PICKLES.

PICKLE.

Virginia housekeepers have always been noted for their pickles, and their receipts are good, old, and tried ones. After all, a decade brings around its customs, modified. In an old history which I have recently read an account is given of the old days and entertaining at Mount Vernon, and mentions that just before dinner was announced the old butler would pass pickle with the mint juleps. So now before dinner we have an olive in our cocktail.

Sue Mason Maury Halsey.

Mrs. James T. Halsey.

The following receipt is from my Great-Aunt’s cook-book, Miss Mary Harlan Pyle, of West Chester, Pa., which book probably belonged to my Great-Grandmother, Mrs. Tiba Pyle, of West Chester, Pa.

OLD VIRGINIA PICKLE.

Contributed by Mrs. John Beverly Roberts, Bryn Mawr, Pa.

One half pk. of ripe tomatoes, ½ pk. green tomatoes, 1 small head of cabbage, 1 doz. onions, ½ doz. red peppers, ½ doz. green peppers, ½ lb. celery chopped fine. Salt well and let stand 24 hours, drain thoroughly, cover with best cider vinegar and boil 1 hour; add 1 cup of grated horseradish, 2 tablespoonfuls white mustard seed, 2 tablespoonfuls of brown mustard seed, 1 tablespoonful powdered cloves, 1 tablespoonful allspice, 1 tablespoonful ground mustard.

AUNT C.’S CHOW CHOW.

Private recipe 75 years old.

Contributed by Mrs. Louis R. Lemoine, Philadelphia, Pa.

Ten heads of cabbage (hard packed). It is better to get them in fall or winter. Slice cabbage ½ in. thick, crosswise, pack it in a new tub or very large vessel, cover with salt and cold water (which you will make strong enough to hold an egg), then add about a quarter more water. Slice, crosswise, 6 large white onions, sprinkling salt between each layer. Next morning wash the onions and cover with fresh cold water. Drain the cabbage from the brine and chop it. Put a layer of cabbage in a large wooden bowl, sprinkle some of the chopped onions, some turmeric, and a handful of celery-seed, and so on, layer after layer. Then mix with hands thoroughly. While this is being done have in your preserving kettle about 1½ gallons of white vinegar with ten cents worth of nice fresh cinnamon, some whole grains of black pepper, a little mace, a few cloves and a few pods of dried red peppers, or a level teaspoon of cayenne pepper. Boil until the vinegar is quite strong of the spices, add to the vinegar about 2 lbs. of sugar. Strain the vinegar through a thin muslin bag over the cabbage. Wash out the kettle and transfer the mixture to the kettle and scald until hot all through, but do not let it boil or cook. Stir frequently with a wooden spoon. At the time you put the cabbage in bowl to be chopped, take about ½ of a 40-cent box of good mustard and mix it, smooth, and quite thick, with warm water. While the cabbage is cooling, beat into the mustard a bottle of the very best olive oil, as you would for a nice, smooth, dressing, adding vinegar until smooth and thick. When the cabbage is cool mix the dressing well in, put into ½ gallon jars and cover closely. In two or three days it will be ready for use.

Ingredients Needed.—Ten heads of cabbage, 6 large white onions, 1½ gallons white wine vinegar, 10c. worth of fresh cinnamon, whole black pepper, mace cloves, cayenne pepper, 2 lbs. of sugar, ½ of a 40-cent box of mustard, bottle of oil, 3 oz. fresh celery seed, 2 oz. bright yellow turmeric.

FRENCH PICKLE.

Contributed by Mrs. Mary Palmer Bispham, Richmond, Va.

One pk. of green tomatoes, 1 head of cabbage, 10 onions, 12 green peppers, 1 lb. of white mustard, 2 oz. of mace, 4 tablespoons of cloves, 4 tablespoons of allspice, 2 of ground black pepper, 2 lb. of sugar, 4 oz. celery seed and 4 tablespoons of olive oil. Mix and let them stand over night in cider vinegar, enough to cover well. Then boil 2 hours. The next morning you can add more vinegar at discretion if not well covered as it boils, and enough to cover when done.

SPICED PEACHES.

Philadelphia, Pa.

This came from a cook who lived with Mrs. Byerly Hart, and previous to that with her mother, Mrs. Sigmund Horstmann.

Contributed by Mrs. Walter R. Horstmann, Philadelphia, Pa.

Seven lbs. of fruit, 1 pt. of vinegar, 3 lbs. of sugar, cinnamon (about 3 pieces, 4 inches long), 1 oz. of allspice, 1 oz. cloves. Tie the spices, which must be whole, in a thin piece of muslin. Boil sugar, vinegar and spices together, pare and cut the peaches in half, and pour the mixture hot on the peaches, and let stand over night. Pour it off and bring it to a boil again, and pour on the peaches a second time, and put all in the kettle and boil 3 minutes.

