with one-half cup of salt. four cups of
vinegar, one cup of white mustard
seed, two pounds of brown sugar. Mix
thoroughly and can uncooked.
Sweet Tomato Pickle.
Slice one peck of green tomatoes
very thin. scatter one cup of table salt
over. and let stand twenty four hours.
Drain and simmer until tender in two
parts water and one part vinegar. About
half an hour will usually be long
enough. Make a sirup in the proper
tion of four cups of vinegar, one and
a half cups of sugar, one teaspoonful
Of cinnamon, one half teaspoonful each
of cloves, allspice, mustard and pepper.
Green Cucumber Relish.
Slice one dozen cucumbers (table size)
and half dozen medium-sized onions.
sprinkle with salt and let stand two
egar a teaspoonful each cinnamon buds,
celery. white mustard seeds and black
pepper. and a small cupful of sugar.
Let come to scald, add vegetables,
boil two minutes. then can.
Sliced Oil Pickles.
Slice very thin one hundred small
pickles about the circumference Of a
quarter. and, II liked, six onions, also
sliced. Cover with salt and let stand
over night. In the morning rinse with
cold water and put in a sack to drain.
Mix three quarts of cider vinegar, one
half cup each Of black and white mus
tard seed, one cup Of olive oil, one
heaping tablespoonful Of celery seed. q
half teaspoonful of red pepper and q
half teaspoonful of white pepper. Pour
cold over the cucumbers in q nopen jar.
Let stand a day or two, stirring occa-
sionaly, then seal in Jars.
EMMA PADDOCK TELFORD.
Bamboo Fruit Baskets.