Perth Amboy evening news., 1923-08-24
Tasty Ways to Make
Relishes and Sauces
By Sister Mary

Piquant sauces and delectabIe
relishes will glorify the cheapest cut
of meat and lift 1t out Of the realm
Of everyday.
While chow-chows and piccalillies
seem to have a little bit of every
thing that grows In the garden in
them there Is quite a knack IN COM
bining the vegetables and gauging
proportions.
Many of these relishes can be
made more economically at the end
Of the season when the danger of
frost hastens harvesting. Or you
may just happen to have more than
you know what to do with when the
family has suddenly gone out for
dinner and the markings for the
salad or stew ought to be used up
some way.
Tomatoes, green or ripe, form the
basis for most sauces
Mixed Relish
Six green tomatoes, 4 large sour
apples, 1 small onions, 3 green pep
pers, liz cups seeded raisins, 4 cups
vinegar, l cup water. IA cups
brown sugar, 1 tablespoon salt, n
cup whole mixed spices.
Wash tomatoes and chop fine.
Pare and corr apples and chop fine.
Peel onions and chop fine. Dip pep
pers in hot water, rub of thin outer
skin and remove seeds and white
fiber and chop fine. Chop raisins.
Put chopped vegetables and raisins
In preserving kettle. Add remaining
ingredients with the spices tied in a
small muslin bag. Stir well and boil
one hour. Pour into sterilized cans
and seal.
Uncooked Pickle
One-half peck ripe tomatoes 2
ripe peppers, 4 green peppers, .
large heads celery. 1 Bermuda onion,
2 ounces waite mustard seed, ] ta-
blespoon black pepper, y cup salt,
n cup sugar, 2 cups vinegar.
Wash vegetables. Scald tomatoes
and slip skins. Scald peppers and
rub off outer skin, remove seeds and
ribs. Chop celery. Peel onion and
mince. Mix sugar, salt, pepper and
mustard seed with vinegar and let
stand until sugar and salt are dis
solved. Chop and mix vegetables.
pour owe vinegar mixture. Store
in an earthen jar in a dry cool place.
Keep tightly covered with a heavy
plate.
Leftover Relish
Two quarts green tomatoes. 1
| quart ripe tomatoes, 4 heads celery,
4 large green cucumbers. 8 large
onions, 3 green peppers. 3 red pep
pers, 1 small head cabbage, " cup
salt, 6 cups vinegar, III pounds
brown sugar, 1 tablespoon mustard,
l teaspoon pepper.
Wash and chop green tomatoes.
Scald, peel and chop ripe tomatoes.
| Wash and chop celery. Peel and
chop cucumbers. Peel and mince
onions. Prepare peppers and chop.
Chop cabbage. Mix chopped yege-
tables with salt and let stand three
or four hours. Drain over night.
Add remaining ingredients In the
morning and bring to the boiling
point. Boil 20 minutes. Pour into
sterilized jars and seal.
Dresden Sauce
Twelve red peppers, IL green pep
pers, IL yellow peppers, 4 Bermuda
onions, u cup salt. 5 cups vinegar, 2
cups brown sugar, 1 tablespoon cell
cry seed, 1 tablespoon mustard seed.
Remove seeds and stem ends of
peppers. Chop very fine. Cover
| with boiling water and let stand 10
minutes. Drain and V with cold
water. Add chopped onions and
bring to the boiling point. Drain
again. Put all ingredients in pre-
serving kettle and bring to the boil
ing point. Boil Is minutes and pour
into sterilized jars and seal.
Chill Sauce
Twelve ripe tomatoes, 4 onions, 2
green peppers, 2 stalks celery. 1
Gun sugar. 2 cups vinegar, 3 table,
spoons salt. 2 teaspoons cinnamon, 1
teaspoon allspice, 1 teaspoon cloves,
n teaspoon black pepper, 1 teaspoon
ginger, 1 teaspoon mustard.
Scald and peel tomatoes. Cut in
small pieces and put in preserving
kettle. Prepare peppers and chop.
Chop onions and celery. Add to to-
matoes and boil Is minutes. Add re-
naming ingredients and boil until
thick, about two hours.
Copyright, 1923, NEA Service. Inc.)
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