Gilpin observer., 1918-10-17
Relishes, Pickles or Chowchow
Give Zest to Otherwise
Flat-Tasting Meal.
Make Meal APPETlzIRG ONE
Play an important Part Right Now
When Americans Are Endeavorlna
to Use Various Meat SubstL
tutes-Some Recipes.

Pickles have their own peculiar
place in the menu, although they pos
sess little food value. They stimulate
the appetite and especially now, wnen
Americans are endeavoring to use and
like the various meat substitute dishes
In place Of the steaks and roasts of
other days, play an important part in
making the meal an appetizing one.
The following recipes are offered for
the benefit Of those who have an abun-
dance Of green tomatoes from garden
or market in the late fall when they
must be saved from destruction by
frost. In all cases an effort has been
made to use corn sirups instead of
sugar as far as possible In pickles The
darker and less expensive sirups may
be liked equally well.
Green Tomato Pickles.
I peck green toma- u pound sirup
toes tablespoonfuls
pounds onions turmeric
Y to " pint salt tablespoonful
quarts vinegar ground cinnamon
l pound sugar. or tablespoonful
= pound sugar and ground allspics
tablespoonfuA tablespoonful
curry powder mustard
Chop and slice the tomatoes and
onions and sprinkle with the salt and
let them stand overnight In the morn
Ing drain off the liquid and put the
tomatoes and onions in a preserving
kettle with quart Of the vinegar and
a quart of water. Let the mixture boil
for five minutes and then drain. To
the drained tomatoes and onion add
txx,<, %
vinegar and then boil for 10 minutes
counting from the time they begin to
bubble. Put in jars which have been
thoroughly scalded in hot water and
seal.
One peck Of tomatoes should make
between three and four quarts of pick
les. If smaller amounts are desired, use
pounds tomatoes . ounces a table
onions M pound)) spoonfuls) sugar
" ounce salt Il ta- or sirup
blespoonfuD teaspoonful
Y pint vinegar ground cinnamon
" teaspoonful cur VI teaspoonful
ry powder ground ailspice
u teaspoonful u tenspoonful mus
turmeric tard
This should make one pint Of pickle
when cooked.
The spices used must be Of good
quality; buy only the best. especially
with mustard and curry. for IN In
ferior grade Of either may easily cause
the recipe to be pronounced worthless.
Cardnmom mey be used instead Of cur
~, for 1t is one Of the common ingredi-
rnts of curry. Corn sirup is u fair
substitute for sugar. Brown sugar is
usually liked even better than white.
PIeeaIiili or Green Tomato Relish.
2 quarts green to- large cucumbers
matoes Y ounce black mus
Y good sized cab tard seed
baRe Y ounce celery need
large or smau Y ounce whole
onions cloves
2 red peppers Y teaspoonful
green pepper turmeric powder
8 large all pickles y cupful salt
or u cupful sugar or
y ounce white mus sirup: vinegar to
tard seed cover
Chop the vegetables fine: add the
cloves, tied In a small piece Of CLOTH
and other spices cover with one-fourth
cupful OF salt and let stand overnight
I'm bowl or other earthenware dish
Drain Off the salt in the morning. and
add sugar and enough vinegar to cover
(Mix the vinegar with one-third or one
fourth its own measure of water II the
sharpness Of strong vinegar Is OBJ
jectionable.) Cook the mixture until
tender. stirring occasionally to keep
from burning. If the brown sugar is
not p,''eurahle. initiate Its flavor by