| Show 1 wa 7 0 40 e pickles relishes jams satisfy taste needs during meals rm 1 11 Z 5 A bate late in season grapes are ideal for use as conserves a jam like product which gives a true lift to fall and winter menus A true conserve contains raisins or nuts or both but they may be omitted even though most of us like sim pie meals well cooked and attract lively served there a an almost universal hunger tor for something tart or a bit of a sweet that we look for in addi tion to the basic foods this may take the form of a col erful tomato relish a crisp green reen pickle or a thick sweet jam or con serve these accompaniments are often the finishing polished touches to a meal that make the difference between a success or a failure in the food line now that sugar is plentiful we can indulge ourselves a bit in the way of sweet fruit mixtures pickles and other relishes don dont t re quire much sweetening and there s enough in the gardens and arid on the markets to make our shelves both bulge and sparkle with other good les think of sandwiches and you im mediately remember how good pickles are with them then too you can use them with meats in dressings sad and sauces bread and butter chips 3 quarts sliced cucumbers 3 onions sliced 5 cups cider vinegar 3 cups brown sugar I 1 pod hot red pepper I 1 teaspoon cinnamon teaspoon ginger 2 tablespoons mustard seed I 1 teaspoon turmeric tablespoon celery seed I 1 piece horseradish soak the cucumbers and onions separately tor for 5 to 10 hours in brine made by dissolving cup salt in gallon X ak of cool coo water wa r 4 drain well add onions 2 cup cups vinegar and wt 2 cups of water to the cucumbers simmer about 15 minutes minutes do not cook until soft drain discard liquid in which scalded make syrup by boiling the sugar and spices with 3 cups of vinegar and 1 cup water for or 5 minutes pack well drained cucumbers and onions in hot jars cover with boiling syrup and seal at once this next is a variation of chill sauce that has seasonings you 11 like it has the same sam thickness as chill sauce when you have fin an dished cooking it peruvian sauce 21 24 ripe tomatoes 3 large onions agreen 3 green peppers 1 pod hot pepper 3 large cucumbers 4 tart apples 3 cups brown sugar I 1 clove garlic I 1 tablespoon salt I 1 tablespoon ground allspice 1 tablespoon mustard seed I 1 teaspoon cinnamon scups 3 cups vinegar LYNN SAYS use ingenuity tor for breakfasts when apples are in season during the fall and winter serve the family app apple 1 e a spice pice pancakes add 1 cup chopped apples to your pancake bat ter and serve them dusted with a mixture of cup of sugar and 2 tablespoons of cinnamon one cup of minced ham cooked pork sausage meat or roast beef also may be folded into pancake batter LYNN CHAMBERS MENU boiled smoked pork shoulder mustard sauce baked potatoes 6 pureed squash tomato coleslaw salad beverage baked pears with honey scald and skin tomatoes skin on ions remove seeds from peppers pare cucumbers and discard their seeds if very large pare and core apples run vegetables and apples through a food chopper add sugar and cook until thick add spices and vinegar and continue cooking until of the same consistency as chill chili sauce pour while boiling hot into hot sterile jars seal at once pear rear pickles I 1 gallon pears 6 cups sugar 2 cups water 4 cups vinegar 2 pieces of ginger root 2 sticks of cinnamon 2 tablespoons whole allspice I 1 tablespoon cloves select firm pears pare and leave small ones whole halve or quarter the larger ones boil for 20 min utes in clear water boil sugar wa ter vinegar and spices tied ii in a bag for 10 minutes add pears and let stand overnight cook until ten der pack pears into hot jars cook syrup until thick and pour over pears process for or 5 minutes in a hot water bath peach chutney 1 gallon peaches pea ches 2 onions 1 clove garlic I 1 cup seeded raisins 5 cups vinegar 14 cup white mustard seed 2 tablespoons ground ginger 1 pod hot red pepper I 1 cup brown sugar chop peeled peaches onlo onions ns gar uc ilc and raisins add of the vin egar cook until soft add all oth er ingredients cook until thick pour into hot jars and seal irame the above chutney recipe may also be used with apples pears or plums make your butter go further by having a luscious spread for the bread or an accompaniment to the meat course with relishes and other goodies made now while prod uce is still available grape conserve 2 quarts stemmed grapes 6 cups sugar 1 cup nut meats teaspoon salt for the concord type grapes press to remove pulps from skins run skins through the food chopper then boil for 20 minutes in just enough water to prevent sticking cook pulps down in their own juice until soft hub rub through colander to remove seeds combine orn e a skins s and pulps with sugar and boil rapid ly until thick add nuts and salt pour boiling hot into sterile jars and seal at once plum conserve 2 quarts seeded plums I 1 lemon teaspoon salt 1 large stick cinnamon 6 cups sugar I 1 cup raisins I 1 cup nut meats use firm fleshed plume plums cook un til soft with pulp and grated lemon rind salt and cinnamon add sug ar and raisins cook until thick remove cinnamon and add nut nuts pour boiling hot into hot jars and seal immediately released Rele aeed by western newspaper union when you re serving melon make it the best you ve ever tasted with a light sprinkling of mixed and powdered spices do you like a sweet southern type pancake fold in 2 tablespoons of brown sugar with vt cup chopped pecan meats to the batter before baking use your leftover rice in pancake batter fold in cup of ric rice to batter with cup of grated cheese chese before baking if you want to serve substantial fare |
