Part 17

Gether your pees 'bout sun-down. The folrin day, 'bout leven o'clock, gowge out your pees with your thum nale, like gowgin out a man's eye-ball at a kote house. Rense your pees, parbile them, then fry 'em with som several slices uv streekt middlin, incouragin uv the gravy to seep out and intermarry with your pees. When modritly brown, but not scorcht, empty intoo a dish. Mash 'em gently with a spune, mix with raw tomarters sprinkled with a little brown shugar and the immortal dish ar quite ready. Eat a hepe. Eat mo and mo. It is good for your genral helth uv mind and body. It fattens you up, makes you sassy, goes throo and throo your very soul. But why don't you eat? Eat on. By Jings. Eat. _Stop!_ Never, while thar is a pee in the dish.--_Mozis Addums._

CORNFIELD OR BLACK EYE PEAS.

Shell early in the morning, throw into water till an hour before dinner, when put into boiling water, covering close while cooking. Add a little salt, just before taking from the fire. Drain and serve with a large spoonful fresh butter, or put in a pan with a slice of fat meat, and simmer a few minutes. Dried peas must be soaked overnight, and cooked twice as long as fresh.--_Mrs. S. T._

TO BOIL DRIED PEAS.

Soak in boiling water the night before. Then next day parboil and drain. Put in fresh water with a piece of middling or ham, and boil till tender.--_Mrs. Col. W._

TO BOIL DRIED LIMA, OR OTHER BEANS.

Soak overnight. Next morning, soak in fresh water till two hours before dinner, when boil steadily in a covered saucepan two hours. Drain and add a large spoonful fresh butter, and a little salt.--_Mrs. S. T._

CORN PUT UP IN BRINE.

Late as possible in the fall prepare tender roasting ears for winter use. Strip off the outer shuck, leaving the inner, silky ones next to the grain. Have ready a nice clean wooden firkin or tub, properly scalded and sunned. Sprinkle salt over the bottom. Pack closely with corn. Wash a large flat rock and lay on the top, when nearly full. Pour strong brine over the corn, covering it well. The day before using, strip off the shuck and silk, place in a bucket of cold water (renewing the water once, or twice), and let it stand till ready to use it. Two ears soaked thus, and shaved into a pot of soup with other vegetables, will impart a delicious flavor.--_Mrs. S. T._

PICKLES AND CATSUPS.

For pickles and catsups, use the best cider vinegar, it being not only more wholesome than other kinds of vinegar, but the only sort that will keep pickles or catsup for any length of time.

In making catsup, or in scalding pickles in vinegar, if a brass kettle is used, it must be scoured with sand and ashes, washed and wiped dry, and then scoured with vinegar and salt. By attending to these directions, the brass kettle may be safely used--though the pickles or catsup must be poured from it the instant it is taken from the fire, or they will canker.

In making pickles, it is a good rule to allow two pounds of sugar to each gallon of vinegar for sour pickle, though a larger proportion must be allowed for sweet pickle.

Vinegar for pickling should be spiced and set to sun from spring to autumn. Never put pickle in a jar that has been used for butter or lard. Examine often to see if the pickle is well covered with vinegar, and if any of it has turned soft, remove it. Keep it in a dry, airy closet, and be careful not to let it freeze. Pickle is generally considered best when from six months to a year old. Some housekeepers use the same vinegar (with a slight addition) from year to year, by draining the pickle as they take it out of the jar.

PICKLE VINEGAR.

2 gallons cider vinegar. 4 ounces white pepper, beaten. 4 ounces whole allspice. 4 ounces mustard-seed. 2 ounces ground mustard. 2 ounces of mace. 2 ounces of turmeric. 2 ounces of white ginger. 2 ounces of garlic. 2 ounces of horseradish. 2 gills of celery-seed. 2 sliced lemons. 5 pounds of sugar.

