The labor world. [volume] (Duluth, Minn.) 1896-current, 1912-09-07
PRESERVES AND PICKLES.

me IOlloWlng are tried ana true
recipes used BY many old and expert
enced housekeepers: - r., .-.
To Preserve Ounces - Pare and
core. Be sure to get out all the seeds.
Boil the skins and cores one hour.
then strain through cloth; boil the
ounces in this juice until tender.
drain. them out; add the. weight of
ounces In sugar, boil and skim, then
put In the ounces and cook slowly
three hours. ~
Tomato Butter-To one quart of
tomato, add q pint Of apple, cook and
put through a sieve; add a quart Of
sugar and cinnamon to taste. Cook
until thick.
Gooseberry Catsup-Six quarts of
berries, nine pounds Of sugar, one pint
OF vinegar, one tablespoonful each OF
cloves. allspice and cinnamon. Put
one-half Of the vinegar on the berries
and cook until nearly done; strain,
add the rest of the vinegar and spices
and cook slowly three hours.
spiced Grapes-To one pound of
grapes add one one-half pound of
sugar, two .teaspoonfuls of cinnamon,
two of cloves and one Of allspice.
Cook the pulp and. skins separately,
the skins having to cook ,much longer,
then add the pulp and spices.
Chopped Pfckle-One peck Of green
tomatoes, one dozen fred,. peppers
chopped fine; cover with salt and let
stand twenty-four hours; f,drain and
squeeze dry; add, "a head of cabbage,
a. bunch Of celery chopped fine, and
one pint Of grated horseradisll, a tea
spoon of cloves, a tablespoonful Of
mustard seed, salt to taste and pint
Of small cucumbers. Cover with cold
cider vinegar. Seal in jars for win
ter use.
Peach Butter-Pare and cut a peck
OF peaches in small pieces, add two
quarts Of cider boiled, two tablespoon
fuls Of lemon juice. Cook, stirring
constantly; add sugar If not suffi-
GENTLY sweet. Fill jars and seal.
Sweet Tomato Phckle-Four quarts
of green tomatoes sliced, four onions
sliced, half cup Of salt. Let stand
over night. Drain, add quart Of
water, a pint Of vinegar and two
pounds Of brown sugar. Cook until
soft, place, in an open stone jar,
cover with a plate.
Canned Tomatoes-Wash and drop
into sterilized jars: do not peel the
tomatoes. Add tablespoonful Of salt
to every quart jar, and fill to the top
with boiling water, seal and set into
boiling water to cover. Wrap we'll
with old carpet to make it. hold the
heat like a fireless cooker, and leave
two VA tn tue \ VI
to the cellar. These tomatoes will
have a brilliant color: keep their
shape and be fresh for use for almost
any dish In the winter: Delicious
for salads, as they are not cooked
III til mushy. See that the water in
which they stand is boiling hot and
covers them to a depth of: four inches.
A boiler is a good utensil to use if
canning number Of Quarts at a
time. .~. -. =:::
The thrifty housekeeper likes to
put up some of the fashioned
relishes which; in spite Of the good
things in cans to be bought are never
equaled by those mother used to
make. r..
-. Chow ChQW-Preparesy and, cut in
small pieces the following :yegetables:.
Two quarts Of green tomatoes, twelve
small cucumbers. three red peppers,
one .cauliflower, two punches Of eel
cry, one pint of small onions and two
quarts of string beans. r Cover with
salt and let stand twenty-four hours,
then drain. Heat a gallon of vinegar,
add half ounce each Of hllspice, pep
per and cloves, two ounces of tumeric
and a fourth of a pound of mustard
seed. When boiling add the vegeta-
bles and cook until soft.
Sweet Picked Peaches-Boil to-
gether two pounds Of brown sugar, a
pint Of vinegar, and an ounce Of
stick cinnamon twenty minutes. Dip
the peaches in boiling water and rub
off the fur with towel; stick each
into the sirup and boil soft, using
half Of the peaches at q time. This
recipe uses half peck of peaches.
Preserved Melon Rind-Pare and
cut in strips the rind Of ripe melons.
Soak in alum water, allowing a. tea
spoonful of alum to quart of water.
Heat gradually to the boiling point,
and cook ten minutes. Drain, cover
with ice water and let stand two
hours; drain, add a cup of water to
each pound, and pound for pound Of
sugar. Boil the sugar and water ten
minutes; add the melon rind and cook
until tender. Remove the rind to a
stone jar and cover with the sirup.
Two lemons sliced are often added to
the melon while cooking.
Pressed Fresh Meat-Take the low
er end Of the shin for the sake of
the jelly and the lower part of the
round for the solid meat. Boil the
two together slowly until the meat
drops off the bone. Then chop the
meat. but not very fine, and add
salt and pepper and powdered sage,
seasoning to taste. Add the. liquor
left in the kettle to the chopped meat
and stir wells, then pack the meat in
small bread pans to cool: It will
harden and be-. solid without any
weight upon It to-. press it. For "a
large quantity you will need the en-
tire shin If you are to have plenty
Of liquor to add to the meat, say a
quart or three pints. according to the