1912. 
Community Pickles. 
We who live in the country know that 
nearly every community has its own 
special recipes for pickles, as well as 
other good things; these are sometimes 
celebrated ones, handed down from one 
generation to the next. Often new ones 
are tested, and when these prove excel¬ 
lent they are passed on from household 
to household until they, too, are com¬ 
munity recipes, ff you were permitted 
to go the rounds of a neighborhood and 
sample each housewife’s store of Win¬ 
ter condiments you would be quite 
likely to agree that not one excelled the 
other in these toothsome appetizers. 
The following are some of the standard, 
recipes of a certain community in New 
York State: 
Gherkins.—Gather four quarts of 
small unripe cucumbers, wipe, and put 
immediately into a stone jar. Add one 
quart of salt to three quails of boiling 
water, and when dissolved pour over 
the cucumbers; cover; and allow them 
to stand for three days, then drain off 
the brine and heat 'until boiling hot, and 
pour again over the cucumbers, and let 
stand another three days; repeat this 
process a third time. Now drain off the 
brine, wipe the cucumbers, and pour 
over them four quarts of boiling water, 
in which one tablespoon of powdered 
alum has been dissolved, and let stand 
eight hours, and again drain. Chop two 
green and two red peppers, add two 
tablespoons each of whole cloves and 
allspice berries, with three four-inch 
pieces of cinnamon bark broken into 
bits, and four quarts of good cider 
vinegar. Heat this scalding hot and 
cook the cucumbers in it, a few at a 
time, for 10 minutes. Pack the pickles 
in glass or stone jars and strain the 
hot liquor over them; there should be 
at least two inches covering them. Seal 
or cover closely and keep in a cool, dry 
place. 
Sweet Cucumber Pickles.—Soak four 
quarts of small green cucumbers in a 
strong brine for three days, then drain 
and cover with fresh water with one 
tablespoon of alum added, and let soak 
three days longer, then drain; wipe dry, 
and cover with weak vinegar; let them 
simmer in this two hours, then turn 
into the colander and drain. Make a 
spice-bag by tying in a piece of muslin 
one ounce each of cinnamon buds and 
allspice berries, and one-half ounce of 
celery seed. Put this in three quarts of 
vinegar, with one pint of brown sugar, 
and let heat until boiling hot; pour 
over the cucumbers, cover, and let 
stand until the next day, and repeat 
this for two mornings; the third day 
cook the liquor until syrupy, add the 
cucumbers and heat slowly until scald¬ 
ing hot, then pack in glass jars, pour 
the hot liquor over them and seal. 
Mixed Pickles.—Select 20 small cu¬ 
cumbers, not over two inches in length, 
wash and wipe. Slice thinly one pint 
of small white onions, cut two green 
and one red peppers into narrow strips. 
Soak one cauliflower, head downward, 
in cold water for 20 minutes, then sep¬ 
arate into flowerets, and chop one small 
cabbage, two heads of celery and one 
quart of small green tomatoes rather 
fine. Mix the vegetables, adding one- 
fourth cup of grated horse-radish. 
Cover all with a strong brine and let 
stand until the next day, then turn into 
the colander; add a weight to the top 
and let drain for two hours. To four 
quarts of vinegar add one-fourth pound 
of mustard seed, one ounce of turmeric 
powder, one tablespoonful each of cloves 
and allspice. Heat until boiling hot, 
then add the vegetables and cook slowly 
until tender. Pack in glass jars while 
hot and seal. 
Chutney.—Chop one-fourth pound of 
garlic, one-half pound of onions and 
one-half pound of raisins together. Pare 
and core one dozen sour apples and 
chop with the same number of green 
tomatoes. Boil three pints of vinegar 
until reduced to two-thirds, then add 
the apples and tomatoes and cook until 
tender. Stir into the first mixture one- 
fourth pound of salt, one pound of 
sugar and one-fourth ounce of cayenne, 
and add the whole to the hot mixture. 
Cook slowly for two hours, then add 
one-fourth pound of mustard and cook 
half an hour longer. Put up in small 
glass jars and seal. 
Pepper Relish.—Chop one dozen each 
of green and red peppers, and onions, 
with one head of celery. Cover with 
boiliilg water and let stand five minutes, 
then drain and add one pint of vinegar, 
two cups of brown sugar, three table¬ 
spoons of salt, and cook 10 minutes. 
Put up in glass jars and seal. 
Melon Mangoes.—The small green 
nutmeg melons, are used for these de¬ 
licious appetizers. Wash and wipe eight 
melons, slice off the stem end neatly 
and remove the seeds and pulp. Soak 
THE RURAL NfSW-YOKKER 
103 J 
the shells and tops in a strong brine for 
five days, then drain and cover with 
alum water, allowing one teaspoon to 
each quart of water, and let soak six 
hours, then scald two days on the back 
of the stove, changing the water each 
day. Soak one quart of tiny cucumbers, 
one pint of button onions, the flowerets 
of one head of caulitlower, and ope 
head of ceLery and one green pepper 
chopped fine, in enough strong brine to 
cover them for 24 hours; then drain 
thoroughly and fill each melon shell 
with the mixture; fasten the top of 
each on with toothpicks or wooden 
skewers, and pack in a stone crock. 
