Durant weekly news. (Durant, Choctaw Nation, Indian Territory [Okla.]) 190?-1944, 1919-07-25
Much Wanted
Receipts Are
Given Public

ASHuOoIS III IcCtlpcS IOT tue
making of several articles form
tomatoes, and in an effort to
give the information to all who
may be interested, asks that
some of the much wanted rec
iepes be printed in this paper,
and the appear below.
GREEN TOMATO PICKLES.
1 gal. tomatoes, 1-2 doz. large
onions, 8 brown sugar. 1-2
lemon, 3 pods red pepper, 3 C
vinegar, 1tbs each of whole
black pepper, whole cloves, al
spice, celery seed (crushed).
mustard seed and ground mus
tard.
Slice the tomatoes and onion
thin. Sprinkle over them one
half cup salt and let stand over
night in a crock or enamel ves-
sci. Tie the pepper, cloves. all
spice, cloves and celery seed in
a cheesecloth bag. Slice the
lemon and chop 2 pods peppe.:
very fine. Drain the tomato and
onion well. Add all seasoning
except one pod pepper to he
vinegar. then add the tomato
AID onion. Cook for half hour
stirring gently at nte"rnls to
pr. vent burning. Remove The
spice bag to prevent darkr': .ng
product. Pack in pint ia':; and
:sarnish with slender stripes Of
red pepper, placing tnc'n v"r-
tically on the opposite sides of
each jar. Process for fifteen
minutes
DIME RELISH: ut chopped
cabbage. l pit chopped white
onion. l pit chopped sweet red
pepper, 1pt chopped sweet
green pepper, 4 tbs salt 1 tbs
mustard seed. = tbs celery seed
(crushed), 81 cup sugar, | q
cidar vinegar.
Soak the pepper in brine 70:
q hours. Freshen in clear and
cold water or or , hours. and
drain we'll. removing seeds and
coarse white sections. Chnn
separately and measure the
chopped cabbage, peppers ani
onions before mixing. Ad tn
spices. sugar ard vinegar. Let
stand over night in crock COW
ercd. Pack in small. steriliZ-
ed jars.
When ready to pack. drain
the vinegar of the relish in or
der that the jar may be well
packed. Pack the relish in tn
Jars, pressing it carefully and
then pour over it the vinega~
that was drained off. Paddle
the jar thoroughly to get every
bubble out and allow the vim
egar to displace all air spaces
Garnish each jar with slender
strips of red pepper.Place these
strips vertically on the seams
in the jar on opposite sides
Cap. clamp and process for 10
minutes at $50 degrees Fahren-
h"it (simmering).
TOMATO KETCHUP: Select
red riDe tomatoes. The extra
-. small and broken fruit
which will not do for canning,
may be used. if they are sound
red. Any green or yellOwish
parts of fruit will make ket-
,huD inferior in flavor and in
color. Use whole suices tied liz
~ a bag while cooking, and re-
move before bottling to prevent
darkening the product. caused
by ground spices. This does not
apply to red peper which belps
Il bright red color. The
ru.p Of sweet "nanish pepper
"r the ground Hungarian pap
riEa may be used to give color
and flavor. Remove seeds from
sweet red pepper. chop. and add
a cup of this and , medium siz-
cd onions to ] gallon of tOmat-
Oes before cooking.
Cook the tomatoes thorough
ly. put through a coiander OF
Seive, saving all pulp, measure
For every gallon of pulp use
the following:
2tbs salt. 4tbs sugar. l tt
\ mustard (powdered). pit good
cider vinegar, / level tbs each
of whole allspice. clothes. Gin
namon and pepper, 2 small red
peppers. sliced and seeds re-
moved.
After putting tomatoes thru
cOlander. Add ground spices