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Show E I HAT man thai hulh a loiiue, I i A say. Is no man If w un that lonjriie he rnnnot win a woman. -Shakespeare. FALL PICKLING. In almost every household there are old and valued recipes which are nanded down from mother to daughter, daugh-ter, recipes so choice that it Is an especial favor to have one given you. Here is a valued recipe for dill pickles: Take forty cucumbers three or four Inches long, put into salt water strong enough to hold up an egg. a handful of dill seed or six large sprays of fresh dill, and a dozen grape leaves. Put a layer of grape leaves in the bottom of a jar and add the cuepmbers and brine with the dill Cover the 'op of the jar with several layers of grape leaves and let stand a week, when the pickles will be ready to use. Tomatos for Meats. Chop fine sixteen six-teen ripe tomatoes, four small onions and a cupful of celery, add three ta-blespoonfuls ta-blespoonfuls of salt, one cup of vinegar, vine-gar, a cup of sugar and cayenne pepper pep-per to taste. Place In a sterilized can and seal without rooking Chow-Chow. Prepare the fol'owlng vegetables and cut in small pieces: Two quarts cf green tomatoes, twelve small cucumbers, three red peppers, one cauliflower, two bunches of celery, cel-ery, one pint of small o-.ions. two quarts of string beans. Mix together a fourth of a pound of mustard, two ounces of tumeric, half an ounce each of allspice pepper and cloves and a gallon of vinegar. Cover the vegetables vegeta-bles with salt and let stand twenty-four twenty-four hours. Heat the vinegar with the spices to the boiling point, add the drained vegetables, cook until soft. Green Tomato Pickles. To a peck of sliced green tomatoes add half a dozen onions and a cup of salt; let stand over night and drain; add two quarts of vinegar, two cups of brown sugar, half an ounce of cloves and one of cinnamon. Cook all together until the tomatoes are a little soft, not too tender, then put away in a stone jar after adding a freshly grated horseradish. horserad-ish. These will keep a year or longer. Chili Sauce. Peel twelve medium-sized medium-sized vomatoes very ripe, one finely chopped red pepper, one onion chopped, two cups of vinegar, three tablespoonfuls of sugar, a tablespoon-ful tablespoon-ful of salt, two teaspoonfuls each of cloves, cinnamon, nutmeg, and allspice. all-spice. Heat slowly to the boiling point and cook two and a half hours. V ARE Is no cure, but rather cor-rosive, cor-rosive, For things that are hot to be remedied. Shakespeare. THE FALL MUSHROOMS. During September and up to the time that the frost appears, mushrooms mush-rooms grow in abundance. "If you look you may find where they grow." The delicious field mushroom, by name agaricus" campestris, is found In profusion in old pastures. If the mushrooms mush-rooms are gathered early in the day. and before they show their gills (while they are yet in the button stage). They may be kept for winter use by boiling in a strong salt brine and nutting them In fruit jars; cover with the brine and add a tablespoon-ful tablespoon-ful of salt to each jar before sealing When wanted for use, soak in clear water until sufficiently freshened, ttu-n cook as desired. A few jars of this delicious vegetable would not only give variety to the winter tabje hut save much in the purse to puijehase delicacies not local. There is no dish more delicious than creamed mushrooms, and to be able to serve a company with this appetizing dainty in midwinter and not suffer financially Is worth while. Many ama teurs are raising the mushroom in old cellars, but it takes great care to keep the temperature just right, so that few make a success at it. Creamed Mushrooms. Peel and trim a pint of mushroom caps and stems and put in a saucepan with a table-spoonful table-spoonful of butter; cook five minutes, dust with a tablespoonful of flour, pepper pep-per and salt, and pour over a cup of cream. When smooth and thick pour over well-buttered toast and serve at once Broiled Mushrooms. Place the caps upside down on a broiler for the first half of the broiling, then reverse and fill the cap with butter, pepper and salt, and serve as soon as the butter Is melted. They will need to be handled carefully, not to lose tha Juices. |