1261 
<Iht RURAL NEW-YORKER 
“Higdom” and Other Relishes 
With the first nip of frost in the air 
we don sweater and gloves, catch tip a 
basket, and scurry to the garden to gath¬ 
er the last of its produce—shining green 
tomatoes, smooth and firm, hidden away 
beneath an exuberant growth of leaves 
and vines, that the touch of Jack Frost 
will soon change into a dreary mass; tiny 
cucumbers, that have grown so slowly in 
the late Autumn sunshine; round, hard 
heads of cabbage, too small for Winter 
storing; the very last of the peppers, a 
few dejected looking cauliflowers, and 
loads of delicious, spicy nasturtiums, 
crisp and green. How greedily we gather 
them all, going back for the very last one, 
at the same time our minds busily con¬ 
juring, “what will we do with them?’’ 
Higdom and Bordeaux sauce are hap¬ 
py solutions ; these recipes came from the 
northwest corner of our Empire State 
For the higdom. chop 18 small cucumbers, 
two quarts of onions, three quarts of 
green tomatoes, three green peppers and 
three small heads of cabbage very fine, 
and soak in salt and water over night. 
In the morning drain, add 2 lbs. of sugar, 
2 oz. ground cinnamon, y± oz. ground 
cloves, 1 oz. ground allspice, 10 oz. white 
mustard seed, and one gallon of pure 
cider vinegar, and cook slowly until the 
vegetables are tender. Put up in wide- 
mouth bottles or cans, and cork or seal. 
Bordeaux sauce is made with four 
quarts of finely sliced cabbage, two quarts 
of sliced tomatoes, one pint of sliced 
onions, three red peppers, chopped, y 2 oz. 
boiling hot, put in wide-mouth bottles and 
cork tightly. 
If you have a couple of good-sized caul¬ 
iflowers left, utilize these into pickles, 
too. Wash and prepare the cauliflower, 
and separate the flowers, add one pint of 
tiny white onions, and three medium¬ 
sized red peppers, chopped rather coarse. 
Dilute half a pint of salt in water .suffi¬ 
cient to cover the vegetables and let them 
stand until the next day, then drain. 
Heat two quarts of vinegar with four 
tablespoons of mustard until it boils, add 
the vegetables, and boil until the cauli¬ 
flower is tender enough to push a straw 
through it. Bottle and seal. 
ROSAMOND LAMPMAN. 
An Old-fashioned Quilt 
Like so many other readers of The R. 
N.-Y., I am interested in all the old- 
time needlework. One of our neighbors 
has a quilt, that is a work of art, not 
only in design but in the fine sewing and 
the material of which it is made. It is of 
hand-woven linen, and every tiny stitch 
on it is of linen thread, spun by hand. 
The flowers, leaves and pots are in the 
old-fashioned colors that do not fade, and 
that we now so seldom see. The quilting 
helps to bring out the beauty of the pat¬ 
tern. I was so impressed with the his¬ 
tory of the quilt; as well as its handsome 
appearance, that I secured permission to 
take a snapshot of it. Does anyone know 
the name of the design? The maker is 
An Old-fasliioned Patchwork Design. Who Can Name It? 
of turmeric, % oz. each of whole allspice 
and cloves, 2 oz. of white mustard seed 
and one of celery seed, 14 oz. of sugar, 
one gill of salt and two quarts of vine¬ 
gar. Mix these together thoroughly and 
cook 20 minutes. Put up in cans. 
A delicious old-fashioned chow-chow is 
made by chopping fine half a peck of 
green tomatoes, one large head, or two 
small ones, of cabbage. Pare six large 
cucumbers; clean thoroughly and cut into 
dice; then chop one bunch of celery and 
one large white onion, and mix all to¬ 
gether; add a cupful of salt and let stand 
until the next day. Put 100 tiny cucum¬ 
bers and 50 silver-skinned onions into 
separate jars, cover with a strong brine 
and let these stand over night, too. In 
the morning drain the first mixture thor¬ 
oughly, wash off the small cucumbers and 
onions and wipe dry. Chop fine one big 
mango, and put all into the preserving 
kettle, add two quarts of vinegar, not too 
strong. V 2 lb. of sugar, y 2 oz. each of 
turmeric and celery seed, and 1 oz. of 
ground mustard seed. Cook 30 minutes, 
then bottle and seal. 
