Evening star., 1953-06-16
RECIPES GIVEN.

"-SAAS"B ava @NAASs 49, -
s., Annandale: One gallon
chopped cabbage, dozen
onions, chopped 0arge), "
dozen sweet bell peppers,
green (choppedD, 1z gallon
chopped green tomatoes, u
dozen sweet bell peppers. red
chopped. Put a layer of vege-
tables in an enamel pan and
sprinkle with salt, continuing
until all the vegetables are
used. Cover the last layer
with salt. Let the mixture
stand overnight, then drain.
In an enamel kettle put /
gallon vinegar, 2 pounds sugar,
u cup ground mustard. 6
tablespoons white mustard
seed, 3 tablespoons celery seed,
/ tablespoon cloves cited in a
bag). Heat to boiling. Add the
vegetables and cook slowly
until tender (about u hour :.
Pack into clean, hot jars and
seal Immediately.
Tomato Ketchup: One half
peck tomatoes, 3 red peppers
(hot), 2 medium sized onions,
cut fine, 2 tablespoons salt, u
cup sugar, 2 cups vinegar, Q
teaspoons celery salt, 2 tea
spoons ground mustard, l
tablespoon whole allspice. l
tablespoon cloves. l tablespoon
cinnamon. l teaspoon paprika.
Cook tomatoes, peppers and
onions together without adding
water. Press mixture through
strainer, and measure pulp. To
pulp a quartS) add the salt,
sugar and spices. Place whole
spices in a bag during the
cooking and remove bag be-
fore pouring the ketchup into
jars. Ground spices, except
paprika, will darken ketchup.
Long, slow cooking also gives
a dark color. Cook ingredients
together, except vinegar. rap
idly for / hour, add vinegar
and cook mixture until it is
thick. Seal in clean. hot jars.
It should be bright-red in
color.
To make waxy top cookies,
Just brush with milk or egg
white.
Frozen Strawberry Chiffon
Pie: Two eggss, p cup sugar,
! can frozen Strawberries Go
ounce Size) enough lemon juice
to make 1 y cups of strawberry
pulp, / box strawberry gelatin,
l can evaporated milk, l box
vanilla waters.
Beat eggs. add sugar and
Juices. Bring to boil. Add
strawberry gelatin and dis
solve throughly. Cool.
Whip milk which has been
chilled in freezing compart-
ment for an hour or more.
Whip until stiff. Fold in the
custard mixture thoroughly.
Crush vanilla waters and cover
bottom of two 9-inch pie pans.
Leave enough waters to stand
around sides of pans and press
crumbs into the vacant spots
between waters. Chill for two
or more hours. Use a few drops
red food coloring to tint shade
desired.
Frozen Orange Juice Pie:
Two eggs, u cup sugar. Ia
cups orange juice (frozen di-
luted), l box orange gelatin,
can evaporated milk, box va
nilla waters. Use procedure for
strawberry chiffon pie.
These are pies I have used
with great success. Nice for
parties or home meals. You
may top with whipped cream
for parties or for people who
don't have to watch calories.
4 y X y
YO-YO QUILTS?
JAPANESE FRUIT CAKE.
"A. McC. r., Washington
Can any reader tell me where
to get designs for putting yo-
70 quilts together?
For Mrs. r. P. B., Japanese
Fruit Cake: One cup butter.
2 cups sugar, 3l2 cups pastry
-four. / scant cup milk. 4 eggs,
/ teaspoon baking powder,
teaspoon vanilla.
Make as any cake. Divide
batter into two parts. Into
one part put l teaspoon cinna-
mon, l teaspoon cloves. tea
spoon allspice, "a pound rails
ins. chopped fine.
Bake in two layers. Also bake
white part in two layers.
Filling: Two lemons. grated
rind and juice; l good-sized
grated coconut. 2 cups sugar,
cup boiling water, 2 tablespoons
-four or cornstarch. Mix all to-
gether in saucepan. Boil until
thick. Spread between layers.
Make white cooked icing for