SMALL CUCUMBER PICKLE.

Contributed by Miss Elizabeth White, St. Paul, Mo.

One hundred small cucumbers sliced thin, not pared; sprinkle over them a cup of salt; let them stand over night; drain well in the morning, then add ¼ lb. white mustard seed, ¼ lb. black mustard seed, ¼ lb. celery seed, 4 coffee cups of olive oil, 2 teaspoons of sugar. Mix very thoroughly, add to cucumbers, cover the whole with hot vinegar.

ONION PICKLE.

Mrs. Alice Cotell Palmer, Wilson County, Va.

Contributed by Mrs. Mary Palmer Bispham, Overbrook, Pa.

Peel 2 gallons of small white onions and put on stove in porcelain kettle, covering them with water in which dissolve a pint of salt, just as the water gets hot take them off, pour onions and water in jar for two days, then drain for several hours. Put into a jar plain vinegar all night, and then drain again 3 hours, and put into jar and cover with vinegar which you must boil; 2 lbs. brown sugar, a cup of allspice, a ½ cup celery seed, a ½ cup of white mustard seed, spoonful turmeric. Pour this over the onions and fasten up for a month.

TOMATO PICKLE.

Contributed by Mrs. M. Kim Miller, New York.

One pk. green tomatoes, ¼ pk. small white onions, 1 oz. celery seed, 75 small cucumbers, 25 small red peppers, ¼ lb. mustard seed, 1 oz. cloves, 1 oz. allspice, 1½ lb. brown sugar. Cover with cold vinegar.

MUSTARD PICKLE.

Mrs. Robert G. Gamble, Haverford, Pa.

One qt. large green, cucumbers, cut into small pieces; 1 qt. tiny cucumbers, 1 qt. green tomatoes cut into pieces, 1 qt. small white onions, 1 large cauliflower divided into flowerets, 4 large green peppers. None of these ingredients are to be chopped, but cut in squares or small pieces. Put in brine 24 hours made of 1 cup salt to 1 gallon water. Scald until thoroughly heated through in the brine, drain well. Make a smooth paste of 6 tablespoonfuls common mustard (not that in bottles), 1 tablespoonful turmeric, 1 cup flour, 1 cup sugar, and 2 qts. of mild vinegar. Mix dry ingredients together with a little cold vinegar, then scald until very smooth, stirring constantly. When done, pour over the pickles, stir through bottle. Makes 4 qts.

CUCUMBER MASH.

Mrs. Nathaniel Chapman (1820), Philadelphia, Pa.

Contributed by Mrs. William R. Philler, Haverford, Pa., her Great-Granddaughter.

Late in September take 1 bushel of full grown green cucumbers, peel and slice them, sprinkle with salt and let them stand on a sieve 2 hours, so that the water may run off. Then chop up fine, and add 2 doz. large onions cut small, 1 lb. white mustard seed, ½ lb. ground mustard, ¼ lb. black pepper ground, 1 lb. black mustard seed. Mix all together with best wine vinegar, making the consistency of thick catsup and fill your jars, tying up and closing tight. Sometimes the vinegar soaks up, and it is necessary to add vinegar after a few days to each jar.

CHOW CHOW OR TOMATO PICKLE.

Mrs. E. W. Horstmann, Philadelphia.

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

Cut a peck of green tomatoes in nice slices, salt them and let them lie 24 hours, then drain and press them dry with a towel; 6 large onions cut in slices, ¼ lb. of mustard seed, ½ lb. ground mustard, 1 oz. black pepper, ½ oz. ground ginger, ¼ oz. of cloves. Mix the spices, put a layer of tomatoes, spices and onions, alternately, into the kettle. Cover with strong vinegar and boil 20 minutes.

PEPPER HASH.

Mrs. George Philler, Philadelphia, Pa.

Contributed by Mrs. Wm. R. Philler, Haverford, Pa.

To 3 heads of cabbage, add 2 doz. peppers chopped, handful of mustard seed. Put in jars, heat vinegar and pour over quite hot; mix it up and let it stand until the next day. Pour off, heat again, and pour over. When cold tie up.

CHOW CHOW PICKLE.

