Evening star. [volume] (Washington, D.C.) 1854-1972, 1926-07-02

different flavoring. such as orange,
lemon. coffee, or any small amount Of
fruit juice one may have at hand.
A bit Of rose geranium in glass of
apple jelly imparts delicate flavor.
How to Put Up Pickles.
Use only pure cider vinegar. Boil
in a porcelain or agateware kettle.
never in tin. brass or iron utensils.
Use a wooden spoon in handling
pickles. If you must use alum, be
very sparing in its, use. A lump the
size of a hazel nut is sufficient for a
gallon of cucumbers.
Put up pickles in glass jars. The
action of vinegar upon stoneware pro-
duces bad effect.
Do not be overzealous in putting
up pickles. sauces and relishes. Their
appearance on the family table should
be an occasional event, not habit.
\ healthy, natural appetite may be
impaired by the too constant use of
strong condiments. On the other
hand. with certain foods a relish or
appetizer Is needed.
Excellent Chow-chow: Chop fine one
peck of green tomatoes, one dozen
large onions, one-half a dozen green
peppers, and one large or two small
cabbage heads. Sprinkle with salt.
put In a muslin bag. and drip over
night. To one gallon of water add
one-half gallon of vinegar, three cup
fuls of sugar, and boil to a syrup.
Add the tomatoes and flavor with two
tablespoonfuls OF black pepper. all
spice, cloves. and red pepper If liked.
Cook until thoroughly done. Seal in
alright Jars. This will keep long
time If kept in a cool place.
Cucumber Pickles: The simplest
method Of doing things is often the
best, and that is also true of putting
up pickles. Lovers Of crisp, sour
cucumber pickles particularly will
find them more satisfactory when put
up simply In cold vinegar, emitting
all the troublesome brine-making,
soaking, and covering with hot vine
gar. considered so necessary by
many, but which succeeds only in
making a tough and withered apology
for a pickle. To make fresh, crisp
pickles. have ready freshly-picked Gu.
cumberS of gherkin size, which have
been merely washed off in cold water.
Into each quart can needed put one
level tablespoonful each OF salt and
black pepper or mustard. Fill up
with the cucumbers, shaking them
down occasionally to All all spaces,
and pour over the cold cider vinegar.
Adjust the cover and seal tightly as
for fruit When wanted, you will
have crisp, well-flavored pickles.
Picked Onions: When picking
onions, take small button onions, re-
move the outer skin with the fingers.
the second skin with a silver knife, as
steel discolors onions. throw them
into salt water and let them remain
for "a hours. Then put them on the
fire in a porcelain-lined kettle with
fresh salt water and let them come
to a boil. Remove from the fire, pour
off the water, put the onions in jars.
and pour over hot vinegar which has
been previously scalded. with some
mace, whole pepper pods and un-
ground spices. one tablespoonful Of
sugar and salt to taste.
Cucumber Catsup: In one cupful of
water mix three dozen medium-sized
cucumbers and one dozen onions
peeled and chopped fine, and add six
large green peppers and three ripe
peppers seeded and chopped fine. Mix
in one cupful of salt, put the whole In
a draining bag and let drain over
night. Add a cupful Of mustard seed
and one-half a teaspoonful each of
cinnamon, cloves, and allspice. Cover
we'll with cider vinegar and bottle,
adding a little extra vinegar when the
bottles are filled. Cork and keep in
a cool place. This keeps we'll and
does not require cooking.
Plum Catsup: Boil one gallon Of ripe
plums the more acid the better, in
water to cover until tender. Allow to
cool and mash through a colander to
remove the stones and peeling. Mix
together two cupfuls of good apple
two cupfuls Of sugar. one
of black pepper, one
of strong cinnamon. one
teaspoonful of cloves and two table.
spoonfuls of salt. Bring to a boil,
stirring constantly. Add the plums
and allow to boil until it begins to
which will be in about 80
minutes. Bottle and seal.