The Washington times., 1928-10-01
VT SUGGESTIONS FOR CANNING PLUMS FOR THE COMING WIN Ii
FOOD
FACTS
By ANN PAGE
Director OF A. a r. Bureau Of
uoma EcononnicS

DIESCIOE VI ~
Home Economics
1t is most tantalizing to wall
down the street these days and
smell the piduant odor of cooking
vinegar and spices We fell az
though we must step right around
to the grocery and order some
cucumbers, tomatoes and o h r
picking vegetables.
Almost every household has its
favorite pickle recipes handed down
from mother to daughter but to any
one who INDUCES in the fall sport
of picking there is something fas'
cinating about trying at least one
recipe. One of my fayorites is ripe
cucumber pickles--and note that
you can use the same recipe to ad-
vantage with special melon rinds.
How To Make Them
To make these ripe cucumber
pickles soak three pounds OF pared
ripe cucumbers, cut into lengths. in
lime water two ounces of lime to
one gallon Of water1 three hours.
Drain and soak in fresh water one
hour. Make syrup by boiling to.
gether two quarts of water and
one quart of sugar. Add the well
drained cucumbers and cook rapidly
thirty minutes. Add two cups of
sugar, one cup of vinegar and a
spice bag two tablespoons each of
cinnamon, cloves, allspice and one
tablespoon of macel and cook until
the cucumbers are transparent.
Pack in hot jars and seal. Brown
sugar may be used.
The same recipe may be used for
cantaloupe pickles or for water
melon rinds. Watermelon rind is
improved by cooking the rind in
salt water (one-fourth cup salt TO
one quart of water) for fifteen
minutes, draining and soaking in
salt is done and then proceeding
as for cucumber pickle.
A Chutney Recipe
Here is a chutney recipe which is
a modification of East Indian chut.
ney. If You like to make it a
little like the real thing, add a
little curry powder. Chop "a ripe
tomatoes, six onions. three red
peppers (remove the seeds) II tart
green apples. and combine with one
pound OF seedless raisins. one cup
of chopped celery, two quarts of
vinegar. two cups of brown sugar
and one-fourth cup of salt. Cook
until thick and clear. Pour into
hot jars and seal.
And here is the easiest way of
making one of the best Of the
cucumber pickles. This recipe sug-
gests soaking the pickles in lime
water to keep them crisp. This is a
precaution. but have made very
good pickles by this recipe without
using the lime water. II you have
had trouble with soft pickles it
will be worth your while however
to use it.
For PicaliIIl
Soak four quarts OF cucumbers
in brine over night lone cup of
salt to one gallon waterl. Drain
and soak in lime water ff desired
Drain again and wash and place in
clean jars. Cover with one gallon
OF vinegar mixed with one cup of
mustard one cup OF salt and one
cup of sugar. and seal.
For piccalilli use the green
tomatoes before frost kills the
vines. Chop two quarts of green
tomatoes, two quarts of cabbage
or celery, one quart of onions, two
green peppers. three red sweet
peppers and sprinkle them with one
cup of salt and let stand over night.
Drain and press out as much liquid
as possible. Pour on two quarts
Of vinegar add two pounds Of
brown sugar, one teaspoon of pep.
per, three teaspoons OF mustard
seed two tablespoons Of mustard
and one and one-half teaspoons Of
paprika. Cook one hour and pack
info hot iara