Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-07-05
- xus M. A. WILSON

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"a VERY many inquiries have come
" "a asking for picked walnut
recipes .n% nn,. I have also gathered SOME
interes' ior making walnut catsup and
I.bsr old time dainties.
To Pickle Walnuts
baig in fact. many Of the old time
walnu declare that after July 10 the
ssperbb b,s;ns 70 harden 80 that they can.
snei, ,r;ckled. Gather the wnlnuts and
not " ths Young ones as little as pos.
bruse Mako a brine Of four ounces OF
slne; avery quart Of water. Heat and
mM tbe boiling point and then ley
prlhs Put the walnuts in. q tub and
coo. over the brine. Now let stand Tor
Siteen days.
Now place one tablespoon OF lye IN
y. Snorts OF water and wash the wal
W. .,,s sthrough this, using wooden spoon
nu's s.,r them about. Lift them into cold
70 .ar 81 and then wash In four waters
w.. remoying from the lye bath. Rub
s.oS walnut with a coarse cloth to re.
~. essro The eimmy, furry substance that
mU.u n%.,es n them. Plunge again into cold
M.tsr and wash well. Now drain ana
W. with cold water and boil for
6fteen minutes. Drain.
pack into crock and cover with vine
-. and stand in a cool place for two
sr..L, Now drain walnuts from the
Jnssar, This vinegar can be used for
walnut catsup.
Now Now for i5O walnuts place in a pre-
srying kettle
One.haD pound Of mustard seed,
Gne. quarter pound OF celery seed,
Tvo ounces Of tDhole GLOVES,
Tuo ounces Of Uhole dllspice.
one. quarter pound OF horserddtsh,
out N thin strips,
One-kat ounce OF pepper,
One CUP of sdlt,
Too cloves of 0orlo,
goo cups Of broion sugar,
Three quarts Of pine0ar.
Brine TO a boil and add one half
aosen dried pepper pods, cut In pieces,
ana pour over the walnuts. Add sufi-
sisnt vinegar to mixture TO have enough
I0uN 70 cover the walnuts. Let stand
Ar twenty -four hours and then bottle
q, seal securely. II you have decided to
uss tho fruit Jars for storing the picked
valuuts can only be put into all glass
lars. Jars that have metal tops are not
10 be used. The vinegar Is apt to work
between the porcelain lining and the
metal top Of the lid and set up a dan
ferous reaction which Is poisonous.
Ksep this fact clearly in mind and do
not store any kind Of food containing
vinegar IN jars that have metal covered
nds,
Use black or white walnuts.
Here Is another old time pickle:
Picked Nast,rtium
Gather the buds while green, place in
large crock and cover with brine as
for pickled walnuts. Let the nastur-
tums stand for two days and then
drain and wash In cold water. Place
In Jars and cover with vinegar and add
10 svsry quart Of nasturtiums
0no tablespoon Of pepper,
0ns-haly ounce o} blade mace,
0ne-quorter ounce Of mustard seed.
Seal securely after covering with
sufficient vinegar.
While making picked walnuts, Is
good time to make some walnut
catsup. This old time favorite is de-
licious In sauces, on oysters, broiled or
roasted meats and in salad dressing.
Take forty Of the walDuts Just be-
fore putting them down in the second
vinegar, and put through the food chop
per. Add three cloves Of garlic. Add
tie first vinegar which has been drained
from the walnuts and which should be
about seven pints. and
One and ono-hat tablespoons of
blacb pepper,
0ne tablespoon Of paprika,
Ono tablespoon Of dllspIoe,
Ono tablespoon Of clooes,
One tablespoon Of ginger,
One teaspoon Of nutmeg,
Too ounces Of mustard seed,
One ounce Of oolery seod,
One ounce Of horserddish, nut
nrosoA o food chopper,
One-Quorter cup OF salt,
One cup Of broom sugar.
Heat slowly to the boiling point and
then turn into crock or wooden tub.
STR every day for one week and keep
tne tub or crock in a sunny spot. Now
strain Though sieve, then, bottle and