New Britain herald. [microfilm reel] (New Britain, Conn.) 1890-1976, 1928-10-06
Pickles, Rehshes
| Good For Diets
Beneficial In Balancing
Family Menus.
by SISTER NARY

are in somewhat Ill repute In these
days they do. In their way. make
. real contribution to tho we'll bal
anced menu Since tagging appetites
are whetted by piquant and novel
flavors and many humble platter
OF cold corned beef Is made festive
by the right RELISH" homemade
pickles and sauces often perform .
worthwhile mission.
The ingredients are much the
same year after year. but there
are always new ways of giving
VARIETY of flavor and an unexpect-
ed xest to old favorites.
There is one thing to keep In
mind regarding seasoning. Spices
blend and mellow with standing
- the sauce when freshly made
should usually be highly favored
II wanted pleasantly piquant for
winter use.
The following rule for chutney
sauce can be made an excellent
accompaniment for roast lamb by
adding 1-2 cup minced mint leaves
with the apples. It's very good
without the mint with any cold
meat.
Chutney Sauce
Twelve sour green apples. s
large green peppers, sweet red
pepper. onions, - cups seed
ed raisins, I cups vinegar. 1-2
cups brown sugar. 2 tablespoons
salt. 2 tablespoons powdered in
ger. 2 tablespoons mustard seed. 6
green tomatoes.
Chop tomatoes and sprinkle
with extra tablespoons salt. Let
stand twelve hours and drain.
Pare, core and chop appees, peel
and chop onions remove seeds
and white pith from peppers and
chop flesh, and chop raisins. Mix
thoroughly. Combine vinegar.
spices, salt and sugar and bring
to the boiling point. Add prepar-
ed vegetables and cook slowly un-
til mixture is thick and apples are
soft. 1t will take an hour or
longer.
seal III nltllllLtu JdIS "lIiIC NV.
Tomato relish is good with cold
meats and can be added to mayon-
uaise served with head lettuce to
good effect.
Tomato Rcltsl,
One-half peck ripe tomatoes, -
peck green tomatoes, I sweet red
peppers. I green peppers. me-
G!ium sized onions, head celery,
/ cup salt, cups vinegar. 6 cups
brown sugar, tablespoon CHINA
mon, 1 tablespoon cloves, : table,
spoons mustard seed, Ia teaspoon
pepper. 1 teaspoon allspice.
scald and peel ripe tomatoes
Peel onions. Remove seeds and
rith from peppers. Put all the
vegetables. including green toma-
toes. through food chopper. sprin-
kle with salt. mix we'll and let
stand over night. In the morning
drain. Mix remaining ingredients
and bring to boiling point in pre-
serving kettle. Add prepared veg
etables and cook 80 minutes.
Seal in sterilized Jars.
Beet relish lie a pretty and ap-
petizing sauce.
Rect Relish
Two cups chopped cooked beets,
cups shredded cabbage. l.. cup
grated horseradish, cup sugar.
2 teaspoons salt, Ia teaspoon
pepper, 2 cups vinegar (about).
Cook beets until tender. dip in
cold water, slip skins and chop.
Mix all the ingredients. using
enough vinegar to cover. Bring
to the boiling point and seal at
once, boiling hot in sterilized jars.
Pepper relish is sometimes call
ed dresden relish" and IL a. good
as 1t Is pretty.
Pepper Relish
Eight sweet green peppers. 8
sweet red peppers. small strong
peppers, 9 onions. 2 tablesoons
salt. / 10 cups light brown sugar,
cups vinegar.
Remove seeds and pith from
peppers. Peel onions. Put pep
pers and onions with ''bitey" pep
pers free from seeds through the
food chopper. Cover with boiling
water and let stand ten minutes.
Drain, cover again with boiling
water and bring mixture to boil
ing point. Drain. Combine salt,
sugar and vinegar and add pre-
pared vegetables. Bring to the
boiling point and cook from 20 to
sc minutes. Seal In sterilized
jars.
Always store canned fruits, veg
etables, pickles or sauces in
dark. cool place. Light will cause
them to lose their color II they are
canned in glass.
Copyright, 1928, NEA Service,