The Birmingham age-herald. [volume] (Birmingham, Ala.) 1902-1950, 1915-08-22

IN making pickles If you desire sat-
lsfaetory results. The vinegar and
spices must be of the best; the veg
etables or fruits must be firm and
sound. Ali of these must be picked over
carefully in the search for decayed por-
tons and soft or speckedssp must be
cut out or the product rejected.
The same rule which should prevail In
all cookery must be observed in putting
up pickles. All ingredients should be in
the house and assembled in the kitchen or
pantry before the work is begun. The
jars or glasses must be inspected to see
that tops and rubbers are in good condi-
ton, and all must be we'll rinsed in clean
scalding water.
Prepare yourself for the ask by dress
ing 10 fit the part. Put on old clothes
which win not be injured by the splashed
juice of fruits or vegetables. or by dash
OF vinegar. Place your chair in cool
corner while you are peeiing or cutting up
materials and try in every way to make
yourself as comfortable as possible.
Piekling is always more or less hard
work, and 1t is only the part of wisdom
10 take from it every disadvantage you
can. Don't undertake too much at time
out plan to do smaller amount at once
and TO do it with a minimum of fatigue
and nerve wear.
The best preserving kettle / know is
porcelain lined, although have had sue
cessfui results with one Of copper. II you
use the latter, take care that 1t Is thor
oushly secured before using it, and be
sure there is no suspicion of verdigris
about the inside. With almost any Kettle
1t 10 safe to take the precaution of laying
an inverted plate in the bottom. This
saves the likelihood of a scorch, which
would spoil the entire batch of pickles.
CUCUMBER PICKLES.
II you have your own garden II may
seem best to gather the cucumbers a few
at time, as they attain the right size.
In this case keep a crock of brine in
cellar or cool pantry and drop the cucum-
bers into the brine as they are gathered,
looking over the stock every two or three
Gays TO see that none is softening. On
the other hand, II you buy the vegetables
or Gre able TO gather a large quantity at
once you are spared this care. The Gu
cuphers should be about the length of the
little finger. When they are small and of
uniform size they make better and more
Attractive pickle than when OF varying
~ 8cA ttoiiS.
TIE first stage in picking the cucum-
oerS is to make q brine SO strong that It
VIII bear up an egg; put the cufumbers in
TINS and leave them there for three DAVIS.
AT the end OF this time pour of the brine
take out the pickles and lay them on a
clean cloth TO dry, rinse out the crock and
put the pickles back in it. covering them
With fresh. cool water. Leave then, In
this for twenty-four hours.
Prepare the vinegar for the pickles bv
allowing to each quart Of sharp cider
vinegar one tablespoon Of brown sugar
one dozen black peppers, one dozen whole
cloves three allspice, and three blades
OF race. Put all in preserving kettle.
bring to boil and cook for ten minutes
Take the cucumbers from the water.
drajn, and wipe dry, turn them into the
boiling vinegar and leave them in lust
long enough to become hot. Do not per-
nit them to boil Scald out a stone
crock, set 1t on wet cloth that it may
pot crack, and put pickles and vinegar
Into II. Cover closely, set away for three
days drain off the vinegar and heat 1t to
scaldine, and pour It back on the pickles
Repeat this process every week for a.
month and at the final scalding add an
other teaspoon Of sugar for each quart Of
vinegar. Put the pickles away to ripen
for Fix weeks or two months before using
then.
PIcKLED PEPPER HASH.
Select five large green peppers and
one red one, cut them open and remove
the seeds with stick. If you handle them
they will burn your fingers. Chop the
peppers fine. Chop also one good head
OF white cabbage which you have ex-
amined carefully for slugs and from
whIrh you have removed all wthered
or drcayed leaves. Put minced cabbage
and peppers together and mix we'll Stir
into them three tablespoons of salt and
one NJ sugar. two tablespoons Of brown
mustard seed, and enough good cider vim
egar to cover all. stir we'll together, put
into Jars. screw down the tops, and put
aside. 1t will be ready to use In few
days
CHOw-CHOw.
For chow-chow prepare equal proper
tons of small cucumbers. string beans.
little white onions. a ,cauifiower, and
green tomatoes. Slice the tomatoes ci-
vide the caulifower into clusters, peel
the onions, stem and string the beans.
With these put four small red peppers