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Show PICKLING TIME; Miss Hazel Love. Written for the Dcseret Farmer. ' ' j 'There is nothing that makes oik I realize that winter is almost at our door as does the scent of vinegar and spices, as we enter the kitchen on these beautiful Scpt. days. Pickling is preserving in any salt or acid liquor, and has been known a long, long time, in fact it was one of the very first ways discovered of preserving pre-serving food. Pickles arc not necessary in our diet, and the .continued use of hot mixtures are positively injurious, Think what the pepper and vinegar doe3 to your mouth and then you can imagine in a small degree what it does to your stomach. The constant use of these condiments cause us to lose the rich flavors of our food and long always for these stimulents. However, this may be a relish now s?nd then, with the meat course is not so bad, especially if the ripe fruits and vegetables arc used. .Following arc some of our best recipes. Tomato Meat Relish. 30 ripe tomatoes, 12 sour apples, 10 onions, 6 peppers, 2 tb. salt, 1 qt. vinegar. Scald and skin tomatoes; pare and core apples; skin onions; remove stpms and seeds fromi peppers; chop j oil very fine. Mix thoroughly with otfitr ingredients and stew slowly 8 for i hours. 'Seal. jKPSpiced' Apples? - v $ fMakc a syrup of ij lbs. brown, sug- $V and Li pt. vinegar. Tic loosely in Siin big; J4 tb. each of ground-v !lovc3,"allspice, mace, cinnamon. Put. tthc bag in syrup andcook slowly haif v J jjour. Peel and core apples; cook in Syrup covered until they can be ipicrccd with a fork. Take out and Iboil syrup down if necessary and pour tovcr fruit. Peaches and pears may ' ' be prepared in the same way and' will vjSe found ai delicious accompaniment iR) the roast veal in winter. ' Mustard Pickle. Prepare the vegetables carefully w And place in strong salt water over T ' might, For I peck of beans, tonu- rtocs, o.nions and small cucumbers and cauliflower allow 2 qts. vinegar, 5 ,1b. mustard. 2 tb. tumeric powder, kiy2 t. mace, i t. allspice, J4 t. red pep jocr. Yx t. black pepper, c. flour. Mix all smooth with cold vinegar and dd to the boiling; cook until smooth, Siijring carefully. , t A j , t Chili Sauce. Chop fine 16 ripe tomatoes (skin-nc(l)2 (skin-nc(l)2 onions, 6 pcppcrs'br t. red pepper (seed' pepper), add I tb. salt, i tb. ginger, x3 tb. cloves, Jx tb. allspice, all-spice, 2 tb. cinnamon, J4 tb. mace, 4 cy Xrincgar, 1 c. brown sugar; simmer gently V2 hours. Green Tomato Pickle. , Take 4 lbs. green tomatoes; remove 'all bad spots and the hard cores; hop fine and drain off juice; add J4 lb. brown sugar; simmer gently Itwco f hours or longer; add?i pt. vinegar, $4 ,tsp. mace, J4 t. cinnamon, 4 t. cloves; borl ten minutes. Pkkelette. c 2 .medium sized cabbages, 1 pt onion chopped very fine; let stand gver night; drain and wash in several waters; put into kettle and add 1 qt. lyinegar, 1 tb. mustard, cinnamon, celery cel-ery seed, black pepper, lj tb. allspice, 134 j lb. brown sugar; cook together jlowly until vegetables arc tender. v ' ? g Plum Ketchup. fr Boil the plums in a little watVr:un Itil soft; put through a sieve measure; Ijboil slowly until quite thick; to evefiy qt3. of pulp allow 1 qt, browrusugaY, &tb, cloves, 1 lb. cinnamon, $4 tb. all-Spice. all-Spice. rA. tb. 'black pepper, '1 pt vtric-Caj&l, vtric-Caj&l, .BoiLunfii. thick and' bottle. |