i89o 
THE RURAL NEW-YORKER 
649 
ALWAYS IN A PICKLE. 
C ucumbers are ulcer than usual this 
year. They are shapely and crisp, 
showing no disposition to shrivel. It will 
be well to profit by their happy mood and 
put up a good supply. 
The quickest way to preserve them Is to 
pour about one gallon of saturated brine into 
a small barrel. Put the cucumbers into 
the barrel as collected, rinsing off the earth 
which clings to them, very carefully, as 
they must not be bruised. When putting 
cucumbers into the barrel each time add 
about as much bulk of salt as you have of 
cucumbers. Keep them covered with a 
cloth, or, better yet, put them into a large, 
strong bag, and have them weighted so 
they will not rise above the brine. Cu¬ 
cumbers will keep for years in brine, and 
may be freshened when needed for use. 
Either of the following recipes can be 
recommended for plain cucumber pickles: 
For 200 pickles take one ounce of cloves, 
two ounces of allspice, four ounces of white 
mustard, two ounces of alum, one tea¬ 
cupful of salt, and vinegar enough to cover 
the pickles. Put the pickles into fruit 
cans; heat the vinegar and spices together 
and pour over them while warm, filling 
the cans to the brim. Screw down the 
covers and feel assured that you will have 
good pickles when you want them. 
Flint Pickles. —Make a brine of one 
cupful of salt to each gallon of water. 
Pour it boiling-hot over a jar of cucumbers 
for six successive mornings. The same 
brine may be used by turning it off and re¬ 
scalding. After the last scalding rinse the 
pickles in cold water and put them into a 
granite-iron preserving kettle with two 
red peppers, a little sliced horse-radish and 
enough cider vinegar to cover them. Bring 
them to a boil, put them in cans and seal. 
The seasoning in either of these recipes is 
not arbitrary. I sometimes add an onion 
or two to a part of them, a little sugar to 
another portion and some curry powder to 
a third. _ 
Mustard Pickles.— This recipe will be 
found to be perfectly reliable and the 
pickles will be greatly enjoyed by most 
persons. The vegetables used are as 
follows: One quart of small cucumbers, 
one quart of button onions, one quart of 
sliced celery, one quart of tender string 
beaus, two quarts of cauliflower divided 
into small sections, and six green peppers 
sliced. Put the vegetables into a weak 
brine and leave them over-night, then scald 
until tender in the same brine. It it better 
to keep the cauliflower by itself as it must 
not be over cooked. Drain the vegetables 
carefully. Prepare a dressing by mixing 
six table-spoonfuls of ground mustard, one 
table-spoonful of tumeric, 1cupful of 
sugar and one cupful of flour, with a little 
cold vinegar, stirring it into two quarts 
of boiling vinegar. When it comes again 
to a boil put in the vegetables, and let 
them heat through in the dressing. When 
hot, put into wide-mouthed bottles. It is 
not necessary that they should be self-seal¬ 
ing, as the pickle is not difficult to keep, 
Late cauliflower is the best to use lor 
pickles, as insects are not nearly so trouble ¬ 
some in it after light frosts. The other 
vegetables needed for the pickles may be 
gtUsrcUaucoujS gulmtising. 
Advertise its treat all correspondents 
well if they mention The Rural New- 
Yorker. 
Packet's Tar Soap 
“ Takes and keeps the position of a house¬ 
hold indispensable. For the skin chapped 
by east winds and coal dust, or chafed by 
the friction of rough linen, or pimpled by 
impure secretions, it offers a safe and pleas¬ 
ant corrective. For removing scurf from 
the scalp aud promotion of uniform health¬ 
fulness of the cuticle it is invaluable in the 
nursery. Unlike most medicated soap, it is 
bland, lathering readily, and in odor re¬ 
calls the breath of balsamic woods, rather 
than the drug laden atmosphere of the 
laboratory.”— Marion Harland. 