Mrs. Dabney H. Maury, Richmond, Va.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Two heads of cabbage, 6 red peppers, 6 green peppers, 2 doz. white onions, 1 doz. cucumbers. Slice all fine. Put them into a colander, sprinkle with salt well throughout. Put a press on it and let stand 24 hours. Have ready ½ gal. cold vinegar into which put ½ oz. ground mustard seed, 1 teacup of grated horseradish, a few whole cloves and allspice. Tie up in a thin bag half an ounce of turmeric, put it into the middle of the pickle. Put pickle into a stone jar and pour your spiced vinegar on it adding a tablespoon of brown sugar.

BORDEAUX SAUCE.

Miss Boughter, Philadelphia, Pa., (1865).

Contributed by Mrs. Meredith Bailey, Philadelphia, Pa.

One gallon green tomatoes cut in slices, 2 gallons cabbage cut coarsely, 1 doz. onions, 1 oz. of turmeric, 1 oz. celery seed, 1 oz. of whole cloves, 1 oz. whole allspice, 1 oz. whole peppers, ½ oz. ground ginger, ½ oz. white mustard seed, ½ lb. brown sugar, 1 gallon vinegar. Mix all together, boil 20 minutes, put salt on cabbage, onions and tomatoes and let stand about ½ hour, then drain before adding spices and vinegar.

GRAPE SAUCE.

F. L. Lewis, Canada.

Contributed by Mrs. Wm. A. Glasgow, Jr.

Five lbs. of fruit, 1 pt. of vinegar, 3 lbs. of sugar, 1 tablespoon of cinnamon, 1 tablespoon cloves, 1 tablespoon allspice. First separate the pulp from the skins and put in separate dishes. Boil the pulp until seeds rise, then strain through a sieve, add the skins, spice, sugar and vinegar. Boil altogether about 30 minutes and bottle.

DANIEL WEBSTER’S RECIPE FOR PICKLE.

Contributed by Mrs. Russell Davenport, Philadelphia, Pa.

One half peck green tomatoes, 2 large heads of cabbage, 15 white onions, good size, 25 cucumbers. Cut the cabbage as for slaw. Chop cucumbers, onions and tomatoes in small pieces. Then salt in layers and let it stand 24 hours. Take 3 qts. of best cider vinegar, 3 lbs. of brown sugar, ½ teacup of turmeric, ½ cup ground pepper (black), 1 oz. of celery seed, ¾ lb. of white mustard seed and 3 or 4 ripe, red tomatoes. Cut in pieces, boil this together. Drain salt from pickle and pour vinegar over boiling hot. When cold the last day mix a ¼ lb. of mustard seed, a cup of best olive oil, 1 dessertspoon curry powder and 1 qt. of vinegar. Mix oil and mustard, adding vinegar and stirring well through the pickle.

SWEET TOMATO PICKLE.

Contributed by Mrs. Richard Gilpin, Philadelphia, Pa.

Take ½ pk. green tomatoes, 4 green peppers, 4 raw onions. Slice them and put in earthen crocks alternately with salt sprinkled through. Leave to soak over night, then drain off and put on stove to boil. Mix in ¼ lb. of ginger, ¼ lb. of cinnamon, 1 lb. of sugar, ¼ lb. of allspice. Cover with good, strong vinegar and boil until soft and brown. Put away in earthen jars.

OIL CUCUMBER.

Contributed by Miss Belle Maury, Richmond, Va.

Pare and cut well grown cucumbers in thick slices 1 inch, or lengthwise, add a large onion as for the table, sprinkle well with salt and let stand over night. Drain in a colander for 4 or 5 hours. Put first in your quart jar 3 teaspoons salad oil, then layers of cucumbers, horseradish scraped fine. A little of each cayenne and black pepper and turmeric. Fill jar with strong cold vinegar and cover closely. Cucumbers must be kept well under the vinegar.

GERMAN CANTELOPE PICKLE.

Mrs. John Minor Maury (an old receipt), Fredericksburg, Va., (1830).

Contributed by Mrs. James T. Halsey, Philadelphia.

To 7 lbs. of fruit put 3 lbs. of sugar, 1 qt. of vinegar, cloves and mace and cinnamon, if you like it, to your taste. First cut fruit in slices, take out seeds and soft part and pare off rind very thin. Boil fruit in water 10 minutes, lay on dish to cool. Put on the vinegar, sugar, spices and when it comes to a boil put in fruit 5 minutes. Now put fruit in jar and let syrup boil 10 minutes longer and pour syrup over fruit in jar. Preserved ginger is an improvement.

GREEN TOMATO PICKLE.

Mrs. Dabney H. Maury, Philadelphia, Pa.

Contributed by Mrs. James T. Halsey, Philadelphia, Pa.

