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PICKLES—Very Fine for Present Use and Keeping Over.
Elma, of Hancock, K Y., in the Blade, gives the following plans, and as I know they are good, I adopt them: ¦
I. For Present Use. —I will give them in her own words; she says: "I want to give the best recipe for pickles I ever used. I found it 2 years ago in an old book, and I do wish you could all have one of the pickles, now about a year old Pick the cucumbers, being careful to leave on the stems. Small cucumbers make the nicest pickles. [I always prefer a medium sized pickle. ] Wash them, sprinkle on enough salt to nearly cover, then pour boiling water vex them. Let them stand till cold, or over night. Drain off the salt and
water, and put them into cold, spiced vinegar. Repeat this whenever the cucumbers are picked, or until you have made pickles enough. "
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