Evening star., 1922-06-09
Health and Thrift in the Home

hours. or until 1t is of the consistency
of marmalade, and put /. into glassas.
This quantity ought to fill seventeen
ordinary Jelly glasses.
Spanish Mixed Pickles.
Take one dozen large cucumbers.
one dozen small red peppers, one
dozen onions, one head of cabbage,
one cup of vinegar. three-fourths of
cup of brown sugar, one-eighth
ounce of mustard seeds, one ounce of
celery seeds and one ounce of TURNER
ic powder. Slice the cucumbers with
out peeling. seed and chop the pep
pers, onions and cabbage fine; sprin
kle over with salt, and allow to stand
overnight. then drain. Heat the vim
egar, add sugar, mustard seeds. cell
cry seeds and turmeric powder, and
when boiling stir in the chopped in
gradients and cook for ten minutes.
Pour into steriliZed jars and seal.
Chill sauce.
Skin twelve large ripe tomatoes.
then put them through food chop
per with two large peeled onions.
two red seeded peppers and two green
seeded peppers. Add two tablespoon
fuls of salt, two tablespoonfuls of
sugar. little red pepper. one tapie.
spoonful of ground cinnamon. zone
tablespoonful of ground cloves. and
one and one-half cups Of vinegar.
Boil slowly for two hours, then bot
tie and seal
Corn and Cabbage Relish.
Take eighteen large ears of corn,
one large head of cabbage, four large
onions, two large green peppers, one
large red pepper, one and one-fourth
pounds of light brown sugar. one
fourth cup of salt, little celery Seed.
three heaping tablespoonfuis OF
ground mustard, and two quarts OF
vinegar. Boil the ingredients for nj
.,
Dilute the vinegar if too strong.
Red Currant Cntsup.
To five pounds of ripe, red cur
rants allow three pounds of sugar,
one Tablespoonful of cinnamon, one
tablespoonful of cloves, one table
spoonful of allspice, one tablespoon
ful of black pepper. one tablespoon
full of salt and half a pint Of Vlne-
gar. Mash the currants and rub
them through sieve. then add the
other ingredients and Doll tor twenty
minutes. Bottle as you would tomato
catsup. While this catsup, as may
he seen, is easily made, ii possesses
an indescribably delicate flavor and
is well worth making
ChOw-Chow.
This is quite equal to the famous
one quart of tiny onions. and add one
quart of very small cucumberS. two
heads Of cauliflower separated into
fioWerets. and two green peppers
thinly sliced. Cover with d brine, al
lowing one and one-half cups of
salt TO two quarts of boiling water,
and let stand over night. In the
morning drain thoroughly, add fresh
brine. bring to the boiling point
and let simmer until the vegetables
are soft. then drain thoroughly. Mix
SIX tableSpoonfuls of mustard, three
tablespoonfuls of flour. one table
spoonful of curry powder, and two
thirds of a cupful OF sugar. Moisten
10 ii smooth paste with cold vine
gar. and then add to two and one
half cups of vinegar brought to the
boiling point. cook, stirring con-
stantly at first and afterward oc
caSionally, until the mixture thick
ems: then add the drained vegetables,
and let simmer for ten minutes. Store
in glass jars.
French Mustard.
Stir a teaspoonful Of -four into q
teaSpoonfui Of melted butter. then
add boiling water to make as thick
AS white sauce. Cook for minute
or two. then add a teaspoon of sugar.
half a teaspoon of salt and two tea
spoons of dry mustard. Stir until
free from Jumps and add vinegar
enough to make as thick as salad
dressing. This recipe may be doubled
or trebled.