Tbt RURAL NEW-YORKER 
I 131 
Savory Pickles and Toothsome Relishes 
Sanitary utensils, that is, those not 
susceptible to acids, such as tlie porce¬ 
lain-lined or agate ones, should he used 
in making pickles and relishes. The ket¬ 
tles used for scalding, the long-handled 
spoon for stirring and the colander should 
all be in perfect condition. Old ware 
worn and chipped in places that are likely 
to become exposed to the acid of the 
vinegar is both unsatisfactory and un¬ 
wholesome. I 'so good pure cider vinega r 
of the average strength. If too strong it 
will eat the pickles, and if too weak they 
will not keep well. Have your spices as 
fresh as possible; do not use the left¬ 
overs front last year’s picking. Light 
ltrown sugar is preferable to granulated; 
it blends better with the Spices and 
vinegar. 
EveVy good plcklc-maker likes to pre¬ 
serve the delicate green color and de¬ 
licious crispness of the fresh vegetable, 
especially encumbers and peppers, as 
in noli as possible. Many advocate lining 
the kettle and covering the vegetable 
with green cabbage or grape leaves while 
sodding them. Some of the finest pieklo- 
mnkers in the country use the old-fash¬ 
ioned method—one teaspoon of alum to 
one gallon of water. The vegetable is 
allowed i<> remain in the solution for 
several hours, then drained and carefully 
rinsed in clear cold water. 
For a fine quality of pickles care should 
be tqkcn always to have the brine just 
right; two cups of salt to every gallon 
of water makes a strong brine, and one 
to the same amount of water a weak one. 
For storing the finished product one lias 
a choice of glass fruit jars, or the big 
and little crocks in earthen and stone¬ 
ware, suck as our grandmothers and even 
our mothers have always found indis¬ 
pensable for holding their nore of pun¬ 
gent goodies. Airtight sealing is not 
essential in storing pickles ; good vinegar 
and the spices keep most pickles inde¬ 
finitely. 
Otsego County Pickled Gherkins.—Use 
the small cucumbers for these. It is not 
always possible to gather enough of the 
tiny ones at one harvesting to have them 
uniform in size, that is, from 2 to 3 in. 
length, and it may be necessary to go 
over the vines every eveuing for several 
days, for cucumbers grow surprisingly 
fast when weather conditions are favor¬ 
able. Keep them in a cool dry place 
until the desired number is gathered, then 
wipe and put in a stone jar. To four 
quarts of the gherkins add one cup of 
salt dissolved in two quarts of boiling 
water, cover and let stand for three days. 
Drain them in the colander and return 
to the. jar, bring the brine to the boiling 
point, pour over them and again let 
them stand three days; repeat. Drain, 
wipe cucumbers and pour over them one 
gallon of boiling water in which one tea- 
spoonful of alum has been dissolved, and 
let them stand six hours; then draiu 
from the solution and rinse. Put one 
gallon of vinegar in the scalding kettle, 
add four red peppers, freed from their 
seeds and cut into small pieces, two sticks 
of cinnamon, two tablespoons of allspice 
berries and the same amount of whole 
cloves, and heat to the boiling point ; then 
cook the gherkins in Ibis for 10 minutes, 
lift out and pack in the jar and pour the 
hot liquor over them. Cover them with 
well-washed grape leaves, place a plate 
over them and weight it with a clean 
heavy stone in order to keep the pickles 
covered with the liquor, then cover the 
jar with a well-fitting cover. 
Oswego Oil Pickles.—Wash 100 me¬ 
dium-sized cucumbers, slice, add one 
quart of small silver-skinned onions and 
mix one cup of salt through them and 
let stand for three hours, then drain, and 
add one-half cup of celery and mustard 
seed mixed, one cup of olive oil. one-half 
cup of peppercorns and enough cold vine¬ 
gar to cover them, and let them stand 
three clays, stirring well with a wooden 
spoon each morning; then score in a 
stone jar, cover the top with horseradish 
leaves, weight, and cover closely. They 
will be ready for the table in two or three 
days after preparation, 
Twentieth Century Dills. — Choose 
well-shaped cucumbers about 3 in. in 
length, wipe and pack alternate layers 
Of cucumbers and thin layers of dill, 
stalks, leaves and seed balls in a lurge 
stone jar. Cover them with a brine -aml- 
vipegar solution made with four cups of 
salt, 1 V 2 quarts of vinegar to three gal¬ 
lons of water. Place a layer of grape 
leaves ou top, weight them down well 
under the solution, and allow them to 
stand from three to four weeks before 
using. 
