Evening star. [volume] (Washington, D.C.) 1854-1972, 1914-09-20
TIME FOR PREPARING
PICKLES is AT HAND

1rulI one pint OF vinegar, nall an
ounce of whole cloves, half an ounce
of whole cinnamon and two ounces of
green ginger cut in slices. Put all the
spices in bag of cheesecloth and sew
or tie the opening firmly. Drop the
bag in the vinegar. put all in a porce-
lain preserving kettle, and when it
reaches the boiling point drop in the
pears. Then cook slowly until they
are clear and tender. Put fruit and
strip together in a stone jar. Lay the
bag Of spices on top, cover and tie a
muslin cloth over the whole. Store in
cool place.
Watermelon Rind Preserves.
Cut the green and red from the rind
of a melon and cut the white part in
any shape you choose. Take the juice
of two lemons and the rind, cut into
small pieces. Cook the latter and a
piece Of white ginger until both are
tender. Take the weight of the fruit
in sugar and water enough to dissolve
it, When the strip has cooked until 1t
ropes, add the lemon juice, rind and
fruit. Cook until clear.
Variety Pickles.
One gallon Of cabbage finely chopped.
half gallon green tomatoes, one quart
spoonfuls ginger. one tablespoonful
cloves. one tablespoonful tumeric, one
ounce of celery seed, two pounds of
sugar. a little salt, one-half gallon
good vinegar. Mix well; boil thirty
minutes.
Eight-Day Pickles.
Pour boiling water over green Gu
cumbers; when 1t has cooled (same
day., drain. Sprinkle dry salt over
them. one-half scant pint for 100 pic
kles, medium sized. Do not quite dou-
BILE the quantity for larger ones. Cover
again with boiling water. The brine
thus made must be boiled for seven
mornings and poured over pickles
Counting the first boi1ing). On the
eighth day let them stand on back of
stove, covered with weak vinegar, and
kept hot, without boiling, for Eve or
six hours until they look plump. Wipe
dry and clean. pack into jars with the
following spices and cover with boil
ing vinegar. Use four pounds OF
brown sugar to every gallon of vine-
gar. Pickles need not be sealed Spices
enough for one-half bushel pickles are
one-fourth pound white mustard, seed
one-half ounce allspice. one-half ounce
| red pepper, one-half ounce black pep
per, one-half ounce mace, one-hal.
! ounce cinnamon, one-half ounce horse
radish. one-half ounce celery seed, one
| half ounce caraway seed.
Baltimore Pickle.
| Two quarts ripe tomatoes. two quarts
| green tomatoes, one large head of cab
| bage, twelve medium sized onions
J three red peppers. Chop fine; sal,
overnight; in the morning drain, ado
two quarts vinegar, one and one-hal1
I, pounds sugar, one-half cup yellow
mustard seed. one-half cup horse.
radish. one tablespoonful celery seed
Boil one-half hour or until well done
| Sweet Pickle Cucumbers.
Line a preserving kettle with vins
leaves, and put in the small cucumber.
! in layers. scattering pinch of alum
over each layer. When the kettle /,
full cover the contents with vine leave.
and pour in just enough water to cover
the cucumbers Put the lid on the ket
tie and set it at the side of the stow,
to steam very slowly for three hours
At the end of the three hours draiI
off the boiling water and drop the Gu
cumbers into fresh cold water. Chang,
this water once an hour for four hours
Have ready a gallon of boiling vine
4 gar, into which have been stirred thre,
dozen cloves. the same number of blacl
pepper corns, dozen blades of mace
dozen and half allspice and a cul
or sugar. After the vinegar and spice
have boiled together for five minute
pack the drained pickles in quart jars
fill to overlooking with the scaldlnl
vinegar and seal Immediately.