Recipes Tried and True Part 29

FOR SIX HUNDRED PICKLES. MRS. M. E. WRIGHT.

Make a brine of cold water and salt strong enough to bear up an egg; heat boiling hot, and pour over pickles; let stand twenty-four hours; then take out, and wipe dry. Scald vinegar, and put over; let stand twenty-four hours; then pour off, and to fresh vinegar add one quart brown sugar, two large green peppers, one-half pint white mustard seed, six cents worth ginger root, six cents worth cinnamon and allspice, one tablespoon celery seed, alum size b.u.t.ternut. Scald, pour over, and tie up in jars.

CUc.u.mBER PICKLES. MRS. H. T. VAN FLEET.

Pour enough boiling water over pickles to cover them, and let stand twenty-four hours; measure water so that you may know what quant.i.ty of vinegar to use. Take them out of water, wiping each one separately with dry towel; place in close layers in stone jar. To one gallon of vinegar, add one cup of salt, two tablespoons of pulverized alum, same of cloves, allspice, mustard, and cinnamon; put all in vinegar, and let come to boil; pour this over pickles. When cool, place plate over, and add a weight. Pickles prepared in this way will keep nicely a year.

CHOW-CHOW. MRS. ALICE KRANER.

One quart green cuc.u.mbers (cut lengthwise), one dozen small cuc.u.mbers (whole), one dozen small onions, one large cauliflower, one quart small green tomatoes. Put the cuc.u.mbers in brine for three days; the rest scald in salt and water; add pepper and other spices to taste.

Two and one-half quarts vinegar, two and one-half cups sugar, one cup flour, six tablespoonfuls mustard. Scald the vinegar, sugar, flour, and mustard. Pour this over the whole bottle; and seal.

CHOW-CHOW. MRS. C. C. STOLTZ.

Two quarts small cuc.u.mbers, two quarts small onions, two cauliflowers, six green peppers; cut all, and put in salt and water four hours; then scald, and drain.

PASTE.--Six tablespoonfuls mustard, one tablespoonful turmeric, one and one-half cups sugar, one cup flour. Mix all well together; add cold vinegar to wet it up; pour into two quarts of boiling vinegar.

Pour this on pickles; mix thoroughly, and put in cans.

PICKLED ONIONS. MRS. DR. FISHER.

Peel small white onions, and boil them in milk and water ten minutes; drain off the milk and water, and pour over the onions scalding spiced vinegar.

PICKLED PEACHES. MRS. DR. FISHER.

Wipe ripe but hard peaches until free from down; stick a few cloves into each one; lay in cold spiced vinegar. In three months, they will be nicely pickled, and retain much of their natural flavor.

MANGO PICKLES. MRS. W. H. ECKHART.

[In this recipe, the term "mango" refers to green bell peppers.] Use either small muskmelons or sweet peppers; take out the insides, and lay them in strong salt water twenty-four hours; drain well. For filling, cut cabbage fine; salt it; let it stand one hour; wash with clear water, and drain well; add celery seed and ground cinnamon to taste. Fill the mangoes; tie closely; pack in stone jars. Then to one gallon of good cider vinegar, add three pounds of brown sugar; heat, and pour over the mangoes; repeat the heating of vinegar two or three mornings in succession.

MIXED PICKLES. MAUD STOLTZ.

Two hundred little cuc.u.mbers, fifty large cuc.u.mbers, three tablespoonfuls black mustard seed, three tablespoonfuls white mustard seed, three tablespoonfuls celery seed, one dozen red peppers, two pounds sugar, one quart French mustard, one bottle English chow-chow, one quart little onions, vinegar to cover. Cook slowly for one hour.

TOMATO CHOW-CHOW. MRS. A. H. KLING.

