Evening star., 1937-07-05

in this same water and next morning
drain. Bring to boiling point the
vinegar, one pint of water, the sugar
and the spices tied loosely in cheese
cloth, Add the drained watermelon
and boil gently for two hours, or until
the sirup is fairly thick Remove the
spice bag, pack the watermelon pickle
IN sterlllzed glass jars, seal alright
and store in a cool place.
OILED CUCUMBERS OR GREEN
TOMATOES.
40 to so cumumbers or green to-
matoes.
ounces mixed pickle spices,
Fresh or dried dill
l pint vinegar.
l pound salt.
tablespoons sugar.
gallons water.
Use fresh-picked cucumbers or green
tomatoes of uniform size and free
from blemlsh. Wash them well and
drain Into five-gallon crock place
layer Of dill and spice. Fill the Jar
with the cucumbers or tomatoes TO
within four or five inches of the TOP.
MIX the vinegar, salt sugar and
water and pour over the vegetable.
Place a layer of dill over the top.
Cover with heavy plate and weight
u down TO hold the vegetable under
the brine. Use only enough brine to
cover, for as the liquid is drawn from
the vegetable the jar may overflow.
Each Gay remove the scum that forms
over the top and keep the pickles at
even room temperature, about 10 de-
srees or as warm as 86 degrees Fahren-
helt, If possible. In about two weeks
the pickles are ready to use-crisp
We'll favored with dill and clear
throughout, with no white spots when
cut
FOR storage, pack the cured pickles
IN Sterlllzed quart jars and add 10 Gun
OF vinegar to each. Fill up the lars
with the pickle brine. but first strain
IT, orlng 1t to boil and cool Seal
the Jars alright and store in a cool
dry place
P1CKLED PEACHES.
! quart peaches.
l cup vinegar.
l pound sugar.
i2-lnch stick of cinnamon
Gloves
SKIN the peaches. or il you prefer
them with the skin left on rub them
we'll with coarse cloth to remove
the down. Cook the vinegar sugar
and cinnamon together for 10 min
utes. Stick six cloves into each peach
and drop them one at time into the
boiling liquid. Cook until they are
tehder. Remove, pack in hot sterjl-
lzed Jars. fill jars to overflowing with
the hot sirup and seal at once.
sP1CED GoosEBERR1Es
pounds gooseberries.
cups sugar.
cups vinegar.
tablespoons cinnamon.
l tablespoon cloves Iground)
orange, grated rind and iujce
Iop and stem the gooseberries. add
oIher ingredients and let stand for
several hours. Bring slowly to
nolling point and cook for two hours
until thick. Pour into sterilized lars
and seal at once
CRYSTAL PICKLE
Z pounds green tomatoes tabout
28D.
gallons water.
l quart lime
AZ pounds or 10 cups sugar.
quarts vinegar.
pieces stick cinnamon ~ ;,,h.s
teaspoon grated nutmeg.
l teaspoon ground ginger.
Since green tomatoes one-half inch
IN thickness, place In a porcelain
lined or granite kettle Cover with
two gallons Of water in which the
lime has been dissolved. Let stand "a
hours. Remove, rinse we'll through
several cold waters to remove all
lime sediment. Dissolve the sugar in
the vinegar, add sticks of cinnamon
and cloth containing nutmeg and
ginger. Bring to boil. add slices
OF green tomato and boil rapidly until
sllces are glazed and sirup clings to
the spoon in drops. Remove spice
bag and fill clean hot jars with the
slices. Seal at once.
CARROT MARMALADE.
carrots, medium size.
oranges, juice and rind.
lemon, juice and rind.
Sugar.
Scrape carrots and cut in half
inch pieces. Cook in small amount
OF water until tender. Cut the
oranges and lemon in small pieces.
Measure the total amount and allow
% cup sugar to each cup of mixture.
Cook until thick. Pour into clean,
hot glasses. When cold, cover with
paraffn.
Roses for Decoration,
PARIS lR-1Cha Garn1,isa do I axa