The globe-independent. (Hagerstown, Md.) 1943-19??, 1949-09-01

The crisp mornings last week re-
minded us that Summer is on the
wane, even though the calendar
shows another month of summer
weather Anyway, it's time for the
Riddles and the teen-agers to go
tripping off to school, all of which
means a doubly busy time for all
mothers and homemakers. Per-
haps its a relief to some mothers to
have the little folk back in school
where they feel they are safe from
the many accidents connected with
vacations If John and Mary are
leaving for their first year in college,
there is no end to the things that
have to be made ready for their de
parture, and until they have waved
their good-byes there is not much
time for mother to do anything else
except to make ready for this hour.
However, there are some of you
new homemakers, as well as some
of the older ones, that are not in
volved in these preparations and
are more interested in picking and
canning foods at this time. There
is nothing SO tantalizing to the APP
petites as the aroma of spicy pic
kles, chill sauce, catsup, etc, that
floats from the kitchen during these
late summer days. Here is a recipe
for green relish that closely resem-
bles "Grandma's Piccalili':
Green Relish
Az cups ground cucumbers
3 cups ground onions
3la cups chopped celery
2 green peppers, chopped
not red peppers, chopped
q cup salt
! quart water
! quart white vinegar
3 cups sugar
2 teaspoons celery seed
2 teaspoons mustard seed
Combine prepared vegetables.
Add salt and water. Let stand over
night Drain thoroughly. Combine
remaining ingredients. Heat to
boiling point. Add vegetables Sim
mer 10 minutes. Seal in hot ster-
ilized jars Makes 6 pints.
This recipe for crisp pickle slices
is also much like bread and butter
pickles
Crisp Pickle Slices
quarts sliced cucumbers, (medium
sized)
medium size white onions, sliced
? green peppers chopped
3 cloves garlic
u cup salt
5 cups sugar Cor 2 cups light corn
sirup and 3 cups sugar.
IL teaspoons tumeric
y teaspoons celery seed
2 tablespoons mustard seed
3 cups vinegar
Do not pare cucumbers, wash and
slice thin. Add onions, peppers and
whole garlic cloves. Add salt, COW
er with cracked ice and mix thor
oughly. Let stand 3 hours. Drain
thoroughly. Combine remaining in
gradients and pour over cucumber
mixture Heat just to boiling point
Gf desired, remove garlic). Seal
in hot, sterlized jars, Makes 4 pints.
This chilli sauce recipe is a good
one and if you don't want to make
that much, it is a recipe that can
easily be cut in half:
Chill Sauce
about Az quarts)
y bushel tomatoes
IA large green peppers, seeded and
finely chopped
Il large white onions, peeled and
finely chopped
cup sugar
u cup salt
/ teaspoon ground cloves
"a cup celery seed (optionaD
? cups vinegar
Scald and peel tomatoes. Slice
or chop them. Bring to boiling
point and add the other ingredients.
Boil the sauce slowly until thick,
about three hours Stir frequently.
Taste it and if necessary add more
salt. Bottle and seal.
These small picked onions are
real. delicacy for your relish dish
next winter
Small Picked Onions
3 quarts small white onions, peeled
6 cups boiling water
6 cups white vinegar
1s cup molasses
IA clIn horse radich