| Transcript |
- LEFT PAGE
Mothers and Daughters.
IN A PICKLE
Almost everything green, and some things
not green, make good picles. In making,
however, avoid recipes which recommend
using a brass kettle in which to boil the vine-
gar. A brass kettle is never clean, no matter
how clean it looks and the acid in the vinegar
takes off layers of the brass with which to del-
icately poison your system. If you must have
brilliantly green pickles, don't make them
green with brass. Using brass to make your
pickles green is like coloring butter; it doesn't
improve the butter and it doesn't improve you
when you eat it.
There are a few points worth remembering
in pickle making. Cider vinegar will not eat
up your pickles. It is not a very handsome
vinegar, however, and white wine vinegar
must be used for all really delicate pickles,
like white onions and cauliflowers. Grape
leaves packed with pickles assist in keeping
them firm, as does alum boiled in the vinegar.
Never put pickles in a greasy tub or jar. Pick-
les gather scum when left standing; a gener-
ous slice of horse-radish root wil clarify the
vinegar. Put it in at the top of the jar and it
will sink with the scum. If not too thick a
raw potato has the same effect on the scum.
The nicest way to get rid of this stagnant vin-
egar parasite is to scald the vinegar over, after
skimming it. Pickles should be kept closely
covered, as air has a murderous effect on vin-
egar flavor. Salt for making pickle brine
should be the coarse rock salt.
Now, having mastered the a, b, c of pickle
making, let us go on and study a few short
"pieces" about various kinds of pickles.
Cucumber pickles: In weak brine soak 100
small cucumbers for 24 hours. Scald five pints
of vinegar, one cup of sugar, one ounce of
cloves, one ouncec of cinnamon bark, one ounce
of black pepper corns and horse-radish root.
Pour the hot mixture over the cucumbers,
rinsed from the brine. If you like, you may
tie the spices up in a bag, which will prevent
the vinegar from cloudiness.
Plain cucumber pickles: Soak cucumbers in
brine until wanted for use, then freshen by
soaking a day or two in water, cover with scald-
ing vinegar. Pickles can be kept in brine all
winter and when freshened in the spring will
be firmer than those put away in vinegar in
the fall, but they of course have no spicy
taste.
Cucumber pickles: Salt small cucumbers 24
hours. Pour boiling water over them and
let them stand one day. Re-scald the vine-
gar and let them stand another day. Repeat
this four times. The fifth day drop the cu-
cumbers into cold vinegar which has been
spiced with cinnamon bark, whole cloves, pep-
per corns, bay leaves, and a small quantity of
brown sugar.
Ripe cucumber pickle: Cut ripe cucum-
bers in squares, removing the seeds. Cook a
few minutes in salted water, take out while
hard and drain. Pour over them one quart of
vinegar, one pound of sugar, six sliced onions
and a liberal seasoning of cayenne pepper,
scalded together. These do not keep very
well unsealed.
Pickled onions: Remove the brown skin,
scald, a few at a time, and wipe dry. Let
them become perfectly cold, pack in bottles
pour over hot vinegar which has not boiled.
A beautiful effect is produced by packing sev-
eral long red peppers with the onions. White
vinegar should be used and all spices omitted.
Pickled onions: Boil small onions in equal
quantities of milk and water. When the
onions are so as to be pierced by a fork, take
out, rinse in cold water, and pour boiling vin-
egar over them in jars. The milk removes
the over-strong onion flavor.
Tomato pickle: After cucumbers or gher-
kins--which are only very small cucumbers--
there is nothing which admits of being made
into such a variety of pickles as tomatoes.
One recipe calls for a pec of chopped green
tomatoes, salted over night in a colander
where they can drain. Add four green pep-
pers, chopped, three pints of vinegar spiced
with horse-radish and a cup of sugar. Boil
the sugar and vinegar and pour over the to-
matoes hot.
Pear tomato pickle: The red and yellow
sweet tomatoes are appetixing pickled whole.
They are salted over night, and then drowned
in boiling vinegar, spiced with ground cloves,
cinnamon, allspice, pepper and half a cup of
sugar to each pint of vinegar.
Chow-chow: This is made as follows: Chop
fine half a peck of green tomatoes, one head
of cabbage, one dozen green peppers, one
dozen onions, as much sorrel--"horse"sorrel--
as you can find so late in the season, and after
letting the mixture stand in salt over night,
squeeze dry with the hands, and over with
cold vinegar. In the afternoon squeeze the
chopped stuff out of the vinegar, and season
with half a cup of mustard seed, half a cup of
celery seed, mace, allspice, horse-radish and a
cup of sugar. Boil the vinegar and pour over
the whole.
