Show Hou household sebold Mit Mitts rs continued from rum pane page 3 CUCUMBER PICKLES choose solid cucumbers not over 2 or 3 1 inches aches long ion pack in stone jar or wooden bucket strew strewing lag salt plentifully between layers cover tho the top with salt and pour on cold water enough to cover then lay a plate upon them with a weight to keep them under brine leave them there tor for a week or so BO but stir up from the bottom every other day when ready for or pickling throw away the ibo brine and any pickles that may have become soft lay the rest in cold fresh water lor for 24 hours then change the water tor for fresh and let stand another day the next step Is to line doe a large kettle with green vine leaves and lay the pickles within it iti scattering powdered alum over the layers about the site of a pigeon egito egg to a 2 gal kettle of pickles les fill up with cold water cover with plenty of vino vine leaves put on oa the lid closely and team steam for 6 or 6 hours bbous not once allowing it to boll then remove remay pickles and put them la in cold water while you prepare the follow ing to I 1 gal vinegar allow 1 flap cup sugar 3 8 dot whole black peppercorns the ibe same ot of cloves i 4 dot do allspice and I 1 doz dot blades blade of mace boil 6 5 minutes take pickles out of water pack to la a stone atone jar pour the scalding hot prepared vinegar over them and cover closely two days later pour off the vinegar scald agala again and return to pickled in the abe jar repeat the last process 3 tim esat intervals of 2 4 dad and 6 weeks cover with a stone slone or wooden top be sure that pickles are ali all well veil under vinegar tie a cover over alt all and keep la a dry place after a mouth month or of two they will be ripe and prove a particularly excellent relish A E mcgrath mcgrata tb oklahoma |