31 
DRY ALL FOOD THAT CAN BE DRIED 
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. 
x /i pound of mustard. 
1 tablespoonful of turmeric. 
4/5 cup of corn syrup. 
Y 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 
Y 2 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 cup white mustard seed. 
Y 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. 
1Y cups of corn syrup. 
2 hot peppers. 
1 pint of vinegar. 
\Y 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 *4 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. Brings 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 yi 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 K cup of salt. Let 
stand 1 hour, bring to the boiling point and 
