New-York tribune., 1911-10-01

10 make German sweet pickle from
green tomatoes cut the vegetable into slices
and sprinkle with salt. Let the slices stand
in this way over night For every ten
pounds Of tomatoes have ready five pounds
of sugar, the rind of two lemons cut into
small pieces. a tablespoonful OF whole
cloves and an ounce of stick cinnamon.
Boil the sugar with strong vinegar. to
which the lemon rind has been added. until
a thin syrup is formed Add the cloves
and cinnamon and cook as many tomatoes
in this as the syrup will cover. When these
are cooked add more. until all are cooked.
Put the tomatoes into a stone Jar Boil
the syrup down tin rather thick and pour
il over the tomatoes. Put a tight cover
over the tomatoes and let them stand in
this way for two days. Then pour the
syrup off and boil it down again, this time
until IT is as thick as honey. Pour it over
the tomatoes again and set them away
closely covered in a very cold place
For a conserve OF green tomatoes use
to every two quarts of green tomatoes one
quart of sugar, three lemons. three oranges
and half a pound of raisns Chop the
green tomatoes mot too tne) or cut them
Slice the fruit and chop the peel after re-
moving the white inner rlnd. Boil the
whole together until thick. Seal in steril-
tied jars. .......
For a delicious New York chill sauce
use two quarts OF thick stewed tomatoes.
one pint OF chopped green peppers of the
mild variety, half a pint OF chopped onions
a pint of vinegar. onc-siXth Of a pint Of
sugar. two and a half level tablespoonfuls
Of salt. one level tablespoonful Of cinna-
mon and one level nalf teaspoonful each OF
cloves and ground pepper. Half the chopped
green peppers used may be OF the hot
kind. In that case the ground pepper e
not used, unless an unusually hot chill
sauce is wanted. Boil the whole mixture
for about two hours, or until II is very
thick Pour the mass while still hot into
small steriized glasses. and when the MKT
ure is cold cover with melted parafiine This
recipe, calling. as it does, for stewed to-
matoes and not for the whole fresh ones.
may be prepared i'm winter, when the latter
are out OF season, from a small quantity
Of canned tomatoes. Il will be found a
convenience for the woman living in a
in her nest TO store large quantity OF
canned goods. II may be put up from one
or two small cans OF the timed tomatoes
whenever such "a relish is desired. The
peppers may be left out when it is difficult
TO obtain them.
For a fg relish 10 serve with meats COOK
five pounds Of rhubarb in enough water to
prevent burning for FIVE hours, ~ until very
thick. stir in one pound >: los crd on"
lemon. cut into tiny bits Add five pounds
of sugar. Boil il until the sugar Is melted
and the whole we'll mixed. Put II into hot
sterilized tumblcrs and seal With an air
tight cover OF paraftnc
Plum catsup. recommended oy Tribune
reader. is made as follows: Pour pint OF
hot water over seven pounds OF plums.
Cover them closely and let thcm simmer
tul tender. Then add four pounds or brown
sugar. pint OF good vinegar an even
Tablespoonful each of cloves, cinnamon and
auspice and scant two-thirds OF tea.
snoonful Of cayenne. or less. II preferred II
70 a good plan TO add only part OF this
auount and then add the rest last of all,
~ more is desired. Cover the kettle after
adding the vinegar sugar and spices To the
fruit Then let the catsup steep half an
hour and seal up In iars. Just before serv-
ing remove the plum pits.
The same housekeeper gives the following
recipe for spiced grapes: To five pounds OF