682 DR CEASE'S RECIPES. 



water, and put them into cold, spiced vinegar. Repeat this whenever the cu- 

 cumbers are picked, or until you have made pickles enough." 



n. To Keep Over Winter. — "Now for those wanted to keep all winter; 

 take them out of the first vinegar, and cover them with some more, in which 

 put spices to suit the taste. Be sure to have it scalding hot, and put a piece of 

 alum in; also, a dozen slices of horse radish. A piece of alum the size of a 

 large hickory nut for every 3 gallons of pickles. If you try this recipe, I don't 

 believe you will make them any other way. I do hope this will be published 

 before it is time to pickle. Every one that has ever eaten any of mine say, 

 'How do you make them? I never ate such pickles before.' " 



Bemarks. — The putting on salt, and the water boiling hot, causes the cucum 

 bers to shrink, i. e., they part with their own superabundance of water, so they 

 do not reduce the strength of the vinegar; not only this, but it also extracts a 

 gummy, or resinous juice, making them more palatable, and more healthful. 

 Still if it is seen at any time the vinegar is not as strong as it should be, re 

 scald, or throw away if very weak and flat, and put on new spiced vinegar, or 

 good plain vinegar, as you choose. The alum sets, or helps to retain, the 

 green color; and in the amount she uses, it will be no objection. Of course 

 pickles, or cucumbers for making them, can be put up with salt, covering fairly, 

 each well placed layer, with salt, as filled in, and weighted to keep them close, 

 and thus they part with water enough to cover them, without any being added; 

 then freshened, and treated as fresh, when desired to prepare them. No dan- 

 ger of getting on too much salt, if soaked about 3 days, changing the water 

 daily, when put into vinegar. 



Prenoh Pickles, Delicious.— Mrs. E. S. Swartsy, in the Housekeeper, 

 of Minneapolis, Minn., gives us her recipe, which she says is delicious. " One 

 colander of sliced, green tomatoes; 1 qt. sliced onions; 1 colander of pared 

 and sliced cucumbers; 2 handfuls of salt; let stand 24 hoiu*s. (I should think 

 over night was long enough.) Then drain and add celery seed and allspice, 

 each 3^ oz. ; 1 tea-spoonful of pepper; 1 table-spoonful of tumeric (this is only 

 for color — a yellow shade); 1 lb. of brown sugar; 2 table-spoonfuls of mustard, 

 and 1 gallon of vinegar. 



Bemarks. — 'I should think a small head of cabbage, and 1 of cauliflower 

 might be added also, with satisfaction ; and it would be more Yankeefied, if all 

 Were chopped, and the vinegar put on hot. The currie vinegar, above, would 

 be nice on some, of any kind of pickles, for a change. 



1. APPLES— Dried and Evaporated, How to Cook.— A lady 

 in one of the Rurals becomes enthusiastic over dried apples, and tells us how to 

 cook them, with which the author so fully agrees that he gladly gives it a place. 

 She also covers the ground of cooking the evaporated apples prepared by the 

 manufactories, but they sell so high I am glad to be able to give a plan, in the 

 next recipe, of drying at home so they shall be nearly if not quite equal to those 

 of the manufactories. This lady says: " After the apples are well washed and 

 rinsed in at least two waters, place them in a porcelain kettle or tin pan; fill 

 U> vessel nearly full of cold water; this, however, must depend on the size of 



