DRY ALL FOOD THAT CAN BE DRIED 



31 



Spices, unless confined in a bag, give a dark 

 color to the pickles. 



Enameled, agate or porcelain-lined kettles 

 should be used when cooking mixtures con- 

 taining vinegar. 



Pickles put in crocks should be well covered 

 with vinegar to prevent molding. 



Instructions for some of the most com- 

 monly used methods are given herewith. 



Tomato Catsup 



4 quarts ripe tomatoes, boil and strain. 

 Add 4 tablespoonfuls of salt. 

 2 cups of vinegar. 



1 level teaspoonful each of cayenne pepper, cin- 

 namon, cloves, allspice, mustard and black pepper. 



Boil rapidly until thick. Pour into hot 

 sterilized bottles. Put the corks in tightly 

 and apply hot paraffin to the tops with a 

 brush to make an airtight seal. All spices, 

 except cayenne pepper, should be enclosed in 

 cloth bag and removed when catsup is done. 



Chili Sauce 



2 dozen ripe tomatoes (dip in boiling water to peel). 

 6 peppers (3 to be hot). 



3 onions. 



2/5 cup of corn syrup. 



2 tablespoonfuls of salt. 



1 teaspoonful each of cloves, nutmeg and allspice. 



1 quart of vinegar. 



Simmer 1 hour. Pour into sterilized jars 

 or bottles and seal while hot. 



Chow Chow 



2 pints cucumbers. (1 pint to be small ones). 



1 cauliflower soaked in salted water for one hour. 



2 green peppers. 



1 quart onions. 



Chop the above in small pieces. Sprinkle 

 1 cup of salt over them and let stand all 

 night. Drain well in the morning. 



The sauce for Chow Chow is made as 

 follows: 



2 quarts vinegar. 



yi pound of mustard. 



1 tablespoonful of turmeric. 

 4/5 cup of corn syrup. 



^ cup of flour. 



Make a paste of the mustard, turmeric, 

 sugar, flour and a little vinegar. Stir this 

 into the warm vinegar and boil until thick. 

 Then add the vegetables and simmer for 

 }& hour. Stir to prevent burning. Put in 

 cans while hot. 



Cold Tomato Relish 



8 quarts firm, ripe tomatoes; scald, cold-dip and then 

 chop in small pieces. 



To the chopped tomato add: 



2 cups chopped onion. 

 2 cups chopped celery. 



2 cups corn syrup. 



1 CUD white mustard seed. 



H cup salt. 



4 chopped peppers. 



1 teaspoonful ground mace. 



1 teaspoonful black pepper. 



4 teaspoonfuls cinnamon. 



3 pints vinegar. 



Mix all together and pack in sterilized jars. 



Corn Relish 



1 small cabbage. 



1 large onion. 

 6 ears of corn. 



2 tablespoonfuls of salt. 

 2 tablespoonfuls of flour. 

 \y^ cups of corn syrup. 



2 hot peppers. 



1 pint of vinegar. 



1^2 tablespoonfuls of mustard. 



Steam corn 30 minutes. Cut from the cob 

 and add to the chopped cabbage, onion and 

 peppers. Mix the flour, sugar, mustard and 

 salt add the vinegar. Add mixture to the 

 vegetables and simmer 30 minutes. Pour 

 into sterilized jars or bottles and seal while 

 hot. 



Cucumber Pickles 



Soak in brine made of 1 cup of salt to 2 

 quarts of water for a day and night. Remove 

 from brine, rinse in cold water and drain. 

 Cover with vinegar, add 1 tablespoonful 

 brown sugar, some stick cinnamon, and cloves 

 to every quart of vinegar used ; bring to a boil 

 and pack in jars. For sweet pickles use 1 cup 

 of sugar to 1 quart of vinegar. 



Dill Pickles 



To make dill pickles follow the directions 

 for fermenting cucumbers, page 30, using 

 alternate layers of dill leaves, whole mixed 

 spices and cucumbers. The top layer should 

 be of beet or grape leaves an inch thick. 



Green Tomato Pickle 



Take 4 quarts of green tomatoes, 4 small 

 onions and 4 green peppers. Slice the 

 tomatoes and onions thin. Sprinkle over 

 them >^ cup of salt and leave overnight in 

 crock or enameled vessel. The next morning 

 drain off the brine. Into a separate vessel 

 put 1 quart of vinegar, 1 level tablespoonful 

 each of black pepper, mustard seed, celery 

 seed, cloves, allspice and cinnamon and 1 cup 

 of corn syrup. Bring^to a boil and then add 

 the prepared tomatoes, onions and peppers. 

 Let simmer for 20 minutes. Fill jars and 

 seal while hot. 



Green Tomato Pickle 



Wash and slice tomatoes. Soak in a brine 

 of y^ cup of salt to 1 quart of water overnight. 

 Drain well. Put in a crock and cover with 

 vinegar to which have been added stick cinna- 

 mon and 1 cup of corn syrup for every quart 

 of vinegar used. Once a day for a week pour 

 off vinegar, heat to boiling and pour over 

 tomatoes again. Cover top of crock with a 

 cloth and put on cover. This cloth should 

 be frequently washed. 



Mustard Pickles 



2 quarts of green tomatoes. 



1 cauliflower. 



2 quarts of green peppers. 

 2 quarts of onions. 



Wash, cut in small pieces and cover with 

 1 quart of water and ~% cup of salt. Let 

 stand 1 hour, bring to the boiling point and 



