The Caldwell tribune. [volume] (Caldwell, Idaho Territory [Idaho]) 1883-1928, 1915-09-24
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WITH THE HOUSEWIFE X
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Corn Relish.

;ourths cupful of salt, three quarts
If vinegar, six onions, one red pepper,
TWO green peppers, one bunch celery,
.wo and half cupfuls of sugar, three
'ourths cupful -four, half teaspoon
ful of tumeric, quarter teaspoonful of
red pepper, half teaspoonful must
lrd, half teaspoonful powdered
ginger, and one cabbage Cut the
,orn from the cob. Put the cabbage
through meat chopper with the
onions, peppers and celery stalks,
Put the vegetables in the preserving
Kettle and pour over half of the vine
gar Mix the sugar with the -four and
'pices and add remaining vinegar
Combine mixtures, bring to boiling
,oint. then allow to simmer gently
or forty-hve minutes. Pour into
glass jars and seal
Melon Pickle.
Take a nice melon, cut into stripes,
'emove the rind and seeds and put
he pieces in stone jar. Sprinkle
18th salt, and let them stand for FIVE
six hours. Pour over vinegar di-
uted with water. To every pound
f melon weighed when drained, allow
!alf a pound of sugar, two cupfuls of
'inegar cinnamon stick, a little grated
lorseradish and little chopped olive
o flavor. Cook these to the consist
ncy of thick syrup, then add the
trained melon. Pack in jars and seal
Town well.
Beet Pickle.
One quart of boiled beets, one quart
VI raw cabbage, two cupfuls Of sugar,
'alf a cupful of grated horseradish,
me teaspoonful Of black pepper, a
uarter of teaspoonful of red pepper,
altSpoonful of paprika, one teaspoon
I'll Of salt and vinegar to cover.
Chop the beets and cabbage, add
he sugar, salt, black pepper, red pep
>er, paprika and horseradish, then
over with cold vinegar, pour into
class jars and seal.
India Relish Pickle.
Grind twelve apples, six green to-
natoes. six mangoes and one box of
eedcd raisins, add one quart of vine
rar, two cupfuls of brown sugar, one
tablespoonful of salt and cook for
me hour, stirring occasionally. Pour
into jars and seal.
Red Tomato Catsup.
Cook together for a quarter of an
lour six red peppers and one peck
# red ripe tomatoes. then rub them
through sieve, add two cupfuls of
inegar, one cupful of sugar, one tea
poonful of mustard, and two table
Foonfuls of salt Cook together un-
il thick, then bottle and seal.
Mushroom Catsup.
Wash and breai firm, fresh mush-
- D,,t - - a.
ottom of an eaithenware vessel.
sprinkle with fine salt then add more
mushrooms and salt until the material
used up Cover and put away for
.hree or four days, stirring with a
wooden spoon four times each day.
Then mash to a pulp and strain,
lucezing out all the juice. Cook for
quarter of an hour then measure.
each two cupiuls of the liquor al
wv one heaping teaspoonful each of
llSpicc, cloves and whole peppers,
hen add one small sliced onion, blade
# mace, three bay leaves, and few
rains OF paprika Cook until thick.
itirring occasionally, strain. cool and
bottle. Seal securely.
Lemon Catsup.
Crate the rind from five lemons.
i'd to it one heaping teaspoonful Of
grated horseradish, the strained
uice of the lemons, one tablespoonful
ach Of celery seed and mustard seed,
ne teaspoonful of salt. three blades
ii mace, few grains of red pepper,
nd six cloves. Boil for forty minu-
ties, then pour into glass jar and seal.
will be ready for use in six weeks.
Apple Relish.
Twelve apples, two onions, three
;rcen peppers. one cupful of seeded
'aisins, one and half cupfulS of
prown sugar, one lemon, half table
;poonful of powdered ginger, half a
tablespoonful of salt, and two cuPfuls
4 vinegar. Core. peel and chop the
pples, peppers and onions. add the
sugar, vinegar, salt. ginger, raisins
nd lemon sliced thin and seeds re-
moved. Mix thoroughly, and cook for
wo hours, then bottle and seal.
Pepper and Onion Relish.
Take the seeds from six pounds OF
peppers and put them into clean
saucepan. add four chopped onions,
one tablespoonful of powdered cloves,
half a tablespoonful each of powder
ed cinnamon, allspice and ginger. and
ono dessertspoonful of powdered
mace. Pour in enough vinegar to well
cover and simmer for four hours. Rub
through a sieve, cool and bottle.
Currant Catsup.
To six pounds of stemmed currants
add two and a half pounds Of sugar