Every evening, Wilmington daily commercial., 1921-07-26
And Here Are Recipes
to Make Them By


fore, serve a very good purpose OF
increasing the appetite and thus
adding to the palatability OF the
food. Hence they have a good
place in our dietary.
Now the really worthwhile
pickle is the pickle unusual. Big
dill pickles quartered lengthwise
may be we'll enough in their place
and II is quite everybody'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 occa-
sions. But the truly tempting
pickle is a little more subtle. IL
one may use that adjective In con-
nection with pickles Here are
some recipes for the more unusual
sorts of pickle, that add zest and
piquancy to meat dishes:
Chutney Piekle.-This is q
pickle the recipe for which was
brought from India by England.
To make 1t you will need twelve
green tomatoes, six sour apples.
six green peppers. four onions. one
cup of raisins, one quart of vine
gar, 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,
peppers and raisins. Put vinegar
and spices to boil. add chopped
mixture and simmer one hour.
Then add chopped apples and cook
slowly till soft.
Picked Wamuts.-Wipe 100
geen wainuts. prick with a large
needle and put them into a jar.
the following spices, mixed:
Cloves, allspice, nutmeg, whole
pepper and sliced ginger, OF each
an ounce; one-half pint mustard
seed. four cloves of garlic and a
stick of horseradish. Then add
two tablespoons of salt and sufii-
cient boiling vinegar to cover the
whole. Cover the jar and tie
closely.
Rajah Pickle.-This is a pickle
that will keep all winter and Is
delicious 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 slav, three
onions, sliced thin; half cup salt.
three-quarters OF cup OF sugar,
one scant cup OF mustard seed, a
scant cup of celery seed, table
spoon each of allspice and whole
black pepper, half tablespoon
cloves and tablespoon of whole
stick cinnamon, broken In bits.
Add enough vinegar 10 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 covered.
Set where il viii simmer until the
tomatoes and cabbage are suffi-
cientiy tender to permit being
readily pierced by a fork. When
nearly done, add spices. which
should be broken in small bits, but
not ground.
India Pickles.-One gallon green
tomatoes sliced on a slaw cutter,
two dozen small onions cut fine.
two teaspoons each of pepper, all
spice, cloves, cinnamon, yellow
mustard, one pint mustard seed,
three pints vinegar and one pint
sugar. Let tomatoes and onions,
with a large cup of salt, stand
twenty-four hours; drain. squeeze
dry, pack with alternate layers of
spice. pour over all hot vinegar
and sugar. This will keep in the
jar.
Picked Peppers. 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 Gu
cumbers 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 (whoie), cinnamon bark;
then fill the jar with boiling vine
gar, dissolying one tablespoon OF
sugar to each quart Of vinegar.
Chill Sauce.-Peel and chop 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, one table,
spoon cinnamon, two tablespoons
whole mustard seeds.
Mixed P1ckles.-One-half dozen
green peppers, two red peppers,
one pint small onions, one pint
lima beans, one-fourth peck small
string beans, one pint celery. one
pint cauli-fiower one pint tiny cli-
cumber pickles. Boil one-half gal
Ian cider vinegar to which has
been added one-fourth pound
white sugar, two cents worth
tumeric, two cents worth celery
seed. Boil all together twenty
minutes or until thick.
Variety PickIes.-One gallon of
cabbage finely chopped, half gal
Ion green tomatoes, one quart
onions. all chopped fine: four
tablespoons ginger, one tablespoon
cloves one tablespoon tumeric,
one ounce of celery seed; two
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