The Seattle star. [volume] (Seattle, Wash.) 1899-1947, 1919-09-12
Peter Piper's Wife Is Picking
Pecks of Peppers-'Neverything

again pour over the pickle. and let
stand over night Repeat the
draining. boiling and rebrining Of
the pickles next morning and let
stand ELK hours. Next add ! TIA
biespoonful 81 alum to gallon Of
boiling water and pour over the
cucumberH which have been freed
81 the brine. Let stand six hours.
then boil tho water and pour over
again. Sext morning drain off
alum water. Heat gallon Of
vinegar with Z whole red peppers.
Z sticks Of cinnamon. and y ia
biespoonfui Of ailspice. and Sarna
amount Of whole cloves. Bring
slowly 10 n boil. In another kettle
heat quart OF vinegar and when
boiling drop In n dozen cucumbers
and boil minutes. Remove to
stone Jar. and repeat until all pick
les are cooked. When finished COW
er the pickles with spiccd vinegar.
cover closely. and store in a cool,
dark place.
tncookesl Mixed Pickles
Pare and chop fine quarts Of
ripe tomatoes. y pint Of grated
horseradish. / pint OF fine chopped
celery. y cupfui OF chopped
onion. = tablespoonfuls Of mustard
seed. , tablespoonfuis Of chopped
red pepper. tablospoonfuls OF
sugar. OF salt. and tablespoon
ful OF ground cinnamon. Add I
level teaspoonful each OF ground
Glove and mace. and one quart OF
vinegar. Mix all the ingredients
thoroughly and pack the pickle In
stone jar. Ready for use after
week and keeps well all winter.
Picked Onions
Select 100 small white butto,
onions and remove the outer skin
with a silver knife. Pack the
onions in sterillEed pint Jars. Pour
over them strong brine and let
stand 70 hours. Next pour off the
brine. add a fresh brine and let
stand another 20 hours Next day
make n strong fresh brine and boil
the onions In II for five minutes.
e@tS ~ III lTFtI. COlQ
water for three hours. Drain and
pack tightly in Jars Interpreting
with white pcppercorns. Cover
with a hot liquor made OF vinegar.
allowing TO each pint OF vinegar /
tablespoonful Of allspice, l table
spoonful OF black pepper and ! red
pepper pod. i dozen peppercorns.
dozen whole cloves and 4 blades
Of mace. II slightly sweet pickles
are desired add tablespoonful OF
sugar 10 each pint Fiji the pack
cd Jars with scalding vinegar and
seal tightly. Let stand one month
before using.
Tomato Catsup
This recipe makes five quart. Of
catsup. Reduce quantity as de-
sired. Wash and cut fine one
peck OF firm. ripe tomatoes. and
put In large preserving kettle
cut fine two large onions and add
10 the tomatoes Cook the two to-
gcther slowly for one hour. Rub
thru n colander and return TO the
preserving kettle. Add quart OF
strong vinegar. I pint OF sugar. Z
tablespoonfuls OF salt. tablespoon
ful OF whole allspice. l tablespoon
full OF whole cloves. l tablespoon
full 81 mustard seed. / teaspoonful
each OF red and white pepper. 2
blades OF mace and 2 sticks OF Gin
namon. Cook all for I hours. stir
ring frequently. Strain thru n
seivc, pour into sterilized bottles.
and seal tightly.
Watermelon Pickle
Pare off the green rind Of thick
melon rind and cut into pieces OF
desired size. Cover with boiling
water In which scant teaspoonf,il
OF alum Is dissolved and let stand
over night. Next day soak several
hours In fresh, cold water. Then
COOK In hot water until tender.
Have ready n syrup made OF equal
parts OF vinegar and sugar. Cook
in this liquor sticks of cinnamon.
? sliced lemons and few pieces
or gingerroot. When thick and
we'll favored put the drained melon
rind In the syrup and cook until
clear Put rind in pint jars. cook
syrup until thick. and pour over
the rind. Seal
MN