Rock Island Argus. (Rock Island, Ill.) 1893-1920, 1918-08-03
Canning and Preserving.

Canning and Preserving.
Pieplant Butter-Five pounds pie
plant (cut in one-inch piecesD, fDsir
pounds sugar Drown preferred) =,
two cups weak vinegar, two pounds
seeded ra:sins chopped, two tea
spoons ground cloves, one big pinch
whole cloves.
Put all in kettle at once and boil
until thick butter. Stir to prevent
burning. This recipe makes II Jelly
glasses.
Indian Pickle-Here is something
choice and worth while, as it is now
near picking time:
Take two gallons of good cider
vinegar, one teacup salt, eight
ounces ground mustard, two ounces
celery seed, four ounces ginger,
four ounces cinnamon, two ounces
cloves, three large roots of horse
radish tbreak the roots or cut in
small pieces). Mix these ingredi-
ents, boil Is minutes.
The vegetables can be added from
time to time as you have them
anything that is picked can be put
in: cauliflower, string beans, onions
(should first be parboiled), very
small onions, gherkins, nasturtium
seeds, green grapes, tiny tomatoes,
small cubes of ripe cucumbers.
Take a three-gallon crock, put
plate and a weight on to keep the
pickles under. This will keep year
by straining the vinegar off a cou-
pie of times and letting it come to
boil, then let cool and pour over
pickles again.
Cucumber Salad-Twelve cucum-
bers and three onions, slice as for
table use; let stand in salt water
four hours, drain off and add one
pint of vinegar, one cup of ground
pepper, mustard, ginger, one tea
spoon of grain mustard seed, one
stick of cinnamon. Boil Is minutes
and can.
Beet and Cabbage Pickle - Chop
one quart boiled beets, add one
quart finely chopped cabbage, one
cup grated hOrseradish, one cup
sugar, one teaspoon black pepper,
one tablespoon salt. Cover with
cold vinegar; seal in fruit jars.
Pickles (tested 90 years )-One
gallon sorghum molasses, four gal
Ions soft water, one pint hop yeast.
Mix one day before using.
Wash cucumbers, put them in
from day to day, stir well every
time. They will ferment. When
through working, leave the scum
ont will keep vinegar from dy-
ing.
To Can Meat-Take any kind OF
meat desired, cut in pieces and
pack in jars. Add salt to season,
fill jars about one-quarter full Of
water. put on a thick rubber and
place the cap on loosely. Set them
on a rack on the bottom of the
wash boiler. fill the latter with cold
water to within two and one-half
inches of tops of lars, bring to the
boiling point Boil four hours for
beef, pork or old chicken, three
hours for young chicken and saus-
age
Always keep the cover on the
boiler and add more boiling water
as it evaporates. When done re-
move from the boiler and screw
the tops on tight, setting on a warm
surface to cool before putting
away.
Canned Beets - Cook beets until
tender, remove skins, quarter them
f small and if large cut in eighths.
Put them in a large pan and pre-
pare vinegar as follows:
To two cups of vinegar add one
cup of water until you have enough
to cover the beets; then to two
cups of diluted vinegar add one cup
Of sugar; that is: to six cups of
vinegar add three cups of water,
making nine cups in all Add four
and one-half cups sugar, and five
cents worth of mixed spices to one
bushel of beets. Tie spices in
cheesecloth bag. Pour this mix
ture over the beets and let them
come to boil. Pack in jars, cover