Ellsworth American. [volume] (Ellsworth, Me.) 1855-current, 1925-09-16

foot (can you imagine such an act on
her part?) at our failure to do our
manifest duty.
/ am sure we all enjoyed the inter-
esting report of our pleasant gather
ing as given by Ford" and appreciate
her part in the preparations for the
event, as, being nearest the place or
meeting, most of them fell upon her.
Now 1 hope those who were present
will all send a nice letter, and also
these who didn't come, to make
amends for appearance.
Does it seem possible that summer
is over and autumn already tintlng the
trees with bright colors? Fragmentary
lines of an old song come to m1nd' In
which comes the query. Beautiful
SIMMER. where hast thou fed?' ana
the answer
.In+o the regions whose magical light
Keeps the hearts treasures eternally
bright; h,,
There, with their glories untoucheo ny
Wait the Iees Sweet years which have van
ished away. o. ,;os+
To. drop from poetry 10 plalHes'
nrose. picking time is here, and II we
are to have those condiments 1or use
this winter, then we must gamer our
,,,o+ari.ls before the drouth has quite
snoi,od them and get busy with
",,ineear spice and everything nice
T will give a recipe TOR euculfipei
pickles which 1 have long useo VIII
Good success. and one which takes III
tie time:
Wash and drain small cucumbers'
mack in Jars and cover with the 1ol-
lowing prepared vinegar: one cup
mustard. one cup salt, two cups sugar
stirred together to one gallol' u
vinegar. No heating required. If stone
lars are used, cover the cucumbers
with cloth well sprinkled with
mustard (Which may be reserved from
the cupfuD to keep from mould put Oh
cover. and over all tie tightly strohs
wrapping paper. Glass jars just seaieu
with rubbers as usual.
NV first step, after vegetables are
nrepared. in making any klnd ol
tomato pickles, is to put ON an agate
kettle of vinegar to heat Into This l
put quantity of mixed picking spice
tied in a piece of cheesecloth' ana auu
sugar till the vinegar tastes 10 sun
me. Now, that probably SOUNDS ciear
as mud" to one who has never maze
pickles. but one who has knows tha'
in pickling, quantities vary, ana one
must use judgment accordingly very
much like the famous old darkey COOK
asked by beginner for some OF her
recines She began, "Why you takes
co much sugar and so much butter,
etc "But how much butter and how
much sugar. Auntie?" "Lawsy, child,
Won lust has to use your judgment.
So in picking, if you have only sma!i
quantity of tomatoes cut, only small
quantity of vinegar is needed
Tomatoes for any kind OF pickles
should be sprinkled with salt ana stano
over highland that includes caull-
flower onions and cucumbers USED Win
them-after being cut as required
then drained before adding to vinegar
For sweet pickles 1 chop this mixture
and add more sugar and sometimes any
ground spice notwithstanding as re-
ouired in vinegar
For plain tomato pickles, the same
mixture cooked in the prepared vinegar
unchopped.
For mustard pickles, the mixture
cooked in the vinegar till easily cut
with a fork, then add mustard paste
made in the following proportions ana
cook only till it thickens
Mix one cup of -four, six tablespoons
of ground mustard, one tablespoon OF
tumeric, well stirred, with enough cold
vinegar to make smooth paste, then
add one cup sugar and sufflclent Vlne-
gar to make two quarts.
Most recipes for mustard pickles di-
rect cooking the pickles in the paste.
1t is almost impossible to do this with