Evening star., 1938-09-26

bers or in mixed pickles. The plant Is
also called MARITIME. unicorn plant,
elephants truSk; the pickles are often
called picked mice or rat-tail pickles
all because of the shape Of the pods
Some readers have been raising the
plants right here in Washington and
I am told that they grow wild in the
Mississippi region as far north as
Illinois. The Garden Encyclopedia
tells all, am informed, but Grandma's
spelling threw me of the track and
wasn't bright enough to figure 1t out
for myself!
ONE of the letters about the mar
tinoes mentioned green walnut
pickle as being another old-fashioned
favorite. It occurred to me that it
might be welcomed here by others,
so I am giving the recipe . place
today:
GREEN WALNUT PICKLE.
Make a brine of salt and water
in the proportion of a quarter of
pound Of salt to quart of water.
Run a larding needle through the
walnuts in half dozen places: this
will permit the pickle to penetrate
better. Let them stand in the brine
for one week; take them out and
drain them. Make q fresh brine Of
the same proportions. put the walnuts
in it, and set on the fire. Let them
simmer gently, until heated through.
Lay them on sieve to drain, and
leave them exposed to the air until
they turn black. This takes about
two days. Put them in stone or glass
jars, filling jars only three parts full
of the walnuts. Fill to top with fol.
lowing pickle: To each quart of the
best cider vinegar put two ounces of
black pepper, one of ginger one Of
salt, half an ounce of allspice, and |
half drachm Of cayenne pepper. Put |
all IN the vinegar and set over the
hot over the walnuts; cover them close
ly, tie down tightly and store. They |
should keep indefinitely and improve
with age.
4 X +
A NOTE from lady who says
she is visitor here in Washing
ton requests two recipes, one for
Mystery Cake and the other for |
"Quince Honey" She did not give
me her address, but asked me to
publish the two in the column-so |
here they are. The Mystery Cake"
one is taken from ''The Joy Of Cook
ing" by Irma S. Rombauer.
MYSTERY CAKE.
Sift: . 80.
cup sugar.
Beat until soft:
2 tablespoons shortening,
Add the sifted sugar gradually, and |
blend these ingredients well. Sift
before measuring:
2 cups bread flour.
Resift with:
II teaspoon salt.
teaspoon cinnamon.
u teaspoon cloves
n teaspoon nutmeg.
l teaspoon nutmeg.
Stir the sifted ingredients in about
three parts into the sugar mixture |
alternately with thirds Of:
1012 ounces of canned tomato soup |
Contents Of l CAM.
Beat the batter until it is smooth |
after each addition. Fold in:
cup nut meats.
cup raisins.
Bake the cake in a creased 9-inch |
tube pan in moderate oven $3.50
degrees) for about As minutes.
Spread the cake with white icing.
OUNCE HONEY.
Pare half a dozen ounces Drop
them into cold water Cover the
skins with boiling water and cook
them rapidly for half an hour. Drain.
Crate the ounces, adding the pulp
as grated to the ounce liquid drained
from the skins. Measure or weigh the |
pulp and liquid when mixed thoroughly
and add the weight or measure of it
in sugar. Boil rapidly for 20 minutes.
Turn into jelly glasses, seal and store.
All this reminds me-if at any time
any reader wishes q special recipe,
old or new, and will write to me, |
shall be only too glad to locate it |
for her, and either send it by mail
direct. or publish it in the column,
as she desires!