Evening star., 1905-11-11
7 TOUSE=
HOLD
| lINTS

THANKSGIVING IS already In the air, and be-
fore the last hurrying days of preparation
arrive the forehanded housewife will see
to.ft that all the loose threads of her late
autu1nnaI spiciug. picking and preserving
are gathered up and bound off to clear the
deck for the national festival. Green toma-
toes are stil in the market and from them
a number of excellent relishes may be
evolved.
Green Tomato Pickles.-Wash one peck
green tomatoes and cut in thin slices. Peel
two quarts white onions, slice and add to
the tomatoes. Put into an earthen crock,
sprinkle with salt, cover and let them stand
over night. In the morning, drain in a
colander, then put in a porcelain kettle and
cover with vinegar. Put over a moderate
fire and simmer gently until the vegetables
are clear and tender but not broken. Drain
again in the colander. Put fresh vinegar
In the preserving kettle, add to it two
pounds brown sugar. half a pound white
mustard seed and a tablespoonful each
ground cloves, allspice, ce.ery seed and Gin
namon. Add two red peppers cut in small
pieces. Put the kettle on the back of the
stove to heat gradually. Mix with the
drained tomatoes a teaspoonful of tumeric.
half tablespoonful of ground mustard
and a half cupful of cayenne. When the
vinegar reaches the boiling point turn over
the pickles. mixing well with a wooden
spoon. Add one cup olive oil and stand
aside until the pickle is cold then pack N
lars and cover.
Green Tomato Catsup.-Chop fine seven
pounds green tomatoes. four red peppers
and half a dozen onions Add one quart OF
Vinegar and cook together for two hours.
Then add one pound sugar. two tablespoon
fsls each salt and mustard one tablespoon
fu each allspice and cinnamon, and one
teaspoonful ground cloves. Simmer gently,
stirring often. three hours longer, then bot
tie and seal.
Picked Onons-Put the desired quantity
of small white onions into hot water and
peel. When all are done put into fresh
sdlted water with small piece of alum a2d
leave over night. The next morning Dram,
cover with fresh water, salt and alum and
leave a second day. Drain and pack In
Jars. placing in each jar one or two Dlades
of mace one or two chiIlis. a few white
peppercorns and a small piece of horse
radish. Pour ir vinegar TO cover cork tlsht-
ly and keep in a dry place These VIII he
ready for use in a month.
Red Cabbage PiCkle.-Select firm but not
nee essarily large heads. trim of The out
side leaves. quarter, remove the heart ana
slice Pack In stone jar sprlnkl1ng lght-
~ with salt between the layers. II 100
much salt is used Il will injure the color
Leave over night. The next morning put
into a Colander. press and drain. rack INTO
Jars and cover with hot pickle ihdoe III
This way: Allow 10 each quart OF vinegar
one-half ounce each ginger, horseradlsh
and salt two red peppers and half tea
cnoonfuI Cayenne. When SCalding not pour
the CABBAGE. ~ Iltit VI uiSVb
neal is sometimes used 10 brighten 'ii'
color. but is not necessary.
Celery Pckle--Cut three dozen heads OF Oh
celery into small pieces. shred two heaus S
white cabbage, slice thin twenty-five Sinai
white onions twelve large green peppers
and eight long red peppers, and place IN
large stone crock. sprlnklng salt petWeeh
the layers. Place on top piate Win go d
weight on it and set In the cellar Io5
thirty-six hours Turn into colander anu
press and drain all the juice possible: MAKE
a dressing by mixing together one lai se
cup olive oil. one-half pound soou f"lSiiS
mustard one cup brown sugar, haif
round white mustard seedt half an ounce
each mace, cinnamon elhseIi e'o So this
allspice and two ounces tuner!c' MIN tIi
dressing thoroughly in the vegetables ana
return 10 the crock, pouring over the Nese-
tables enough vinegar to cover. heep III d d
cool place for week then PACK III siil'',i
Jars. adding little fresh vinegar 10 e1eH
can and q strip of horSeradish root seal;
Tarragon Vinegar.-Put bunch of Well
washed tarragon in an earthen poWl ana
pour over it a pint of scalding not vinegar
Cover closely and let 1t STAND over hisht'
then strain off the vinegar and bottle. Re-
cover the tarragon with more hot vinegar
and strain off or else dry for future use.
This gives an excellent vinegar Tor salads,
far cheaper than it can be purchased. The
tarragon can be purchased at any OF the
Italian or German herb stands.
Pepper Hash.-Take two dozen and a
half green peppers and remove the seeds
from nal1 OF IneIll SIop oIiN' A'4<N "ANAi
two large heads of cabbage and two dozen
onions, also chopped fine. Put into large
earthen or wooden vessel ana scatter ne-
tween the layers one cup of salt. Let 1t
stand twenty-four horse, then drain and
press out as much of the juice as possible.
Stir through the peppers one cup grated
horseradish, then turn over them scald-
ing pickle consisting of one gallon cloer
vinegar one cup brown sugar one-half cup
white mustard seed and one tablespoonful
celery seed. Keep in a cool place. 1t will
be ready for use in a week.
Picked Nasturtium Seeds.-Gather all the
seeds that are left on the vines where the
inner kernel has not become hard and
brown. Stem them or not tthe stems are
as spicy as the seed) and let them stand
In salted water over night. In the morn
ing rinse IN cold fresh water, drain and
pack III small bottles. Cover with boiling
vinegar, which may be left plain or sweet
ened and spced as preferred.
Pumpkin Chips.-Slice the pumpkin In uni
form slices two inches long, an inch wide
and about one-eighth of an inch thick. AL
low for each pound pumpkin one pound of
sugar, the juice and grated rind yellow
only of a half lemon with a few slices of