Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1921-09-12
BY MRS. NJ. A. WILSON


Copyright. 1921. by Mrs. N. A Wilson.
All rights reserved.
THERE is still time for adding to the
l. preserve closet Fill up every jar
with fruit and every glass with jam.
fruit butter and jelly. Sugar is cheap,
and il you watch the market closely.
you will be able to pick up many bar
gains in sound fruits and vegetables.
Beet Chow
Cook beets until tender and then let
cool. Remove the skins and cut in
dice To three pints of the cooked and
diced bcets add
One quart of cabbage, chopped fine.
pdrboilcd.
Tro do:en peppers, cut in inch
pieces. pdrboiIcd,
One pint Of small picking onions,
pccIed and cooked until tender,
One.hdt cup Of grated horserddiSh.
Place in a preserving kettle and add
sufficient cider vinegar to cover the
vegetables within two inches Of the top.
Ir,ng TO boil and cook for fifteen min
utCs. NV while the beet chow is cook
ing place in n mixing bowl
One and one. .qndrtcr cups Of -four,
tcO- hrnS cup OF OTOUN SUyuI,
Sir lcrel tablespoons Of salt.
Tco Ierel tablespoons Of rhite pep
per,
T'lro level tablespoons Of pnprikd,
Tro ounces Of mustard seed.
Three tablespoons NJ celery seed,
| One cup Of salad oil,
! One cup of tcdter,
Mix smooth and then add to
! - pIn n, al
, stirring we'll with large wooden spoon.
! Now add one o-half cup of pirkling spices
and cook at the boiling point for one
half hour. Stir constantly and fill
scaldng hot into all-glass jars. Seal
securely and then store in cool, dry
place.
Red Pepper Relish
Remove the seeds from eighteen red
peppers and nine green peppers. Pee
fifteen large onions. Put peppers anC
onions through the food chopper and us'
the fine knife. Place in preserving
kettle and add
Three and one half cups OF pinegdr,
T,co. thirds cup OF sugar,
Three tablespoons Of salt.
One tablespoon OF celery seed,
Tro tablespoons of mustard seed,
and the following spices tied in piece o
cheeSeCloth:
Trro teaspoons Of cinnamon.
One teaspoon ot dNspice,
One teaspoon Ot cloves,
OnC-h teaspoon OF nutmeg,
One teaspoon Of ginger.
Bring the mixture to a boil and coo
for ono half hour. Stir constantly an
then remove from stove and let coo
Rub through sieve and return to kettle
Cook until thick like catsup and the
hll into one half pint all glass jars an
seal scalding hot.
Grape Catsup
Remove five pounds of grapes frOI
tine stems and then wash and place
preserving kettle and add
One and one half cups OF tcdter.
Bring to boil and then mash tt
grapes well When soft, remove fro
stove and let cool. Rub through sieS
to remove the seeds and skins and re
turn to preserving kettle. Add
ThreC cups Of brOTn sugar,
Tco- thtrds cup Of rinegdr.
and the following spices tied in pic'
of CheCseClOth
One tablespoon Of cinnamon,
One teaspoon N dHSptce,
One teaspoon Of cloves,
One hiatt teaspoon Of nutmeg,
One teaspoon Of ginger,
One hGf ounce of celerB seed,
One ounce Of mustard seed,
Cook slowly and stir frequently unt
quite thick. Now fill into sterilizC
hotties and stand the bottles in n pre-
serving kettle and fill with water
neck Of bottle. Bring water in pr,
a. sewing kettle to boil and boil rapid
g. ftr one half hour. Seal the bottles 81
T'e rurrll and then set aside to cool. -
Il the tops of bottles when cold in mcltC
10 paratfin or sealing wax.
X Bean Relish
&C. String and cut in inch pieces ~
le QrHrts Of string beans. Place in prI
10 serving kettle and add
Ten large onions. chopped fine.
IL Tmelre large green peppers, chOpp,
u fine.
or Cover with water and cook until beal
J. are tender. Drain and return to pr,
l. serving kettle. Now place in miXil
Of bowl
ls One quart OF 0inegdr,
$. Two- thirds cup OF -four.