Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1922-10-05
Celery and Cabbage Relish

making relishes for the winter.
Celery and Cabbage Relish
Put through the food chopper suffi
cient celery and cabbage TO measure
three pints fhalf pint measuring cups.
Of finely chopped celery.
Tro pints Of finely chopped cabbng,
!, One pint of finely chopped onions
One pint Of finely chopped rcd pep.
prrs.
Place in bowl and add one cup o.
salt. Mix salt in we'll and turn il
chcesccloth bag. Hang up to drain 70,
| three hours. Plunge bag in pan o
warm water and quickly press dry
Turn the celery. cabbage and pcpper'
into preserving kettle and add
Two cloves of garlic tied In piec,
Of chcesccloM
Ono cup of sugar
T,co tablespoons Of rhite pepper
One tablespoon of pnprikd
Three tablespoons Of mustdrd
One teaspoon of turB,cric. dissolred
in onc.hdlf cup Of cold 'rdtcr
One ounce of mustard seed
TicO tablespoons OF celery seed
Three. quarters cup OF picking
spices
and sufficient white malt vinegar 4
come within three inches of covering tn
celery and cabbage In the preserving
kettle.
Bring to boiling point and cook 70
twenty five minutes. Then fill into nll
glass half pint Jars. Adjust rubber an'
seal securely. Place in hot water bath
7 having the water just TO the neck of tn
jar. Process for fifteen minutes nfte
boiling starts. Remove, cool and stor
! in cool, dry place.
This relish is delicious with all coll
meats. with fish, fried oysters and ais
with baked ham.
Green Tomato Relish
| Wash and cut in small pieces twenty
five green tomatoes. Add fifteen onions
cut in thin slices and six green pep
and turn in chccscloth bag. Hang ny
| to drain for three hours. Dip the has
Quickly in warm water and press dry
Turn the tomato mixture into the pre-
serving kettle and add
One pound Of bromn sugar
Fou;. cups of cider rincodr
Onc-hat cup Of picking spices
One ounce Of mustard seed
Too tabiespoonS of celery seed
Two tablespoons Of b'ack pcpper
! One tdblc%poon of DGprik0
TJco clorcs of garlic cut in TIM
bits
One teaspoon each Of giuqO.. CHINA
mon. dUspicr. clorcS and mace
One hat teaspoon Of C1rdcdV seeds
| One quarter ounce of CuniH seeds.
Cook until thick. like preserve. ant
tten fill into half-pint allglass jars
| Adjust rubhcrs and lids and seal SO.
| curely. Place in hot water bath. hav.
ing the water just to the neck of til,
jars. Process for fifteen minutes. Re
| move, cool and store IN cool. dry place
Mrs. Dunfam's English Chow
This recipe is over 900 years old ant
! is prime ravoritc with tn" gentry II
rural England. Place twelve cuclm
bers in II brine mad" of three and one.
half cups of salt to four quarts of water
for ten day. Then remoYe from III,
brine and cut in pieces nn inch square
Pour boiling water over two quarts al
the tiny picking onions and le; stand
until cool. Peel and place in the pre-
serving kettle with the pickles and
onions. Separate two large heads ot
Cauit1owcr into separate tiowcrettcs and
rarboil for ton minutes. counting time
from the time the water returns to boil :
ing point, after adding the caulihowcr.
T,celr" red peppers, cut IN inch
squares
Ten green peppers, cut in inch
squares.
Add two quarts Of cider vinegar and
bring to boiling point. Simmer slowly,
while preparing. the following mixture,
nj