Evening star., 1933-07-28
sweet or sour, plain and
whole, mixed and chopped rel
ishes, catsup hot and chutneys
/ hotter-serve to add relish to

N4SAhGk9, SWCCb VI SOA PAuAkA oAAN
l. whole, mixed and chopped rel
ishes, catsup hot and chutneys
i hotter-serve to add relish to
the menu.
When just a taste OF spice Is wanted
In pickles. place all the spice IN a tea
ball and place the tea ball in the Kettle
with the other materials. 1t Is then
easily removed when no longer needed.
A good spiced relish is made as fol-
lows: Soak Il tablespoonfuls OF geia-
tin in tablespoonfuls OF cold water
and dissolve over boiling water. Add 70
/ cupful of spiced vinegar, color 1t pink.
and when beginning to stiffen, add 4
sweet pickles, thinly sliced. Pour into
q slightly oiled shallow pan. Chill and
cut into small squares.
Pepper Relish.-Chop II red peppers,
IL green peppers and IL onions; cover
them with boiling water and let them
stand for five minutes. Drain them,
add pint of vinegar, cupful OF sugar
and tablespoonfuls Of salt, and let the
mixture cook for about 10 minutes, or
until it Is of the desired consistency.
Pour into hot, clean jars and seal. De.
licious relishes also may be prepared
from corn, beets, cabbage or comolna-
tions of these.
Vegetable Pickles.
Picked Cabbage-Red cabbage is best
for picking. Shred the cabbage not
too fine. Sprinkle with salt and let 1t
stand overnight. Drain thoroughly,
pressing out all the brine Use enough
vinegar to cover the cabbage. Add
u to 81 cupful of sugar to each gallon
Of vinegar. 2 tablespoonfuls Of celery,
some pepper and teaspoonful OF all.
spice. Boil this for five minutes and
pour over the cabbage. Pack IN stone
lars, cover and store in cool place
More sugar and cinnamon and mace
may be added to the vinegar II desired.
Green Tomato Pickle.-Sllce very tnln
IL pounds of green tomatoes and me-
dium-sized onions Put into CROCK
: or agate dish, sprinkle over them one
half cupful of salt, and let stand over
night The following spices should be
tied in a cheesecloth bag: One table,
spoonful each of whole black peppers.
whole allspice, whole cloves and crushed
celery seed. Slice half a lemon ana
chop three red peppers. Drain the TO-
matoes and onions which have stood
with the salt. Add the lemon, red
peppers, the spice bag one tablespoon
full of ground mustard and three cup
fuls of vinegar Mix. Boil slowly for
80 minutes. Remove the spice bag and
pack the product hot into pint jars.
Partly seal ana process IN Hot ~atei
bath for IS minutes.
Carrot Pickle-Blanch one and one
fourth pounds of carrots in boiling wa
ter for about five minutes. Cool in cold
water, slip off the skins, and slice into
discs of even thickness. Boil the car
rots in salt water Zone teaspoonful OF
salt per quart of water), until tender,
then discard this water. Mix one and
one-half cupfuls of vinegar with an
equal amount of water, add six ounces
of sugar and about one and one-half
ounces of stick cinnamon, and bring to
a boil Pour this solution over the car
rots and simmer for 10 minutes. In
order that the vinegar and spices will
properly penetrate the carrots, allow to
stand over night. Pack the carrots into
jars (pints or half pints) and pour
the pickle solution over them. Partly
seal and process in hot water bath for
five minutes.
Cold Pickles.-Perhaps the simplest
method of preparing pickles is what is
known as the cold pickle, the pickle
that is put up without heating either in
brine or in vinegar and spices. 1t re-
quires the least labor and gives excel
lent results.
Triple Service Relish.
Parboil one quart of diced carrots,
one quart Of cut string beans, one quart