Cucumber Rings.—Select medium-sized 
ripe cucumbers. Pare evenly and thinly 
and cut in!o slices in. thick. Place 
the slices together in little piles and re¬ 
move tiie centers with a sharp-pointed 
knife. Lay the rings in a weak solution 
of salt and water, using boiling water, 
for 24 hours. Drain them and add them 
to the following sirup: Two pounds of 
sugar, one pint of vinegar, one pint of 
water, one lemon, thinly sliced. Tie two 
ounces of whole cloves and two of broken 
cinnamon in a piece of thin muslin or 
cheesecloth and add to the sirup. Heat 
to the boiling point and conk the rings 
in this slowly until clear, then skim out 
and place in hot sterilized fruit jars; 
boil the sirup for a few minutes longer 
and pour over the rings, and seal the 
jars while hot. 
Sweet pickled watermelon or canta¬ 
loupe rinds may be prepared and cooked 
in a sirup made in the same manner as 
for cucumber rings. The rinds should be 
thoroughly washed, thinly pared and all 
pulp removed, then cut into small pieces, 
any shape desired, and soaked in alum 
water 24 hours. Drain, rinse and place 
over the fire in clear cold water and bring 
slowly to the boiling point; drain again, 
and cover with ice cold water to firm 
them. At the end of throe hours drain 
and cook in the hot sirup until almost 
transparent. Store in hot, clean fruit 
jars ami seal, 
Spanish Pickle.—Wipe eight quarts of 
green tomatoes and slice thinly. Reel 
four good-sized white onions and slice 
also, then sprinkle alternate layers of 
tomatoes and onions with salt, using one 
cupful. Cover and let them stand over 
night. In the morning drain thoroughly, 
put into tlu> scalding kettle and add one- 
half ounce each of whole cloves, allspice 
berries and peppercorns, one-half cup of 
brown mustard seed. 1 lb. of sugar and 
four finely chopped green peppers. Pour 
over vinegar enough to cover and heat 
gradually to the boiling point and let 
simmer 1U> hours. Store in a stone jar 
and cover closely. 
Ulster County Indian Relish.—To one 
quart of chopped boiled blood beets add 
one quart of chopped raw cabbage, two 
cups of sugar, one-half cup of grated 
horseradish, one teaspoon of black pep¬ 
per. one-fourth teaspoon of red pepper, a 
dash of paprika, one teaspoon of salt, and 
enough vinegar to cover. Store in glass 
jars. 
Tompkins County Pepper Relish.—Chop 
very fine two dozen each of red and green 
peppers and the same number of silver- 
skinned onions, not t .00 large. Cover with 
boiling wafer and let stand 10 minutes, 
and drain. To the mixture add a quart 
of vinegar, four cups of sugar, four table¬ 
spoons of salt, and boil for five minutes. 
Store in glass jars and seal. 
Corn Relish.- - Blanch two dozen ears 
of corn fnr two minutes, dip them into 
cold water, remove, and cut the grains 
from the cob. Chop fine one small head 
of cabbage, three red and three green 
peppers and three medium-sized onions, 
then add one quart of vinegar, one cup of 
sugar and one-fourth teaspoon of tur¬ 
meric pmvder. and rook until the vege¬ 
tables are tender—from 20 to 30 min¬ 
utes. Seal in clean hot jars. 
Boston Chili Sauce.—Wipe and peel 
12 large ripe tomatoes and slice. Chop 
three large onions and three green pep¬ 
pers very fine, then add two tablespoons 
of salt, three cups of vinegar, one table¬ 
spoon of mustard, one teaspoon of cin¬ 
namon. one teaspoon of grated nutmeg, 
two tablespoons of sugar, or more if 
liked. Cook from one to three hours, or 
until thick. Store in glass jars or wide- 
niouth bottles. 
Philadelphia Chutney. — Chop two 
dozen ripe tomatoes, six medium-sized 
onions, three red and three green pep¬ 
pers and 1 lb. of raisins. Add one cup 
of celery, cut fine, but not chopped, one 
dozen tart apples, chopped separately, 
four tablespoons of finely minced mint 
leaves nr one tablespoon of ginger. Dis¬ 
solve three cups of sugar in two quarts 
of vinegar and a little salt. Add this to 
the first mixture and cook until thick 
and clear. Store in glass jars and seal. 
