Atlanta semi-weekly journal. (Atlanta, Ga.) 1898-1920, 1917-06-08
Our Household
Conducted by
MISS LIZZIE O. THOMAS
RELIsHEs, PICKLES AND DRIED
PRODUCTS.

PRODUCTS.
There is always something to be
thankful for, and right now 1t is we'll
for the housekeeper to remember that
good apple vinegar is as cheap now as
1t was three years ago. Pickles that are
not too sour are. often tempting to an
appetite that needs coaxlng.
Summer cabbages have to De used
quickly, as the rainy season spoils them.
We have enjoyed some that were shaved
fine, just as for sauerkraut. 1 put
layer of onions after one of salt and
one of cabbage. until I filled a two-gal-
lon jar. and let the jar stand at least a
week. Then 1 drained it by letting it
hang in a -four sack. After all the brine
was out, / packed it in half-gallon glass
Jars and poured boiling hot vinegar over
1t See that it is really boiling hot re-
peat the boiling three days in success
sion, and you will have a fine relish to
mix with your vegetables. Pick a gallon
of small pepper, red and green let them
come to boil in good vinegar, and you
have pepper vinegar enough and peppers
to mix with your cabbage pickle too
We have some friends who cannot eat
hot pickles, consequently I have a Jar
of the peppers and one of the cabbage
on the same shelf and it's easy to mix
them as you get them for a meal.
Sauerkraut.-Shave your cabbage fine
ly. kraut cutter cost $3.50 and saves
time and material. Remove the outside
leaves and the hard stem. Line the Jar
or key with the outer leaves, put in a
layer of salt, then three inches of cab
bage, four or five tablespoonfuls of salt
and more cabbage until the keg or Jar is
full, lining with the leaves as you go.
Pound 1t down thoroughly as you go,
and see that the entire lot is covered
with brine. Have plate or board cover
to fit in the vessel, and weight 1t down,
for it is necessary to keep the cabbage
under brine all the time. Keep in a cool
place for month, but in warm weather
1t will cure in two weeks. Pack in
quart cans, cover with boiling water;
cap, exhaust for five minutes, tip and
process forty-five minutes.
l cannot understand why more to-
mato catsup is not made at home. 1t
takes time and patience, but so does
everything worth having. Do not be
afraid of taking a bit of trouble along
that lie. Here is a recope that 1 have
used many times: Use red tomatoes,
cut out any green or spoiled places, be
sure they are thoroughly ripe. The ones
too ripe to can are fine for catsup. Half
bushel is enough for one time They
must be cut up, but not peeled. Put
in porcelain or aluminium kettle and
boil as fast as possible until they are
soft enough to mash through a fine
sieve, only the seeds and skin remain
ing in 1t. To each gallon of liquid a
level tablespoonful of salt and a fourth
of tablespoonful of red pepper
(ground, not pods). Tie in little bags
for each gallon of juice.
Two level tablespoonfuls whole al
spice. Four level tablespoonfuls I'M
ground mustard seed. One level table
spoonful whole cloves. Two level ia
blespoonfuls unground celery seed. One
ounce stick cinnamon.
1t does not do to use the ground
spices, for they darken the catsup.
Some do not like the spices and l
make some with no cloves, cinnamon or
spice.
When you put in these little bags
drop in two large onions. Let it all
boil and stir frequently. When it be- |
gins TO thicken add pint of vinegar
and three level tablespoonfuls of sugar
for each gallon that you started with.
Boil until 1t can be poured into a |
saucer and no water will run out. Take |
out the onions and bags; put the catsup |
in bottles that have been taken out of |
boiling water. Boil the corks and put |
them in the bottles as hot as you can |
nanule Inem ana you can De sure Oh /
your catsup this time next year, If you |
make enough to last till then.
A subscriber asks for a recipe to /
keep tomato paste. The sort one buys |
is made in Italy, but a simple process
is to make II just as you do the cat
sup, leaving out all the seasoning ex-
cept the salt. Put in jars, sterilize /
five minutes and process ten minutes. /
Some spread on large platters mad dry.
DO not spread on tin. / have never
dried any stuffed peppe~ mango. Soak
sweet peppers in brine made from one |
cup of salt in a gallon of water for
hours. Take from the |
brine, rinse in cold water. Carefully |
cut a circle off the top of each pepper.
These circles are the top to be used
later; so do not mash them. Remove
the seed and white sections. Soak in
cold water two hours, drain carefully. |
Stuff with Dixie relish, being careful
not to make IL too tight. then put on
the top and with a large needle take
a stitch or two to hold the top on.
Fill the jars to overfowing with the
spiced vinegar. Put in quart jars and
process fifteen minutes.
Dixie relish for thes peppers:
One quart of chopped cabbage, one /
pint each of chopped white onion, chop
ped sweet red pepper, chopped sweet
gReen pepper. five tablesoonfuls of salt.
four tablespoonfuls of mustard seed,