Atlanta tri-weekly journal. [volume] (Atlanta, Ga.) 1920-19??, 1922-06-08
Our HOUSEHOLD

CONDUCTED BY LIZZIE y lrOININ2 J
Mrs. Lizzie o. Thomas: I read
Our Household'' and enjoy it very
much. I was so glad Of the pickle
recipes in the last Journal. I know
they are nice, and I am going to try
them soon, but want to beg you for
good cucumber recipe, and will
ask you to please send by return
mail. MRS. L. M. S.
AS I have given directions for
brining cucumbers, L. M. S. will not
lose hers, and I will answer here,
for there are several others wanting
cucumber pickle recipe.
l. Cucumber Pickle-After soak
ing till fresh one gallon Of cucu111-
bers, add to them two or three
onions, cut in quarters, and a quar-
ter of a pound of grated horse rad
lsh. Mix two quarts of apple vine
gar. one pound of sugar, two sticks
or cinnamon, a teaspoonful each of
cloves, spice and mace. Put these
in a little bag and drop in the vine
gar and sugar. Let it come to a
good boil and pour over the cucum-
bers and onions. I often omit the
spices and one-third of the sugar
2. Cucumber Pickle-Cut in inch
pieces half a gallon of cucumbers
that have been soaked till the brine
is out. Add to these a quart each
OF small onions (the white multiply
lng) or quarter larger onions, and
cut the quart of green tomatoes in
halves. Take two quarts Of apple
vinegar, two pounds Of sugar, ia
blespoonful Of cinnamon and aIlspice
Tor get spices ready Mixed. Let
this come to boil and put in the
paste made Of tumeric and mustard.
Pour over the cucumbers while boil
ing hot. To make the paste for Gu
cunlbers and other pickles: To a
tablespoonful Of mustard use a level
teaspoonful of tumeric, vinegar
enough to make paste and add
gradually to the other vinegar. Re-
member tumeric stains clothing an
ugly brown.
Dear Mrs. Thomas: I want a good
tomato catsdp recipe. Please send
through the next Journal.
Yours truly,
MRS. JONES.
Here are some essential points to
remember. One cannot make good
catsup with weak vinegar, or half
ripe tomatoes. The stirring must
start when the tomatoes are put on
and be a constant part Of the proc
ess.
Tomato Catsup-Wash and slice
one bushel of ripe tomatoes. Boil
until tender, 60 not add any water,
and when tender remove from the
fire and let cool, then rub them
through a seive. Return them to
the fire and boil till very thick, then
add three cupfuls each of sugar, and
good cider vinegar, one of salt and a
heaping tablespoonful of ground
black pepper. Let all this boil till
there are just two gallons. Bottle
while, hot, and before you put in
the corks pour a teaspoonful of
strong cider vinegar in each bottle.
Cork and seal. I put my corks in
water and let them boil, take out
one as you use it. Let the corks
be a little large for they are sure
to contract when boiled. then when
they get cold they really fill the
bottles. I use melted parafine or
parawax over the tops. I also use
this over my jellies.
Pear sweet Pickles-Peel the fruit
and place in jars. Make a syrup of
one quart vinegar and three pints
OF sugar. Put half cup of while
mixed spices in bag, boil with the
vinegar and sugar ten minutes,
pour over the pears and repeat this
three mornings, or you may put the
pears in this hot vinegar and boil
till they can be pierced with a straw.
II so, skim out the pears and boil
syrup till thicker.
Tomato ReIish-To one peck of
ripe peeled tomatoes, Clipped fine
and drained well, add one pint of
grated horseradish, six large onions
cut fine, six stalks of celery chopped
fine, also one tablespoonful each of
celery seed and white mustard seed,
six green sweet peppers and two
hot pepers chopped fine, one cup
of salt and two cups of brown sugar
and enough good cider vinegar to
cover. This requires no cooking and
will keep for a year if sealed in
sterlized pars and put ina cool place.
Uncoohed Chilli Sauce-Peel and
chop fine half a peck of good, ripe,
solid tomatoes, two cups of celery,
two cups of onions, and two small
red peppers. Drain off the tomato
juice and mix well, then add half a
cup each of salt and white mustard
seed, one tablespoonful of black
pepper, and a quart Of cider vinegar.
This need not be cooked. Mix all
well together, put in a stone jar and
weight down with a saucer. Cover
with cloth and paper, and keep in
a cool, dry place.
Mrs. Lizzie o. Thomas.
Kind Friend: We are in fair way
Of making a lot of California peas
this season, and I am writing to re-
quest you to please send me a recipe
for canning them in jars. Also
please send me a recipe for making
tomato ketchup. Thank you very
much. MRS. r. G.
Linden, Fla,
California peas, English peas, and
all shelled peas are so unreliable
that do not advise any one to can
them. I like to have can or so &C.
casionallY, but they are nice dried.
and a womans time and strength
may be used more profitably. 1t
takes two people to can corn or
peas and one can sell kraut or to-
matoes enough to buy q first-class
article from the store. I am sorry
1 cannot send these recipes to the in
dividuals asking for them, but 1 am
literally showed under with letters.
Those relating to sick chickens, or
not OF interest to the general reader