Evening star., 1915-09-12

| Mustard Pickles.
Chocolate Cake.
| Iced Tea. Apple Sauce.
nm HE following is delicious mus
tard dressing for pickles:
& Mix together one cup of sugar.
three-fourths of a cup of flour and a
scant half pound of mustard wet to a
thin paste with little vinegar. Stir
until smooth. Heat two and a half
pints of the best vinegar to the scald-
ing point, stir smoothly into the mus
tard paste. Cook, stirring smoothly.
| for five minutes Add one heaping tea
| spoonful of salt. The tomatoes should
have been coarsely chopped the day
before, adding six large onions to four
quarts of chopped tomato sprinkled
with salt; pour on boiling water to
| cover, let stand until morning, drain,
rinse in cold water until tender, then
stir them into the mustard dressing
| while the dressing Is hot. Put in glass
| jars and seal.
Old Scotch Brick and Breck.
One part of green tomatoes. one part
of ripe tomatoes, three large heads of
ca bbage. one-half dozen green peppers.
one-half dozen ripe peppers and one
, dozen large onions. Cut up fine and salt
heavily, let stand overnight, drain off
the brine. put in a kettle with three
pounds of brown sugar and enough
vinegar to cover them. Cook one hour.
Just before taking from fire put in one
tablespoonful of grated horseradjsh.
ground black pepper. cloves, three of
celery seed, if desired.
Dill Pickles.
Take cucumbers. small or medium
size, and wash clean, rubbing off all
| black knots. Have in readiness some
punches of dill, bay leaves, grape
leaves, salt and fresh cold water. Into
a three or five gallon earthen jar put
a layer of bay leaves. grape leaves and
dill, then a layer of the cucumbers.
Follow with leaves again, and sprinkle
with a little salt these alternate layers
of leaves and cucumbers. When the
jar is filed, the top being leaves. dill
and salt, fill up with cold water. leav-
ing space enough SO that after large
plate is inverted over the pickle it is
under water about an inch. In about
week scum will commence to rise.
This should be SKINNED off and the
cloth which covers the jar be frequent
ly washed.
Aunt Sarah's Cucumber Pickles.
While pickles as a steady diet are to
be tabooed for the children's luncheon,
one of Aunt Sarah's altogether delight
full crispy pickles will provoke appe
tite when everything else may seem
fiat, stale and Improbable. To make
them take 200 small cucumbers an inch
and a half or two inches long and
rinse in cold water, taking care not to
bruise the skins. Pack in stone jar,
with salt between the layers. A coffee
cup of salt altogether will be sufficient.
, Cover with boiling water and let them
stand over twenty-four hours. Pour off
the water and wipe dry on a soft towel.
Put into the preserving kettle-not tin
"a scant gallon of pure cider vinegar,
red peppers chopped fine. throwing
away all the seeds but two or
three: one teaspoonful of alum and
three tablespoonfuls of white mustard
seed Bring to scald and pour over
the pickles Pack away in glass cans
or a stone jar, covering with grape or
horseradish leaves before the regular
lid is adjusted. The use of little sugar,
empha sizes Aunt Sarah. is to be COM
mended even with sour pickles. as 1t
gives them mellow taste ana pre-
serves the vinegar.
Aunt Mary's Cold Tomato Pickle.
ScaId one-half peck of ripe tomatoes,
peel, chop fine and drain in colander
for two hours. Put into large earth-
en- bowl with a quart of vinegar and
let it stand while the rest of the pickle
is being prepared. Chop enough onions
to make one cupful. one small red pep
per, two or three heads of celery and
one cup of nasturtium seeds. Add TO
these chopped ingredients one cup each
of sugar, grated horseradish and white
mustard seed, one-half cup of salt, two
tablespoonfuls of black pepper. one ta-
blespoonful each of cinnamon and
cloves and one teaspoonful of mace.
Add the tomato, mix well and can with
out cooking.
Tomato Catsup.
Add to two-quart cans of tomato, one
onion cut fine, two tablespoonfuls OF
salt and three tablespoonfuls of brown
sugar Cook until quite thick, then
take from the fire and strain through
sieve coarse enough to let the pulp
through, but not the seeds. Set back
on the stove in a porcelain kettle, add
two tablespoonfuls of pure ground
mustard. one tablespoonful each OF
ground allspice, pepper and cinnamon.
4 half teaspoonful of cayenne. tea
spoonful each of nutmeg and cloves and
a pint of good vinegar. Watch and stir