Heat enough vinegar to cover them, 
spiced with 20 whole cloves, four sticks 
of cinnamon broken into very small 
pieces, four blades of mace and one 
ounce of mustard seed, and pour it boil¬ 
ing hot over the mangoes. Cover and 
let stand for several days, then pour 
off the vinegar and add a fresh supply, 
well spiced and boiling hot. At the 
end of four weeks they will be ready 
for use. 
Nasturtium Pickles.—Owing to their 
peculiar spicy flavor green nasturtium 
seeds make the most delicious of con¬ 
diments. Pick the seeds while fresh 
and crisp, leaving the stems four or 
five inches long; wash if necessary, and 
drain. Put a layer in the bottom of 
a glass fruit jar, sprinkle over this a 
few whole cloves, peppercorns and 
broken pieces of cinpamon; continue in 
this way until the jar is filled, then 
fill to the brim with cold vinegar; screw 
on the top securely, and let st<.nd for a 
few days before using. In putting up 
nasturtium seeds as pickles it often 
chances that only a few seeds can be 
gathered at a time. In this case cover 
them with weak vinegar as you gather 
them, and when the required amount 
is gained drain this off and pickle. For 
Winter use heat the vinegar boiling hot 
and seal. Rosamond lampman. 
More Money in Making Sausage 
than in Selling Hogs on the Hoot 
— Use Enterprise Machines 
Market conditions for farm-made pork products were never better than right now. 
Don’t lose several dollars per hog by selling them alive. Cut them up your¬ 
self. Use an Enterprise Meat AND Food Chopper —and a combination Enterprise 
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The ENTERPRISE 
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enables you to make 
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sausage meat you 
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The big use for a 
chopper is to cut 
meat, less fre¬ 
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other food. But 
both are important. Therefore, be sure 
you get a Meat AND Food Chopper. 
It’s useful not only at hog-killing time 
—but always useful in the kitchen. 
The exquisite dishes you can prepare 
from left-overs and bits of food that 
otherwise would be wasted are a 
source of delight to the family that lives 
well. It also contributes so much to 
economy in furnishing the table that it is 
really indispensable. It repays its cost 
almost every week in the farm home. 
There are lots of choppers that cut meat by 
crushing and mangling it, but only one that 
really cuts—the ENTERPRISE Meat AND Food 
Chopper. Has four-bladed knife—four cuts at 
every turn of the handle. 
"ENTERPRISE” Meat AND Food Choppers are made 
in 45 sizes and styles for hand, steam and elec¬ 
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but recommend the above. 
No. 5. Family size ... $1.75 
No. 12. Farmers’ size ... 2.25 
No. 22. Farmers’ size ... 4.00 
Mo. 25, 4-Quart, Japanned 
Price, $5.90 
* ne civ m EnrifioC 
Sausage Stuff er and Lard Prams 
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always— keep 
out the air. It 
can be done 
surely and easily 
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These presses are an absolute ne¬ 
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catalogue on request. 
“The Enterprising Housekeeper,” 200-Recipe Cook Book, sent for postage, 4 c. 
Enterprise specialties are for male at hardware and general stores everywhere . 
A newspaper note says that there is 
an increasing demand for garbanzos, or 
Mexican peas, which are now being 
largely used l>y confectioners in Europe 
and America. It is said that one New 
York candy-maker has bought 100,000 
bags of these peas this year, and that 
they are used like peanuts, also for a 
coffee* substitute. The garbanzo or 
garavance is the chick pea, Cicer arieti- 
num, really a round bean rather than 
a pea. It is the chief food of many 
people in Mexico, Southern Europe and 
Asia; is very productive in a w.arm cli¬ 
mate and highly nutritious. Its use in 
confections is new to us, but we are 
told that roasting makes it crisp and 
nutty, and with a coating of sugar it 
forms a very pleasant sweetmeat. 
At best life is not a play spell or a 
song; it must have its episodes of sor¬ 
row. At worst it may be borne by the 
brave and steadfast, in the hope of 
brightness further on.—Margaret E. 
Sangster. 
It does not matter whether you and I 
suffer. Not enjoyment and not sorrow 
is our life—not sorrow any more than 
enjoyment—but obedience and duty. If 
duty brings sorrow, then let it bring 
sorrow.—Phillips Brooks. 
It is well to have visions of a better 
life than that of every day, but it is the 
life of every day from which elements 
of a better life must come.—Maeter¬ 
linck. 
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from 
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