Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1918-09-28
DIFFERENT PICKLES
TO SPICE WAR MEAL
Tested Recipes Easy and In.
expensive TO FoIlow-Spiced
Grapes, Too

Although pickles do not contain much
food value they give an undeniable spice
to the meal that is often concoted Of
~IettoNers in these wartime days. Here
are a number Of tested REGIMES for
pickles. reprinted from Pictorial Review
They are not difficult or expensive 70
make;
Mustard Pickle
J"eHtD-foiW small cucrmB crs.
one quart small onions.
Two c~auhfoWerS.
TWO quarts green Tomatoes.
Sir orcen peppers.
OHe-hdU pound mustard.
OHc.hdn ounce uO'mcric Vy,rdg, '
J~hrcc-quoTteT cUpJHi hoar.
one Cuptui sugar.
Ih7'ef md oHc,haU quarts uincqor
brine.
cut the vegetables into small pieces
aud let them stand overnight in brine
strong enough to float an egg. In the
morning scald all together and drain
thoroughly. Mix the mustard. turmeric
powder. flour and sugar to a smooth
paste win one pint of the. vinegar add
this mixture to the remaining vinegar
which has been brought to the boiling
point. Cook twenty minutes. add TN,
veeetables and, when cold, place in Jars
and seal,
Pepper Hash
Ttcoirc rcd peppers.
IW'tre green peppers.
Ttccire onions the size Of a SmdH
egG
Thrce pintS rinc0dr.
Taco cupJHls sugar.
Thrcc ioroi tdbIeSpooHJnIS san.
Remove the white fiber and the seeds
IRON the peppers and peel the onions !;
chop all hnely, then pour boiling water
over them, Let stand five minutes and
drain. Cook together the vinegar, sugar
and salt, add the peppers and onions, boil
up once, turn into sterilized cars, and
seal closely.
TUo dozen small bCetS. +
One-hdU cupfld grated horScrodiSh.
TWo blades Of mace
One ierei tablespoonful Of ground
ginger.
SIR cloroS.
One quart riHcGar.
Boil, peel and finely chop the beets ,
add to them the grated hoTseradish. Put
the ginger, cloves and mace into a small
'''NRS>''N' p'S l'lfANt Niitih Ill u &c
pan, d the vinegar. bring TO boiling
point and pour while still scalding hot
over the beets. Seal closely and keep
for a week or two before using.
Chow-Chow
one medtum-SitCd red cabbage.
one mediuH-St:cd cdulifoWer. \
one quart string bedQS.
one quart green tomd1oeS.
One quart picking onions.
One quart small picking cucum bers.
Sir green peppers.
Tico cttpfuls salt.
TlpO quarts Uinegdr,
one tablespoonful CELERY seed.
One tablespoonful mustard seed.
OHe.hdr teaspxpHftH ground mace.
Cut out the hard core from the ABB
bage and shave the cabbage finely
break the caulifiower into fiowerettes
remove the seeds from tile peppers and
cut the peppers and cucumbers into thin
slices. Peel the onions and cut the beans
and omatoe into small pieces, Place
all in a large open vessel, sprinkle with
the salt and let stand overnight. In the
morning. rinse with cold water and
drain. Add the spices. scaid the vine-
gar and pour II over the vegetables. Let
stand twenty-four hours. then scald the
vinegar and do II again on the third
day. Pack in glasses or Jars and seal
closely until needed.
sp,ced Grapes
Eight pounds grapes.
-Four pounds sugar,
Three cupJitIs vinegar,
-Four sticks cinnamon.
One ounce iChoIo oIo1es.
TtDO blades mace.
Remove and set aside the skins OF
the grapes cook the pulp In the vinegar
with the spices tied in cheeseclotlh Ill
the grapes are soft Pass as much as
possible through u fine sieve, Keeping
back the seeds. Add the skins and re-
turn to the fire when boiling. u II
the sugar and bag Of spices. Cook III
thick inc then put into glasses anc
seal.