Show S3OASOXAJJLE SAVORIES Pickled Walnuts or Bntternnis Now is the time to think of pickling I walnuts or butternuts I is a favorite I savory and there is a marked difference j differ-ence between the bought and homemade I home-made to the credit of the latter I Be careful to secure the nuts when they are young before they harden I and become woody Prick them allover over with a knitting needle holding file walnut on the prong of a fork to avoid staining the hands Next make t strong brine consisting of four pounds of salt to a gallon of water Drop the I nuts in this and allow them to remain there for not less than a week Then I drain them off lay on dishes or trays and plac them in the sun for two or I three till black Next days tn they become I pack the nuts in clean dry jars being with the careful not to fill them even wit top topPut Put in a pan sufficient vinegar to cover the pickles allow two ounces of t cver alow allspice and one ounce of ginger to ach quart of vinegar the spice should I 6 tied up in a small piece of muslin 1 i And placed i a pan with the vinegar |