Evening star., 1947-09-19

failure. Perhaps you adjust or
tighten the bands when you remove
them from the pressure cooker.
That will break the seal. learned
this from bitter experience, when
using the zinc lids they must be
as you remove them from
the cooker, but not the screw band
type. Better luck to you in the
future.
I want to thank the lady who sug-
gested putting flour and water in
a little jar and shaking it, to make
thickening for gravies, etc. It works
like a charm. I'm faithful reader
of the RICH.
STUFFED PICKLE PEPPERS;
CHUNK PICKLE.
IRISH POTATO PIE?
From Mrs. M. E. c., Washington.
Stuffed Pickle Peppers: Take two
dozen large green peppers (bell
peppers, extract seed by cutting slit
in the side $50 as to leave them
whole. Make a strong brine and
pour over them. Let them stand
"a hours. Take them out of brine
and soak them in water for a day
and night. Now turn off this water
and scald some vinegar in which
put a small piece of alum and pour
over them, letting them stand for
three days. Prepare a stufing of
two hard heads of white cabbage
chopped fine, seasoned slightly with
salt and a cup of white mustard
seed; mix it well and stuff the pep
pers hard and full, stitch up, place
them in a stone jar and pour over
some spiced vinegar scalding hot
Cover tightly.
Mixed or Chunk Pickle: Scald In
salt water until tender. Cauliflower
heads, small onions (silver skim
peppers, cucumbers cut in dice, mas
turtium and green beans (tl1at is
the. seed of these last two ingredi-
ents), then drain until dry and pack
into wide mouth bottles. Boil in
each pint of cider vinegar, table
spoon sugar, u teaspoon salt and
two tablespoons mustard. Pour
over pickle and seal carefully. Other
spices may be added If liked.
Here's another chopped raw pickle
recipe. Two quarts tomatoes, 2s cup
grated horseradish, 2 large onions,
2 stalks celery, 2 red peppers, cup
sugar, 70 cup salt, " cup mustard
seed, y level teaspoon each ground
cinnamon, cloves, ginger and mace,
l quart vinegar. Peel and chop to-
matoes, add horsefadish, then
onions, celery and peppers, all
chopped. Mix we'll and stir in
sugar, salt, mustard seed and spices,
Pour the vinegar over and mix thor
oughly. Keep at least two weeks
before using.
I would like very much to have a
recipe for Irish potato pie. This
pie is made like any ordinary pie
but I just don't know the exact in
gradients for filling.
X X X X
RESTORE RED MAPLE2
MOLDY SMELL FROM BOOKS?
RECIPES OFFERED.
From Mrs. o. w. E., CheDy Chase J
Will some of you RCH readers
tell me how to restore the color and
polish to red maple? Some one
spilled something on the front OF
my dresser, leaving the wood pale,
shade and giving a spotted appear
ance to the front of the dresser.
Also can you tell me how to get
the moldy scent out of books, three
hundred of which have been out OF
the cases airing for two weeks and
still smell? Some very valuable.
Do any of you wish fine old Vir-
ginia recipes for watermelon sweet
pickle. spiced peaches and branded
peaches, and the best cole slaW
dressing you ever tasted?
PLASTIC MATTRESS PAD.
From Mrs. c. J. McA, Washington.
For Mrs. L. E. D., Washington
My experience with the plastic mat
tress pad is that it's fine in the
winter. but Is Just like a rubber
sheet IN the summer.