The Lubbock avalanche. (Lubbock, Tex.) 1909-1922, 1918-10-03
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= LUBBOCK COUNTY BOYS =
= AND GIRLS CLUB :


One quart thick tomato pulp; two
slice of onion 1.-TWO inches in diane
teri; Y teaspoon salt; teaspoon
paprika: | tablespoon mixed spices
These are mixed as follows: y tea.
spoon each Of mustard seed, cloves
cinnamon, crushed celery seed, bay
leaf, one-fourth teaspoon whole black
pepper, one sprig Of mace. Tie spice
in cheese cloth and cook with tomato
pulp in double boiler until the mixture
is thick enough to hold the shape Of
a spoon when a spoonful Of il is dip
ped out Pack into hot sterilized
pint jars. and process twenty minutes
at boiling temperature.
Tomato ketehup.
Select red-ripe tomatoes. The ex-
ira juice, small and broken fruit.
which will not do for canning may
be used if they are sound and red.
Any green or yellowish parts Of fruit
will make, ketchup inferior in flavor
an color Use whole spices tied loose
/ ly in a bag while cooking, and re-
move before bottling 10 prevent dark
ening the product 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 Hungarian paprika may
also be used to give color and flavor
Remove seeds from sweet red pepper.
chop. and add one cupful Of this pep
per and two medium sized onions 70
one gallon Of tomatoes before cook
ing
Cook the tomatoes thoroughly, put
through a colander or sieve, saving
all pulp. and measure. For every gal
Ion Of pulp use the following: 2
tablespoons salt, tablespoon sugar,
| tablespoon powdered mustard. /
pint good cider vinegar. 2 small red
peppers sliced and seeds removed. !
level tablespoon each Of whole all
spice, Cloves, Cinnamon, Pepper AZ
ter putting tomatoes through coland-
er, add ground spices and spice bag,
cook for Y hours, or until almost
thick enough, then add vinegar and
cook until thick. Rapid cooking, be-
ing careful not to scorch IL, will give
a better color than slow cooking. The
finished product should have a bright
red color. Pour at once into hot,
sterilized bottles. put corks in loosely
and process at boiling for 80 minutes.
Tighten corks and seal with metal
paraffin or sealing wax
Chill Sauce
One gallon of chopped ripe toma-
toes; y cupful Of chopped white on
ions; u cupful of chopped sweet
green peppers; u cupful Of chopped
sweet red peppers; y cupful Of
brown sugar; 2 tablespoons ginger;
tablespoon cinnamon; tablespoon
mustard; / nutmeg, grated; quart
vinegar; y cup salt; y Teaspoon
caynne pepper.
Peel tomatoes and onions. Chop
onions and peppers fine. Boil all
ingredients except vinegar together
for two hours or until soft and brok-
en-. Add vinegar and simmer for one
hour, bottle and seal while hot
Green Tomato Pickle
One gallon green tomatoes; y doz.
large onions; cups brown sugar; y
lemon; 3 pods of red pepper; 3 cups
vinegar; tablespoon while black pep
per; tablespoon whole cloves; /
tablespoon allspice; tablespoon cell
cry seed, crushed; tablespoon mus
tard seed; / tablespoon ground mus
tard.
Slice tomatoes and onions thin.
Sprinkle over them one-half cupful
Of salt and let stand overnight in
crock or enamel. Tie pepper. cloves.
allspicc and celery seed in cheese
cloth bag Slice lemon and chop two
pepper pods very fine, Drain the
tomato and onion well. Add all sea-
soning, except one pepper pod 10 the
vinegar, then add tomato and onion.
Cook Tor one half hour. stirring gen
ny al intervals 10 prevent burning
Remove spice bag 10 prevent darken.
ng, pack In Jars, gernlshlng with
strips Of the rod pepper placed en-
opposite sides ~ jar proeens quart
lars thirty minutes Seal
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