Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1914-09-15
Variety In Pickles.

Eyery good housekeeper likes to have
a variety of pickles with which to cup
DIV her table. To make her picking
success she must begin with good vino.
gar, and should use only porcelain lined
or granite kettles, and either wooden or
silver forks and spoons. Here are some
tried and true recipes:
PICKLED BETS.
For picking use young, tender beets.
Wash them we'll, cook and peel. as US
ual. II small, they should be left whole /;
II large, slice in thick slices. To make
the picking syrup, add to l pint vine
gar, l cup Of water, and 4 pounds sugar,
to each Z or Spounds of the beets. Boil
in this doz. or more cloves and 2 sticks
cinnamon. Skim off all scum that may
arise. then add the beets and cook about
10 minutes. Remove with strainer or
fork and fll carefully into glass jars
the wide mouthed jars are the best for
most pickles. Pour the syrup over the
beets in the can until OVERLOOKING, and
seal up while hot.
PIcKLED BEANS IN POD
The large golden.w wax or white pod
beans are the finest for picking. Cook
these in slightly sailed water until ten
der, but be careful no; too cook them too
long, or they will get soft. Drain and
fill into Jars. Boil together 2 cups vine
gar, / cup water, 2 cups sugar, and a
little bag of mixed spice. Pour over the
cooked beans in the jars and seal tight
Use about heaping teaspoon salt for
each quart OF water in which the beans
are boiled.
PIcKLED ONIONS
Choose the small silver.skinned varie-
ty. Peel and place over night In brine
tina, will float an egg. In the morning
drain. Put over the fire to boil enough
vinegar to cover the onions and about
teaspoon each of allspice and cloves to
each quart OF onions. Fill the onions In
to the jars, adding few small red pep
pers, then pour over them the scaldlng
hot vinegar and seal up. A tablespoon
of sugar added to each quart OF onions
will improve these for many. Some pre-.
fer to cook the onions until tender be-
fore placing them in the jars. Either
way will make good pickles.
GREEN TOMATO PICKLE
Slice without peeling gallon green
tomatoes, and peel and slice l quart
onions. Arrange in layers in a crock,
placing salt between each layer, using
about cup salt for this amount OF TO.
mstoes. Pour over quart water and
let stand until morning, then drain OH
the water in the morning. Place In q
saucepan or kettle quart vinegar, cup
water, 2 cups sugar, teaspoon each
ground mustard and pepper, l 2 teaspoon
each allspice and cloves-or tablespoon
mixed spice can be used, the spices
tied up In little bag and boiled In the
vinegar. Place the tomatoes in this and
boil until tender, then fill into jars.
SWEET CUCUMBER PICKLES
Take 1.2 peck small cucumbers-they
should be about 2 inches long and as
uniform in size as possible. Pour over
enough brine to cover them, using about
/ cup salt to gallon water. Let stand
overnight. 10 the morning place in a
kettle 8 pints vinegar, pint water, IL
pounds granulated sugar, IA cup CHINA
mon, broken into pieces, tablespoon
cloves, a few tiny red peppers, and l tea.
spoon mace-or, II preferred, mixed
spice can be used-but whatever kind lie
used, tie up in little cheese cloth bags.
Drain the cucumbers, and wash In two
or three waters to freshen them up
some, then place them in the vinegar
mixture, after it has boiled long enough
to get the spices extracted-about 20
minutes. just bring to the boil again,
after the cucumb ers have been put in,
and then take out the cucumbers with a
Skinner and pack into jars. Boil the
vinegar up again and pour over the
pickles in the jars and seal up.
WHITE MIXED PICKLE