The very smallest of green tomatoes 
can be utilized by preserving them. Wash 
and cover with boiling water and scald 
until the skins come off easily, then peel 
and drain. Take equal weight of granu¬ 
lated sugar and tomatoes. Make a syrup 
-by adding a little water and the juice of 
a lemon and a few pieces of stick cinna¬ 
mon to the sugar and boiling; then drop 
in the tomatoes and cook gently until 
tender and the syrup is thick and clear. 
We all know what a delightful pie mix¬ 
ture can be evolved with green tomatoes. 
Here is one of the best of recipes : Chop 
3 lbs. of green tomatoes, and drain well. 
Measure the juice, and add the same 
amount of water to the vegetable, scald 
and drain again, and repeat the process 
twice. Have ready a mixture of 3 lbs. 
of chopped apples, 3 lbs. of brown sugar, 
2 y 2 lbs. of seeded and chopped raisins, 
two tablespoons of salt, and one small 
cup of finely chopped saet, and add to 
the tomatoes*. Cook until clear, then stir 
in one cup of vinegar, two tablespoons 
of cinnamon, two teaspoons of cloves, 
one teaspoon of ground nutmeg, and the 
grated rind of one orange and one lemon, 
and cook the whole until thick. Keep in 
a closely covered jar. . . 
Nasturtium pickles make a delicious 
relish with cold roast veal, lamb, or escal- 
loped oysters. Have the seeds perfectly 
dry when you gather them, cover with 
vinegar, and let them stand a day or two, 
then drain, and boil the vinegar, adding 
a few pepper-corns, and a small piece of 
ginger root, a little mace and sugar to 
suit the taste. Pour this over the seeds 
dead and the present owner has forgotten 
the name. 
I wonder if anyone ever used tlm meth¬ 
od we used in taking the picture? We 
sewed one edge of the quilt to the clothes 
line and weighted the lower one so that it 
would not blow. Very amateurish? Cer¬ 
tainly, but I got the picture, although 
the border does not show on all sides. 
Nowadays people are making bed¬ 
spreads of either bleached or unbleached 
muslin and using a design in colored ap¬ 
plique or embroidery for center and bor¬ 
der. Why couldn’t one make them like 
some of the very old-fashioned ones? Sev¬ 
eral years ago I saw one that was the 
property of an old lady, and had been 
made by her grandmother, so it must 
have had a goodly number of years of 
service to its credit. It was of linen, 
hand woven, and an all-over pattern in 
diamond shape was darned on it, using 
candle wicking. It seems to me that one 
could make a similar one of linen or mus¬ 
lin, using heavy tidy cotton or other 
thread, perhaps carpet warp. 
RUTH W, GORDON. 
It. N.-Y.—There is a revival of interest 
in bedspreads of this class, which are 
seen in large New York shops. 
Buttermilk Pot Cheese 
In reply to your request for a recipe 
for buttermilk pot cheese I send the fol¬ 
lowing, which I have used for years. I 
set the buttermilk on the reservoir for 
half a day so it will thicken, then put on 
stove next to the front griddle. It should 
not boil, nor be too hot. When it sepa¬ 
rates and looks cheesy, take it out, drain 
and add a little salt. The buttermilk 
must not bfe too old or sour to make good 
cheese, and it does- not need butter, as 
when made with skim-milk. If you have 
no reservoir on stove, put asbestos, mat 
under kettle or whatever you make it in. 
M. R. DAKE. 
Velvet Cake 
Will vou give me a recipe for velvet 
cake? * m.b. 
The only velvet cake we know is the 
following, which makes excellent little 
muffins for breakfast or tea; Mix two 
teaspoons of cream of tartar in one quart 
of flour, and one teaspoon of soda in one 
pint of milk. Add one cup of sugar, and 
one-third cup of butter. Mix thoroughly 
and bake in hot earthen cups, well 
greased, for half an hour. 
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See Rural New-Yorker dated October 8, Page 1213 
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A standard book by an eminent 
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For Sale by 
THE RURAL NEW YORKER 
333 West 30th St., New York City 
