The household cook book

Use wooden spoons instead of metal spoons or forks. If, however, any metal spoons or forks are used have them either of aluminum or silver. Keeping Pickles. — Pickles will become soft and spoil if exposed to the air, so that they should always be kept covered with vinegar; there should be 2 or 3 inches of vinegar over them; keep the jar tightly closed. If pickles show signs at any time of becoming moldy or soft, pour off the vinegar, scald it, skim, add to each gallon of vinegar 1 handful of sugar, and pour it back on again, boiling hot. The sugar will form fresh vinegar and so strengthen the old. If pickles are put in jars and sealed while hot, they keep better than in any other way. Pickles should be kept in a dry, cool place, but they will be spoiled if they freeze. They are best kept in stone or glass; never use glazed jars, as the salt and vinegar will dissolve out the little lead which is used in glazing, and form the poisonous acetate of lead. No vessel which has held grease should be used for keeping pickles. Pickles are an agreeable addition to our food, but they should be eaten sparingly, as they are not easily digested. PICKLED BEETS — (1) Wash them, and be careful not to prick the outside skin or they will lose their beautiful color; put them into boiling water, simmer gently until -| done (about 1^ hours), take out and cool; then peel, and cut into slices ^ inch thick. Take vinegar enough to cover, add 2 oz. allspice, and 2 oz. whole pepper to each gallon, and boil 5 minutes; when cold, pour it \i.rii iiuKi . on the beets, and cover closely. They can be used in a week. (2) Another way is to take 4 or 5 medium=sized beets, boil them soft, put in cold water, rub off the skins, wipe dry, cut in pieces, and chop finely in the chopping bowl; add, while chopping, an even teaspoon of salt and sugar, a saltspoon each of mustard and pepper; pack into a salad dish or bowl; cover with cold vinegar, and let it stand until the next day before serving. Carrots may be pickled in the same manner. Few people know how good carrots are when pickled. ARTICHOKES — Take a strong brine and boil the artichokes in it 2 or 3 minutes; then drain them on a sieve, and put in jars when cold. Boil some nutmeg, mace and ginger in enough vinegar to cover; pour it on hot and seal the jars. BEANS — String the beans and boil until tender, putting a little salt in the water; then drain in a colander, and when cold put in jars; add 1 tablespoon of horseradish, sprinkle with cayenne pepper lightly, and cover with good cider vinegar. PICKLED CABBAGE.— Slice the cabbage fine, and cover with boiling water; drain off the water when cold. Season with red and black pepper in equal parts, salt, cinnamon and cloves, and grated horseradish. Cover with strong vinegar. PICKLED CAULIFLOWER— Break the heads into small pieces, and boil in salt and water 10 or 15 minutes; then drain carefully, and place in jars when cold; tie white mustard, cloves, allspice and pepper in a bag, put it in vinegar and scald; take the vinegar from the stove, take out the bag, and to each quart add ^ cup sugar, and 1 tablesi3oon of mustard; pour it over the cauliflower, and cover tightly.