The globe-independent. (Hagerstown, Md.) 1943-19??, 1944-09-21
The Honemaker's
Corner
By MARY DOUGLAS

Although most vegetables are 60
ing off the ration list at the end of
the month, points will still be re-
quired for chill sauce and catsup.
So while the crop of tomatoes is SO
plentiful | am sure you will want
to use some of them to make these
sauces for winter use The follow
ing recipes were developed in the
laboratories of the U. S. Department
of Agriculture:
Chill Sauce
Peel and chop "a to % medium
sized tomatoes, to make 4 quartsfui.
Prepare cups chopped sweet red
pepper, 2 cups chopped onion and
/ chopped red pepper. Put into a
thin, white cloth bag, 2 tablespoons
celery seed, tablespoon mustard
seed, bay leaf, teaspoon whole
cloves, teaspoon ground ginger,
l teaspoon ground nutmeg and 2
I'LL D1EGCo obiIh
Tie bag firmly. Add bag to tomato
mixture and boil until one-half
original volume Stir frequently to
prevent sticking. Add / cup firmly
packed brown sugar, 3 cups vinegar
and 2 tablespoons salt. Boil rapidly,
stirring constantly, about minutes.
Pack into clean, hot sterile jars. Fill
jars to top; seal tightly. Makes
about quarts.
Catsup
Simmer together 21s quarts us
to II medium sized) sliced tomatoes
and "a cup chopped onion for about
20 to 80 minutes. Press through
sieve. Put into clean, thin, white
cloth bag 3-inch piece stick CHINA
mon, l large garlic Glove chopped,
teaspoon whole cloves, and tie bag
securely Add to / cup vinegar and
simmer for 30 minutes. Remove
the spices. Boil the sieved tomatoes
rapidly until one-half original vol
ume Stir frequently to prevent
sticking. Add spiced vinegar, u
cup granulated sugar, "a teaspoons
salt, l teaspoon paprika and a dash
of cayenne, to the tomato mixture.
Boil rapidly, stirring constantly, for
about 10 minutes or until slightly
thickened. Pour into clean, hot,
sterile jars. Fill the jars to top and
seal tightly. Makes about 2 pints.
Then here are two recipes for
relishes that can be made later,
when you have the green tomatoes:
PiCcaIiIIi
Chop | peck green tomatoes, 3
green peppers, red sweet pepper,
or onions and | small head cab
bage rather finely. Sprinkle with
salt and let stand overnight. Drain.
Add to the mixture cups sugar, 8
cups vinegar, " cup salt and tea
tard seed Place l ounce of mixed
spoon each of celery seed and mus
picking spices in a bag and tie
securely. Cook all in large kettle
2 to 3 hours on low heat. Remove
the spice bag. Pour into hot steril-
lied jars and seal.
Green Tomato Relish
Wash | peck green tomatoes. cut
out stem end. Chop tomatoes, let
stand over night in sailed water
using cup salt to the gallon of
water In the morning drain we'll
Prepare 8 green peppers, 9 sweet
red peppers, small head cabbage.
/ bunch celery, large onions and
8 hot red peppers.
Wash 3 sweet red peppers and 8
green peppers, cut off tops and re-
move seeds. Chop peppers fine
Shred l small head cabbage and
chop fine. Chop l bunch celery and
4 large onions and add to other
chopped vegetables. Wash 3 hot
red peppers and add to vegetable
whole. Prepare jars, wash, sterilize
and put in readiness for filling.
Combine 2 cups brown sugar, "a cup
salt, 2 tablespoons allspice and 2
tablespoons mustard seed. Stir in
31s cups vinegar and l cup grated
horseradish. Add to vegetables and
cook just until tender-from 20 to
80 minutes. Turn into jars ard seal
with paraffin or covers.
And if you still have some
peaches available try this recipe:
Peach jam
Peel and crush pounds very ripe