San Antonio light. [volume] (San Antonio, Tex.) 1911-1993, 1925-09-04
NUMER0USWA
T0PREPARE
PICKLES
Relishes Made From Fruits
and Berries as Well
as Vegetables.
By WINIFRED GIBBS
Food SDefiaIist

|
we're beginning 20 think about school.
There was still another week or more,
however, before classes began. and
the older girls suggested tint the
younger ones help them with what
they called a pickle party. Whats
the use of our making pickleS?'s asked
little Elsie Eatums, when mother
won't let us have any"
SHOW your unSclfishnesS. my
dear" said Evelyn with an older sis
ter's superiority. Elsie made face.
but decided that she did not wish TO
be left out and so Florence and Eve
Ign had several willing helpers.
First they decided what 10 preserve
Mother said W ecan do whatever we
Ike" said Florence, "and have our
mart of the store closet just as we
like, so that will be fun"
THE RECIPES.
Mother Fcdwcll and Mother Eatums
were consulted and suggested the fol-
lowing:
Gooseberry relish, grape catsup.
spiced celery, mustard pickles and
sweet picked peaches. Then some
busy mornings began and there were
several odors beginning to permeatc
the house.
IF we make success of these"
said Evelyn, mother says that We
may do enough for next week and in
this way make money for club So
Gals" 49,
Here are the recipes which the girls
used:
GOOSEBERRY RELISH.
Five cups goosebcrries, two table
spoons salt, one onion, one teaspoon
cayenne, one and one-half cups rails
ms, three tablespoons ginger. three
tablespoons mustard, one quart vim
egar, one teaspoon tumeric. Wash
and drain the berries; seed the raisins
and combine with the gooseberries and
the chopped onion. Chop the mixture
all together or run through a meat
grinder. Place in a preserving ket-
tie; add the spices and sugar. Pour
in the vinegar, bring to the boiling
point and let simmer for three-quar-
tcrs Of an hour. Put in the bottles
and seal.
GRAPE CATSUP.
For each five pounds of grapes use
two and onc-half pounds of sugar,
onc-quart of vinegar. one tablespoon
each of cinnamon, allsPice, two ta-
teaspoons Of cloves. and one grated
nutmeg. Bring to the boiling point |
and simmer until it is boiled down to
the proper consistency. The grape
pulp is prepared by washing, draining |
and steaming the grapes, covering
with cold water and bringing to the
boiling oint. rimmering until soft.
The whole is then praised through
the sieve so as to remove seeds and
skins.
SPICED CELERY.
Fifteen tomatoes. two cups sugar,
one red pepper, and mustard; six
punches celery, two tablespoons salt,
one teaspoon each closes, alIspice,
cinnamon, celery seed, one and one
half cups vinegar. Prepare the cele-
cry by cutting off the roots and
leaves. Chop the stalks and combine
with the chopped tomatoes and pep
per. Mix all dried ingredients to-
gether and add the vinegar. Com
bine the two mixtures and bring to
the boiling point. Simmer one and
Dne-half hours. Fill the mason jars
until they overflow and then put on
the covers.
MUSTARD PICKLES.
Two quarts small cucumbers, two
small onions, one-half head cauliflow-
n, two quarts boiling water, one pint
green tomatoes, two green peppers,
one small bunch or one-half large
celery, one cup salt. Combine the
chopped vegetables and dissolve the
salt in the boiling water. Let the
brine and the pickles stand over night.
In the morning bring to the boiling
point and cook very slowly until the
vegetables are soft. Have ready one
half cup of flour, one-half cup OF
sugar, three tablespoons mustard. Mix
these together and make a paste with |
enough vinegar to make smooth. Then |
stir this paste into one quart of vine
gar. Bring TO the boiling point and
boil five minutes with one tablespoon
Of celery seed. Combine with the veg
ctablcs. Bring once more to the boil
ing point and boil one-quarter OF an
hour.
SWEET PICKLED PEACHES.
One-half peck peaches, one pint
vinegar, two pounds brown sugar,
one ounce stick cinnamon. Boil the
vinegar, sugar and cinnamon 20 min
utes, dipping the peaches i'll hot wa
ter and rubbing quickly with a towel.
Each peach should be stuffed with
four cloves and cooked in the syrup |