Chow-chow: Another recipe calls for string
beans, green tomatoes, green peppers, onions,
sweet corn cut off the cob, gherkins, cauli-
flowers, celery cut fine, squares of melon rind,
and anything else green you have on hand,
such as shell beans, artichokes, or radishes, all
sliced conveniently for eating, salted six hours,
then boiled three-quarters of an hour in vine-
gar with half a pound of mustard seed, the
same quantity of pepper corns, and a few bay
leaves in a bag. After this is put in the jar
where it will remain, add two teaspoons of
turmeric powder and one teaspoon of the best
salad oil.
Artichokes: These are pickled much like
cucumbers. It is a good thing to remember
that if one wishes pickled artichokes to be
hard, pickle them as soon as dug; in order to
have them soft allow them to freeze before
pickling. Add red peppers to artichoke
pickle.
Pickled peppers: Take the large, gree,
"sweet" kind, cut a slit in the side of each
and remove the seeds. Soak for a week in
brine, changing the brine daily. Then stuff
the peppers with a chopped hash of onions,
cabbage, green tomatoes, cucumbers, green
grapes, beans, okra, carrots, mustard seeds
and celery, sew up the peppers and cover with
cold spiced vinegar.
Cauliflower pickle: Cut cauliflower into
branches, boil an instant in salt water, then
cover with spiced vinegar, and shut out the
air with a layer of sweet oil on top of the
vinegar.
Piccalilli: Anyone fond of mustard likes
this dish, and it is pretty to serve in place of
the bare condiment with cold beef. Chop one
dozen of cucumbers, a quart of onions, two
quarts of green tomatoes, half a dozen green
peppers, one small head of cabbage, and salt
over night. In the morning boil half a gallon
of vinegar, half a pound of brown sugar, half
an ounce of cinnamon and half a pound of
ground mustard, added last thing before
taking from the fire. Squeeeze the green stuff
from the salt and boil in the vinegar. After
adding the musterd, put in 100 small cucum-
bers and seal in bottles. This does not keep
very well unsealed.
Red cabbage: The recipe for this came from
England, where the bright red pickle is a great
favorite. Slice red cabbage, throwing away
the core. Salt it two days then pack it in a
jar and pour over it boiling spiced vinegar.
Anything added to this pickle--like beans or
onions--takes on the red hue of the cabbage.
Beet root is sometimes added to this pickle.
Butternut or walnut pickle: Pick the nuts
early in July, and salt three days in brine that
will bear an egg. Drain and pack in a jar,
pour over cold vinegar spiced with pepper,
cloves and ginger. Anchovies are nice in wal-
nut pickles, and after the pickles are eaten
the vinegar is excellent to use in making meat
sauces and salads.
French beans: These are pickled by stand-
ing in salt until yellow, and then being scalded
with vinegar every twenty-four hours until
they turn green and can be packed away with
the vinegar and a bag of peppercorns in a jar.
Pickled Lemons: This does sound awfully
sour, but lemon acid is perhaps healthier than
any other for the human system. Pare lemons
throw away the white skin, saving the yellow,
slice the pulp, throwing away the seeds, salt a
week in weak brine, then cover with boiling
vinegar spiced with cloves, mace, mustard
seed and shallops (small onions). After two
weeks the vinegar can be used for other pickles,
as the lemons will keep without it.
English pickle: In the old country, where
time doesn't seem to be worth as much money
as it is here, they make a pickle out of ginger
root, onions, long peppers, sliced cabbage and
cauliflower, radishes, beans, celery, quartered
apples and elder shoots, all salted a week and
then dried in the sun, to which gherkins are
then added, and the whole submerged in vine-
gar in which bruised gooseberries have stood,
and a small quantity of mustard and curry
powder added.
I have not given exact quantities in many of
these recipes, because family tastes differ, and
in mixed pickles one should assort things to
suit the eaters. If one remembers to put in
plenty of spice--there can hardly be too much,
as some of the goodness goes off in the air--
and to keep their pickles under vinegar, they
cannot fail to succeed with any of these rec-
ipes.
I have not spoken of sweet pickles, reserv-
ing this family of pickles for future consider-
ation. You can make sweet pickles out of any
kind of fruit by boiling it in a portion of one
pound of sugar to half a pint of vinegar, and
adding such spices as cinnamon, cloves and all-
spice. Sweet pickles do not keep very well out
of air tight cans unless the sugar is used pound
for pound with the fruit, and then one might
as well make preserves and done with it. Any-
way, be sure and make some pickles, or next
spring your family will be whining as the
Israelites did in the wilderness, when they
wished for the leeks and cucumbers of Egypt.
