Evening star., 1929-06-28

Pickles and relishes are important
additions to a meal They stimulate
the appetite with their spicy flavor.
Small quantities are easily digested, but
they should not be served to children.
Relishes and pickles are easily made,
and all the necessary ingredients may
be taken from your own garden. A
porcelain or granite utensn should be
used for the cooking. A wooden or
granite spoon or granite ladle should
be used for stirring and lifting the
product.
The main difference between pickles
and relishes is that relishes are usually
cut in fine pieces or ground. They may
be pulpy, finely macerated, or cut into
small pieces as in chow elbows or plea
Hills. Relishes should have a good
color be attractive and appetizing and
not overlooked. When only one vege-
table is used, choose the best vegetable
you can secure.
Never use anything but fresh, crisp,
unbruised vegetables and fruits when
making relishes and pickles. Even a
slight amount of decayed material
would flavor the entire product. Use
the best quality of vinegar and spices.
Tie the spices in a cloth bag, so that
they can be quickly removed when the
vinegar is spiced sufficiently. To pre-
vent a bitter flavor, do not boil spices
in the vinegar for too long time.
Add few pieces of horseradish leaf to
the vinegar in pickles to prevent forma-
ton of scum. To keep the color OF
pickles bright pour the vinegar over
while it is cold and heat gradually TO
the boiling point Grape leaves added
will impart bright green color to the
pickles.
To prevent softening of pickles. be
sure that the vinegar is strong enough
in the first place, as vinegar loses
strength after boiling. On the other
hand, do not keep the pickles too long
in the vinegar or they will soften from
overlooking Examine the pickles oc-
casionally and If any soft ones appear,
they should be removed. Hot vinegar
poured over pickles, or leaving pickles
too long in brine. will sometimes cause
shirveling. If vegetables or fruits are
placed in a very strong salt or sugar
solution, they will shrivel. A small
amount of alum will tend to make
pickles crisp, but be sure you use very
little.
Pickles in Brine.
Vegetables and fruits soaked in brine,
II not soaked too long. will be crisp and
improved in favor. If covered for "a
nOurS WIN a DTlI1C Induc ny huOh1S OlAC
pound of salt to one gallon OF water,
the condition for quick picking is salts
factory. Soft water is best to use for
making brine Fine table salt is not
best to use. What is known as COM
mon fine salt is better. Too strong a
brine will shrivel the vegetables.
A soft or slippery condition in pickle
occurs when the pickles are exposed
above the brine and sometimes when
the brine solution Is too weak. The
lower layers of the pickles may often
be saved by removing the spoiled part
adding brine, then covering the whole
with hot paraff1n.
stone jars are good to use for home
brining. Heavy plates to Mt closely
inside may be used as covers for small
containers. Also cover the jars with
three or four thicknesses of cheesecloth
or muslin cut in circular form and slz
inches larger In diameter than the tops
used for the containers. Place weight
on top Keep in a temperature OF 86
degrees F. Remove all scum before
covering the pickles with parafhn
Parafhn should not be applied to fer
rnented pickles until after the active
fermentation has ceased. This stage
has been reached when bubbling ceases
Glass containers or crooks are good
to use for storing relishes. II crooks
are
labeled in order to know at glance
the kind of relish that each one con-
tains.
Special Pickles.
Sweet Cucumber Pickles: Wash the
cucumbers carefully and soak over night
in salt brine. Take the cucumbers out
of this carefully so as not to break them
and then plunge them in clear, cold
water. Wipe them and arrange In
lars. Heat the following mixture to
the boiling point and pour over the
Cucumbers: One quart of vinegar, one
fourth ounce of whole cloves. one ounce
of mustard seed, four pounds OF brown
sugar. and one-fourth ounce OF SUCH
cinnamon. Seal at once. These pickle; e,
should not be used before the END OF
two weeks.
Sour Cucumber Pickles: Wash some
small fresh cucumbers and pack then
in glass Jars. To each quart jar adc
one tablespoonful of salt. few nlixec
spices. and one teaspoonful OF mustart
seed, or any desired seasonings. FIJI
the Jars with strong. cold vinegar ane
seal immediately. Very strong cidel
vinegar must be used.
Superior Mustard Pickle.-Slice on
quart Of large cucumbers befor'
measuring them Halve one quart
small green tomatoes and cut on
quart of large green tomatoes in slice
and then in quarters. Separate tw'
large heads of cauliflower into flower
cts and cut eight seeded green pepper
into small dice. Add one quart o
small white onions. Place all the vege
tables except the cucumbers IN larg
kettle. Pour one gallon OF vinegar
scalding hot, over them and allow tn
mixture to just come to a good Dol
Mix together half pound OF dry mus
tard, half a cupful of salt, three cup
fuls of sugar, one ounce Of tumeri
and one and one-half cupfuls OF fiou
and moisten with little cold vinegar
Stir this into the hot mixture CAREFUL
so that it will not lump, add the larg
sliced cucumbers and one quart O
small cucumbers and let come to
boil stirring constantly. Bottle Will
hot in hot, sterilized glasses.
Picked Carrots.-Clean and scrap
the desired number of carrots an
cook them until tender in boiling salte
water. Drain and pack into clear
hot, sterilized jars. Meanwhile, pre-
pare a vinegar solution in the proper
ton of one cupful of salt, one cupfU
of sugar and one cupful of mustar
to one gallon of vinegar, the amour
made depending upon the number {