Pine Bluff daily graphic., 1915-09-12
PssEf'SG.
By Kate R. Naughn2

By Kate R. Naughna A small collection of choice home nleu4 l4un1e, 4o t1 Al u>,- a.,aeo to ,n'5 Auus.l.> epSi. IL t4S nf"t-l4dl d>'~s l1Ut Cuet .uU nu,n anu lle ,inir slVuH Lu tuc A1lA edu Dc apa4ca, alit tie st4 Gl.s,th Aot ot otef-tsAcu, tIsJ ale tco l4uin4.a4, TOT ,n~ Hull-soaaoAeu conu4- lnent o,ten acts ao an apPe1llef loi l4oAl~ly 1a1e. Itu 1ut 4ltahU mistake q dlIo" lNo 1 ChIuI lU ttAl thzy Cait Aoi N4 SuuI pIoklua, .nI4i aauee, StG., sto |. Is :. L.io,v luai N.iel. Gul,lNa Su dne, ol.vn Is Uauao e4 huNH uiScall'e ulstuIDanve. Ins pest tune Tor plChi- ln, ID Juat Dtloto 4loae, nut ue sure 1nat 40 ,lny ull Of 1rost nas peeh lelt' Ior uue.n4UeA plehlea, the shan Unos anou4u Ut p4ehtu every moi I4-n5 and pIaoeu Al Dilne uut1l .ne ue@Aie" l4uul.~I llda Detu a&eunl.ia.eu. III lne Dime, i.4dte .s ItW e>upaoG lVaNts, uua Aor ,o.lety uI lfaNul, Il yoU h'Ne luo4L, .l lew sap ! .'N --9--- -thcS. lno,.i.uo A.-~Ne {. sS.4AenNy ,o pA$eci W luo cUlof. A4u.A 4s sonlo lliiGo to d to . r. eoe4Ne tA- U44sp.I~,os, put allL1 e'CiA Ill .,iAoli uu..i,It4~o ls 444Jttl4o.S ailu tne L4IepNeao n.y ue plu@tt Veu to a Gl1taln eAteut py pdYpo4lInS tnem as ll.tle as pCsslple.
 osN-t Sn1nlhber ilSAtts.
 UlC ,3,>.n D1 s1l4..4 >u1uituCIs, two Cupluls ea4. ln e,4tollletG yeAe Ill c4UoA anu COY ser M4.n not Wa.ri ant 4lleW tl. s,a1iu oNe. HlShe, Iii the Inc. uluS relHoy :. from t4e D4lne ttlA. tII l..uu pal4, rvtor With good c4Nei vmvsal, 70 When hao been adueu d lapl. 5 spUon1ul mus.afd seeu, one tab.espuon1ul .Mustard seed, on nau1espuuuiul cele.y seed, oue tea- sp1o4luI Nuolo cloyes, two slloAs Guualuva. luree eup1u4S sHaar. Let cUmv sloMIy to GCAng polnl, put uo not noD. potlIc aAu seAl while not.
 Uroeh IoMato fisiAie.
 i Peck green tomatoes.
 lo G cen peppers \sWeet.)
 1U Large onlons.
 . GaIl.A elder vinegar.
 : PounaS sugar.
 |, h u peppe4 pods.
 l leaspConIul tumerlc.
 l 1~plespo0nluI clnnamon.
 Tablespoonful pepp4r.
 l Ieaspoonlul ginger.
 l IaDlespuonful whole cloves.
 Z Sticks clnnamon.
 1 lAE1espoon1ul mustard seed.
 anuo tAe ten atoes, onions and per pers and sprinkle with one cuplui sat- let st~na overnight, and Ill the morning, uraln and boll III water sut- llclenl to Cover tor fifteen minutes. Dra4n again. Add spices, but be sure to tie up the ground pepper, clnna- mon ana glnge., unless you do not care to preserve the clearneSS of 'Hlc' pickle lhe> whole spice need not b2 !, tied up Ill cheest cloth. Add sugar To the vinegar and when boiling pour over the tomatoes, etc. Slmmer gently about one hour. Remove specs tied m chs ese clolh bag and slore ln fruit jals. Allow the julce to entirely cover the pickle.
 French Pickle.
 Chop fine one peck of green toma~ toes, select small ones 50 that there will be less loss Of Julce and seed, che medium sized head of cabbage, sixteen white onions, ten sweet green peppers and ten large green cucum- bers. Place layer Of the vegetables in a jar and spI inkle with salt, con- tinue until all have been covered, do not use tCo much salt, two cupIuls should be sufficient. Allow to stand 24 hours ana drain, alscardlnS the liquor
 Bring to boiling and, pour over the vegetables three quarts of vinegar, three pounds brown sugar, II cup ful tumeric, 13 ttaspoonful black pepper seeds, two tablespoonful eel ery seed. 1-2 cupful white lery seed and four pepper corns. Let simmer for fifteen minutes, cover and let stand over night In the morning, drain off liquor, reheat and pour oyer vegetables. Repeat third mornins Last time the liquid is heated, ada IA pound mustard one teaspoonlul curry powder and one cupLul olive OIL This is excellent and will keep in definitely. -
 Chilli Sauce.
 50 Ripe tomatoes.
 T. Pfppers
 10 Large onions.
 1-2 pound brown sugar.
 Tablespoonfus salt.
 STeaspoonfuls ginger.
 Teaspoonfuls olives.
 Teaspoonfuls allspice.
 2 quarts vinegar.
 Scaid and skin the tomatoes, slice and chop the peppers and onions me, add the Splc $, sugar, sall anu ecalded vinegar. Boil gently for about one hour, stirring often. This ma' be strained through a colander, when it may be necessary to poil ,nore to. the proper consistency This