The Idaho Republican. [volume] (Blackfoot, Idaho) 1904-1932, 1917-10-08
Sweet Cucumber Pickle

Alum water e teaspoonfuls powd-
cred alum to 1 quart water), 2
pounds sugar, pint cider vinegar,
IL tablespoonfuls whole Cloves 2
tablespoonfuls stick cinnamon.
Small cucumbers or large ones cut
in halves. Cover cucumbers with
alum water. Bring slowly to boil
ing point and let stand on cool part
of range for 2 hours. Remove Gu
cumbers and chill in ice water. Tie
the spices in piece of clean white
muslin, add to the sugar and vinegar
and boil for 5 minutes; add cucum-
bers and boil for 8 minutes. Then
pour into glass jars or stone crock.
Pour off syrup three successive days,
bring to boil and again pour over
cucumberS.
Corn Relish
One large onion, green peppers,
or l red and l green, l medium sized
head of cabbage, Is ears of corn,
one-half cupful salt, one-eighth
pound dry mustard, 1 pint vinegar,
4 cupfuls sugar.
Score the rows of corn and cut
it from the cob; chop the onion,
pepers. cabbage, mix with the corn,
add salt, sugar and vinegar and boil
slowly for As minutes. Mix the
mustard into a smooth paste with
little vinegar, add to the mixture
and boil for 10 minutes longer. Pour
into hot jars and seal.
Picked Pears
Seven pounds pears, 31a pounds
brown sugar, pint vinegar, 2 cloves
stuck in each pear, 2 ounces stick
cinnamon.
Make syrup by boiling the sugar,
vinegar and spices together for 10
minutes. Add the pears and cook
until soft. Pack fruit into hot jars,
pour over syrup and seal.
spiced Tomatoes
Twenty pounds ripe tomatoes, 2
quarts vinegar, 8 pounds sugar, 4
tablespoonfuls each of cloves, CHINA
mon and allspice.
Peel tomatoes, cut in slices, and
place in enameled preserving kettle;
add other ingredients and boil until
thick. Fill into hot Jars.
Plain Gherlxins
Two quarts vinegar, 3-inch stick
cinnamon, / tablespoonful whole all
spice, 1 tablespoonful whole cloves,
2 or red peppers.
Place the cucumbers in stone jar
and cover with 1 cupful salt dis
solved in quarts boiling water,
leave for days. drain and reheat
the brine and pour over cucumbers.
Stand for days and repeat. Drain,
dry cucumers and cook them in the
spiced liquid made from above in
gradients for 10 minutes. Pack in
jars and cover with the hot vinegar.
(This spiced vinegar adds a de-
licious flavor to salad dressing.)
Tomato Catsup
Mash ripe totatoes to a pulp and
strain thru a sieve Boil this until
it begins to be thick like cream,
then measure it. To each quart of
the strained tomato use 2 ounces
sugar, one-eighth pit. vinegar, one
eighth cupful of salt, 1 teaspoonful
whole cloves, l teaspoonful of whole
peppers, 2 teaspoonfuls of ground
mace, cayenne pepper to taste.
Put whole spices in small cheese
cloth bags and boil all ingredients
for 20 minutes, remove the whole
spices and bottle.
Apple Butter
One-half peck tart apples, l quart
cider
Wash the apples and cut without
peeling) into small pieces. Place
in a large saucepan, add the cider
and boil until tender. Press the ap-
pies thru sieve, then measure the
pulp. To every quart of apple pulp
add three-fourths pint of sugar, one
half teaspoonful ground cinnamon
and one-fourth teaspoonful ground
cloves. Stir until we'll mixed and
then boil the mixture for 80 minutes.
Fill into sterilized jars and keep in
cool, dry closet.
Economical Peach Butter
(No sugar.
Cut ripe peaches into small pieces,
place in a saucepan, add a little
water and simmer for several hours
stirring frequently. Gloves and Gin
namon may be added to the taste,
if desired. Fill and seal jars, sugar
may be added if preferred, accord
ing to the acidity of the peaches.
The peach butter, without sugar,
is used more as an accompaniment
to meat. With sugar it can take
the place of canned fruit.
Canned Pumpkin
Peel, cut into size convenient for
cooking, put in a piece of clean
cheese cloth, tie, place in saucepan
of boiling water and boil for 3