Slice 1 pk. of green tomatoes, sprinkle salt over them. Let them stand 24 hours, drain them from the liquor. Prepare the following ingredients: Slice 3 lemons, slice 12 large onions, take ½ lb. of ground mustard, ¼ lb. ground mustard seed, 1 oz. ground cloves, 1 oz. ground ginger, 1 oz. ground allspice, 1 oz. of black pepper pounded fine, 1 oz. coriander seed, 1 oz. celery seed, 5 lbs. brown sugar. Put alternate layers of onion, tomatoes and spices in your kettle, cover all with strong vinegar and boil 1 hour and a quarter. When cold add teacup sweet oil. Pot to tie closely.

SPICED PEACHES.

Miss Marie Louise Hoxie, Philadelphia, Pa., (1858).

Contributed by Mrs. W. Hinckle Smith.

Five lbs. sugar to 9 lbs. of fruit, 1 pint of vinegar (dissolve sugar with the vinegar), ½ oz. of mace, ½ oz. of cloves tied up in thin muslin and put on with the fruit. Boil 15 or 20 minutes until the peaches look clear.

PICCALILLI.

Contributed by Mrs. James Crosby Brown, Rosemont, Pa.

A peck green tomatoes, 8 large onions chopped fine with one cup salt stirred in. Let it stand all night, in the morning drain off all the liquor. Take 2 quarts water and one of vinegar. Boil all together 20 minutes. Drain through a sieve or colander, put back in kettle, and turn over it 2 quarts vinegar and 1 lb. sugar. Add 8 green peppers and 3 red peppers, chopped fine, ½ lb. white mustard seed, 2 tablespoonfuls pepper, 2 of cinnamon, 1 of cloves, 2 of ginger, 1 of allspice, ½ tablespoonful cayenne pepper.

GREEN TOMATO PICKLE.

Mrs. General Watts, Virginia.

Contributed by Mrs. Frances E. Gamble, Haverford, Pa.

Take 1 pk. of small green onions (6 or 8 onions), skin and sprinkle in layers with salt. Let them stand 24 hours and drain them by putting them in a sieve out of the brine, and pouring fresh water over them. Then scald in a strong ginger tea (1 lb. of ginger root slightly bruised to 1 qt. of boiling water). Take 1 oz. ground ginger, 2 tablespoonfuls of black pepper, 2 teaspoonfuls of ground cloves, ¼ lb. of white mustard seed, ½ cup of mustard, 1 oz. allspice, 3 oz. celery seed, and 3 lbs. of good, brown sugar. Put sliced onions and tomatoes in a kettle with the spices and sugar in alternate layers, and pour enough white vinegar to cover well. Cook the pickle until the tomatoes look clear and are tender (about an hour).

CHILI SAUCE.

Six large ripe tomatoes, 4 green peppers, 1 onion, 1 tablespoon of sugar, 1 tablespoon salt, 1½ cups strong vinegar. Chop peppers and onions and boil 1 hour.

GRANDMOTHER SUSAN RANDALL WILLIAMS’ PRESERVED LIMES.

Contributed by Mrs. Mary Rawle Williams, Haverford, Pa.

Take the limes while perfectly green, put them in salt water strong enough to bear an egg, for 6 weeks (first cut in half and clean entirely of the pulp), then put in cold water for 24 hours, changing it every three hours, then boil in saleratus water until tender enough to run a straw through (one teaspoon salaratus to 6 quarts of water). Put them again in cold water, changing several times. To each lb. of limes take 2½ lbs. loaf sugar and 3 pints of water. Boil the syrup 15 or 20 minutes to clear it before putting in the limes. Then boil 1 hour and 15 minutes. The limes will be a light green when they first come out of the salaratus water, but the sugar will darken them enough. 300 limes will make from 6 to 7 lbs., according to their size.

GREEN TOMATO PICKLE.

Mrs. John Staige Davis, University of Virginia, (1850).

Contributed by Miss Jane Gamble, Roanoke, Va.

Take 1 peck of green tomatoes, slice, sprinkle with salt. Let them stand 24 hours. Drain them by putting out of the brine into a sieve and pouring fresh water over them. Then scald in a strong ginger tea. With the tomatoes put in 6 or 8 onions sliced. Take 1 oz. of ground allspice, 1 oz. ground ginger, 2 tablespoons ground black pepper, 2 teaspoons ground cloves, ¼ lb. white mustard seed and ¼ pint of prepared mustard, 3 lbs. of good, brown sugar. Mix well and place the sliced tomatoes and onions in a kettle with the spice and sugar in alternate layers and pour over the whole enough good vinegar to cover well. Let the pickle cook until the tomatoes look clear and are tender.