The Bridgeport times and evening farmer., 1921-09-07
Efficient Housekeeping
By LAURA A. HERMAN.
More Pickle Recipes.

More Pickle Recipes.
 Tobasco Sauce-4 dozen red tobas- co or Chile peppers. about 1-2 cup of spiced vinegar and clove of garlic Boil the fineiy-ehopped garlic and the peppers until tender, merely slicing them through several times, then rub all through a sieve. To this paste add enough Spiced vinegar to give it hot sterilized bottles and seal air tight by first corking, then dipping the neck of the bottle into hot, melt ed paraffine wax. An onion may be substituted for the garlic if preferred To spice the vinegar simply add to 1-2 gallon of it 1-2 cup of grated horseradish, l 1-2 tablespoons of celery seed crushed, 1 cup of granu- tard seed, 1 tablespoon salt and l ta- b1espoon cinnamon, (cloves, nutmeg and grated onion may also be added if HkedO Let this spiced vinegar boil up several minutes, and it is then ready to use as above directed.
 Pickled Onions: Wash small white onions and pour hot water over them allowing them to stand for minute Now soak them overnight in a brine made by combining 2 quarts of boil ing water and 1 1-2 cups of salt (put the onions into it while it is hot) In the morning drain the onions, boil them in clear hot water for five min utes until tender (but do not boil till too tender), and place them in fairly dry jars (which however, are hot from having been recently steril ized) and pour over them boiling hot vinegar. If spiced vinegar is de., sired, boil the following spices a few minutes with the vinegar to each gallon of vinegar allow 1-2 ounce each of alllspiceS, pepper-cornS, mace and mustard seeds tied securely in bag. But if the whiteness that is so appetizing in pickled onions is to be retained, the spices must be omitted. Sliced red peppers may, however, be distributed between the onions in the jars, before pouring the hot vinegar over them.
 Sweet Picked Watermelon Rind: 10 pounds watermelon rind, 1 quart of vinegar, 4 cups granulated sugar, 1-2 ounce whole cloves, 1-2 ounce stick cinnamon. Cut the rind in small pieces, peel, and take care to remove all the red part. Cover stand 5 hours, then boil it till clear in the same water, adding a little more if necessary as this boils away. Then lift out the pieces, drain them with a cover Boil the vinegar for 0 minutes with the sugar and spices, then pour it also into the bowl, over the watermelon pieces. For days repeat this process of boiling up the vinegar and again pouring it over the watermelon, but on the third day have the watermelon pieces Tn hot, sterilized glass jars instead of in the bowl, and seal airtight at once
 Pepper Relish: Put through your meat grinder 12 large onions, If large red peppers and 14 large green peppers. Cover with boiling water slightly salted (taste to determine) and let stand for 10 minutes, then drain Repeat this process times Oetting the chopped vegetables stand fully 10 minutes each time and the last time press them in a cloth after draining (to get as dry as possible) Turn this chopped mixture into the preserving kettle, add 1 quart of vim egar and 8 cups of granuiaIed sugar, and let simmer for 1 hour, then seal at once in hot, sterilized jars.
 To- o-morrow-Equipping the Cleaning
 Closet.