NATIONAL GROCERY CO

PICKLES AND RELISHES 181

Pickles and Relishes

Use only the best cider or vinegar. Boil pickles in porcelain lined, granite or stone vessels. A very small piece of alum added to vinegar when scalding pickles the first time renders them crisp and tender, but too much alum is injurious. Keep in a dry, cool place in glass or stoneware. If white specks appear in the vinegar, drain off and scald, adding a handful or two of sugar, pouring hot over pickles again. A little horseradish and a few cloves help to preserve the vinegar. If put away in a stone crock, put an inverted plate over the top and a heavy stone on the plate, to keep the pickles well covered with liquid. The brine for pickles should be strong enough to float an egg, about a pint of salt to a gallon of water. Before putting pickles in vinegar, they should be cold and perfectly dry. Pour vine- gar over, boiling hot, as raw vinegar does not keep well. Keep pickles from the air and have the vinegar at least two inches over the top of the pickles. Use only a wooden spoon. Pickles in open jars should be stirred occasionally, and the soft ones taken out, and the vinegar scalded and poured back hot. For dill pickles wash off and skim every five days.

Piccalily.

15 pounds tomatoes, 10 pounds cabbage, 3 bunches celery, 6 large green peppers, 6 large onions, 5 cents worth celery seed, 5 cents worth mustard seed. Chop fine and salt each separately over night. Squeeze out all the juice and mix. Pour enough boiling vinegar over to cover and let all come to a boil for 10 minutes. Seal in jars.

MRS. L. M. STERN. Sour Pickles.

Big yellow cucumbers. Peel, halve and scrape out the soft inside, and salt well over night. Dry and cut in pieces lengthwise. Put in jar, layer of cucumber, layer of whole white pepper, mustard seeds, few bay leaves and small onions. Take vinegar and a little sugar. Boil and pour over pickles. Let stand a couple of days and repeat the boiling three times. MRS. H. UHLPELDER.

Small Vinegar Pickles.

Put pickles in salt water over night. Take out and wipe dry. Place in Mason fruit jars and add 4 or 5 small white onions to each jar, 4 small dried red peppers, mustard seed and some whole white peppers. Place some dill on top and bottom of jar. Boil some white wine vinegar, to which has been added a tiny piece of alum. Pour over pickles and seal while hot. MRS. D. KOCH.

There is some satisfaction in using- an evaporated cream that is re- liable. That is true of the Pioneer Brand.

ONE THOUSAND FAVORITE RECIPES

Little Spice Pickles. Take little pickles, and make brine so egg will float on top. Put in pickles and let stand over night in the brine. Next day take out and put in cold water, dry well, then boil vinegar with cloves and mixed spices, and arrange pickles in jars with red-hot peppers. Add 1 cup of brown sugar and some small onions, 2 tablespoonfuls of salt and 2 of mustard seeds. Arrange in quart jars and fill up with cold vinegar. Make jars airtight. Can be used in two weeks.

MRS. H. ELSTER.

Mustard Pickles. To each gallon of vinegar take y2 pound mustard, 1 tablespoonful ground ginger and 1 tablespoonful sweet oil, and 5 cents worth tu- meric. Let come to boil for 5 minutes. Take 300 small pickles, 2 heads cauliflower, 5 cents wax beans, 2 quarts small onions, 1 dozen pep- pers, and cut all fine. Put in strong brine for three days. Then pour off brine and put in the above mixture. MRS. D. KOCH.

Baltimore Pickles.

50 large cucumbers, 10 large onions, 25 cents tumeric powder, ^4 pound mustard seed, % lb. whole peppers. Cut cucumbers in round slices % inch thick. Place in pan and salt them over night. In the morn- ing dry with a cloth and put them in a jar, alternating with layers of onions (cut in slices), and sprinkle over them the powder, peppers and mustard seed. Fill the jar with cold vinegar. Stir together salad oil, Colman's mustard and a little cayenne pepper into a thick paste, and spread this over the top of the pickles before putting on the cover of the jar. Place them away for six weeks, and then stir with a wooden spoon. They are then ready for use.

MRS. J. GOLDSMITH.

Dill Pickles.

Wash pickles well, then pack tightly in % gallon Mason jars, put- ting dill in bottom and top of jar, and add a little pickling spices. Then to one cup of salt add 13 cups of cold water. Let come to a good boil. Pour over pickles while boiling and seal airtight. These pickles will keep the year through. MRS. J. S. COHEN.

Green Tomato Soy. Two gallons green tomatoes, sliced without peeling and not too thin. Slice also 12 large onions, 2 quarts of vinegar, 1 quart white sugar, 2 tablespoonfuls each of salt, ground mustard, black pepper, 1 tablespoonful each cloves, allspice, red pepper, mustard seed. Stew till tender. Boil onions and vinegar first till almost tender. Then add rest.

MRS. ROSE LOBE.

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