This is probably the first known reference to
the demand every human system makes some
time or other in its existence for pickles. Now
is the season to fill the pickle jars, and then
when "his" folks drop in unexpectedly, and
the pantry is bare of all but cold beef and po-
tatoes, do you be like the dime novel lover,
who "rescued his lady-love from drowning with
one arm and with the other called loudly for
help," do you pass the hash with one hand,
and with the other say, "Have a pickle?"
[Edith Miniter.
---
PREEMPTORY SUMMONS TO PORT
TOWNSEND IL-LI-HAL
Kla-how-ye Six: Tahl-kee mika wa-wa
nika: Spose mika mamook eeht o'na pot-
latch kah-kwa Siwash mamook ahubutte;
nika pee hyu tillicums charco copo mika
illahia; nika wawa mika wake, nika o-le-
man atia. Mika wawa spose hul-o-i-ma
mamook kahkwa, mesika charco; nika
wawa huloima mika tumtum Klaska
wawa mesika ticky mamook kahkwa
mika pee mika Siwash tillicum mamook
ahnk utte Naah spose mika pee mika
tilicum wake charco. Nika pee huloma
mamook me-sah-chie copo mesika, pee
mamook plah kopa mika moos-moos
house.
---
FAST STEAMING
Kron Prinz Wilhelm Breaks All Records
Between Cherbourg and Sandy
Hook
(Associated Press.)
New York, Sept. 16--The North Ger-
man Lloyd steamer Kron Prinz Wilhelm,
which arrived in port this morning from
Bremen, Southhamption and Cherbourg,
beat all previous westward records. She
left Cherbourg at 9:10 p.m. on Wednes-
day Setember 10th, and arrived at the
Sandy Hook lighthouse at 4:07 this
morning, making the run of 3,047 miles
in five days 11 hours 25 minutes, at an
average speed of 23.09 knots an hour.
The time is twenty-six minutes better
than the time of the Deutschland.
RIGHT PAGE
FAST TRIP.
Steamer Korea Makes Record Time to
Honolulu.
Honolulu, Jan. 26--The steamer Korea
has arrived, breaking the record between
here and San Francisco by four hours
and 57 minutes. Her time from San
Francisco was four days, 22 hours and
53 minutes. Her longest day's run, the
last day, was 451 miles. The Korea will
sail for Yokohama Tuesday, and try
for another record. Lorring Andrews
has been appointed attorney-general of
Hawaii by Governor Dole, to succeed
E. P. Dole, resigned.
---
Y, May 16, 1906.
MISS FLORENCE NIGHTINGALE
The Famous Crimean Nurse Celebrates
Her Eighty-Sixth Birthday.
London, May 15.--Miss Florenc [Florence]
Nitingale, the famous Crimean w [war]
nurse, who shares with the philan-
thropic Baronness Bourdett-Coutts the
honor of being one of England's "Grand
Old Women" has just celebrated her
eighty-sixth birthday. Miss Night-
ingale lives in quiet retirement in a
house in the outskirts of London,
which she has occupied for many years.
Here she received a number of personal
friends, who called to congradulate her
on her birthday. Others who remem-
bered the anniversary among them
King Edward and Queen Aleandra,
sent her personal messages of felicita-
tion. Though she has been an invalid
for many years, Miss Nightingale con-
tinues to take an active interest in all
that concerns the profession which she
made famous.
Miss Nightingale was born at Flor-
ence and named after the City of
Flowers. Originally her patronymic
was Shore, and it was only on her fath-
er inheriting the state of his uncle,
Peter Nightingale, that he assumed the
name of the testator.
After being presented at court, Flor-
ence figured for severay years in Lon-
don society and then withdrew to de-
vote herself to sick nursing. It was
only natural that with her experience
in nursing and her talent for organiza-
tion she should be placed at the head
of the band of volunteer nurses, com-
posed wholly of women of good family
who started out for the Crimea in re-
sponse to the public appeal for nurses
made by Sir Robert Peel and Sir Wil-
liam Russell, the correspondent of the
London Times at the seat of war, and
who, like Miss Nightingale, still sur-
vives.
Modesty has always been Miss Night-
ingale's principal characteristic. She
refused all public ovations on her re-
turn from the Crimea, and when the
nation and the army presented her
with a testimonial of $250,000 in recog-
nition of her services she declined to
receive it.
[colourful eight-pointed star, text partly obscured by clippings]
[obscured] of [illegible] M
[obscured] Travel
equired [required] Who-
---
Verse
nist. [Colonist.]