**« Packer's Tar Soup Is sold at 25 ceuts. All 
Druggists. For Sample, mention Rubai. Nkw-Yorkkk 
aud send i oeuts. or iu corns for kalf-cako. stumps to 
THE PACKER MF’G CO. ,100 Fulton St. ,N.Y. 
canned in weak viuegar if they mature be¬ 
fore the cauliflower is ready. 
Chili Sauce. —Forty ripe tomatoes, six 
large onions, nine green peppers, five cup¬ 
fuls of vinegar, five table-spoonfuls of 
ground cinnamon, two table spoonfuls of 
cloves and two table spoonfuls of allspice. 
Wash the tomatoes and cook them until 
soft, then pass through a colander to re¬ 
move the skins. Chop the onions and pep¬ 
pers very fine, and cook them until tender 
in the vinegar, then add the tomatoes, 
sugar and spices and cook until thick. If 
preferred, the sauce may be put through a 
sieve, but many like it with the seeds and 
bits of onion and pepper left in. Pour into 
half-pint bottles while hot, cork securely, 
and keep in a cool, dark closet. 
Tomato Catsup.— Foreach gallon of ripe 
tomatoes use four table-spoonfuls of black 
pepper, three table-spoonfuls of ground 
mustard, one tea-spoonful of allspice, one 
tea-spoonful of cloves and a wee pinch of 
Cayenne. Simmer slowly for three or four 
hours, then strain through a sieve, bottle 
and cork securely. One feels safer if the 
corks and the tops of the bottles are dipped 
into hot wax. I wish the women of Amer¬ 
ica would join me in an appeal to the can 
manufacturers to make half-pint self seal¬ 
ing cans for catsup and other sauces, of 
which but little is used at a time. 
Chopped Pickles.— Chop half a bushel 
of green tomatoes, one head of celery, 
one dozen onions, and one dozen green 
peppers very fine, and mix with them one 
pint of salt. Let them stand over night. 
Drain them carefully the next morning, 
cover them with good cider vinegar aud 
cook them until tender, or about an hour. 
While they are cooking, mix one pound of 
brown sugar, two table-spoonfuls of cinna¬ 
mon, one table spoonful each of allspice, 
cloves and black pepper, half a cupful of 
yellow mustard, one pint of grated horse¬ 
radish, with vinegar enough to make them 
smooth. Stir the spices into the hot 
pickles and put them into wide-mouthed 
bottles while hot. This pickle will keep 
for years and is very appetizing. 
Haydon Salad. —Mix four quarts of 
chopped cabbage, two quarts of chopped 
green tomatoes, one pint of chopped green 
peppers, from which the seeds have been 
removed, and one quart of chopped onions. 
Drain carefully. Take four table-spoonfuls 
of mixed mustard, two table-spoonfuls of 
ground ginger, one table-spoonful of 
ground cloves, two table-spoonfuls of salt, 
two ounces of tumeric and two pounds of 
brown sugar. Mix smooth with one pint 
of cold vinegar. Put three pints of vinegar 
into a granite kettle, add the mixed spices 
and one ounce of whole celery seed. Put 
in the vegetables and boil slowly for 20 
minutes. Seal in fruit cans. 
Green Tomato Pickles.— In slicing 
green tomatoes for pickles it is well to take 
a slice from the stem end and one from the 
blossom end of each tomato for chopped 
pickle, as these pieces do just as well for 
this purpose, and they do not look as nice 
and smooth as one wants green tomatoes to 
look. Take one peck of sliced green toma¬ 
toes, with six large onions, sliced, and boil 
them for five minutes in a mixture of two 
quarts of water, one quart of vinegar and 
one tea-cupful of salt. Drain carefully, re¬ 
turn them to the preserving kettle and pour 
over them four quarts of vinegar in which 
the following ingredients have been pre¬ 
viously mixed: Two pounds of brown sugar, 
half a pound of ground mustard, two table¬ 
spoonfuls each of ground cloves, ginger and 
cinnamon, and six green peppers chopped 
fine. Boil 15 minutes, and seal in fruit 
jars. s. A. LITTLE. 
lUi.sccUancou^ 
In writing to advertisers please always 
mention The Rural. 
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