One-half peck green tomatoes, two large heads of cabbage, fifteen onions, twenty-five ripe cuc.u.mbers, one pint of grated horseradish, one-half pound of white mustard seed, one ounce of celery seed, one-half teacup each of ground pepper, turmeric, and cinnamon. Cut tomatoes, cabbage, onions, and cuc.u.mbers in small pieces, and salt over night. In the morning, drain off the brine; put on vinegar and water, half and half; let stand twenty-four hours; drain again; put in the spices. Boil two gallons of vinegar with three pounds of brown sugar; pour over while hot; do this three mornings; then add one-half pound of mustard; stir in when nearly cold.

SPANISH PICKLE. MRS. W. H. ECKHART.

Four heads of cabbage, one peck of green tomatoes, one dozen large cuc.u.mbers, one-half dozen sweet peppers (red), one-half dozen sweet peppers (green), one quart of small white onions; cut all these in small pieces, and let stand in brine over night; wash in cold water, and drain. Cut six bunches of celery in small pieces.

DRESSING FOR THE PICKLE.--Two gallons of good cider vinegar, five pounds of brown sugar, five cents worth of turmeric, five cents worth of white mustard seed, one-half pound of ground mustard, one-half cup of flour, a tablespoon of whole cloves, and the same of stick cinnamon.

Let the vinegar, sugar, and all the spices come to boiling point; add the chopped vegetables, and one hundred small cuc.u.mber pickles that have been in brine over night. Cook one-half hour; then add the turmeric, ground mustard and flour mixed to a paste; cook five minutes longer. Bottle, and eat when your stomach craves it.

CELERY, OR FRENCH PICKLE. MRS. F. E. BLAKE.

One gallon each of chopped (very fine) cabbage, celery and sweet peppers; one cupful of salt over peppers after being chopped; mix well; let stand two hours; wash thoroughly till water is clear to prevent coloring cabbage and celery. Mix together cabbage, celery, and peppers; to this add one tablespoonful of salt, one pint of white mustard seed (not ground), four pints of sugar, hot peppers to suit the taste. Put in jars for immediate use; in sealed cans to keep. Be fore putting away, add one gallon of good cider vinegar, cold.

GREEN TOMATO PICKLE. MRS. F. R. SAITER.

Slice one peck of green tomatoes, and four green peppers; place in a stone jar in layers, sprinkling each layer thickly with salt; cover with boiling water; let stand over night; drain in the morning through a colander, and add four large onions sliced, with an ounce of whole cloves, one ounce of cinnamon, two pounds of brown sugar. Place all together in a preserving kettle; nearly cover with vinegar; boil slow until tender. Set away in a jar. Next day, if the syrup seems thin, drain off, and boil down. Cover top of jar with a cloth before setting away.

CUc.u.mBER PICKLES. KITTIE M. SMITH.

Wash your cuc.u.mbers; then pour boiling water on them, and let them stand eighteen hours. Take them out, and make a brine of one pint of salt to one gallon of water; pour on boiling hot; let stand twenty-four hours. Then wipe them dry, and pack them in your jar.

Put in slips of horseradish, and what spices you like. Cover with cold cider vinegar. Put grape leaves on the top. They are ready to use in twenty-four hours, and if the vinegar is pure cider vinegar, will keep indefinitely.

CHOPPED PICKLE. MRS. S. A. POWERS.

One peck green tomatoes, one dozen red sweet peppers, chopped fine; cover with salt water; let stand twenty-four hours; drain dry; add one head cabbage, one bunch celery chopped fine, one pint grated horseradish, one teacupful cloves, one teacupful black mustard seed, salt to taste, one pint or more very small cuc.u.mbers, or one-half dozen ordinary cuc.u.mbers cut into small strips; cover with cold cider vinegar. If desired to keep, seal in self sealers.

CURRANT CATSUP. MRS. E.

Five quarts juice, three pounds sugar; boil juice and sugar until it thickens; then add one pint vinegar, tablespoon ground cinnamon and cloves, teaspoon each of salt and pepper; bottle for use. You can use grape juice.