2, 1894.
on a visit to
---
[Childrens] A-
Page
---
First Atlantic Steamships --H. E. F.--
The first ship to cross the Atlantic Ocean
wholly propelled by steam was the Royal
William, built by a joint stock company
at the yard of Campbell & [and] Black in
Quebec in 1830-31. The designer of the
ship and superintendent of its construc-
tion was Mr. James Goudie, who was
born in Quebec in 1809 and dies in 1892.
The ship was launched in the spring of
1831 with more than orninary ceremony,
was towed up the St. Lawrence River to
Montreal to receive her machinery, and
on being fitted for sea her first voyage
was made to Halifax, N.S. Before setting
out for England she traded between Que-
bec, Halifax and Boston. The dimensions
of the Royal William were: Length, 176
feet; hold, 17 feet 9 inches; breadth out-
side 44 feet; breadth between paddle-
boxes 28 feet. She had three masts
schooner rigged, and the builders' measure-
ment was 1,370 tons with accommodation
for 60 passengers. She left Quebec for
London on August 5, 1833 and called at
Pictou, N.S., to receive coal and overhaul
machinery. She started again from Pictou
on August 18 with 7 passengers and a light
cargo. She encountered a terrific gale on
the Banks of Newfoundlan, which dis-
abled one of her engines. The passage
from Pictou to London occupied 25 days.
Ten days after her arrival in London she
was chartered by the Portuguese Govern-
ment and the following year was sold
to Spain. She was then converted into a
war ship and named the Isabel Sigunda.
Among the original owners were the three
brothers, Joseph, Henry and Samuel Cu-
nard, of Halifax, N.S, the founders of the
famous Cunard Line. During the meeting
of the Inter-Colonial Conference in Ot-
tawa, June 28, 1894, occasion was taken of
the presence of so many representative
men from the various parts of the Empire
to place a tablet in the Parliament Build-
ings in commemoration of the important
event. This tablet bears this inscription:
"In honour of the men by whose enter-
prise, courage and skill the Royal Wil-
liam, the first vessel to cross the Atlantic
by steam power, was wholly constructed in
Canada and navigated to England in 1833.
The pioneer of those mighty fleets of
ocean steamers by which passengers and
merchandise of all nations are now convey-
ed on every sea throughout the world."
---
SEPTEMBER 27, 1906
Fine Dog Killed -- W. B. Sylvester's
fine Gordon setter "Mac" widely
known for his hunting skill was run
over and killed yesterday afternoon on
Yates above Douglas by a motorist.
The dog was valued at $150.
---
AN EXCELLENT COUGH CANDY
An excellent cough candy is made
of slippery elm, flaxseed and su-
gar. Soak a gill of whole flax-
seed in a cup of boiling water.
In another cup but broken bits of slip-
pery elm bark until it is full. Cover
this also with half a pint of boiling wa-
ter and let it stand for two hours. Strain
the flaxseed and slippery elm through a
thin muslin cloth and save the liquid.
Add a pound and a half of granulated
sugar to it. Boil this syrup for ten
minutes. Add juice of lemons and boil
until it forms canday. Test from time
to time by dropping a little in cold wa-
ter. The moment it is done, pour it on
white paper, spread on biscuit tins and
let it harden. As soon as it begins to
cool, before it hardens, crease it with a
knife so that it may easily be broken
into lozenge-shaped candies.
---
Clam Chowder [handwritten]
---
Clam Chowder.
Clam chowder is a great dish across
the line, but Canadian have not taken
it up to the same extent. But when it
is well made clam chowder is a most
wholesome and tempting dish. The
following recipe comes from Boston:
Have ready a quart of clams, prefer-
ably of small size. Wash them thor-
oughly in a quart of cold water to re-
move particles of sand. Pinch off the
black portion of the body, removing
with it the firm, gelatinous tube. The
black end may also be cut off if desir-
ed. Cut the tough portion into two or
three pieces and leave the soft part
whole. Cut a thin slice of salt port, less
than four ounces, in small bits and
fry out the fat. To this add an onion
cut in slices and cook until yellowed.
Strain the water in which the clams
were rinsed through two folds of
cheesecloth over the pork and onions
and let it simmer while a quart of slic-
ed potatoes are brought to the boiling
point and then drained. Then strain
the clam water a second time over the
potatoes. Cook until the potatoes are
tender, then add the clams, with suf-
ficient salt and pepper. Heat to the
boiling point, skim, if needed, add one
quart of hot milk (part cream is pre-
ferable), and turn into a tureen over
half a dozen crackers. If preferred the
milk may be thickened with three or
four level tablespoonfuls of flour cook-
ed in the same quantity of butter.
|
|---|
