The Brookings register. [volume] (Brookings, Brookings County, S.D.) 1903-1971, 1919-08-28

a spice bag containing one level table
spoon of black pepper, u%nground pep
per, of cinnamon and OF cloves, and
six tablespoons of mustard. Boil rap
idly until 1t thickens then add n
quart of vinegar and boil until thick
again. Remove the spice bag and pour
In hot sterilized jars. Adjust the caps
, and seal.
Dill Pickles-Put a layer of salt in
a stone jar, then a layer Of grape or
cabbage leaves, next a layer Of cucum-
bers. Sprinkle with salt and put III
three whole hot peppers, and a sprink-
ling OF dill seed. Repeat until jar is
full, having the top layer OF dill and
grape leaves. Cover with cold water
and place a cloth over the cucumbers;
weight down a plate over this and
leave about twelve days when they
will be ready to eat. The salt may
be omitted in the packing and liquid
made of two pounds Of salt to three
gallons of water poured over the Gu
cumbers. After they are ready for
use they may be packed in jars. COW
cred with liquid and ~processed for
twenty minutes in boiling water, or
five minutes under Ave pounds pres
sure.
Chin Sauces quarts ripe tomatoes,
/ quart vinegar, ! tablespoon each
ground cloves, mustard and pepper,
two-thirds quart onions, Ia cups OF
sugar, 2 tablespoons salt. 3 tablespoons
each Of white mustard and celery
seed. Put tomatoes and onions
through chopper before measuring.
Add all ingredients except vinegar and
sugar. Cook two hours. Add vinegar
and sugar, cook two hours more or
until enough. Pour at once into ster-
ilized Jars. Process ten minutes.
Corn Relish dozen ears corn, /
head of cabbage. 3 red peppers (hot)
8 green peppers, 1 quart vinegar, \
cup sugar, / tablespoon mustard or
mustard seed, 1 tablespoon salt, II
tablespoon celery seed. Blanch corn,
cut from cob. then add chopped cab
bage and peppers together with spices
and vinegar, salt and pepper. Boil
twenty minutes and seal.
Spiced Cucumber Pickles. pounds
sliced cucumbers (about 2 dozen), vi
cup chopped onion, 2 cups chopped
sweet red peppers, l cup chopped
sweet green pepper, 2 tablespoons
celery seed (crushed), 1 quart icnegar,
M-cup sugar. l tablespoon each salt,
powdered ginger, and mustard seed,
l tablespoon each Of whole pepper,
cloves, cinnamon and allspice. Mix
the cucumber and onion and sprinkle
alternate layers with salt, using three
fourths cup for whole. Let stand over
night. Put peppers into brine over
night. Next morning drain vegetables
and freshen for one to two hours in
clear water. Put all whole spices into
cheesecloth bag except the celery seed
and mustard seed. which are put in
loose. Add spices to the vinegar and
boil for Ave minutes. Drain the vege-
tables well and pour the hot spiced
vinegar over them. Let stand for "a
hours. Pack, distributing the pepper
we'll and f~iattening some of the Gu
cumber slices against the face Of each
jar. Fill jars with same vinegar and
paddle we'll to remove all bubbles.
Garnish with strips OF red pepper or
pieces Of spice. Adjust caps. Let
simmer in Gamer for fifteen minutes.
Set aside to cool.
Chow Chow (green tomatoes)-Chor
together two quarts Of green toma-
toes, twelve small cucumbers (peeled),
four green peppers. a small head Of
cabbage. six onions and q quart OF
string beans. Let the mixture stand
in a covered enameled pan over night.
In the morning put the mixture into
q pan with alternate layers Of salt.
using q cupfal in eli and r~eserving
enough ont o. that for the last layer.
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