The Republican. [volume] (Oakland, Md.) 1877-current, 1928-09-27
THE HOMEMAKERS' CORNER
By MISS ELSIE BENTHIEN,
Home Demonstration Agent

Home Demonstration Agent
In accordance with the annouce-
ment made in these columns last
week, Miss Elsie Benthien, home dem
onstration agent for Garrett County,
is beginning her series of articles on
domestic subjects, her contribution to-
day treating on pickles. These articles
will continue each week and her sub
ject next Thursday will treat of jel-
lies and preserves in season.
Pickles
Although pickles contain very little
nourishment they play an important
part in the dietary because they slim
ulate the flow of saliva and gastric
juices, thus aiding digestion. Used in
moderation, they are valuable food
accessory.
Success in making pickles" is de-
termined largely by the kind of vine
gar used. A good grade of cider vim
egar is considered best to use in MAX
ing pickles. Pickles become soft due
to poor quality of vinegar, toe long
cooking, too strong brine, too weak
brine and allowing them to float on
top of the brine.
Shriveled pickles are caused by use
of too strong brine, vinegar or sugar
solution. Hollow pickles may be due
to the way the 'cucumbers have grown
by allowing the cucumber to stand too
long between the gathering and the
picking. Always pickle cucumbers
one day after being gathered, or ear
lier..
Six Pickle Recipes.
Oil Pickles-Two dozen cucumbers,
table size. Slice without pairing;
sprinkle with salt three hours or over
night; one C. olive oil or Wessen oil, l
quart vinegar, 1-2 C. mustard seed, IA
c.. celery seed; alternate layers sliced
onion may be added.
Mustard Pickles or Lazy Housewife
Pickles-Pickle size cucumberS placed
in stone jar. One C. sugar, c. salt, L
C. dry mustard, l gal. vinegar.
Sweet Pickles-To 7 ID. cucumbers,
pickles size or use large cucumbers
cut in chunks; 3 pints vinegar to
cover. Cook vinegar and cucumbers
slowly 2 hours. Boil together 8 min
utes and pour over cucumbers the fol
lowing and seal jars: Five lbs. brown
sugar, l OF. allspice, 1 OF. cinnamon,
l OF. celery seed.
Dill Pickles-To quarts water use
l at. salt and 1 qt. vinegar; alternate
layers dill. Keep pickles we'll under
brine and they will keep longer and be
more brittle when laid down in salt.
Chow Chow-Two quarts green to-
matoes, IL small cucumbers, 4 green
peppers, l small head cabbage, on
ions, / at. string beans, 1 cup salt, l
gallon vinegar, l tablespoon celery
eeed, l tablespoon mustard, table
spoon allspice, 1 teaspoon pepper, l
tablespoon cloves. Directions: Chop
together tomatoes, cucumbers, pep
pers, cabbage, onions and string
beans. Let the mixture stand in q
covered enamel pan over night. Place
mixture in a pan with alternate layers
fsale, using l cup salt, reserving
enough salt for top layer. Let mixture
stand II hours, then drain. To l gal
lon vinegar add l tablespoon each of
celery seed, mustard, allspice, pepper
and cloves; heat to boiling point, add
vegetables and cook mixture until
tender. Pack the chow chow into
clean, hot ball jars and seal at once.
Picked Crab Apple-Choose firm
crab apples of uniform size; do not
pare, but remove blossom ends; make
a spiced syrup in the following pro-
portions: l qt. vinegar, 4 cups sugar,
l tablespoon cinnamon, l tablespoon
cloves, l tablespoon allspice, l table
spoon mace. Cook syrup until it will
coat a spoon; add the apples and heat
them slowly to avoid bursting. SIM
mer them until tender. Pack into
clean, hot Ball jars; cover with syrup
and seal at once.