70 BULLETIN 123, U. S. DEPARTMENT OP AGRICULTURE. 



By either process some water is extracted from the tissues, which are 

 then ready to fill out with the prepared vinegar. 



Old recipes for pickle making sometimes call for ingredients not 

 now recommended. The use of alum to insure crispness or a brass 

 kettle to " green " the pickles can not be advised. In these days when 

 fresh fruit from all over the world is available, is the housewife 

 justified in spending much time to provide many jars of highly 

 seasoned condiments for her own family or her neighbors? This is 

 a question the housewife should consider. 



When the materials used in pickle making are so finely divided 

 that the resulting product is a more or less thick fluid, they are 

 usually called " catsups " or " sauces." Tomato is a favorite founda- 

 tion, but many fruits may be cooked and strained for this purpose ; 

 decayed ones never should be used. 



There are hosts of table sauces which, by their names, seem to be 

 derived from the Orient. Consult a dictionary for the origin of 

 some of these words: Catsup or ketchup, chili sauce, chowchow, 

 chutney, etc., which are made in many ways from diverse materials. 



CARE OF PICKLED AND CANNED GOODS. 



Any canned foods or pickles should be well cared for. The stone 

 jars with more or less tightly fitting covers formerly used may serve 

 for very sweet or for highly seasoned material, but the glass or other 

 jars with air-tight covers are more satisfactory for all purposes. 

 Each household should have several sizes. Often a large jar is 

 opened and not half its contents used. The remainder can be re- 

 heated and again canned in a smaller jar. All jars should be care- 

 fully labeled. When one lot of pickles has been used, the vinegar 

 still may serve for partial preparation of another vegetable. The 

 spiced sweet pickle vinegar is usable in several other ways; prunes 

 or beets may be put into it or it may be used in mince pies or stiff- 

 ened with gelatin to serve with meats. 



EXERCISES, LESSON XIV. 



Materials needed. — The materials needed for this lesson will depend on 

 season and locality. Cabbage and onions usually will be available if nothing 

 else is at hand. Citron melon, watermelon rinds, and green tomatoes are ex- 

 cellent for such lessons in late summer. 



SIMPLE PICKLES. 



A simple type of pickling may be observed by grating horse-radish or putting 

 it through the food grinder and combining it with sufficient vinegar to moisten it. 



Beets cooked in Lesson VI (p. 33) might be kept in vinegar until this 

 lesson. If the jars were not entirely closed, mold may have formed on the top 

 and yet the beets below be in good condition. They now might be put in a 

 spiced sweetened vinegar, scalded to sterilize them, and canned. 



