Evening star., 1915-07-26
WHEN MAKING PICKLES.

1t is hardly pickle aking time a.
yet. although some sorts of pickle
like picked peaches and picked
watermelon rind--may be made now
But it is time to plan what pickles yo,
desire to have made this year and tc
get together recipes for their making
If in the course of the year past
you have particularly liked the picklec
walnuts that you had at Mrs. Browns
for dinner, or the piccallli that Mrs
Thomas always serves with halibut
ask for the recipes for these dainties
They will probably he gladly given
1t is usually fattering to feel that the
food one serves is so appealing that
others wish to know how it is pre-
pared.
Look over your own supply of pickles.
Sort them out and approximate the
amount that will be left of each kind
by the end of summer. when the new
supply will be ready to use. Then
plan how much Of each sort you wish
Ito have prepared.
Then look over your recipes, and
see that you have on hand the recipes
for all your favorite kinds of pickle.
You can even make out lists Of the
spices and other ingredients that YOU
will have to buy when it comes time
for making them.
any pickle that sounds particularly
tempting. read it again and plan to
make some of it this autumn All
this planning and PREPARATION which
need really take no more than an
hour or so of your spare time, will be
well worth while. as it will insure
a we'll selected and assorted supply of
pickles, neither too much of one kind
nor too little of another, for next
winter.
Here are some reliable recipes for
tempting pickles, each of which adds
Iest to the appetite and flavor to the
food with which it is served.
OHIO MIXED PICkLEs-Six green
peppers and two red ones, one pint OF
small onions, one pint lima beans, one
pint of celery, one pint Of cauliflower,
one pint of tiny cucumbers. Boil half
gallon Of cider vinegar, to which has
been added quarter of pound Of
little celery seed. Boil all together for
a about twenty minutes, or until it is
thick
VARIETY PICKLES-One gallon OF
cabbage chopped very fine. half gallon
green tomatoes, one quart onions, all
chopped fine; four tablespoons OF
mustard, two tablespoons ginger. one
ia ablespoon of cloves. one tablespoon
turmeric, one ounce of celery seed. two
pounds of sugar, little salt and half
gallon of good cider vinegar. Mix the
well and boil for thirty minutes.
RIPE CUCUMBER PICkLES-Pare
seed and cut in pieces. twelve large
ripe cucumbers. Cover them with
boiling water. a handful of salt and let
them stand over night. In the morn
ing drain and boil in water until they
can be pierced with a straw. Drain
cover with cold vinegar and stand
Iagain for twenty-lour hours. Drain
and cover with the following: one
quart of vinegar. three pounds OF
white sugar, three ounces of cinnamon
buds, which have been scalded for a
few minutes.
BALTIMORE PICKLE-Two quarts
of ripe tomatoes. two quarts of green
tomatoes, one large head of cabbage
twelve medium sized onions, three red
peppers. Chop fine. salt over night.
and in the morning drain and
add to it two quarts of vinegar, a
pound and a half of sugar, half a cup
Of yellow mustard seed, half cup OF
horseradish, one tablespoon of celery
seed. Boil half an hour or until well
done