The Republican journal., 1915-09-02
Pickles and Relishes.
Simple Recipes Recommended to Canning
Club Girls.

Simple Recipes Recommended to Cannin,
Club Girls.
The following recipes for making
ketchup, pickles, and spiced vinegar have
been supplied to the members of the
girls canning clubs in the South.
Tomato Ketchup.
Select red ripe tomatoes. The extra
Juice, small and broken fruit, which will
not do for canning, may be used, if they
are sound and red. Any green or yollow-
ish parts of fruit will make ketchup in
ferior in flavor and color, and not good
for market. Use whole spices tied loose
ly in bag while cooking and remove be-
fore bottling to prevent darkening the
product caused by ground spices. This
does not apply to red pepper, which helps
to give bright red color. The pulp of
sweet Spanish pepper or the ground Hun
garian paprika may also be used to give
color and flavor. Remove seeds from
sweet red pepper, chop, and add cup of
this pepper and medium-size onions to
gallon tomatoes before cooking.
Cook the tomatoes thoroughly; put
through colander or sieve, saving all
pulp, and measure. For every gallon of
pulp use the following:
tablespoonfuls salt, level tablespoonful
tablespoonful sugar each of whole ALL
tablespoonful mus spice, cloves, cinna-
tard (powdered). mon, and pepper.
pint good vinegar. small red peppers
sliced and seeds re.
moved.
After putting tomatoes through colan-
der add ground spices and spice bag, and
cook for IL hours, or until nearly thick
enough, then add vinegar and cook until
thick. Rapid cooking (being careful
not to scorch the ketchup) will give
better color than slow cooking. The fin
lshed product should be fine bright red.
Pour the ketchup at once into hot ster-
ilized bottles. If any quantity is made
for sale, set the hot bottles at once into a
vessel of hot water, having false bot
tom in it to prevent breakage, put the
cork shoppers in loosely and process at
boiling point for 80 minutes. Drive the
corks in tightly and when cool dip mouth
of bottle into melted paraffin, or cover
stopper with sealing wax.
Mustard Tickle.
VEGETABLES. DRESSING.
pint whole small Gu l quart vinegar.
cumbers. 4 tablespoonfuls flour.
pint sliced cucumbersI p cup sugar.
pint small whole - tablespoonful pow
onions. dered mustard,
cup beans. i tablespoonful turme-
3 green sweet peppersI ric.
3 red sweet peppers. l teaspoonful celery
pint green fig toma- seed
toes, or pint caull-
flower.
matoes into halves, cucumbers into slices,
hams RI I 10 inch 1opntho SiSo
onally or on the bias, and chop peppers.
All Vegetables should be tender and the
whole cucumbers not longer than 2 1-2
inches.
Put all vegetables into brine over night;
then freshen in clear water for 2 hours.
Let these vegetables stand in liquor of
one-half vinegar and one-half water for
Is minutes; then scald in same liquor.
70 make the mustard dressing, rub all
the dry ingredients together until smooth;
then add the hot vinegar slowly, stirring
to make smooth paste. Cook over pan of
water. stirring carefully, until the sauce
thickens. Then drain the vegetables
and pour the mustard dressing
over them while hot. Mix well and pack
in sterilized jars. Process 10-ounce jars
for 20 minutes at 100 deg. F. Simmer
ing).
Spiced Cucmber Salad
VEGETABLES. sPIcED VINEGAR.
S pounds sliced cucum- l quart vinegar.
bers (about dozen. il cup sugar.
1 cup chopped onion b tablespoonful each
2 cups chopped sweet salt,powdered ginger,
red pepper. and mustard seed.
cup chopped sweet2 teaspoonfuls celery
green pepper, seed (crushed).
l tablespoonful each of
whole pepper, cloves,
cinnamon, allsplce.
Mix the cucumber and onion and sprin-
kle alternate layers with salt, using three
fourths cup for whole. Let stand over
night. Put peppers in brine over night.
Next morning drain vegetables and
freshen for to hours in clear water.
Put all whole spices in cheesccloth bag,
except the celery seed and mustard seed,
which are put in loose. Add spices to the
vinegar and boil for five minutes. Drain
the Vegetables we'll and pour the hot
spiced vinegar over them. Let stand "a
hours. Pack, distributing the pepper we'll
and flattening some of the cucumber slic-
es against the face of each jar. Fill jars
with same vinegar and paddle we'll to re-
move all bubbles. Garnish with strips of
red pepper or pieces of spice. Process
12-ounce or pint jars for Is minutes at
$50 deg. F.
Picked Onions.
Select small white onions and sort into
two sizes, one-half inch diameter in one
and three-fourths inch in other. Peel.
Cover with fresh water and let stand for
days, changing the water on second day.
Wash we'll and put in brine for 4 days,
changing brine at end of second day.
Take out of brine and put in boiling
water. Let stand for 10 minutes; then
put in cold water for hours. Drain, and
pack in jars, putting in few small red
peppers and garnishing with sprigs of
mace. Fill jars to overlooking with spiced
vinegar, made previously and allowed to
stand for few days with spice bags left
in it. Process as for pickles.
Spiced Vinegar.
Il f taSles rasai cell 'tara seed. ~
cry seed. ! tablespoonful salt.
\ cup grated horserad- tablespoonful cinnna-
ish. mon.
l cup sugar.
Cloves, nutmeg, and grated onion may
be added if desired.
Green Tomato Pickle.
1 4.,l bo1,