Norwich bulletin., 1916-10-07
] TICKLING RECIPES.


 are very helpful. As this Is the time of year for pickling will send in a
 few of my recipes. Spiced Tomatoes - Mix together two quarts tomatoes, skinned, and sliced, one quart of sugar, and spices
 to suit the taste Boil the mixture un- til it is the consistency of jam, seal the sp1ced tomatoes in jars.
 American Chutney-Chop one-half peck green tomatoes, two quarts pep pers, six or eight large onions. Chop ped quite fine Sprinkle with salt and let them stand two or three hours Heat three quarts vinegar, one pint l sugar, the juice of six lemons, two ta- blespoons of cinnamon, one tablespoon ! of c1ove. Tie spice in a thin cloth bag. Squeeze the clipped vegetables from the salt and cook in the prepared vinegar. Sprinkle in two tablespoons ] or celery seed. Cook three hours or more. Very nice.
 Sweet Pickies-Twelve green toma- toes. four large, green peppers, four small onions, two cups stoned raisins ! chopped fine), two quarts vinegar, five cups. of brown sugar, four table spoons of ground. mixed spice (Put ] spice into bags) Four tablespoons of salt. Boil all together one hour. Then add twenty-four sour apples, paired and cut in small pieces. Cook until apple is tender, then put in
 
 l etables. Apple not as fine.
 chili Sauce-Eighteen large green tomatoes. chop together four large l onions. six large, green peppers, add | one cup sugar. two and one-half cups | Of vinegar. one tablespoon of cinna-
 mon, one of salt. one-half teaspoon of | cloves, one-quarter teaspoon black | pepper, one teaspoon celery seed. Mix 1 together. Cook one hour
 Sweet Pickle, Green Tomatoes and | OnIons-One peck green tomatoes, cut I in thick slices; sprinkle with salt and 1 let stand in jar over night. Put one | onehalf quarts vinegar, two cups of 1 brown sugar, two tablespoons ground 1 cinnamon, one teaspoon ground cIove l in bags, then put on the stove to heat. | Drain tomatoes, slice one-third or i more of onions. When put in kettle
 first one or two layers of tomatoes and 1 one layer of onions, sprinkle in celery 1 seed when cooking. Will keep in un- 1 sealed jars. Be sure they are cover l ed with the vinegar syrup. When put | in jar sprinkle a little brown sugar all through them. Cook slow about l four hours
 Chow Chow-Four quarts green to- matoesA cut squttessffne. two quarts Of green cuernfbers cut in small pieces, 1 two quarts small, white onions, two hears small caulif1ower, two heads
 small cabbage, chopped not fine; two duclI SISSI cnu one quart req pep 1 pers, cut in small pieces; when these | are prepared put them in separate
 dishes. Sprinkle with salt and let
 stand over night. One gallon vine l gar, three cups of brown sugar-have 1 this scalding hot. Squeeze all vege- 1 tables and add them to the hot vine- i gar; add two punches of celery cut
 in small pieces. When cooked enough, i add one-quarter pound of mustard, l three tablespoons flour. one tablespoon 1 tumeric, mixed with cold vinegar and 1 add to the boiling vinegar and vege-
 tables; mix, together; when quite thick 1 seal in jars.
 Sweet Pickle Cabbage, Green Pep | Pers and Onions-Six good sized cab ! page heads, six quarts green pep l pers, four quarts onions, chopped not | too fine. Sprinkle with one cup of salt over night; four quarts vinegar, one | and one-half pounds sugar. two table spoo%3 cinnamon. two tablespoons of ginger, two tablespoons black pep per. two tablespoons clove, one-quart-
 CT teaspoon red pepper (put spice in bag-) In the morning squeeze veg | etables from salt. put into the prepar- ed hot vinegar; while cooking sprinkle i in one-quarter pound celery seed; Boil l slow for two hours, stirring it fre-
 quently to prevent scorching; seal l while hot in jars. Very good.
 Rummaee Pickles = Chop togeth- l C1 l"O qudI Us green lOIIldIOSS, OI6 quart of rip tomatoes, three punches | of celery, shree large onions, three
 large, green peppers, small head of | cabbage, one large, ripe cucumber. l Sprinkle a cup of salt over the mix l ture. Let stand over night. In the l morning drain 1t well and add three pints vinegar. quart of brown sugar, l teaspoon of mustard, teaspoon black 1 pepper Sprinkle in celery seed. Cook
 the mixture until 1t is clear-this l 4oYr 1 while the pickles are still hot, seal | them ia jars. 1 Green Tomato PickIe-Chop togeth- | CT four quarts of green tomatoes, four l small onions, eight green peppers; 1 add three-quarters of cup of salt; | let the mixture stand over night. In | the morning drain the vegetables.
 Measure out enough vinegar to cook them in. Add tablespoon each of | black pepper, mustard seed, celery
 seed, allspice, cinnamon and ginger, and heat the mixture to the boiling l tinue the boiling twenty minutes
 Seal the pickle while hot in jars. India ReIish-Chop fine peck of 1 ripe tomatoes and drain them, and add ! three cups of chopped celery, two | cups of chopped onions, and one-haf l cup of salt. Let the mixture stand | two hours; then add two pints of vim I half cup of white mustard seed, two
 red peppers. chopped fine, one table 1 spoon ground cinnamon, one table spoon allspice. and half a tablespoon | of clove Mix the ingredients well 1 and seal the relish in jars without cooking.
 Canned Green Peppers-Wash pep
 pers cut in halves, fill jars (press
 them in). To every jar put one and
 one-half tablespoons salt. fill with cold vinegar and seal. 1 Green Tomato Preserves:-For each
 pound of peeled and quartered toma-
 toes add three -fourths of a pint of
 sugar, tablespoon of lemon juice, ten
 cloves. an eighth of a tablespoon of
 mace, and quarter of a teaspoon
 each of ginger and cinnamon. Let
 the tomatoes stand covered with the
 sugar for an hour. Then add the
 spices, bring. the whole gradually to a boil and cook the mixture slowly nn>
 til the tomatoes are clear and tender,
 keeping tho sides of the vessel care-
 fully wiped down. Seal the preserve | jars while hot.
 PieaIiiy:-o1e peck of green torna- | +A~ "a -e.-3 N