Evening star., 1914-09-27

-HAT pickles of all sorts are popu-
lar in this country may be In
L ferred from. the statistics given
out four years ago at convention OF
the National Pickle Packers Associa-
ton, held In Chicago, that three mil
lion bushels of pickles per year are
purchased and eaten by our people.
While most of the commercial pickles
now are put up under restrictions OF
the pure food law. and are above re-
proach. there are. housewives without
number possessed of little gardens and
their own homegrown fruits and
vegetables who wish to utilize them in
the making of various savory relishes.
Cucumber Pickles.
Use the smallest cucumbers you can
procure. making two and one-half
inches the limit of length. To each
100 cucumbers allow one ounce Of mus
tard seed. one ounce Of cloves, one
large tablespoonful of salt, one cup OF
sugar and two small red peppers. Put
the spices in thin muslin bags, using
at least two bags to each 100 pickles.
Place the cucumDers in a kettle on the
stove with enough good vinegar to
cover them; also place the bags of
spices In the vinegar, together with
the peppers cut in slices. Heat the
vinegar slowly as possible. and when 1t
Is scaidins hot the pickles are ready
to set away. If this recipe is care
fully followed, satisfactory results will
ue obtained.
PiccaIilli.
Allow to a gallon Of sliced green to-
matoes one pint of grated horseradish
eleven ounces of brown sugar, two ta-
blespoonfuis each fine salt and ground
mustard. Put the tomatoes in a large
stone crock. sprinkle the salt over
them and let stand over night with a
slight press on top. The tomatoes
may be chopped instead of sliced, as
preferred. In the morning add to the
tomatoes the other ingredients and set
In warm place, the compound form
ing its own vinegar.
This will take several weeks. Set in
a cool place. The vessel containing
the pickle must have a cloth and
weight on top to keep the pickle. un-
der the liquor.
Piccalili With Cider Vinegar.
Where cider vinegar Is used it fs
made in this way: Chop fine one peck
OF green tomatoes and one head of
cabbage. Mix with them a large CUP
OF salt and put all into a coarse cheese
cioth bag to drain over night Chop
SIX large onions and four green pep
pers, mix with the cabbage and toma-
toes and pour over them enough hot
weak vinegar to cover, then drain
again. The next morning add the same
amount of sharp cider vinegar, pour
over the pickle, add two tablespoonfuls
OF whole mustard seed and when cold
II should be ready for use.
cauliflower Mustard Pickle.
A very desirable mustard pickle is
made thus: Wash and dry $50 small
cucumbers and put into a large porce-
lain kettle: add four large green pep
pers sliced, two heads Of caulinower
broken into dowerets, one good--sixed
head OF white cabage shredded, one
quart of small white onions, one quart
OF young snap beans and one small
root OF horseradish; cover with strong
brine and let them remain over night !;
in the morning drain thoroughly and
put in jar with two ounces OF mus
tard seed and one scant tablespoonful
Of cayenne, put a gallon Of cider vine-
kar into the preserving kettle. add q
tablespoonful of ground white pepper
and tablespoonful of turmeric;
moisten the spices with q little vine-
gar. then stir into the whole: a. soon
as the vinegar Is boiling turn over the
| vegetables; cover the Jar, and when
the contents become cool, stir In half q
pint Of ground mustard.
English Pickles.
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