This ought to be prepared several months before using, and always kept on hand ready for use.--_Mrs. S. T._

_Pickle Vinegar._

2 gallons vinegar. 1 pint black mustard-seed. 4 ounces ginger. 3 ounces allspice. 1 ounce cloves. 4 ounces whole black pepper. 1 ounce celery-seed. 3 pounds brown sugar. 2 handfuls scraped horseradish. 1 handful garlic. 3 sliced lemons.

Make in May, and sun all summer.--_Mrs. D. R._

VINEGAR FOR PICKLES.

2 gallons vinegar. 1 cup bruised ginger. 1 cup black mustard-seed. 1 cup garlic. ½ cup black pepper. 1 cup celery-seed. ½ cup of mace. ½ cup of cloves. ½ cup of turmeric. 2 pounds brown sugar. 1 pod red pepper. 1 handful horseradish.--_Mrs. P. W._

Cucumbers (sliced), snaps, gherkins, muskmelons, cabbage, onions, or anything to be put into the spiced vinegar, must be previously boiled tender in strong vinegar and salt--well pressed out--and then put into the pickle vinegar, will soon be ready for use.--_Mrs. J. J. C._

YELLOW PICKLE VINEGAR.

2 gallons of pure cider vinegar. 1 pint black mustard-seed. 1 pint white mustard-seed. 2 ounces ground mustard. 4 ounces white ginger. 3 ounces pepper. 3 ounces allspice. 1 ounce mace. 1 ounce cloves. 2 ounces turmeric. 1 large handful horseradish. 1 handful garlic. 1 spoonful salt. 1 gill celery-seed. 6 lemons. 5 pounds sugar.

The liquid should be mixed in the spring, and set in the sun.--_Mrs. T. M. C._

INGREDIENTS TO ONE GALLON GREEN PICKLE.

3 pounds of sugar. ½ ounce of mace, full weight, and beaten. ½ ounce of black pepper, full weight, and beaten. 1 ounce ginger, light weight, and beaten. ½ ounce allspice, light weight. 1/5 ounce cloves, light weight. ½ tablespoonful salt, light weight. ½ ounce celery-seed, light weight. 2-1/5 ounces cinnamon, beaten.--_Mrs. Dr. P. C._

PREPARING PICKLES.

Vegetables for pickle should be kept in cold and strong brine till they turn yellow: then put vine-leaves in the bottom of the kettle, then a layer of vegetables and a layer of leaves till full. Pour on them, boiling salt and water and let them boil until a bright green. Take them, while hot, and place in weak vinegar for a whole week. Then add them to the spiced vinegar. Afterwards rub on them a little turmeric. Prepare the spiced vinegar in May, and expose to the sun every day for some time.--_Mrs. R._

YELLOW PICKLE.

2 gallons vinegar. 2 pounds sugar. 1 ounce turmeric. 3 ounces allspice. 1 ounce cloves. 1 ounce mace. 1 pint mustard-seed. 2 tablespoonfuls celery-seed.

Pound all together and stir into the hot cider vinegar for several minutes. Prepare your vegetables by quartering the cabbage and scalding them in brine; cover them and leave until cold; squeeze dry and hang in the sun; when bleached, throw in plain vinegar, then into the spiced vinegar.--_Mrs. P._

_Yellow Pickle._

2½ gallons vinegar. 7 pounds sugar. 1 pound white mustard-seed. 1 bottle mustard. 1 pound white ginger. ½ pound white pepper. ½ pound turmeric. 2 ounces nutmeg. 2 ounces allspice. 2 ounces cloves. 2 ounces celery-seed.

Pound them all before putting in the vinegar, add one pound scraped horseradish, half-dozen lemons sliced.

