58 



THE GARDEN MAGAZINE 



September, 1913 



LEMON TOMATO 



10 lbs. of tomatoes 



7 lbs. sugar. 



6 lemons 



Pare the tomatoes and slice into kettle. Re- 

 move all the yellow from the lemons by slicing off 

 very thinly, then slice lemons and add both rind 

 and lemon to tomatoes and add sugar. Let cook 

 slowly for hours until it is thick like jam. Seal 

 in jars while hot. 



SPICED TOMATOES 



3lbs. ripe tomatoes peeled and sliced, 

 i pt. vinegar, i qt. sugar and spices to taste. 

 Boil down until it is of the consistence of jam. 

 Very fine with cold meats. 



CHILI SAUCE 



9 large ripe tomatoes i teaspoon each of 



2 onions allspice 



i green pepper cloves 



\ cup sugar mustard 



i cup vinegar 



i tablespoon salt 



Skin tomatoes, chop all together and simmer one 

 hour, placing in jars or bottles and seal while hot. 



RIPE TOMATO KETCHUP (cold) 



As ripe tomato ketchup is not a good "keeper," 

 it is best to make it in small quantities. If kept 

 in a cool place, it will last, however, until about 

 the first of February. 



Peel and chop coarsely 5 peck solid ripe tomatoes. 

 Turn into an enameled collander and let drain 

 while chopping 3 large onions, a small bunch of 

 celery and 3 green peppers. Mix these and add 

 1 cup of sugar, \ cup salt, \ teacupful each of nas- 

 turtium seeds and white mustard seed. 



One teaspoonful each of ground black pepper, 

 mace and cinnamon. Pour 1 qt. of cider vinegar 

 over the mixture. Stir well and fill into wide 

 mouthed bottles. Cork tightly. 



COOKED TOMATO CATSUP 



1 bu. ripe tomatoes \\ oz. allspice 



\ gal. vinegar 2 oz. mustard 



\ lb. sugar 1 oz. ginger 



5 pt. salt \ oz. cloves 



1 5 oz. black pepper § oz. cayenne 



Put tomatoes on to boil after washing and boil 

 gently \ hour; then press through a sieve to re- 

 move seeds and skin. Return to enamelled kettle 

 and boil down to \\ gals, then add the vinegar and 

 again boil down to if gals. Then add sugar, salt, 

 and spices, stir until well mixed and boiling. 

 Bottle while hot, air tight. 



I have simply mentioned tomatoes up 

 to the present. As every one knows, cu- 

 cumbers are the leading source of pickles, 

 and any amateur can raise cucumbers. 

 In fact, it is not necessary to "raise" 

 cucumbers, it being necessary simply to 

 spade up any place in your lot about three 

 feet in diameter, throw in a little dressing 

 and cucumber seed, and you should have 

 a splendid crop. You can raise little 

 cucumbers for pickles, or ordinary long 

 spine cucumbers. Sweet cucumber pickles 

 are made from ripe long cucumbers. 

 These are the highest priced pickles pur- 

 chasable in the fancy grocery stores and 

 women's exchanges. Last summer I col- 

 lected about half a bushel of these from 

 my garden and my family made the pickles, 

 getting splendid results. My cook gives 

 me the two following rules for pickles: 



RIPE CUCUMBER PICKLE 



Pare and remove seeds from 5 quarts of ripe 

 cucumbers, and let stand over night in strong salted 



water. Drain and place in kettle covering with 



2 qts. cider vinegar. 



Add 1 tablespoon each 2 lbs. brown sugar 



Cinnamon 3 red peppers chopped 



Allspice 



Cloves • 



Boil until soft. If vinegar is too strong, use 

 5 vinegar and \ water. 



TINY CUCUMBER OR GHERKIN PICKLES 



Select about a hundred prickly cucumbers of 

 uniform size, wash and pack in a large crock. Add 

 1 cupful of salt to sufficient boiling water to cover 

 the cucumbers, and pour over them. Cover closely 

 and let stand two days. Then drain and wash in 

 cold water, selecting only the firm hard ones and 

 packing in a clean dry crock. 



Heat 1 qt. of cider vinegar and \ cup brown sugar 

 until it boils. Add \ cup horseradish slivers, 1 red 

 pepper, 2 green peppers, \ cup nasturtium seeds, 

 \ oz. celery seed, \ oz. of stick cinnamon, 2 oz. 

 mustard seed, 1 teaspoon alum, broken into bits, 

 I small onion, 1 doz. cloves, and a bit of mace. 



When this is boiling, strain and pour into crock, 

 stirring cucumbers from the bottom. Cover closely 

 and let stand a week, then reheat the liquid, pack 

 pickles in jars, fill jars with hot vinegar and seal or 

 replace pickles in jars and cover closely. 



But tomatoes and cucumbers are not 

 the only articles to "put up." Beets can 

 be put up both in the form of pickled beets 

 and also as stewed beets in jars. When 

 the beets are pickled, it is customary to 

 put them in glass jars, simply pickling 

 them slightly with vinegar. The large 

 beets are usually used for pickling. When 

 the beets are to be cooked, the small ones 

 are used and placed in air tight jars. 



