The Barre daily times. (Barre, Vt.) 1897-1959, 1920-09-14
Picking Time Again.

/ new.
Picking Time Again
| Housekeepers about this time are
busy picking and preserving, getting
the winter supply prepared Here are
| few recipes which use tomatoes, Gu
| cumbers or onions that may be worth
| trying
Uncooked india Relish.
Chip finely cup of peeled ripe to-
matoes; drain them and add three
cups of chopped celery, two cups of
peeled and chopped white onions and
half a cup of salt. Let the mixture
stand for two hours. then add one
quart of vinegar, three cups of brown
sugar. half cupeof ripe mustard seed,
two finely chopped red peppers, one
tablespoonful of ground cinnamon, one
tablespoonful of allspice and half a
teaspoonful of cloves. Mix the ingredi-
ents thoroughly and seal without cook.
ing in heated glass Jars
Chill Sauce
Peel II large ripe tomatoes and two
large white onions. Chop separately
very fine, then combine. and add three
minced green peppers free from seeds.
two tabiespoonfuls of salt, three table.
spoonfuls of sugar two cups of vine
gar and one tablespoonful of ground
cinnamon. Turn into kettle, bring
to boil and simmer for one hour
and half. Seal in bottles with patent
corks.
Piccalilli.
Chip together peck of green to
matoes. one head of cabbage, eight
large white onions and three red or
green peppers. Add a cup Of salt, and
let the mixture stand overnight. In
the morning drain off the liquid, add
two quarts of vinegar, one pound of
brown sugar, quarter of a pound OF
mustard seed, two tablespoonfuls of
cinnamon. two tablespoonfuls of
ground black pepper and a spice bag
containing one tablespoonful of whole
cloves, one tablespoonful of alspice
and two tablespoonful of ginger root.
Boil the mixture until the vegetables
are tender-about 40 minutes and |
store as for preserved fruit.
Plckied unions.
Select the small onions and careful |
" remove the outer skins with a silver |
knife. Rinse in cold water. drain, GOV |
er with boiling vinegar and boil for
FIVE minutes. Skim out, and arrange in |
hot sterilized Jars with bits of chopped
horseradish. cinnamon bark, few
tarragon leaves whole cloves and
few allspice. Fill the jar TO over.
flowing with boiling vinegar and seal
alright with hot covers and rubbers
Dill Pickles
Fill sterilized jar with washed Gu.
rumbers from six TO eight inches long
and in between the cucumbers put
few pieces of dill bit of bay leaf and
a few whole peppers. Pour in cold wa
ter, add two tablespoonfuls of salt.
place a piece Of din on top and fill the
Jars to OVERLOOKING. Seal alright a.
Tor canned fruit Place the Jars in the
,un each day until the water gets
cloudy when il clears again the
pickles are ready to use These pickles
viii Keep for year.
Sour Gherkin Pickles.
Wash the Cucumbers and select Hose
# small size then place them in salted
water, TO remain overnight A cup OF
alt to gallon Of water is good
when the pickles are not :
o stand more than - hours In the
morning drain. scrub and wipe the
ickles andp lace them in an earth
nvare jar Scald vinegar and pour
yer the pickles: cover and let stand
or about a week the exact time de-
ends upon the strength Of the ZINE
ar When ready TO store drain off /.
he vinegar.
II still strong. Il may be used again
D scald other pickles Pack tho ca
lmbers in glass fruit Jars, and for |
ach gallon use half cup Of mixed
'eds and spices, whole cloves. strips Of 7
d pepper. mace. nasturtium and white =
lustsrd seed. Scald r fresh supply q
vinegar and pour over the pickles y
nd spices. ill the Jars 10 OVERLOOKING :
nd seal alright with rubbers and hot :
,vers
End-of-the Season Pickle. !
Frequently the garden affords odds
M ends Of vegetables that NAV he
AIDE into delicious pickle. as fol
VS. Chop finely two quarts ~ red !"
,matoes. one quart Of green tomatoes. =
Tree heads of celery. three green pep =
rs. three red peppers, one small head :,
cabbage, one ripe cucumber (peeled y
Vi three large white onions tpeeled
Sprinkle the vegetables with half a y
p Of salt. mixing IL thoroughly in. :
ID lei stand overnight Drain thor -
lghly. pressing out all the liquid
rning into = large preserving kettle
ID add three pints Of vinegar. two =
unds Of brown sugar one teaspoon y
Of mustard and one tsaPoonful If '.
pper Cook until transparent about =
= hour. and store a. canned fruit
An East India Recipe. /,
Stone and chop quarter Of pound III
raisius and add three ounces cad IL