The Birmingham age-herald., 1919-09-11
Pickles Made Easily

September is the month os pickles. cat
 sups and relishes in the housekeeper's calendar, The household storeroom which, by the end of that month has not
 many varieties of relishes and pickles on
 It's shelves, may well feel sighted Here
 are some recipes for pickles, as given by specialists of the department of ag- riculture:
 1 Corn Relish-1 small cabbage. 1 large
 onion, ears of corn. tablespoons of salt tablespoons of flour, s4 cup of sugar. hot peppers, 1 pint of vinegar l1s tablespoons of mustard Steam corn 30 minutes, if necessary, otherwise only until tender Cut from the cob and add to the chopped cabbage
 onion and peppers. Mix the flour smear mustard and salt together and then add
 the vinegar Add mixture to the vege- taoIes and simmer 30 minutes Pour into sterllized jars or bottles and seal while hot "'''9 Cucumber Pickles-soak in brine made ol cup or salt to ? quarts of water for two 10 Six weeks. according to size and quantity of cucumbers used. Remove rom prime, rinse in cold water and drain. cover with vinegar, add I tablespoonful brown sugar, some stick cinnamon and cloves to every quart of vinegar used;
 bring to boil and pack in jars. For sweet pickles use 1 cup of sugar to I quart of vinegar
 Pickled Onions-Peel, wash and place In brine, using cups of salt to quarts or water. Let stand two days and pour off brine Cover with fresh brine and let stand two days longer. Remove from brine, wash and pack in jars, cover with hot vinegar to which whole cloves. cin namon and allspice have been added.
 Preserved Watermelon Rind-Cut pound rind into one-inch squares. Re move peel and all the pink part Soak overnight in limewater I ounce lime to quarts water). The following morning let stand for hours in clear water Drain well, then drop into boiling water and boil rapidly for 10 minutes. Drain again and add gradually to the syrup (made by boiling together 3 cups sugar and pints water). Add to this the juice of one half lemon and three extra slices of lemon. Cook until the melon is tender and transparent. Allow to stand until cold, arrange the pieces attactively in the jars garnishing with slices of lemon. Cover with the syrup. Process 15 min utes and seal.
 Mustard Pickle-vegetables: pint whole small cucumbers, I pint sliced cu- cumbers, pint small whole onions cup beans, green sweet peppers, 8 red sweet peppers, 1 pint green fig tomatoes or l pint cauliflower. Dressing: quart vine gar, tablespoons flour, 1 cup sugar, 5 tablespoon powered mustard, 1z table spoon tumeric, tablespoon celery seed.
 Cut all vegetables before measuring tomatoes, in halves, cucumbers into slices, string beans into f12-inch lengths, diagonally or on the bias and chop pep pers. All vegetables should be tender, and the whole cucumbers not longer than 21s inches
 Place all vegetables into brine over- night, then freshen in clear water for two hours. Let these vegetables stand ih liquor of one-half vinegar and one-haff water for IS minutes, then scald in the same liquor.
 To make mustard dressing, rub all the dry ingredients together untn smooth. then add the hot vinegar slowly, stirring to make smooth paste. Cook over pan of water, stirring carefully. until the sauce thickens Then drain the vegetables thoroughly and pour the mustard dress ing over them while hot Mix well and pack in sterilized jars. Process TO- ounce jars for 20 minutes at 1So degrees F (simmering).