Every evening, Wilmington daily commercial., 1922-09-09
given a title which would enable them
TO be entertained a. court, where che
could see them every day.
EFFICIENT HOUSEKEEPING.
BY Laura A. Rirkmsn.
PICKLES FOR THE
WINTER TABLE

Apple Chutney: Put into = bowl ono
pound Of button onions, three cups Of
water and one cup Of salt; cover and
let stand for two days, changing the
salt-snd-water bath on the second
morning. In another bowl 0 for
two days the following Ingredient.
One pound Of green sour apples pared,
corcd and sliced, one pound Of seeded
raIslns, n Glove OF garlic, two
ounces OF ginger root, two Chile pep
pers Tor any hot peppers) which haye
been stemmed and had their sseds re-
moved, one tableypoon Of cruchsd
celery iced and one quart OF cider yine-
gar. At the end OF the two days orn
bine the brined, drained onions with ,bs
other mixture, put all through the food
chopper at once, turn into your pre-
serving kettle with one pound Of brown
sugar, and let simmer on q mild IRE
until The apples are tender. THIN turn
the mixture into hot, sterilized g)sss
Jars, partially seal, put the jars into your
wash-boiler Gamer, in boiling water 20
within one-half inch Of the isr-tops,
process" for 10 minutes 10 zeal air.
tight, then remove jars, completely seal,
cool and store.
Mu2hroom Ketchup: mice 20 us. ~
a havoring for soups, stcws and
sauces.. Run 20 pounds Of mushrooms
| through the food chopper and mix
them with one pound % salt; let them
stand IL hours, covered, then drain.
Keep the liquor drained from them,
and add 20 each quart Of II: One Dunes
bruised or ground ginger, one-half nut
meg ground, one teaspoon Of grated
-.lL 49, L.1E r.srr. -.l
cloves, one-half ounce OF all spice, ono
teaspoon Of whole pepper, ono spng Of
mace chopped, two chopped onions, and
n tiny bit Of garlic; boil this mixtur.
slowly for two hours, then add 70 ~ ons
quart Of vinegar, boil Is minutes more,
turn into hot, sterile catsup bottles
cork, and dip the neck Of the bottle into
melted parafhne.
Sweet Pepper ChowIChov: Put
through the food chopper three pecks
of sweet red Peppers stemmed and
cleaned Of their seeds, and on--half
peck Of peeled onions. Put these
chopped vegetables into the preserving
kettle with these ingredients: One
gallon Of vinegar, five tablespoons Of
salt, one cup Of grated horseradish,
four ounces mustard seed, three tea
spoons Of ground cinnamon three cups
granulated sugar, two ounces crushed
celery seed, and one teaspoon each oi
ground cloves, allspice and giner. Let
simmer for three hours, then turn into
hot. sterilized glass jars, partially seal
and process in our wash boiler for u
minutes: completely seal, cool and store
This recipe fills about II pint-size jars.
Rummage Pickle: Put the following
vegetables through your food chopper
Two quarts of green tomatoes stcmmed
one quart Of ripe tomatoes also washer
and stemmed, two generous punches o
celery, four large onions pared, two eaci
of sweet red and green Peppers stemme'
and seeded and one quart of small gree,
cucumbers. Place this chopped mxtur
in n large bowl, sprinkle with Eve table
spoons OF salt, cover, and let stand Owe,
night. In the morning drain we'll an
add to the mixture one quart of vinegar
one pound of brown sugar, IN small no
y red pepper chopped, and ono tablespoo
10 each OF dry mustard and ground cinns
10 mon. Let stand FIVE hours covered
then pack it into hot, sterilized Jan
* partially seal. process for Is minutes
Of completely seal and store.