PICKLES AND CATSUP


PICKLED ONIONS.

From MRS. HARRIET A. LUCAS, of Pennsylvania, Lady Manager

Peel carefully, by scalding, small onions; drain; place in salt and
water, not too strong, for forty-eight hours; then drain again till
dry. Put together one-half pint of milk and one-half pint water; place
the small onions in it and allow them to scald, _not_ boil, or
they will be softened. Remove, rinse in cold water and drain. Place in
a jar and pour over them white wine vinegar, with a little mace and
small red peppers; no dark spice. You will have a beautifully white,
mild pickled onion if this is carried out.


OIL PICKLES. From MRS. IDA. M. BALL, of Delaware, Lady Manager.

Two dozen large cucumbers, sliced without paring; sprinkle with salt;
place in a colander to drain for two or three hours. One dozen onions
prepared in the same way, separately. Put in a stone jar, in alternate
layers, sprinkling between with ground black pepper and a mixture of
mustard and oil, the mixture to be made in the proportion of a small
box of mustard to one-half pint of salad oil. When the jar is full,
pour in enough cold vinegar to cover.


MIXED PICKLES.

From MRS. SAM. S. FIFIELD, of Wisconsin, Lady Manager.

Take small cucumbers, onions, beans, cauliflower, broken up, and pour
over boiling hot brine made of one teacup of coarse salt to a gallon
of water, for three mornings. The fourth morning drain well. (I put
into a flour sack and hang out doors until dry.) To one gallon of good
cider vinegar put a teaspoon of pulverized alum, four of white mustard
seed, two of celery seed, five or six tiny red peppers, a handful of
cloves and as much of stick cinnamon; pour over the pickles when real
hot; add a good quantity of horseradish root to keep pickles from
moulding.


CUCUMBER PICKLES.

From MRS. PARTHENIA P. RUE, of California, Lady Manager.

For two gallons of pickles, place the cucumbers in salt and water for
three days; then rinse in fresh water. One teacupful of whole white
mustard; one handful of whole cloves; allspice and black pepper; a
teacupful of broken cinnamon. Put all into a large thin bag and boil
in one quart vinegar. Put two or three red pepper pods and a few
sprigs of horseradish root among the cucumbers, in a keg or jar. Take
sufficient vinegar to cover them and put into it one pound of brown
sugar; let it scald and cool a little; then pour over the pickles;
then the spices and vinegar, allowing the spices to remain on top. The
spices and vinegar must be poured off and scalded for five mornings,
and, when cool, poured over the pickles; the last day pour over a cup
of molasses. Use good cider vinegar. If desired sweeter, sugar to
vinegar when heating. Cucumbers used late in the season make better
pickles than the earlier ones. Put cucumbers in salt water when
freshly picked.


GREEN CUCUMBER PICKLE.

From MRS. CORA PAYNE JACKSON, of Kentucky, Lady Manager.

One gallon of cider vinegar; one pound of brown sugar; one tablespoon
of allspice; one tablespoon of cloves; one tablespoon of black pepper;
one tablespoon of mace; two tablespoons of root ginger; two
tablespoons of celery; two tablespoons of white mustard; one handful
of horseradish. After it begins to boil add cold cucumbers, well
soaked, and boil until tender enough to pierce with a fork.


RIPE CUCUMBER PICKLE.

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.

Slice twenty-five large cucumbers in pieces between one and two inches
thick; lay in salt water two days; wash out the salt. Boil in alum
water half an hour, alum size of a walnut (English); take out and boil
in ginger water an hour; one ounce of ginger and water to cover. Make
a syrup of five pounds of light brown sugar, three quarts of vinegar,
one pint of water, two ounces of whole cloves, two ounces of stick
cinnamon, half an ounce of whole allspice, half an ounce of mace (put
spices in bags). Let all boil until a rich syrup, then put in the
cucumbers and boil between one and two hours.


GOOSEBERRY CATSUP.

From MRS. AMEY M. STARKWEATHER, of Rhode Island, Superintendent State
Work and Lady Manager.

Nine pounds of gooseberries; add five pounds of sugar, one quart of
vinegar, three tablespoonfuls of cinnamon, one and one-half each of
allspice and cloves. The gooseberries should be nearly or quite ripe.
Take off the blossoms, wash, and put them into a porcelain kettle,
scald, then put through a colander, add the sugar and spices; boil
fifteen minutes; then add the vinegar; bottle immediately before it
cools. Almost any recipe for spiced gooseberries makes a good recipe
when the gooseberries are put through a colander or coarse sieve, and
the vinegar added, cooled in this way.

If you wish a smaller recipe, use the following: To four quarts of
fruit, take three pounds of sugar, one pint of vinegar, one
tablespoonful each of ground cloves, allspice and cinnamon. Make as in
the above recipe.


CABBAGE PICKLE.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

Quarter small, hard heads of cabbage, removing the outer leaves; put
in a brine for three days, then let it soak in fresh water six hours.
Wipe perfectly dry, squeezing the water out. Scald the cabbage in weak
vinegar and water, to which add turmeric in a thin muslin bag. Then
put into a stone jar alternate layers of cabbage and seasoning as
follows: Mace, ginger, cinnamon, white mustard seeds, onions, red
pepper, and horse radish. Bring to a boil enough good cider vinegar to
cover the whole, and pour into the jar hot.


PICALILLY.

From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.

One peck green tomatoes; twelve large onions; one ounce each of
allspice, cloves, cinnamon, whole pepper and white mustard seed; two
ounces flour of mustard, one and one-half pound sugar. Slice and salt
tomatoes, drain over night. Put spices in bags, cover all with
vinegar, and boil till tender. Seal in glass jars.


SWEET PICKLED PEACHES.

From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.

Ten pounds peaches--pared; five pounds sugar; one quart best cider
vinegar; one tablespoonful allspice; one tablespoonful mace; one
tablespoonful cinnamon; one teaspoonful cloves. Put the spices in thin
muslin bags. Boil all together half hour; then put in the peaches, and
boil twenty minutes. Take out the fruit with a skimmer, and spread
upon dishes to cool. Boil the syrup until thick, pack the peaches in
glass jars, and pour syrup over them scalding hot.



FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893