Evening star., 1935-08-15
Although Embittered
Bv Treatment in Life
They Lend Acid Charm
Infinite Variety Makes Possible Unusual
Combinations When Selection Is
Carefully Made.

Is no man IN the WOrlQ, peueVe,
who does not relish the addition of
a crisp pickle or two with his cold
meat or sandwich at lunch, and for
the cocktail hour, small chilled pickles
are hard to beat.
X 4 Il
THE selection of pickles is more i'm
portant than it appears at first
glance. Certain types 60 with GER
tain other food flavors, and to miss
on the combination is almost as
bad as serving dessert with the soupl
Sweet gherkins are especially con-
genial with cheese, and the tiny
midget ones are best of all with
cream cheese There is something
about the blend of taste that Is par
ticularly tempting, and I have found
that tiny cream cheese ball, stuffed
with pearl onion. impaled on
toothpick side by side with a midget
gherkin is delicious with almost any
long. cool drink.
Dill pickles and ham have long
been companions. and rounds of dill
pickles, stuffed with deviled ham are
excellent to take along on the pic.
mic. To make them. carefully scoop
out the pulp in the center of a
dill, after cutting off the ends, and
fill the cavity tightly with deviled
ham moistened slightly with mayon-
naiSe. Slice in fairly thick pieces,
and serve chilled.
A jar of mixed pickles is always
welcomed at any outdoor feast, and
one kept in the icebox may prove use
full in a myriad of ways at home.
Sauce Vinaigrette may easily and
quickly be made by using the chopped
pickles with q little of their vinegar
and salad oil; sauce tartare is whip
ped up in jiffy by combining chop
ped pickles with lemon juice, a few
caperS, chives and mayonnaise. The
flavor of French dressing may be
made more delicate and unusual by
using the vinegar of jar Of sweet
pickles in place of the regular vine
gar. Homemade mayonnaise may also
be varied in the same way.
x x
pICNIC sandwiches of finely chopped
pickles and chilli sauce are good,
and for the between-meal eater pic
kle or two will satisfy the appetite and
add nothing to the weight-in fact,
pickles are apt to have a thinning
effect.
Finely minced pickles, mixed with
tuna fish and mayonnaiSe form a de-
l1rInliS f0y-
matoes, set on beds of lettuce as
first course at dinner. Cubes OF dill
pickles and young American cheese
sandwiched on toothpicks are an ad-
dition to any canape tray, as are small
sour gherkins wrapped in Clipped
beef
There are so many varieties from
which to choose, to embellish your
dishes and add to your reputation as
a clever housekeeper and hostess!
With roast beef, what is more de-
lectable than watermelon rind, pic
kled. or, for change, large succuleEt
picked peaches, stuck with cloves, and
literally melting in the mouth? Crab
apples, spiced in the same way add
to the .1avor of leg of lamb. and
any of the curry or mustard pickles.
beloved by the British in India and
other tropical spots are the nat
ural-born partners of cold meats. |
Black picked walnuts are not so gen.
orally known, but when used with any
meat that is perhar- a bit tasteless, !
will change the :avor of the dish .
amazingly for the better.
Add few chopped pickles to your
cocktail sauce for shrimpS or crab !
flakes-the tang ol the pickles blends ,
particularly well with shell fish.
Y X n
A ND last, but by no means least, is
n a recipe for which have received
several requests and have been prom
ising to publish for some time.
"oIL PICKLES"
so sour pickles.
10 pounds sugar
3 pints apple cider vinegar.
l cup Tarragon vinegar.
l cup olive OIL
small garlic buttons.
4 cup whole black peppers.
a cup whole allspice.
Slice the pickles and place them In
a stone crock. Add olive oil, garlic and
Tarragon vinegar. Boil sugar, apple
cider vinegar and spices for five min
utes. Pour over pickles. Drop in one
tablespoon powdered alum, tied in a
bag. Press with heavy weight until
pickles stay down and are well cov-
cred. Cover tightly with cloth and
heavy paper and let stand for three
days, stirring once each day. When
placing in jars remove the garlic. This
will make % pints