The Washington times., 1908-07-26

pepper and allspice- All should go back
on the fire together and boil until the
liquid Is reduced one half Cool, strain.
and bottle. Seal the bottles.
Chill Sauce.
Peel a dozen large ripe tomatoes and
four onions, seed two green peppers or
one red one, and chop all together until
fine. Put with them two teaspoonfuls
each o. ground allspice. cloves, and Gin
namon. a teaspoonful OF ground ginger.
two tablespoonfuls OF salt and four
IablespOonfuls Of sugar. Turn into a
preserving kettle with a quart Of vine
gar and boil steadily for two hours.
When cool bottle and seal
Green Tomato Soy.
Cook together four quarts Of green
tomatoes, six onions tomatoes and on
ions sliced. a quart OF vinegar. a pound
Of sugar, a half tablespoonful each Of
aIlspice. and cloves and a tablespoonful
each OF ground black pepper. ground
mustard and salt. Stew. stirring often,
until tomatoes and onions are tender,
put into glass jars and seal. Better in
two months than IN one
Chow-Chow.
Half pint Of string beans. six green
tomatoes. sliced: one pint small cucum-
bers or gherk5ns, one caulihOwer. d.
vided into clusters: two medium sized
cucumbers, sliced; half pint small on
ions, peeled; four small long red pep
pers. Arrange a layer Of the vege-
tables in a wide-mOuthed stone crock
and strew with salt On this put more
vegetables. then more salt and coll
tinue in this order until all the ma
terials are used. Pour on cold water
enough 70 cover, keeping the vege-
tables from floating by placing an
inverted plate upon them and holding
this down with clean stone After
three days drain on the brine. wash
the pickles in fresh water, put them in
soak again. but IN unsalted water this
tire. and leave them in this for twenty
four hours.
Prepare a pickle vinegar by putting
over the fire together a gallon OF vim
egar. a teaspoonful each OF whole
cloves. whole mace. white mustard
seed. celery seed. grated horseradish,
whole black peppers, three table
spoOnfuls Of ground mustard. two tea
spoonfuIs OF turmeric. and a cup AMI a
half or brown sugar Bring all u a
boil and put IN the pickles, which
should have been carefully looked over
and all soft or decayed rejected Sim
mer FOR five minutes. take out the
pickles with a perforated spoon, put
them into a stone jar and pour the
boiling vinegar over them When cold
put into Jars and seal. Ripen three or
four weeks before using
Picklette.
Peel and chop one white cabbage and
six large white onions. Place them in
a largo crock IN alternate layers.
sprinkling each with little salt and
leave them for twenty-four hours The
following day heat together TO boiling
half a pound Of brown sugar, a pint OF
vinegar. A teaspoonful each Of powdered
alum and turmeric, ground allspice,
mace, cinnamon. mustard. black pep
per and celery seed. When boiling pour
on the cabbage and onion and leave for
twenty-four hours. Drain of the vim
egar. bring it to the boil again and
pour once more over the cabbage Re
peat this three times. and on the fourth
Gay put all together in the preserving
kettle. boil FIVE minutes and pack in
small Jars.
Small Cucumber Pickles.
For this none Of the gherlzins should
be more than three inches in length.
Lay them in alternate layers with salt
in a large crock and pour in enough
cold water 10 cover all, weighing the
gherkias down with a large plate. on
which is laid a stone. The pickles