Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1919-10-07


1-2 bunch celery
2 tablespoons mustard seeds
21.4 tablespoons salt
8 tablespoons brown sugar
quart vinegar
Wash peppers and remove stems and
seeds. Peel onions and cut in pieces;
remove outside leaves and hard center
of cabbage and cut in pieces. Wash
celery, and remove coarse green leaves.
Put vegetables through food chopper,
using coarse knife, add mustard seed,
salt, sugar and vinegar. Mix thorough
~, put In sterilized glass jars, adjust
rubbers and tops, seal and label.
ONION AND PEPPER RELISH
6 red bell peppers
6green bell peppers
6 onions
/ cup sugar
2 tablespoons salt
11-2 cups vinegar
Remove stem and seeds from peppers
and skin from onions. Force vegetables
through meat chopper, using coarse
knife, put In saucepan, cover with boil.
ing water and let stand FIVE minutes.
Drain, discarding water, return to sauce-
pan, add sugar, salt and vinegar, stir
thoroughly, bring to boiling point, and
let boil twenty minutes. Put in steril.
lied jars, adjust rubbers and covers, seal,
label and put away until needed.
sAco PICKLES
Small fresh green cucumbsrs
cup salt
cup sugar
7.S cup mustard
gallon vinegar
Wash, scrubbing If necessary, the
small cucumbers, and place In stone or
glass jurs. Sift together salt, sugar and
mustard, and add slowly, while stirring
constantly, one quart of the vinegar.
When smooth add remaining vinegar and
pour over the Gucumbers. If glass jars
are used, adjust rubbers and covers and
seal the jars. II stone jars are used, lay
heavy china plate directly over the
cucumbers with weight on top, to keep
the pickles from contact with the air.
Cover the jar and keep in cool place.
This amount of vinegar mixture Is sufi
cient for two hundred small cusumbers
They may be added to the mixture ss
they are picked, few at q time, II more
Convenient than to have them all pre-.
pared at once.
CELERY RELISH
Celery
4 teaspoons powdered sugar
X teaspoon salt
IL teaspoon mustard
Ia cup vinegar
Wash celery and chop sufficient, in.
Guiding the small tender leaves. to make
one and one-half cups. NIX with re.
maiping ingredients, cover and let staLd
in q cool place one and one half hours,
or until wanted. Drain off liquid be-
fore serving.
CHILL SAUCE
Is ripe tomatoes
large onions
4sweet green peppers
l cup sugar
212 cups vinegar
teaspoon cinnamon
l teaspoon Glove
teaspoon nutmeg
Scald and peel tomatoes. Peel onions,
and remove stems and seeds from green
poppcio. W ouiouo anu poPPoio o
through food chopper, add tomatoes,
sugar, vinegar and spices. Bring to
boiling point, stir frequently and cook
until the mixture tbickens. Put in ster-
ilized bottles or jars, adjust rubbers and
covers or corks, seal and label.
CUCUMBER PICKLES WITH OIL DRESSING
2 dozen 6-inch cucumbers
cup salad oil
IA pound white mustard seed
IA pound black mustard seed
l teaspoon whole cloves
teaspoon allspice berries
l.inch piece stick cinnamon
l cup sugar
9 cups vinegar
= Wash cucumbsrs and slice thinly with
out pairing. Cover with brine made of
one-h half cup salt and Two quarts water,
and let stand overnight. Drain thor
oughly and pack In jars. Mix oil, spices,
sugar aud vinegar, pour over the cucum.
bers, seal, label and store until required.
PICCALILLI
peck green tomatoes
9 medium sized onions
112 cups salt
! red pepper
Vinegar
2 cups sugar
teaspoon cloves
2 teaspoons cinnamon
Wipe tomatoes and peel onions. Put
through food chopper, using coarse
knife. Sprinkle with salt and let stand
overnight. Drain In bag, put chopped
mixture into q preserving kettle, add
red pepper put through food chopper,
using coarse knife, cover with vinegar,
and add sugar mixed with Glove and Gin
namon. Mix thoroughly, and cook gent
" until thick, stirring occasionally.
Put In sterilizsd glass jars or bottles,
adjust rubbers and covers, seal, label
and store until required.
CHOPPED PICKLE
Squarts green tomatoes
quart ripe tomatoes
lunches celery
large onions
8 red peppers
3green peppers
cup salt
largo ripe cucumber
quart small green cuoumbers
4quarts water
pints vinegar
pounds brown sugar
teaspoon mustard
teaspoon pepper
teaspoon cinnamon
Wipe tomatoes and remove stems.
Wash celery, peel onions, put all the
vegetables through food chopper cover
with salt and water, let stand over night
and drain. Add vinegar, sugar, and
spices, mix thoroughly, put 10 sterilized
jars or bottles, seal, label and store until
needed.
A Suet Hint.--If . teacup Of sweet
milk Ia added to-about three pounds OF
suet Tor added in proportion to the
amount of suet) at the time II 10 being
rendered, there will be no odor Of melt
Ing fat, a. IL otherwise sure to be the
case. The milk also, series to render the
suet beaptiiull yswhite and p rsyentssit
=.