The Colorado statesman., 1918-10-19
GREEN TOMATOES
MAY Be Picked
Relishes, Pickles or ChoWchoW
Give Zest to Otherwise
Flat Tasting Meal.
MAKE MEAL APPETIzING ONE
Play an Important Part Right Now
When Americans Are Endesvorlng
to Use Various Meat Substk-
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, when
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.
/ peck green toma- " pound sirup
toes 2 tablespoonfuls
2 pounds onions turmeric
u to n pint salt tablespoonful
quarts vinegar ground cinnamon
1 pound sugar. or 1 tablespoonful
II pound sugar and ground ailspics
tablespoonful 1 tablespoonful
curry powder mustard
SIop uuu SllCe LOHutOeS anu
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
quart of water. Let the mixture boil
for five minutes and then drain. To
the drained tomatoes and onion add
the spices, sugar and two quarts of
vinegar and then boil for Is 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 GA poundO spoonfuls) sugar
II ounce salt Il ta- or sirup
blespoonfuD teaspoonful
y pint vinegar ground cinnamon
VI teaspoonful cur " teaspoonful
ry powder ground allspice
u teaspoonful " teaspoonful 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 an In
ferior grade of either may easily cause
the recipe to be pronounced worthless.
Cardamom may be used instead Of cur
~, for 1t is one Of the common ingredi-
ents of curry. Corn sirup is q fair
substitute for sugar. Brown sugar is
usually liked even better than white.
PiccaliIIi or Green Tomato Relish.
2 quarts green to- large cucumbers
matoes u ounce black mus
II good sized cab tard seed
bage u ounce celery seed
4 large or small u ounce whole
onions cloves
red peppers q teaspoonful
I green pepper turmeric powder
8 large dill pickles u cupful salt
or II cupful sugar or
4 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
in 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 It's own measure of water If the
sharpness of a strong vinegar is OBJ
jectionable.) Cook the mixture until
tender. stirring occasionally to keep
from burning. If the brown sugar Is
not prQcurahle. initiate its flavor By