Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-07-15
mrs. Wilson Ciues
Lessons in Picking
Vim, Could Be More Appe.
asing Than Pepper Relish,
pimento Catsup or Summer
Chutney!
NJ MRS. NJ. A. WILSON

BY MRS. NJ. a. WILSON
s,,vrioht. Ioas., ty Mrs. N. A. wilson. All
WIZ rights reserved
la SMALL amount of pickles can be
"A made IN for the summer and early
~ table. II IL little too soon for
..t,ne and storing the winter supply.
4 home made relish will lend zest TO
<. mcol. and often will tempt the ap-
sst,te as well as garnish n scanty dish.
Pepper Relish
Place in saucepan
One cup of finely CHOPPED srcct green
FS FSG"e cup of finely chopped onions.
Cover with boiling water and cook
n Ten minutes. drain and add
One tablespoon Of salt.
TLy,e. quarters cup of broon sugar,
me teaspoon of mustard seed,
One teaspoon of celery seed,
One cup of malt rinegdr.
Cook slowly for thirty minutes, then
an scalding hot into half-pint jars.
SssI securely. keep in cool place.
This is delicious with roast meats,
a.aks and chops.
S0tSup
Place in saucepan
Tso cups of finely chopped pimen.
Cne and one halt teaspoons of salt,
Ons. half cup of grdnuldtcd sugar,
One cup Of pinegar.
Bring to boil and cook slowly for
twenty minutes. Then rub through n
6ns sieve, and return to kettle. Cook
mill ouitc thick. Store in sterilized
alf.pint jars, sealing securely while
bot.
Piclled Summer Apples
Select sound, small apples and stick
4 whole Glove and allspice in each
spple. Place in saucepan
Tro aud one.hap cups Of broom
Ngcr,
One cup Of vinegar.
Bring to boil and add
One. half stick Of cinnamon broken In
smoll bits,
One. halt cup Of preserved ginger cut
h Mts, and the apples.
Cover closely and cook slowly until
the mixture Is quite thick. Store as for
other summer re!!shes.
Cabbage Relish
Shred one small head Of cabbage ae
for slaw. place In bowl and add
Tpo cups of chopped onion,
Oae.hot cup of chopped red peppers,
One cup of chopped green peppers.
Sprinkle with One.quarter cup of
mt and stand aside for two hours,
then drain and place in the preserving
kettle
Three tablespoons Of mustard seed,
Too teaspoons Of celery seed,
Sir rhoie clOres,
Sir wholc dllspice,
One.hat stick of cinnamon broken In
pieces.
One bay leaf broken in ptcces,
Ttro cups of rinegdr,
Three. quarters cup Of bro,on sugar.
Cook until thick and then fill into
serized all-glass half-pint jars. Seal
IN the usual manner.
Summer Chu!ney
Place in preserving kettle
One cup of finely chopped green pep.
Per.
One cup of finely chopped red pepper,
Wv '"P VI J"e'U S"VPPcu OHtOV0s
Parbol the peppers and onions for
i've minutes after chopping fine, before
placing in the preserving kettle. Now
odd
Two cups of grated cucumber that
las been rubbed through fine seipc
10 renorc the seeds,
One cup of seeded rdisins,
Iwe!re summer apples pared thin
snd sliced.
Tgo cups of brown sugar,
One and one-hat cups of ptnegar,
One teaspoon of cinnamon,
gne teaspoon Of nutmeg,
Ihree- quarters teaspoon of allspice,
One- -hat cup of preserved ginger
chopped fine,
One.hat teaspoon of ginger.
Cook slowly until very thick. then
1ore In ,all-g lass half pint Jars. Seal
&1lding hot. Store In cool place.
1t Is very necessary to pay attention
. the Let that all-glass Jars should
De used for these pickles.
II you desire to keep these pickles |
nhgcr than Il few weeks, you must |
process them further. When you have
eaed them scalding hot, place at once
- - the preserving kettle, and fill to |
NE neck of the jars with scalding
water. Boil twenty minutes, then re-
move move. cool, and dip the tops in melted