Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1920-10-16
MORE PICKLE RECIPES
ARE GIVEN BY MRS. WILSON
Cucumber Spiced Rings Have Raisin Cron in Center
Ears OF Corn Are Sailed " hole or Fermented
BY MRS. NJ. A. WILSON

fcopprtOm' ,SRo. Sy J MIS-: al A. WILSON,
MODERN housewives today realize
1N1 that the home made condimcnt
prepared with care far excels that which
can be bought in the markets. You still
have an opportunity to make these late
relishes.
Cucumber Spiced Rings
Place in a preserving kettle
-Four cups Of cider rinegdr,
Too cups Of irdfcr,
Four and one half cups Of sugar.
Bring to boil and then add
Three sticks Of cinnamon, broken into
bits,
Three tablespoons of mustard seed
Tpo tablespoons Of ,cholc dHSpicc,
One tablespoon of WhOic ciOcC'.
Sir blades Of mace.
Bring to boil and then cook slowly
for ten minutes. Take ten cucumbcrs
from the brine and cut into slices one
inch thick. With the point of the knife
remove bit of center and then insert
seedless raisin or piece of candied
citron.
Pack in uniform arrangement in half
pint oil glass jars and fill with the pre-
pared pickle. Let stand for three hours
and then process as for sweet pickles.
Ole Virginia Cucumber Salad
Chop fine fifteen cucumbcrs from the
brine and then place in preserving
kettle and add
One and omc -haU cups of finely chop
ped onions,
Three cups of finely chopped red
peppers,
One cup Of finely chopped green
peppers.
Now tie in a piece of cheesecloth
TWo cloves Of garlic,
One cup of sugar,
One quarter cup OF salt,
\ One tablespoon Of cayenne pepper,
One tablespoon Of pdprtkd,
One and one halt tablespoons Of mus
tard,
One halt tablespoon Of cinnamon.
One tablespoon Of tchOle ciorcs'
One tablespoon Of rhoIe dHspicc.
Tie securely and then add
Three cups Of vinegar.
Three tablespoons of mustard seed,
Too tablespoons Of celery seed.
Cook slowly for three. quarters of an
hour. then fill into sterilized all glass
Jars and adjust the rubber and lid. Par
italy seal and then process as for sweet
pickles.
Sailing Corn Whole
| Remove the outer husk and silk from
the tender corn and then have just
single layer of husk around tn" corn.
Now use a large crock and place
layer of salt three inches deep in the
crock. Stand the ears of corn tip edge
down and surround with salt. Pack
firmly. Care must be taken pot to let
the ears touch one another. Havc the
salt four inches deep on top. Cover the
crock with paraffin paper and tie
securely, then cover with parawaX to
exclude the air. Store in a cool dry
cellar. This corn will be delicious for
Christmas. Green tomatoes. string
beans and caulitlowcr may be done the
same way.
Brining
There arc two methods Of brininS
dry land wet. Sauerkraut is done with
the dry brine. Shred the cabbage fine
and then place Il layer of the cabbage
leaves in the bottom of the crock. then
layer of salt and then layer of cab
hage..s Repeat this until the crock is
filed to within two inches of the top.
Place a layer Of cabbage leaves. then
salt and cover with a piece Of clean
eheesecloth. Place a board on top Of
the checsecloth and weight down with
heavy weights.
1t is necessary to use a wooden potato
masher to pound down the cabbage when
placing it in layers. Let stand until
the fermentation stops and then re-
move the weight and board aud cheese
cloth See that there j. sufficient brine
to cover the cabbage. II not. add the
brine made of one cupful of salt TO four
cupfuIs Of water. Replace the clean
piece Of ChccscrIOth and cover with one
inch layer of melted paraflin.
Cauton--hnye the paraftin hot
A Holland Dutch Dill Pickle Recipe
Wash tire" dozen medium sized
cucumbPrN ana rlar" in long four
gallon crock and add
Three bay ICGrCS,
Three dozen branches Of din.