Scald two dozen onions, sprinkle them with salt, and let them stand a day; drain off the water and wash well with the vinegar. Add them to your spiced vinegar. Cut your cabbage and scald them in strong salt water till you can run a straw through them; drain them for a day and put into plain vinegar for two weeks; let them drain again a day or two before putting into the prepared vinegar. Put two tablespoonfuls turmeric in the plain vinegar to turn the cabbage yellow.--_Mrs. J. T. A._

_Yellow Pickle._

One peck cabbage cut up. Lay in a jar, sprinkling with salt; leave it twenty-four hours; squeeze out and put in a kettle with half a dozen onions chopped, cover with vinegar, add one ounce turmeric, and boil one hour. Then add:

2 pounds brown sugar. ½ ounce mace. ½ ounce allspice. ½ ounce cloves. 4 tablespoonfuls mixed mustard. 1 teacup black peppercorn. 4 tablespoonfuls ground ginger. 2 tablespoonfuls celery-seed.

Boil till clear.--_Mrs. S. B._

_Yellow Pickle._

2 gallons cider vinegar. 4 ounces beaten white pepper. 4 ounces whole allspice. 4 ounces white mustard-seed. 4 ounces black mustard-seed. 2 ounces mace. 2 ounces turmeric. 2 ounces white ginger. 2 ounces ground mustard. 3 ounces garlic. 3 ounces horseradish. 2 gills celery-seed. 4 sliced lemons. 5 pounds brown sugar.

Should be prepared months before using. Cabbage to be pickled should be boiled or scalded in salt and water until the leaves can be turned back so as to sprinkle salt between them; then must be dried in the sun. Shake all the salt out when dry, and soak in plain vinegar, with a little turmeric sprinkled on each layer of cabbage. After ten days, drain them and put in the spiced vinegar.--_Mrs. S. T._

YELLOW PICKLED CABBAGE.

1 ounce turmeric. 1 gill black pepper. 1 gill celery-seed. A few cloves. A few pieces of ginger. 4 tablespoonfuls made mustard. ½ ounce mace. 2 pounds sugar. 1 tablespoonful allspice.

Take one peck of quartered cabbage; slice them and put a layer of cabbage and one of salt; let it remain over night. In the morning squeeze them and put on the fire with four chopped onions, and cover with vinegar; boil for an hour, then add the spices mentioned above, and let it boil an hour longer; when cold it is ready for use.--_Mrs. W. H. M._

A QUICK WAY TO MAKE YELLOW PICKLE.

Two gallons chopped cabbage, sprinkle one handful salt through it, and let stand over night. Squeeze it out dry and put into a kettle. Add one ounce of celery-seed, one ounce of turmeric, one quarter-pound of mustard-seed, (black and white mixed), five pounds brown sugar, with vinegar enough to cover the whole well.

Boil until the cabbage is tender. Put it in stone jars and keep it closely covered. It is fit for use the day after it is made.--_Mrs. J. C. W._

YELLOW PICKLE.

2 ounces black mustard-seed. 2 ounces white mustard-seed. 2 ounces celery-seed. 1 ounce coriander. 1 ounce white pepper. 1 ounce green ginger. 2 ounces turmeric. 1 pound brown sugar.

Put these in one and one-half gallons best cider vinegar, and set in the sun. This can be prepared during the winter, if you choose. Quarter your cabbages (small heads about the size of a large apple are best), and put in a tub. Make a strong brine, boil and pour over while hot. Let them stand twenty-four hours and then repeat. On the third day spread them on a board or table, salt them slightly, and let them stand in the hot sun four days, taking care that no dew shall fall on them. Put in a jar, and pour on your prepared vinegar boiling hot. This pickle will not be ready for the table till it has softened and absorbed the vinegar. You can judge of this by your taste. To make quick pickle by this recipe, you simply salt your cabbage for one night, pouring off in the morning the water drawn out by the salt. Then put in the kettle with the spices and vinegar, and boil until a straw will go through.--_Mrs. J. B. D._

CABBAGE PICKLE FOR PRESENT USE.

Boil the cabbage in salt and water till tender; lay them on dishes, drain or press them in a towel.

Boil together two gallons strong vinegar.

1 pint white mustard-seed. 4 ounces ginger. 3 ounces black pepper. 3 ounces allspice. 1 ounce mace. 1 ounce cloves. 1 ounce turmeric. 1 large handful horseradish. 1 large handful garlic. 1 ounce celery-seed. 2 pounds brown sugar.

