Burlington weekly free press. [volume] (Burlington, Vt.) 1866-1928, 1905-11-09

IHlnI'klH l1c. (ncCSc.
Nuts. Applcs.
Coffee.
Stuffed Baked Potatoes.
Cold Beef. Mustard.
Currants Tarts. Cup Cakes.
Stewed Pears.
Cocoa
THANKSGIVING is al, cadv in the mir. and
before tho last hurrying days of prep
aration arrive the f%crehanded housewife
will see to it that all the loose threads
of her late autumnal splicing, plckling
and preserving are gathered ZIP and
bound off to clear the deck for the ma
tional festival. Green tomatoes are still
IN the market and from them n number
of excellent relishcs 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 eartherr crock, sprinkle with
salt, cover and let them stand over night.
IN tho morning. drain in a colander, then
Put In a porcelain kettle and co., or with
vinegar. Put over a moderate fire and
simmer gently until the vegetables ar.
clear and tender but not broken. Drain
again in the colander. Tut fresh vinegar
in the preserving Kettle. add to it two
pounds brown sugar, half n pound white
mustard seed and a Tablespoonful each.
ground cloves. allspicc. celery seed and
cinnamon. Add two red peppers cut in
small pieces. Put the kettle on the hack
OF the stove to heat gradually. Mix Will,
the drained tomatoes a teasnoonfuI NJ
tumeric. half a tablespoonful of ground
mustard and a half spoonful Of cayenn.
When the vinegar reaches the loilinp
point turn over the pickles. mixing well
WIN u wooden spoon. Add one cup olive
oil and stand aside until the piok lie is
cold. then pack in jars and cover.
GREEN TOMATO CATSuP.
Chop fine seven pounds green Tomatoes.
four red peppers and half IA dozen onions.
add one quart of vinegar and cook toge-
tller for two hours. Then add enc pound
sugar. two tabl. spoonsful each salt. and
mustard. one tablespoonful each allspice
and cinnamon, and one teaspoonrul
ground cloves. Simmer gently stirring
often. three hours longer. then bottl. and
seal.
PICKLED ONIONS.
Put the desired quantity Of snail white
onions into hot water and peel. When
all are done. put into fresh sailed water
with n cinal piece of alum and leave
over night. The next morning drain.
cover with fresh water. salt and alum
ard leave a second day. Dra in and pack
IN tlrS nIlCirtr in nlnl inr A, -
blades of mace. one or two chilIis. a few
white pei percorns ard a small piece OF
horse radish. Pour in VINEGAR To cover.
CORK tightly and keep ir Il dry place.
These will be ready for use in II month.
RED CABBAGE PICKLE.
Select firm but not necessarily I,rp,
ncads. trim off the outside leaves. o,ar-
ter, rcnovc tn" heart and slice. Pack in
IL stone Jar, sprinkling lightly with salt
between the layers. If too m,ch salt ,s
used it will injure the color. Leave over
night. Tho n"Xt morning put into a col
andcr. press and drain. Pack into lars
ANA cover with Il hot pickle made in this
way: Allow to each quart OF vinegar
onc-half ounce each ginger. horscradish
ana salt. TWO red peppers and u half tea
spoonful cayenne. When scalding hot
pour over the cabbage. A little bruised
cochineal is sometimes used to brighter
the color, but is not necessary.
CELERY PICKLE.
Cut thr"e dozen heads of celery irto
small pieces, shred two heads white cab-
slice thin % small white onions. 1o
large green peppers ana eight long red
peppers, and place in Il large stone crock.
salt between the LAYERS. Place
ON top a plate with II weight on II and
in the cellar for &c hours. Turn into
a colander and press and drain all the
Juice possible. Make a dressing by mixing
one large cup olive oil, one-half
good English mustard. one Gun
sugar, half Il pound white mustard
seed' nall an ounce each mace, cinnamon.
ginger. cloves and allspice, and two
ounces tunicric. Mix this dressing thor
in the vegetables and return to
the crock. pouring over tho vegetables
Enough vinegar to cover. Keep in n cool
place for a week. then pack in small lars.
adding a little fresh vinegar to each can
and 4 strip of h%orscradish root. Seal.
TARRAGON VINEGAR.
Put Il bunch of well washed tarragon in
earthen bowl and pour over IL n pint
u scalding hot vinegar. Cover closely
ana let it stand over night, then strain
)ff the vinegar n bottde. Recover the
with more hot vinegar and
strain off or else dry for future use. This
gives an excellent vinegar for salads, far
than it can be purchased. The
can be purchased at any of the
or German herb stands.
PEPPER HASH.
Take two dozen and a half green pep
pers and remove the seeds from half of
them. Chop fine and mix with two largo
heads of cabbage n two dozen onions
also chopped fine. Put into a large
or wooden vessel and scatter be
tween the layers one cup Of salt. Let 1t
stand twenty-four hours. then drain and
press out as much of the Juice as pos
Stir through the peppers one cup
horse-radish. then turn over them
a scalding pickle consisting Of one gallon
cider vinegar one cup brown sugar one
cup white mustard seed: and one
tablespoonful celery seed. Keep In a
cool place. 1t will be ready for use In a
week.
PICKLED NASTuRTIuM SEEDS.
Gather all the seeds that are left on
the vines where the inner kernel has