New Britain herald., 1923-08-23
BY SISTER MARY

RELISHE,S AND SAUCES
Piquant sauces and delectable rel
ishcs will glority the cheapest cut OF
meat and lift it out of the realm OF
everyday.
While choW-chows and piccaillies
seem to have a little bit of everything
| that grows in the garden in them
there is quite knack in combining
| the vegetables and gauging proper
tons.
I Many of these relishes can be made
| more economically at the end of the
season when the danger of frosts
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, large sour
apples, 4 small onions, 8 greer pep
pers, 1 70 cups seeded raisins cups
vinegar, l cup water, ~ cups brown
sugar, l tablespoon salt, Y cup
whole mixed spices.
Wash tomatoes and chop fine. Pare
and core apples and chop fine. Dip
peppers in hot water, rub off thin
outer skin and remove seeds and
white fiber and chop fine. .. Chop
raisins. Put chopped vegetables and
raisins in preserving kettle. Add re-
naming ingredients with the spices
tied in a small muslin bag. Stir well
and boil one hour. Pour into sterl-
lied cans and seal,
Uncooked Pickle
One-half peck ripe tomatoesy2 ripe
peppers, green peppers, . large
heads celery, ] Bermuda onion, Q
ounces white mustard seed, table,
spoon black pepper, y cup salt, x
cup sugar, cups vinegar.
Wash vegetables. Scat 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 over vinegar mixture. Store in
an earthen jar in dry cool place.
Keep tightly covered with heavy
plate.
Leftover Relish
Two quarts green tomatoes. quart
ripe tomatoes, heads celery, 4 large
green cucumbers, 3 large onions,
green psppers, 8 red peppers, small
head cabbage, y cup salt, 6 cups
vinegar, ~ pounds brown sugar, 1
tablespoon mustard, 4 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 vege-
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 90 minutes. Pour into
sterilized jars and seal.
Dresden Sauce
Twelve red peppers, IL green pep
pers, IL yellow peppers, Bermuda
onions, IA cup salt, 5 cups vinegar, 2
cups brown sugar, | tablespoon Gel
cry seed, tablespoon mustard seed.
Remove seeds and stem ends of
peppers. Chop very fine. Cover
with boiling water and let stand 10
minutes. Drain and cover with cold
water. Add chopped onions and
bring to the boiling point. Drain
gain. Put all ingredients in pre-
serving kettle and bring to the boiling
point. Boil Is minutes and pour into
sterilized jars and seal.
Chill Sauce
Twelve ripe tomatoes, onions, 2
green peppers, stalks celery, / cup
sugar, cups vinegar. tablespoons
salt, teaspoons cinnamon, tea
spoon allspice. 1 teaspoon GLOVES, Ia
teaspoon black pepper, teaspoon
ginger. ! 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 1 s minutes. Add re-
naming ingredients and boil until
thick, about two hours. -