Pour it over the cabbage boiling hot. If you have no garlic, use one pint onions chopped fine.--_Mrs. H._

CUT CABBAGE PICKLE.

Fill the jar with cut cabbage. To every gallon of cabbage put one handful horseradish.

3 tablespoonfuls black pepper. ½ tablespoonful red pepper. 3 tablespoonfuls coriander-seed. 3 tablespoonfuls celery-seed. 2 tablespoonfuls mace. 2 tablespoonfuls allspice. 1 dozen cloves. ½ teacup made mustard. 4 tablespoonfuls white mustard-seed. 1 pound sugar. 4 or 5 sliced onions.

Salt your cabbage first as for slaw, and let it stand two or three hours. Put in a porcelain kettle and cover with weak vinegar; put turmeric enough to color, boil it till tender, then drain off the weak vinegar, and cover it with strong cider vinegar, and mix the spices well through it; add three or more tablespoonfuls turmeric, and boil the whole fifteen minutes very hard. When cold, it is ready for use.--_Mrs. S. M._

CHOPPED CABBAGE PICKLE.

Cut the cabbage as for slaw, pour over it enough boiling brine to cover it. Chop and scald a few onions in the same way, cover both, and leave twenty-four hours; then squeeze in a cloth until free from brine. If it should taste very salt, soak in clear water for a few hours and squeeze again. Loosen and mix the cabbage and onions thoroughly. To one-half gallon cabbage put:

1 small cut onion. 1 pound brown sugar. 1 small box mustard. ½ pound white mustard-seed. 1 small cup grated horseradish. ½ ounce mace. 1 tablespoonful ground black pepper. 2 ounces celery-seed. 1 ounce turmeric.

Chopped celery and nasturtiums, if they can be had. Mix all, and cover with cold vinegar. If necessary, add more vinegar after it has stood awhile.--_Mrs. C. N._

GREEN PICKLE.

Put the pickles in a strong brine, strong enough to bear an egg. Three weeks is long enough for them to remain in brine, if you wish to make your pickle early in the fall; but they will keep several months, indeed all the winter, by having them always well covered with the brine.

When ready to make your pickle, drain off _every drop_ of brine, and pour boiling water over the pickles. Repeat this for three mornings in succession. Then pour off this last water, and soak the pickles two days in cold water, changing the water each morning. Next, pouring off this water, scald the pickles _three_ mornings in weak vinegar, weakening the vinegar by putting two quarts of water to one of vinegar. This is the time for greening the pickles, by putting in the jar or keg a layer of pickle, then sprinkling in a little powdered alum, and so on, till the vessel is filled; then pouring on the weakened vinegar. Only use the alum the first morning; but the other mornings pour off the vinegar and pour on a fresh quantity. All this is necessary, if you wish to have pickle perfectly free from the brine, and in a condition to keep. Fill your jars with the pickle thus prepared, and pour over them the best of vinegar, after seasoning it and letting it boil a few minutes. Seasoning to one gallon vinegar:

3 pounds brown sugar. 1 tablespoonful allspice. 1 tablespoonful of cinnamon. 1 tablespoonful of ginger. 1 tablespoonful of black pepper, all pounded. 20 drops oil of cloves, or 3 ounces of cloves. 1 ounce celery-seed. 1 pod red pepper. 2 tablespoonfuls grated horseradish.--_Mrs. C._

_Green Pickles._

Put the pickle in strong brine for two days; then boil the brine and pour it over them hot. Repeat this twice. Then pour over them boiling vinegar and water mixed, three successive times, at intervals of two days. For a three-gallon jar take:

1 teacup black pepper. 1 teacup allspice. ½ teacup of ginger. ½ teacup of mace. ½ teacup of cloves, all beaten, but not fine. 2 heads of cabbage chopped fine. 2 teacups horseradish. 8 onions chopped fine. 1 quart mustard seed.

Take half of the beaten spices and mix with the latter ingredients, also three cups of brown sugar; stuff the mangoes with this. Add the rest to the vinegar with five pounds of sugar, and pour on the pickle hot.

