The sun., 1897-10-10
PICKLES AND RELISHEs.
Recipes for sour sweets Taken from Troas-
ured old Housekeeper's Hook.


Tecipes for sour sweets Taken from Treas
ured old Housekeeper's Hook.
The delicious homemade sour sweets, such as
were always to be found in some form upon the
tables OF our grandmother at each meal. are now
MI ch sought after. Tempting-looking pickles
and relishcs may be purchased. but with very
little labor and expense one can make ones own
supply Of these delicacles and enjoy the pleasure
OF knowing they are homo made. The following
recipes are selected from an old housekeeper's
treasured manuscript volume. book showing
the use Of many years. one Of those books that
gladden. young housekeepers heart and mako
her long to be its possessor.
To make Chilli sauce peel and cut into pieces
twenty largo nearly ripe tomatoes. and place
them in porcelain or agate kettle. Chop hvo
good sized onions, three large green peppers
and two rcd peppers fne; put them with tho
tomatoes, and add two and onehalf cups Of
vinegar. Place the kettle over the fire and let
the contents slowly simmer from two and one
half to three hours. When tho mixture has
been cooking two hours add to it two table
spoonfuls Of salt. one large cup Of brown sugar.
one teaspoonful each Of cloves and allspce and
one tab espoonful Of cinnamon. When cold put
into Jars and cover.
For caulifower pickles. wash three or four
large caulifiowers and break or cut them into
small howerets; place them IN a stone Jar. pour
over them strong brine. and let them remain
over night. In the morning throw the flower
cts into 4 collander to drain. Take enough
vinegar to cover the caulilowers and add to it
one-quarter pound Of white mustard seed,
cents worth OF celery seed, 10 cents worth Of
tumeric. and q little red pepper. Put these in
gradients in an agate or porcelain vessel and let
them come to q boil. Meanwhile put the drained
...ItA to- I-tI.
liquid over them. When the pickles become
cold mix one cup of mustard with tho Same
quantity Of vinegar and stir into the pickles.
Excellent cucumber pickles. which are easily
keep in good firm condition as long as they last
are made thus Procure selected cucunbers Of
them WELL wiping them OF with soft cloth to
absorb the moisture. Place q thick layer of
eIGSmSer' her y IN stone crock and sprinkle them
mustard seed. Add some green nasturtium
pieces Of nasturtium stems; little grated horse
radish and four small onions for each layer.
placing over the top layer Of nasturtium or
grape leaves. Dissolve one heaping tablespoon
s Se se sS of 6s
well; Keep the crock closely covered. These
To make green tomato pickles, wash and
drain one peck OF green tomatoes, cut them into
them stand twenty.four hours; then drain OF
Al the liquid; Slice one dozen onions and add
ounce each Of whole aiispice. cloves and % pepper' U
with a small box of mustard. Place in q porce:
lsin.liued kettle layer OF the vegetables and
layers until all the materials are used. Pour
over them good vinegar to cover them. place tho
simmer until the vegetables look clear
Another satisfactory green tomato pickle is
made thus: Wash and drain one peck Of green
tomatoes. slice them and mark fheIn tn N stnpa
ful Of salt through them as they are laid in tho
them into preserving kettle and cover, them
and allow the water to boil fifteen min.
utcs Meanwhile mix together two pounds
sugar one Of
pulverized ginger and Black pepper, half
an ounce each OF mace and cloves, one gill Of
seed. Mosten them with vinegar, thus making
these ingredients into paste. When the vego-
tables have cooked for the required length Of
| time. drain Off all the water. and whom they are
perfectly cold arrange the slices in the Jar they
nss 70 be remam m some Of the prepared
| good. strong vinegar to boiling. and slowly pour
enough over the tomatoes to cover them well.
To make u delicious celery pickle take thre o
dozen heads OF celery, cut into small pieces. two
heads OF white cabbage shredded. two dozen
sliced thin; twelve large green peppers and the
ssme % number OF long red peppers, also cut into
ers of the prepared vegetable Alternating with
layers OF salt, and place yer the TOP plate with
aheavy weight on 1t and let them remain thirty.
SIX hours; then turn them into u colander, and
after draining them. press them between the
bands to extract all the water. Have ready a
dressing made by mixing half pound box OF
mustard with large cupful OF sweet OIL one
cup OF brown sugar, half an ounce each of mace,
ginger, allspice and cloves, half a pound OF
white mustard seed and hve cents worth OF
tumeric, Mix this dressing well through the
prepared vegetables and put them In large
| X. yin
enough to % cover the vegetabes., Keep the
crock IN cool place for one week, then I'LL lars
| with tho pickles, adding little more vinegar 10
each jar, and seal them.
There arc many kinds OF relishes tn at n re pre.
| pared without heating.
| For cucumber catsup. use good.size green
cuCupbrrs, cut of the ends, peel the cucumbers.
pulp and replace it by the same quantity OF
| white wine vinegar Season with salt, some
@ @bask peppfT' & and a little cayenne to suit the
Mix the ingredients and put into jars and seal
| To make a green tomato catsup without
beating: 70 TO four four quarts Of chopped green
dients finely chopped. Salt them we'll. Let the
| mixture stand In an earthen vessel over night
In the morning turn them into col ,nder and
| drain on every drop OF tho liquid. Add to the
| vegetables one Tablespoonful OF ground penpcr
| the same amount of cloves twice the al /, NTH
OF HllsP 9: ionr t ttoaspoonfnls OF mustard two OF
| seed, and two green peppers chopped very fnc
Mix all the ingredi tents together and cover with
strong vinegar. Put into bottles or small glas,
For red chow-chow: Peel and chop firm. NJ
Tomatoes. TO two quarts Of prepared tomato,
heapinR tablespoonful OF chopped onion, ON, i,
| gill each OF grated hOrse-radlsh root whit
mustard seed. salt, and brown sugar one rod
| drred cinnamon, one each of cloves and aiispIcc
| and three small cups OF vinegar. Put ali The I'M
gradients into an earthen vessel, and ID With -,
| lam mi wall ~