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ISSUED BY
THE WOMAN'S AUXILIARY |
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December,
1916 |
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PRESERVES |
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RHUBARB
RELISH. |
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Four quarts of rhubarb, diced; 2 oranges, 4 pounds sugar,
1/2 pound almond meats.
Dice rhubarb. Grind oranges in meat grinder. Use
all except seeds. Blanch the almonds and break in
pieces. Put rhubarb, orange and sugar to cook, with
just enough water to start. Cook until the consistency
of marmalade, stir in the nuts and cook about five
minutes. Stir constantly at last to prevent scorching.
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--Mrs.
Henry C. Lambert. |
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CANTELOUPE
PICKLES. |
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Cut in slices and peel the fruit. Soak in vinegar 48
hours. Drain. Make a syrup of half the weight in
sugar and a little water, adding a few sticks of cinnamon
and some cloves.
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--Mrs.
William Thilenius. |
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RIPE
CUCUMBER PICKLES. |
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Take large, ripe cucumbers, peel and cut out seeds.
Then cut in slices, salt and let stand over night. Put
in kettle, cover with vinegar. Also put in some white
mustard seeds, one cup of sugar. Put other spices,
allspice and cloves in cloth. Take out pieces of
cucumber s they get clear and soft, and put into fruit jars
and cover with the vinegar.
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--Mrs.
Paul Hess. |
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TOMATO
CATSUP. |
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One gallon strained tomatoes, 2 tablespoonfuls cinnamon, 1
tablespoonful allspice, 1 tablespoonful cloves, 1
tablespoonful salt, 1/2 teaspoonful cayenne pepper, 1 pint
vinegar, 1 cup sugar. Boil down half.
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--Mrs.
Harriet E. Robinson. |
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PEPPER
HASH RELISH. |
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peppers, 12 red peppers, 12 large onions, 1 small, hot, red
pepper.
Remove seeds, chop or grind all
together, then pour boiling water over all and let stand 5
minutes, then drain dry. Take 3 pints vinegar, 2 cups
sugar, 1 tablespoonfuls salt. Let all come to a boil
and when cold put in jars.
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--Mrs.
Hentrich. . |
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PICALILLI. |
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One peck greet tomatoes, 12 large onions, 1 green pepper, 2
large heads cabbage, 1 cup white mustard seed, 4
tablespoonfuls ground mustard, 2 tablespoonfuls black
pepper, 1 ounce celery seeds, 8 tablespoonfuls salt, 3
pounds brown sugar. Chop tomatoes fine, drain over
night without salt. In the morning chop cabbage and
onions fine. Mix altogether. Cover with vinegar
and boil slowly two to three hours, stirring often.
This makes 3 gallons, and is fine.
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--Mrs.
Frank Parowski. |
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CHILI
SAUCE. |
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Twenty-four large, ripe tomatoes, 6 green peppers, 8 onions,
8 teacups of vinegar, 8 tablespoonfuls sugar, 3
tablespoonfuls salt, 1 tablespoonful
cinnamon, 1 tablespoonful cloves, 1 tablespoonful ginger.
Peel and slice tomatoes. Chop onions and peppers
fine. Remove seeds of the peppers. Boil
altogether 1 1/2 hours, then add sugar and spices and
vinegar and boil for 1 hour again. Seal after putting
in jars.
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--Bertha
E. Glasner. |
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GINGER
PICKLES. |
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Large yellow cucumbers, peeled, seeded and cut in long
strips. Put same in white vinegar over night.
Next morning pour off vinegar, sweeten to taste with sugar,
add 4 pieces of ginger root and let pickles boil until
crystalized looking, then put in jars, pour over syrup
and lay a piece of ginger root on top of pickles, sealing
jars up tightly.
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--Mrs.
M. Eyssell |
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