Evening star., 1933-07-28
Sweet and Sour Relishes
Many Types of Recipes Are Offered for House
hold Use-Some Vegetable Pickles.
Directions for Making Catsup.

Of green lima beans and one quart Of
caulifiower floverets until tender Ecald
one quart of sweet corn and one quart
| of small onions. Pour into kettle four
cupfuls of white sugar, four level table
spoonfuls of salt, and three quarts Of
| vinegar, dilute II very strong, and bring
to a good boil. Add the parboiled vege-
tables, together with one quart OF small
| cucumbers, one pint OF sweet green pep
pers cut up, half Q pound Of white mus
tard seed, and let come to q boil again,
| then put into cans and seal. This will
keep a long time after opening. II in
convenient to secure all Of the vegetables
named, any of them may be selected
This makes an attractive colored relish
that may also be used as a salad by
adding mayonnaiSe.
Beet Appetizer.-Rice the yolks Of
six hard-cooked eggs and chop the
whites. Chop very fine, or put through
ricer, six medium sized picked beets
dressed with vinegar. Put in alternate
layers in small molds rinsed in cold
water, and leave in the refrigerator fot
about four hours. Turn onto . slice OF
tomato and pour over a sauce Of may
onnaise thinned with chilli sauce
Potato-cheese Relish-Heat in the
oven until crisp two bags Of potato
chips Cf commercially made or the
same amount II made at home). Place
one-half or one teaspoonful Of the
cheese mixture on each potato chip and
serve on plates on paper doilies, gar
nished with parsley and tiny pieces Of
pimento and green pepper. Two tea
spoonfuls Of anchovy paste may be
added to the cheese mixture.
Asparagus Canape.-Spread some tri-
angular pieces of toast with mayonnaise.
Chop two hard-boiled egg yolks and
whites separately. Arrange the chop
ped egg whites and the chopped egg
yolks in alternate rows across the toast.
Lay the asparagus tip on top. Garnish
with pimento or paprika.
| Caviar Canape..Toast five rounds OF
bread on one side and spread butter on
the untoasted side. Mix one can of
caviar with one teaspoonful of lemon
Juice and spread. Marinate five thin
slices of tomato in one tablespoonful
OF French dressing. and place slice
OF tomato on some caviar. Sprinkle
with finely shopped parsley. Garnish
with watercress if desired.
Making Catsup.
When making catsup, after cooking
the tomatoes. pour them into strainer
and let the thin juice drain off, Then
| TeIuTu UIle tQlu juice 10 LNe Lre I'M
mediately to boil down. Since it con-
tains no pulp. it will not require STIR
ring, as the thicker mixture does. The
pulp need not be added until a few
minutes before the catsup Is done.
If tomatoes are scarce and you wish
to make catsup, you will find that equal
parts of tomato and apple pulp will
make an excellent combination. If the
apple is substituted in your favorite
recipe. the difference can scarcely be
noticed
Tomato Catsup.-Boil one bushel of
ripe tomatoes until soft. and strain
through colander. Then stir in one
cupful Of salt, two pounds of brown
sugar, about half an ounce Of cayenne,
three ounces each of ground allspice,
some mace and celery seed, and two
ounces of ground cinnamon. Then add
two quarts of the best vinegar. stir all
we'll together, and strain through a
sieve. Boil slowly until reduced
about one-half. Put into bottles, seal.
and keep in dark, cool place.
JeIlied HOrseradish.
! Combine one cupful of prepared
/ horseradish. one-half cupful Of apple
vinegar. one tablespoonful Of lemon
juice three cupfuls Of sugar, and as
soon as brought to a boiling point add
one-half a cupful Of liquid pectin.
Bring to full rolling boil and boil for
/ half minute. Remove from the hre.