The Marion daily mirror. (Marion, Ohio) 1892-1912, 1911-09-09

Relishes
Suggestions From Various
Housekeepers
AppIe-Mint Jelly.

KUY FAMILY likes mint jelly and,
NI personal preference for some
thing other than the two-minute
gelatine sort, or the importers variety,
led To an experiment which may be of
interest. as 1t had a successful outcome.
The base Of my jelly was tart green
appies-grecn in both senses. l pro-
coeded in the regular way excepting
that | used very little water, and was
as expeditions as possiblc-that the
Juice was strained TO a jcwcl-liko clear
in the beginning / put in the kettle
large bunch OF frcsh mint. After the
juict was strained to Jewel-llke clear
ness / bruised another bunch of the
herb and Lett this In the jelly until
the final straining, at which time add.
cd enough vegetable color paste TO give
a pale tint Of green. Anne Warner.
Tomato Paste.
a famous Southern housekceper gave
me this recipe for tomato paste, which
rs less trouble than 1t sounds: Wash
and slice, without pceling, eight quarts
OF 11pe tomatOcS; peel ana slice two
large white Spanish onions; scrape and
slice four French carrots; chop a bunch
Of celery. tender leaves and stalks;
stew with a teaspoon each OF broken
stick cinnamon, whole pepper corns
and cloves. tied In a bag add four
teaspoons Of salt and simmer until alt
is soft enough To lie pressed through
sieve after which Il is to be returned
TO the fire and cooked in a double
| boiler, of II not, constantly stirred.
until so thick that a little spread upon
saucer to cool makes a thick, firm
paste. Spread half an inch thick
upon fiat carthen dishes wet with cold
water and dry in the sun or in an al
most cool oven. Cut in sheets and pack
| In tin bosses with n sheet of waxed
! paper between each layer. A piece OF
/ this four inches square. boiled in a pint
OF water and thickened, makes de-
hcious and quickly prepared tomato
soup. c. ..II rr.4.4stn.a Z
Cold catsup. tasfs tCnU
Peel one peck OF sound. ripe toma-
toes. without scaldinG them; chop fine
and strain, rejecting the Juice Mix
one cup each OF chopped onions and
celery. one cup OF sugar. one-fourth
cup of salt, one cup OF white mustard
seed, one teaspoon each, Of grou,
cloves, cinnamon and black pepper and
four rcd peppers, chopepd hne. str
al well together. add three pints OF
cider vinegar, stir again and seal This
VIII keep well. NJ. II.
| Cold Relish.
Chop fine one peck Of ripe tomatoes
and let stand over night. Then add
llour green peppers, seeded and chop-
ped. FIVE chopped onionss two cups OF
chopped celery, five ounces OF white
mustard seed, onc-half cup OF salt
four cups OF brown sugar and i've
cups OF cold vinegar. Stir several
times and put up cold. in cans. r. III.
Grape Relish.
This easily made relish is much an
preciatcd In our family. especially as
an accompaniment for mutton or lamb.
Wash and stem a quantity OF green,
seodloss, sultana grapes. Place them
In a double boiler with 4 few sprigs
of fresh mint and cook slowly at back
OF range or in the hay-box until the
grapes look white and swoll n. Cover
with white wine vinegar an6 .or every
cup of vinegar add one air cup or
sugar and one-half teasp )on of salt.
Acd few vine leaves, II obtainable.
Bring to a boil. boil three minutes.
add few drops OF vegetable green
coioring' II approved. and put up In
small cans. The coorlng is often quite
unnecessary. even for those who want
a green pickle. Some prefer a smaller
proportion OF sugar and the addition
OF a few chillies. L. e. T.