New-York tribune., 1922-09-03
By virginiq Carter Lee
n HE appetizing aroma Of sugar,

u
TS HE appetizing aroma Of sugar,
spice and everything nice
that one gets a Whit Of on q
September afternoon from the home
kitchen is happy augury Of the
delicious catsups, sauces, pickles and
preserves that are in the making for
the cold days of winter and when
"cold meat night comes round"
Cucumbers and tomatoes, both
green and fully ripened. give us
some of our most delicious reiishes
and conserves for this purpose. and
as they are not difficult to prepare
and moreover are far cheaper than
the commercia, products it will we'll
repay the home caterer to try he-
hand and find out what she can &C.
compiish in filing up her storeroorn
shelves with these appetizing condi-
ments.
In the four menus arranged for
the coming week seasonable recipes
are also given for dishes for i'm
mediate use, ir which these two
popular vegetables form the basis:
and ip addition to those given I wish
to suggest, botf baked, stuffed Gu
cumbers and toma toes, a variety of
tempting salads and sandwiches, to-
nato outter to be used as spread, !.
celery and cucumber fritters and a
delicious cucumber jelly.
The latter is an excellent medium
for niolding fish in attractive forms !;
it gives 3 good sandwich filling and
nay be used as a garnish or for a
salad.
Important Pickle Principles
In putting up pickles there are a
few very important rules to remem-
Der, as follows:
Many pickles may be put up in
srone crooks and will keep perfectly
for months il the vinegar and spices
used are of the finest quality; but I
think it is better to seal them in
small jars, like canned fruit, and
open only small quantity at a
time.
Should whit. specks appear on the
top of the vinegar covering pickles
do net be dismayed, but~drain off
the vinegar, scald with the addition
Of small piece Of horseradish and
q few whole cloves and again pour
over the pickles.
Both cloves and horseradish are
the most valuable aids in preserving
pickles, and if the vinegar is extra
strong"-as so many of the CONNER
cial ones now are--it may be slight
ly diluted with a little water. Fresh
green or red peppers are to be pre-
ferred to the peppercorns, which
often give a bitter taste to the
pickles. @ysfsas ~
Articles to be picked lose little
: Of their crispness on being scalded,
but if it is quickly done it will not
be noticeable, and the pickle when
treated In this way absorbs the spicy
vinegar and gives better favored
article.
Cucumber Specialiies,
Chowchow and Relishes
For delicious picalilli slice one
peck Of green tomatoes, six medium
sized onions and three green pep
pers. Sprinkle with a cupful and
o half OF salt and let stand over
night. Drain in bag, turn into a
preserving kettle and cover with
cold vinegar. Add one teaspoonful
Of whole cloves, two teaspoonfuls ci
cinnamon, two cupfuis Of sugar. one
red pepper coarsely chopped and one
tablespoonful of grated horseradish,
Cook until thick and the vegetables
ara tender, stirring frequently.
Store as for canned fruit.
70 prepare a cucumber jelly CRATE
sufficient cucumber (peeledI to mako
one and three-quarter cupfuls. Press
Through puree sieve with pressure
and add half a teaspoonful of salt,
q quarter of a teaspoonful of celery
selt, Few grains Of white pepper,
haif a tsaspoonful cs grated onion
and quarter Of cupful Of lemon
juice. Soften scant tablespoonful
of gelatine in cold water to cover
and dissolve into half a cupful of
bsated white grape juice and COM
Hs1 the two mixtures. Color with