New Britain herald., 1924-09-05

In the morning drain and throw away the liquor Tie spices in a cheesecloth bag. But vegetables sugar and spices in preserving ket- tie with enough vinegar to cover. Heat slowly to the boiling point Simmer until vegetables are soft. Put into sterilized jars and seal.
 Corn Salad.
 Twelve ears sweet corn, i head cabbage, 1 red pepper, 3 green pep- pers, l tablespoon salt, l tablespoon ground mustard, i cup sugar, 3 Bcr- muda onions, quarts vinegars
 Cut tops from kernels of corn and scrape out the heart, Chop cabbage. Remove seeds from peppers and chop. Peel and chop onions, Mix vegetables and add remaining ingre- dlents. Put in preserving kettle and cook 20 minutes. Fill sterilized jars with mixture and seal.
 Chili Sauce.
 Twelve large ripe tomatoes, { me- dunn sised onions, 2 green peppers, 2 stalks celery, cup sugar, {? cups vinegar, tablespoons salt, tea spoons cinnamon, 1 tablespoon all- spice, teaspoon cloves, 1-4 tea spoon black pepper, teaspoon gip- ger, 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- maining ingredients and boil until thick, about 1h hours.
 Sweet Pickles.
 ' Three pounds fruit, i pound su- gar. 1 pint vinegar, tablespoons broken stick cinnamon, teaspoon whole cloves.
 Let vinegar, sugar and spices come to the boiling point. Pour over prepared fruit and let stand over night. In the morning cook fruit in the vinegar syrup until fruit is clear. Pack fruit in sterilized jars and pour over vinegar to fill cans full to over flowing and seal.
 This rule should be used for any sweet pickle.
 Plain Peach Butter. scald peaches and slip off skins. Remove stones. Pour a very little water in the bottom of preserving kettle to prevent burning, add peaches and cook until fruit is ten- der. Stir to prevent sticking. Rub fruit through a fine colander and measure pulp. Put fruit in preserve ing kettle and add as many cups of sugar as there were cups of fruit. Boil, stirring constantly, about half an hour. The length of time re- quired for cooking depends on the amount of water used to cook the peaches. Seal in sterilized jars. Do not try to make toQ much butter at a time as long cooking makes the butter dark colored.
 Peach and Pineapple Marmalade.
 Seven pounds peaches, ripe pine apple, lemons. 6 pounds sugar.
 Pare and remove stones from peaches Squeeze juice from oranges and parboil skins. Cut skins and shreds Cook peaches until tender and rub through colander. Add or ange juice and shredded skin and weigh. Use as many pounds of sugar as tlfere were pounds of fruit. Boil half an hour and seal in steriized jars. Pear Conserve.
 Four pounds pears, pounds su. gar, 4 pound raisins, 2 lemons, , oranges 1 cup English walnut meats
 Peel and core pears and cut ir small pieces. Squeeze juice from or anges and lemons and put skin' through food chopper. Put fruit juices and chopped skins in pre- serving kettle with # cup water ant sugar. Boil until mixture thicken. and add nuts. When pears are trans parent peur into sterilized jars ant seal.
 Tutti-Fruitti Conserve.
 Twelve peaches, 5 quinces, pears, apples, lemons, plums sugar. tr-
 Pare fruit and remove seeds. Gu lemons in quarters and remove seede. Put lemons, quinces, pears and apples through food chopper Add prepared peaches and plum and weigh. Add pound for pound O sugar. Put alternating layers O fruit and sugar In preserving kettl, and let stand overnight. In thu morning boil until mixture thickens