This makes very superior pickle.--_Miss S. S. V._

_Green Pickle_ [_3 gallons_].

2 ounces mace. ½ pound ginger, scalded and sliced. 2 ounces cloves. 2 ounces cinnamon. 2 ounces long pepper. 2 ounces black pepper. 2 ounces allspice. 1 ounce nutmeg. ¼ pound horseradish scraped, sliced, but not _dried_. 1 ounce turmeric. 4 ounces black mustard-seed. 1 ounce coriander-seed. 2 ounces garlic, or onion. 2 pounds brown sugar.

Prepare the cucumbers as follows: gather cucumbers, snaps, etc., and put them in a large stone jar, pouring over them a strong brine which has been boiled and skimmed--hot, but not boiling; cover with an old table-cloth to keep the steam in. Let them stand about a week, then take and soak twenty-four hours in cold water. Next put them in a large kettle lined with grape leaves, and fill, covering with weak vinegar. Sprinkle in a dessertspoonful of powdered alum, and cover with grape leaves, setting on the stove until a beautiful bright green. Put in a jar and pour this vinegar over them and let them stand until next day; then dry the pickles with a cloth, and have ready the jar, putting in a layer of the pickles with a layer of the seasoning before mentioned; fill with strong cider vinegar. Tie up closely, and keep in a warm, dry place.

The spices must be bruised or beaten tolerately fine before putting with pickles; and a little salad oil added is an improvement.--_Mrs. P. McG._

CUCUMBERS OR OTHER SMALL PICKLES.

2 gallons vinegar. 3 tablespoonfuls ginger. 2 tablespoonfuls celery-seed. 1 tablespoonful cinnamon. 2 tablespoonfuls turmeric. 1 tablespoonful horseradish. 1 tablespoonful garlic. 2 tablespoonfuls pepper. 1 teaspoonful cloves. 1 teaspoonful of mace. 1 teaspoonful of allspice; all the spices must be pulverized.

Add the garlic and horseradish when cold. Add two pounds sugar, which must be boiled in the vinegar and poured over the spices. One teaspoonful red pepper will improve it. Boil the vegetables in plain vinegar before putting in the spiced vinegar.

Gherkins and snaps are made in the same way as cucumbers--_Mrs. S._

PICKLED CUCUMBERS.

½ gallon vinegar. 3 pounds brown sugar. 2 tablespoonfuls cloves. 2 tablespoonfuls allspice. 2 tablespoonfuls mustard. 2 tablespoonfuls celery. 1 tablespoonful white ginger. 1 tablespoonful cinnamon. 1 tablespoonful black pepper. 2 pods green pepper. 4 lemons sliced. A little horseradish. 12 onions, and as many cucumbers as the vinegar will well cover.

Boil all together until the cucumbers are tender, and they will be ready for use in a week or so. To green the fruit: line your brass kettle with grape-leaves, and then pour weak vinegar on the cucumbers, cover with leaves, and boil a little while.--_Mrs. E. I._

CUCUMBER PICKLE.

2 gallons good vinegar. 1 cup bruised ginger. 1 cup mustard-seed. 1 cup garlic. 2 onions chopped fine. ½ teacup black pepper. 1 teacup celery-seed. ½ ounce mace. ½ ounce cloves. ½ ounce turmeric. 1 pod red pepper. 1 handful horseradish. 3 pounds brown sugar.

After greening the cucumbers, put them in plain vinegar for a few days. Then boil the spices in one gallon of the vinegar, and pour it over the pickle boiling hot. Do this twice; it will be ready for use in a week.--_Mrs. P. W._

BOILED CUCUMBER PICKLE.

Take fresh cucumbers (size for eating), put them in brine for a few days; take them out, and put them in vinegar to soak for two days. Then wipe them dry, cut them in pieces one inch thick. Make a seasoning of a mixture of allspice, cloves, mace, nutmeg, and whole black pepper, about two ounces to seventy-five cucumbers. Add celery-seed, and onion chopped fine.