ROSAMOND LAMI’MAN. 
Bread-making with a Mixer 
T know of several women who have sold 
or given away their breadmixer because 
they could not judge accurately how much 
Hour to use. except by adding a part at a 
time; a method which the iisp of a mixer 1 
does not permit. It is a pity that they 
did not weigh the (lour, or else measure it 
as 1 do. with a quart cup, I dip the scoop 
into flour, tilling il completely, and then 
level it exactly with my hand. This is 
tin right amount of flour to be used with 
one pint liquid yeast which contains no 
flour. If much potato is added to the 
bread in mixing, or yeast with flour is j 
used, less flour will be required, but a lit¬ 
tle experience will determine the proper 
quantity. A bread mixer is one of our 
best helpers, and not bard to wash, for 
unless too large a baking is attempted, 
only a small part of the mechanism 
touches the dough. 
Why waste time and strength in knead¬ 
ing bread upon a board? Bread of best 
quality, equal to bakers’ bread in texture, 
and superior in flavor, can be made with¬ 
out kneading, even without the use of a 
bread mixer. A neighbor whom T have 
recently persuaded to try the “starter" 
yeast for which my recipe has been given 
in Tine R. N.-Y,. called me in as I was 
passing her home the next day, to show ! 
me her linking, exclaiming: "I never made 
such bread in my life, and il was not half 
its much 
trouble ns> 
Usiif 
il to make 
it: 
Slip bad 
always 
made 
g.MM 
:1 bread, but 
ha 
id 
boon act* 
ii atonic 
d to make 
a sponge. 
tin 
*n 
mix it si 
iff and 
let t*is« cm 
i't* or twice. 
tli on 
mold on 
a boat 
•d. \Y 
it It s 
tarter veast si 
ID 
bad nitxi 
al her 
bread 
stiff 
at first, let 
rise 
over night and made into loaves, with 
only enough kneading to shape them, 1 
wish that every reader of Tin: R. X.-Y. 
who does not use this method could have 
seen the bread she showed me. 0. a. t. 
Portland Silver Polish 
Half a bar good white soap, one cup 
cold water, half-pound whiting, one table¬ 
spoon strong ammonia Dissolve the soap 
in the water, and when eold beat in the 
whiting and ammonia. Seal it in small 
jars. This polish cleans the silver easily 
and quickly, does not scatch, is extra 
good and very cheap. 
The Cap that never fits 
N 
O harm can come to me from 
coffee or tea,” is what so many 
people say. Yet those same people are 
often quick to note the signs of coffee 
harm in others. 
How familiar the danger signals are 
—upset digestion, sleepless nights and 
irritability—all warnings of the ner¬ 
vous breakdown that lurks just a little 
way ahead. How easy and how de¬ 
lightful the escape—by drinking de¬ 
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beverages that contain the irritant 
caffeine. 
Instant Postum is the tempting cereal 
drink made from roasted wheat. It is 
prepared instr.ntly in the cup by the 
addition of boiling water. Its snappy 
flavor is not unlike that of coffee. 
It is safe for everybody in your house¬ 
hold including the children, and there’s 
nothing in Postum to keep you awake 
even if you drink it at midnight. 
Postum 
tc 
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* POSTUM 
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f t&K d * 
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Haiti 
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1350 Candler Bldg. 220 Weal 42d St., N. Y. City 
Stop, Look and Listen 
Natural Yarn Cotton Socks. Not dyed or 
bleached. Just as they come from the 
machines. Heal comfort for 
tender, swollen or blistered 
feet. Give twice the wear of 
dyed stockings. Send 20 cents 
for single pair; 05 cents for half 
dozen; or $1.80 per dozen. Sizes 
'■•Mr 11‘A Prices west of the Mis¬ 
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dozen or $1.90 per dozen. State 
size of shoe. , 
Natural Yarn 
Hosierv Mills 
Fleetwood Pennu U.S.A. 
Retailer’s Regular 35c Grade' 
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j 
When you write advertisers mention 
The Rura! .Vnr- Yorker aiui you’ll get 
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guarantee editorial page. : t : 
MABEL HOWARD. 
