Use and preparation of food

7. Method of storing pickles. — Sealing is a convenient way of storing pickles, but it is not necessary. They will keep in crocks, stone jars, or similar containers if the liquid comes well above the surface of the pickles. Weight, if necessary. Keep the container well covered. If mold appears, it should be carefully skimmed off, and the vinegar drained off, reheated, and poured back, or fresh vinegar used. Discuss good combinations of vegetables or suitable fruits for pickle making. Emphasize the fact that pickle making should not in any sense take the place of canning or drying, which preserves more of the food value, but that it offers a way of conserving vegetables in the late fall which will not mature before frost, and of supplying a variation in texture and flavor to the diet. Any of the recipes given below may be used for demonstration or class practice. Where it is desirable to save sugar, molasses or sorghum may be substituted for brown sugar in spiced pickles, using three-fourths cup of sorghum in place of one cup brown sugar. SWEET SPICED VINEGAR. Vinegar, 1 pint. Mixed spices, 1 ounce. Sugar, 2 pounds. SOUR SPICED VINEGAR. Vinegar, 1 quart. Allspice, 1 tablespoon. 1 red pepper. Cloves, i tablespoon. i stick cinnamon. CHOWCHOW. Ripe tomatoes, 1 peck. Cinnamon, 5 teaspoons. Green tomatoes, li pecks. 4 hot peppers. Sweet peppers, IJ dozen. Sugar, G cups. White mustard seed, 3 tablespoons. Vinegar, 1 gallon. Onions, 1 dozen. (Jrated horseradish, H cups. Celery seed, 5 teaspoons. Chop the vegetables. Sprinkle with a cup of salt and drain overnight. Heat the seasoned vinegar to the boiling point and pour over the vegetables. Add horseradish last. CHILI SAUCE. Ripe tomatoes, 2 quarts. Ginger, 1 tablespoon. 4 green sweet peppers. Salt, 2 tablespoons. Brown sugar, 4 tablespoons. Cinnamon, 1 teaspoon. 1 hot pepper. Nutmeg, i teaspoon. 4 onions. Chop the vegetables, add other ingredients, and cook until tender. Add 3 cups vinegar, boil five minutes and seal. WATERMELON RIND SWEET PICKLE. Trim off the green and red parts, cut the rind into suitable pieces, and coolc until tender in salt water (1 teaspoon salt to 1 quart water). Drain and cook until clear in the following sirup: Sugar, 3 cups. Cloves, 1 teaspoon. Vinegar, 3 cups. Cinnamon, 2 teaspoons. DIXIE RELISH. Cabbage, chopped, 1 quart. Mustard seed, 4 tablespoons. White onion, chopped, 1 pint. Celery seed, 2 tablespoons. Sweet red pepper, chopped, 1 pint. Sugar, J cup. Sweet green pepper, chopped, 1 pint. Cider vinegar, 1 quart. Salt, 5 tablespoons. Soak the peppers in brine (water, 1 gallon; salt, 1 cup) for 24 hours. Freshen for two hours in cold water. Drain, remove white sections and seeds. Chop all vegetables separately, measure, mix, and add vinegar, sugar, and spices. Let stand overnight in a crock or enameled dish. Just before packing, drain oft* the vinegar to facilitate packing. Pack the relish in jars, pressing it down thoroughly ; add the drained-olf vinegar, being sure that all the air is forced out of the jar and replaced by vinegar. Process for l.j niintes at 82° G. (1S0° F.). CHERRY PICKLES.