The Pulaskian., 1918-10-25
GREEN TOMATOES
 MAY BE PICKLED
ReIishes, Pickles or ChoWchow Give Fest to Otherwise
 Flat Tasting Meal.
MAKE MEAL ApPETIzING ONE
Play an important Part Right Now When Americans Are Endeavorinq to Use Various Meat Substi-
 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.
 1 peck green toma- E pound sirup
 toes 2 tablespoonfuls pounds onions turmeric
 A to F pint salt 1 tablespoonful Qudrts vinegar ground cinnamon pound sugar, or 1 tablespoonful 1a pound sugar and ground allspice tableSpoonfulS 1 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 preserving kettle with a 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 15 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 9 ounces q table- 2 onions CA pound)) spoonfuls) sugar 1s ounce salt q ta- or sirup
 blespoonfuD 1 teaspoonful
 % pint vinegar ground cinnamon 3a teaspoonful cur- M teaspoonful
 ry powder ground al.spice
 M teaspoonful F 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 ry, for it is one of the common ingredi- ents of curry. Corn sirup is a fair substitute for sugar. Brown sugar is usually liked even better than white.
 PiccaIilIi or Green Tomato Relish. 2 quarts green to- large cucumbers
 matoes A ounce black mus A good slzed cap- tard seed
 page 1z ounce celery seed large or small 4 ounce whole
 onions cloves
 red peppers 9 teaspoonful
 green pepper turmeric powder large dill pickles A cupful salt
 or h 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 strong vinegar is ob- | jectionable.) Cook the mixture until tender, stirring occasionally to keep from burning. If the brown sugar is not procurable. initiate it's flavor by