The Oklahoma City times. [volume] (Oklahoma City, Okla.) 1908-1984, 1917-08-10
The Pickle Unusual.

Doubtless pickles are an extrava-
gancc. So far as their food value is con
ccrncd For their food value IS Just
about nil But they are tempting and,
therefore serve very good purpose
oi increasing the appetite and thus ad-
ding to the pnla,abllity Of the TODD.
Hence they have good place III our
dietary
Now the really worth while pickle IS
the pickle unusual Big dill pickles
quartcrcd lcngthwise may be well
enough in their place-and !, IS quite
eyerybody's right to decide that
place properly And SO may the
small sweet cucumber pickles he Just
the right pickles for certain occasions.
But the truly tempting pickle is lit
tie more subtle, If one may use that
! adjective in connection with pickles.
Here are some recipes for the more un
usual sorts OF pickles, that add 'est and
piuuancy TO meat dishes
Chutncy picklc-1hlS is a pickle the
recipe for which was brought from
India by England TO make It YOU will
need twelve green tomatoes, six sour
apples. SIX green peppers. four onions,
one cup ot raiSlnS, one quart oi vine.
gar. two tahlesponiuls OF mustard
seed, two tablespoons of salt, one
tablespoon Of powdered sugar two cups
of brown sugar, dessert spoon each oi
ginger and cinnamon Chop fine the
tomatoes, onions. peppers and raSins.
Put vinegar and spices to boil add
chopped mixture and simmer one hour
Then add chopped apples and cook
slowly til soft
picklcd Walnu,S Wipe 100 green
walnu,s, prick with large needle and
pu, them into a Jar, sprinkling as YOU
lav them in with the following spices
mixed Cloves. allSpice, nutmeg whole
pepper and sliced ginger, OF each 81
ounce, ur-hali pint mustard seed
four cloves ot garlic and stick NJ
horSeradiSh Then add two tablespoons
oi salt and sufficient, boiling vinega'
| tn cover the whole Cover the jar an'
\ tie closely
Raiah pickle-This is a pickle tia
II Nil keep all winter and is del,Ciou
| with game or roast pork, or N fact
II with any meat !, is easily made 81
II quart, oi sliced green tomatoes, on
ii small head ot cabbage cut as for Slaw
II three onions, sliced thin; half cup sal
three quarters NJ cup oi sugar ON
scan, cup ol mustard seed, Ncant CO
Of celery seed tablespoon each " al
spice and whole black pepper, ha
table ,poun cloves and tablespoon {
whole stick cinnamon broken IN BIT
Md enough vinegar to cover Pla,
alternate LAYERS NJ the tomato and cal
Nase in a porcelain lined kettle, Spri,
kle onion. salt. sugar and seed equal
over each layer Then add good eide
vinegar until the ingredients are we
covered Set where 1t will simmer N
nj the tomatoes and cabbage are 81
i,cien,ly tender to permit being readl
q pierced hy a fork When nearly don
add spices which should he broken
small bits. but not ground
CAtsup and Chilli Sauce.
We have been entteatrd to pr
serve all sorts Of fruits and ycgctahl
for use next winter
One oi the smaller bit, oi preSet
ing Is that which takes care ut Conj
mentS and sauces We all know Nh
in medieval tunes when cooking h
not attained its present plane becau
vi lack of refrigerator cars and he
houses, sauces and condiments we
much depended nn to make palatah
tough NJ unsaNory meat Next vi
ter, when We must periotce eat mat
.o' the cheaper cuts NJ meat We m
look gratefully ON the neat little IA
and bottles at home canned can
aHd chill sauce that We make Il
- summer OF the plentiful tomatoes.
Here i, good recipe iur ch
sauce. Skin nine hlg, ripe tomato
and with two peeled onion, and o
sweet green pepper chop IT fine. Al
A cup ol vinegar half q cup OF Sug'
IA teaspoon each ot mustard clov
and alIswrc and a tablespoon OF Sa
| Simmer slowly for an hour and bot
| while not m sletil1cd bottles ot ia
Seal Immediately
As lgr J,iup or kctrhup-lt m
! be made m either Of two way,
| cooked ct unlocked 10 make I
I cooked kind he,l gently hu,hcl
Ttpe red tuuatpV. that have he