Take a large stone jar, put a layer of cucumber and a layer of the mixture, with plenty of brown sugar (about eight pounds to a large jar). In this way fill the jar, then cover it with strong vinegar: tie the mouth up securely, put the jar in a pot of cold water, and boil until the cucumber is tender, and they will be ready for use in a few days.--_Mrs. C. C. McP._

PICKLED CUCUMBERS.

Put them in a wooden or stone vessel, pour over strong salt and water boiling hot, put a weight on to keep them under the pickle. After three days, pour it off, boil, and turn it over again: let stand three days again; then take them out and let them lie one night in plain cold water; next day put them over the fire, but do not let them boil, allowing one tablespoonful alum to one gallon vinegar; mace, cinnamon, peppercorns, white and black mustard-seed and grated horseradish, one tablespoonful each to every gallon vinegar, and one teaspoonful turmeric, and two and one-half pounds sugar. Fold a double piece of linen, and a soft, thick brown paper, and tie the jars tight; throw in the vinegar and keep in a dry place. A bladder and linen cloth are nice to be over the pots.--_Mrs. G. P._

SWEET CUCUMBER PICKLE.

Slice cucumbers and soak in brine a week; then soak in salt water until the salt is extracted sufficiently. Boil in strong alum water half an hour, then in ginger tea half an hour. Make a syrup of one quart good vinegar, one pint water, three pounds sugar, to four pounds cucumbers; season with mace, cinnamon, cloves, and celery-seed. Put in the cucumbers and boil till the syrup is thick enough. Add some sliced ginger.--_Mrs. S. M._

CUCUMBER SWEET PICKLE.

First lay the cucumbers in salt and water for one week or ten days; next cut them in slices quarter of an inch thick. Then soak out the salt and boil them in alum water half an hour, and afterwards in ginger tea for one hour. Then make a syrup of one pint water, one quart vinegar, three pounds sugar to every four pounds cucumbers. Flavor with cloves, mace, and cinnamon. Boil all together until the syrup is sufficiently thickened.--_Mrs. A. C._

TO PICKLE RIPE CUCUMBERS.

Take them yellow, but not too ripe, scrape the seeds well out; lay them in salt and water twenty-four hours, then make syrup same as for peaches; in a week scald the vinegar again.--_Mrs. C._

GREEN TOMATO PICKLE.

Slice green tomatoes and onions; sprinkle each layer with salt; let them stand until next day, then press all the juice out, and season very highly with red and black pepper, celery, mustard seed, a little turmeric, and some sugar; cover with vinegar, and cook until tender.--_Mrs. M. D._

GREEN TOMATO PICKLE.

Slice and chop green tomatoes, until you have one gallon. Chop one dozen large onions. Mix and sprinkle four large spoonfuls of salt upon them, let it stand one night; next day drain off all the water, and have one quart strong vinegar, two pounds sugar, spices and pepper to your taste. Put in the vinegar, and put with the tomatoes in a porcelain kettle; boil half an hour. Place in the jar for keeping and cover closely. Three or four days afterwards, boil again for a few minutes and put away for use.--_Mrs. L. P._

_Green Tomato Pickle._

One peck tomatoes sliced. One dozen onions.

Sprinkle with salt, and lay by twenty-four hours; then drain them.

3 pounds sugar to one gallon vinegar. 1½ ounces ground pepper. 1 ounce whole cloves. 1 ounce mustard-seed. 1 ounce allspice. 1 cup mustard, mixed.

Put all in a kettle, with vinegar enough to cover; boil till tender.--_Mrs. S. B._

TO MAKE GREEN TOMATO SAUCE.

16 pounds tomatoes. 7 pints good cider vinegar. 4 pounds brown sugar. ½ pint celery-seed. ½ pint mustard-seed. 1½ pints onions, cut fine. 1 teacup ground mustard. ½ ounce mace. 2 ounces cinnamon. 1 ounce allspice. ½ ounce cloves. ¼ pound black pepper.