THE HOUSEHOLD CIRCLE.

Observer, Volume 9, Issue 533, 9 March 1889, Page 4

THE HOUSEHOLD CIRCLE.

Keep thy houje, and thy hov.se v: ill keep iliee. PICKLES. Pickled Cucumbers. — For this the small, long sort aro preferable. Ba sure they are freshly gathered; then j>our over them a strong brine of salt and water, boiling hot ; cover them closely, and let them stand all night. Next morning drain them on a sieve, afterwards drying with a cloth. Make a pieklj with white vinegar, ginger, pepper, (long and round), and a little garlic. When this boils throw in the cucumbers, cover them, and boil very rapidly for four minutes. Bottle and cork tightly, then tie down ■with chamois leather. Oucu-MBEii A.XV Oxion Pickle.— To every dozen of cucumbers put three large onions ; cut all in thick slices, and sprinkle with salt. JL»rtiin them next day for h" ye or six hours, then put them into a stone jar, pouring boiling vinegar over them, and keep them in a warm place, repeating the process till the pickle is a line green colour, and adding pepper and ginger the last time. Pickled Onions. — Choose the small white round onions, remove the outer skin, have ready a pan of boiling water, and throw in as many onions as will cover the top. As soon as they look clear on the outside, take them up as quickly as possible with a slice, and lay them on a clean cloth. Throw a second cloth over them while yon scald another batch of onions and so on. Allow them to cool, then puu them into jars, and pour over them white vinegar, which is just hot, though not at boiling point. Cover when cold. Should the outer skin shrivel, peel it oft. Bed Cabbage Pickle. — Choose the purple red cabbage, slice it into a colander, sprinkling each layer with salt. For two days allow it to drain, then put into a jar with sufucient boiling vinegar to cover, and add a few slices of beetroot. Some people boil spice with tho vinegar, and others add branches of cauliflower thrown in after being salted. i