Evening star., 1921-07-25
To Make Pickles.

! gance, so far as their food value is
concerned. For their food value is
just about nil. But they are tempting,
and. therefore, serve very good pur-
| pose of increasing the appetite and
thos adding to the palatability of the
food. Hence they have a good place
in our dietary.
Now the really worth while pickle
| is the pickle unusual. Big dill pickles
| quartered lengthwise may be well
enough in their place-and it is quite
anybody's right to decide just where
| that place properly is. And so may
the small sweet cucumber pickles be
just the right pickles for certain oc-
casions But the truly tempting
pickle is a little more subtle. if one
may use that adjective in connection
with pickles. Here are some recipes
for the more unusual sorts Of pickle.
that add zest and piquancy to meat
dishes:
Chutney Pickle.-This is a pickle
the recipe for which was brought
from India by England. To make i.
| you will need twelve green tomatoes.
six sour apples, six green peppers.
| four onions one cup of raisins. one
! Quart of vinegar, two tablespoons OF
mustard seed. two tablespoons OF salt.
| one tablespoon of powdered sugar.
two cups of brown sugar. dessert
spoon each of ginger and cinnamon.
Chop fine the tomatoes, onions, pep
pers and raisins. Put vinegar and
| spices to boil. add chopped mixture
and simmer one hour. Then ada
chopped apples and cook slowly till
soft.
Picked WaInuts.-Wipe 100 green
| "alnuts. prick with large needle
! and put them into a jar, sprinklfng
as you lay them in with the follow
| ing spices. mixed: Gloves. allspice.
| nutmeg, whole pepper and sliced
| ginger. of each an ounce; one-halt
pint mustard seed, four cloves OF
| garlic and 4 stick of horsera dish.
Then add two tablespoons of salt ana
| sufficient boiling vinegar to cover the
| whole. Cover the jar and tie closely
Ratah Pickie.-This is a pickle that
| with game or roast pork, or, in fact.
with any meat. 1t is easily made.
Six quarts of sliced green tomatoes
| one small head of cabbage cut as for
/ slaw, three onions, sliced thin: half
cup salt. three quarters of a cup of
sugar, one scant cup of mustard seed.
scant cup of celery seed. table
! spoon each of allspice and whole
| black pepper. half tablespoon cloves
and tablespoon of whole stick CHINA
mon, broken in bits Add enough
vinegar to cover. Place alternate
layers of the tomato and cabbage in
a porcelain-lined kettle, sprinkle
! onion, salt. sugar and seed equally
over each layer. Then add good cider
vinegar until the ingredients are. well
until the tomatoes and cabbage are
| sufficiently tender to permit being
readily pierced by a fork When
nearly done, add spices, which should
be broken in small bits. but not
ground
| JrdI, T,iclIe. 0no r,1,o, ,ro,,
! tomatoes sliced on slaw cutter, two
| dozen small onions cut fine, two
| teaspoons each of pepper, allspicc.
cloves, cinnamon. yellow mustard,
\ one pint mustard seed, three pints
vinegar and one pint sugar. Let to-
matoes and onions. with a large cup
| of salt, stand twenty-four hours
| drain, squeeze dry. pack with alter
nate layers of spice, pour over all
| hot vinegar and sugar. This will
1 keep in the jar.
| ck e d Peppers.-Secure large,
green. red or yellow peppers. Care
fully remove seeds; fill with finely
| chopped cabbage and onions; stew
| together and place in salt water over
night; in the morning pour over them
| boiling vinegar. This will be ready
to use in about two weeks.
Spiced Pickles.-Soak small cucum-
\ bers in salt water twenty-four hours
rinse In clear water. Heat in the
| following solution: Three quarts
water. one pint vinegar. piece Of
alum size of hickory nut; drain
| thoroughly. put in glass jars and on
| top add mustard seed, cloves (whole),
| cinnamon bark; then ill the jar with
boiling vinegar, dissolving one table
spoon of sugar to each quart Of vine
igar.
Chill Sauce.-Peel and chope one
peck of ripe tomatoes; boil until thick
and not juicy. Add one pint chopped
onions. one-half dozen large peppers,
| chopped fine; let boil half an hour,
! then add one-half cup of salt, one pint
| vinegar, one tablespoon cloves, ore
| tablespoon cinnamon. two tablespoons
i whole mustard seeds.
| Mixed Pickles. One-half dozen
green peppers, two red peppers. one
| pint small onions, one pinte lima beans,
one-fourth peck small string beans,
one pint celery. one pint cauliflower.
one pint tiny cucumber pickles. Boil
one-half gallon cider vinegar to
which has been added fourth
pound white sugar. 2 cents worth
tumeric, 2 cents worth celery seed
| Boil all together twenty minutes or