Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1918-09-10
Sour Pickles Are Patriotic Pickles.
(Bv Eleanor Record SiRel)

Sour Pickles Are Patriotic Pickles.
(By Eleanor Record sigel.)
Much of your garden surplus can be
picked, but it behooves You to use little
or no sugar for this purpose this year.
Some of these recipes are without any
sugar, and In all the amount used IL
small.
| INDIA RELISH
2quarts green tomatoes
small head cabbage
medium.sized onions
tablespoonful dry mustard
1-2 cupful mustard-seed
teaspoonful cefery-seed
cupful sugar
"a cupful salt
2 cupfuls vinegar
IL green peppers
Chop fine the green tomatoes, cabbage,
onions, and green peppers. Sprinkle
over with the salt, put In q cool place Ia
colsnder for the night. In the morn.
| ing drain we'll and put In q kettle, add
the mustsrd-seed, oelery-seed, sugar,
and vinegar barely to cover. Cook Eve
minutes, remove, and add the dry mus
tard mixed In one tablespoonful vinegar.
Mix thoroughly and pack away in
glasses. Cover with paraffln.
OIL CUCUMBER PICKLE
800 very small cucumber pickles
Salt
cupfnf olive or salad. oil
ounce celery.seed
Q ounces black mustard.seed
Q oupces white mustard- seed
Vinegar
Slice very thin potato slicer may be
used) the cucumber pickles, sprinkle
with salt, and let stand over night. In
the morning drain, mix together the
Iolive.oil, celery seed, and the black and
white mustard-seed. Pour this over the
sliced cuoumbers and add vinegar to
cover. Pack 10 jars. No cooking.
A FINE CUCUMBER RELISH
dozen cuoumbers
quarts small onions
8 red peppers
tablespoons salt
pound brown sugar
quart vinegar
/. seed
teaspoouful tumerio
Peel onions and slice cucumbers,
onions, and red peppers fine. Remove
the seeds from the red peppers. Let
them oil stand one hour we'll sprinkled
with salt. Drain and add the brown
sugar, white mustard.seed, and tumeric.
Cook forty.6ve minutes or until tender.
STUFFED PEPPERS
20 to rs small green peppers
small head cabbage
3 medium-sized onions
teaspoonful ground cinnamon
teaspoopful ground cloves
teaspoonful ground mustard
cupful salt
teaspoonful celery.seed
Vinegar
Wash an the vegetables carefully, cut
the tops Of tho peppers almost Of and
remove the, seeds. Cover with cold
water and the salt and soak over night.
In the morning drain and all with . stuff
ing made a. follows: Chop the cab
bage and onions fine, mix we'll with the
cinnamon, Glove and mustard. Tie the
tops on securely and pack In . Stone jar
and cover with boiling vinegar. Put
L Oo4ok 'o0Ou ~ y muoaIu Ook 8Uu ptoo0
the jar II you like the favor of celery.
Keep tho jar we'll covered and do not cot
the peppers for ok weeks.
PICKLED cAULIFLowER
2 caulif1owers
pint small onions
| 8 red peppers i
2quarts vinegar
tablespoonfuls dry mustard
IL pint salt
Cut up the cauliHowsrs, onions, and
red peppers and lot them stand In enough
cold water to cover them, IN which the
salt br1 been dissolved. Drain In the
morning, heat the vinegar with the mus
tard until u boils, add cut-up vegetables
and boil until they can be easily pierced
With fork. Bottle.
RIPE TOMATO SAUCE
dozen ripe tomatoes
red peppers
medium.sixed onions
cupfuls vinegar
"a oupful sugar
3 tablsspoonfuls salt
Wash the vegetables and pare the TO-
matoes, remove the seeds from peppers
unless you like hot sauce, when . few
may be left. Chop onions and peppers
lne. odd the vinegar, sugar, and salt
/. Oook until soft, and bottle.