-,So 



II. 



CAXADIAN no A' TICULT'JRIS: 



tive organs, causing the digestive juices to 

 flow more freely, thus aiding digestion. 

 However, if many pickles containing vine- 

 gar, mustard and such condiments are used 

 the digestive organs are retarded, tlnis pre- 

 venting the digestion of other foods. 

 CUCUMBER PICKLES. 



The most common pickle is the green cu- 

 cumher, and perhaps no other vegeta"ble or 

 fruit is so often spoiled in the pickling. I 

 liave seen cucumbers of all sizes gathered 

 and put into a salt brine for several weeks. 

 They were taken out and put in jars and 

 hot vinegar and spices poured over them. 

 These pickles, when served, have a color re- 

 sembling sauer kraut in a stage of final col- 

 lapse and are about as pleasing to the palate 

 as olives to the untrained taste. 



In making cucumber pickles that will re- 

 tain their green color and give a crisp, 

 dainty flavor, the best brine is made from 

 one gallon of water to one and a half cups 

 of salt. Only small or medium sized cu- 

 cumbers should be used and lett in the brine 

 three or four days or longer if necessary. 

 ^\'hile in the brine cover them with a flan- 

 nel cloth that has been rung out of boiling 

 water. This collects any scum that may 

 gather and also prevents mould. Before 

 pickling take the cucumbers out of the brine 

 and place in cold water for 24 hours. Then 

 put in a clean white cloth to drain over 

 night. Wipe and put them in the preserv- 

 ing kettle (not brass) with vinegar, spices, 

 red pepper and sugar. Tie up cloves and 

 small spices in cheesecloth. Add the red 

 pepper and one cup of sugar to three quarts 

 of vinegar. Cook slowly for two hours. 

 Small onions may be done with cucumbers 

 if desireu. 



MUSTARD PICKLE. 



An excellent mustard pickle may be made 

 as follows : Take one quart of small white 

 onions, one quart green tomatoes, one quart 

 green cucumbers, three green peppers, one 

 head of cauliflower and three heads of 



celery cut fine. Cut the cauliflower, toma- 

 toes (and cucumbers if necessary) in fairlv 

 small pieces and add a dressing made of the 

 following. One-half cup flour, one-half 

 cup nuistard, one-half ounce mace in water. 

 To this add one cup sugar, one-half ounce 

 butter, and one and a half quarts of vinegar. 

 Cook all together, stirring gently, till boiled. 

 Then pour this over the vegetables and let 

 stand at simmering point one hour before 

 bottling. 



GREEN' TOMATO PICKLES. 



Slice one peck of green tomatoes, six 

 green peppers and four onions, strew a cup 

 of salt over, and let stand over night. In 

 the morning pour the water off and put in 

 a kettle with a tablespoonful of ground 

 cloves and the same of allspice and cinna- 

 mon tied in cheesecloth. Cover with vine- 

 gar and boil until soft, after which they may 

 be bottled. 



Chowchow can be made by taking one- 

 half peck of green tomatoes cut fine, one- 

 half peck of small onions, parboiled; one- 

 half peck small cucumbers, nine or 10 sweet 

 peppers cut fine, one head of cabbage cut 

 fine, one head of cauliflower (parboiled), 

 one-half cup of salt, a large tablespoonful 

 of turmeric, half pound of ground mustard, 

 one pound of sugar, one-half teacupful of 

 cornstarch, and vinegar to cover. This 

 should be put over a fire and let come to a 

 boil. After standing for one hour on the 

 back of the stove it can be bottled. 



Ripe tomato sauce is made from one-half 

 peck ripe tomatoes, four onions, one-half 

 head cabbage, six tart apples, one-half 

 pound raisins, three-quarters of a cup of 

 brown sugar, four tablespoonfuls of salt, 

 three of ground cloves, two of allspice and 

 one quart of vinegar. Chop tomatoes, 

 onions and cabbage separately, and let them 

 stand over night. In tne morning drain oft" 

 the liquor and mix with the other ingre- 

 dients. Boil slowly for one-half hour or 

 until the tomatoes and cabbage are soft. 