Space forbids giving details regarding 

 the possibilities of canning vegetables 

 for winter use; but I must add a word 

 relative to preserving green peas and string 

 beans, and the beets above referred to. 



CANNED PEAS 



Wash and shell the peas and pack tightly in 

 jars, fill with warm water and put on tops of jars 

 without the rubbers. 



Place on a rack in a boiler and pour in enough 

 warm water to half cover the jars and keep the 

 water at that height. Heat gradually and boil 

 \\ hours. Try the peas and if soft add 1 teaspoon- 

 ful salt to each quart of peas and cook \ hour 

 longer. Put on the rubbers and clamp the fastener 

 and cook ten minutes longer. Remove from fire 

 and turn upside down to cool. 



CANNED STRING BEANS 



Treat the same as peas, cutting in f-inch pieces, 

 filling jars and adding salt after i| hours cooking. 

 These will require 4 hours of cooking after adding 

 the salt. 



CANNED BEETS 



Treat in same way as peas, omitting salt and 

 cooking 2 or more hours; according to size. 



From the above, it will be seen that the 

 vegetables obtained from a backyard gar- 

 den during the summer form only a part 

 of the profits. Great profits as well as 

 great pleasure comes also during the winter 

 when vegetables are scarce, when canned 

 goods are distasteful, and the head of the 

 family can go to the cellar or the closet 

 and obtain some of his own products. 

 Here is a real solution of the cost of living 

 problem — which as I first said, cannot 

 be solved by Presidents or Legislatures, 



but by you and me in producing more and 

 wasting less. We can therefore produce 

 more by means of the backyard garden 

 and waste less by means of the preserving 

 jar and pickling crock. 



ADDITIONAL RECIPES 



CANNED BEANS 



Cut up string beans and pack closely in glass 

 jars, fill with cold water, add a teaspoonful of salt 

 to a quart jar; put jars in a boiler of cold water, 

 and cook 2\ hours after the water comes to a boil. 

 Then open one can and fill other from it as the 

 beans shrink a little in the process of cooking. 

 Adjust rubbers at this time. The water in the 

 boiler should rise to about two thirds the height 

 of the jars. 



CANNED BEETS 



Boil small beets, as for the table, and until 

 tender, in salted water; have jars hot, and as soon 

 as beets are cooked, remove the peel and pack in 

 jars; fill with boiling syrup and seal immediately. 



Sirup: — 1 cup of granulated sugar to two quarts 

 of boiling water. 



P. S. Large beets can be used by slicing, but 

 are not as satisfactory as the smaller ones. 



TOMATO PRESERVE 



Peel ripe tomatoes, then take a pound of fruit 

 to a pound of white coffee-crushed sugar; put the 

 sugar in a kettle with a little water. After it is 

 thoroughly melted put in the tomatoes. When 

 about half cooked, cut whole lemons into slices 

 and put in about one lemon to four pounds of toma- 

 toes. It usually takes about an hour to cook it. 

 Boil gently and skim very carefully while boiling. 



CHLLI-SAUCE 



Twenty-four ripe tomatoes, 1 onion, 1 pepper. 

 Chop separately and very fine. Add 2 tablespoon- 

 fuls of salt, 1 of allspice, 1 of ginger, 1 of clove, 1 

 grated nutmeg, \ cup of sugar, 1 quart of vinegar. 

 Mix thoroughly and simmer two hours. 



PICCALILLI 



Chop separately 12 medium-sized green cucum- 

 bers, the same bulk of green tomatoes, 10 green 

 peppers, 10 onions, one small cabbage, two bunches 

 celery, \ pint of white mustard seed; add 3 quarts 

 of vinegar, mix and when about two thirds cooked, 

 add 1 quart of brown sugar. It should be cooked 

 slowly and about two hours in all. 



SWEET PICKLE 



Take ripe cucumbers, pare and scrape out the 

 seeds, cut in dice shapes, sprinkle with salt and let 

 stand over night. In the morning scald with 

 vinegar water, then place in clear vinegar, using 

 t.\ cups of sugar to each quart of vinegar. Put 

 in stick cinnamon, whole allspice, cloves, and 

 pepper (the spices to be tied in a muslin bag or 

 bags), boil until the cucumbers are tender. When 

 cool, put in a stone jar with a cloth under the cover. 



PICKLED CAULIFLOWER 



Wash cauliflower and divide into sprigs. Steam 

 in salted water until tender, then place in hot glass 

 jars, cover with boiling vinegar and seal. 



MUSTARD PICKLE 



Two large cauliflowers, 2 quarts of green sliced 

 tomatoes, 1 pint of button onions, 1 small white 

 cabbage, 6 green peppers. Chop all but cauli- 

 flower, which is cut in chunks and boiled. Add 

 1 cup of salt. Cover with cold water, and let 

 stand 24 hours; then scald and strain. 



Dressing: — Ten tablespoonfuls of mustard, one 

 tablespoonful of tumeric powder (about 2c. worth), 

 1 cup of flour (prepare flour with water as for gravy), 

 3 cups of sugar, 2 quarts of vinegar, a pinch of 

 cayenne pepper, cook all together, and when hot 

 pour upon the other mixture. Bottle while hot. 



