Show u M j i T 1 ZIM 65 relishes will vill AN add zestful To touch to meals see recipes below conning canning relishes BY THIS TIME you un undoubtedly have finished your fruit and vegetable canning but there still remain those late ln in the treason season relishes those spicy zesty accompaniments to meat and other entrees are almost as essential as the fruits and vegetables and many women do not consider thele their cannini canning complete without them most relishes are easy to cutup put up and there is little opportunity tor for spoilage if directions are followed enlist some help from the family for cutting up some of the vegetables F and fruits and work will go forward rapidly SPICED GRAPES are delightful with mild flavored meats such as lamb veal and chicken spiced grapes 6 5 quarts stemmed grapes 8 cups sugar Z 2 cups vinegar 2 1 teaspoon grated nutmeg 2 ground cinnamon I 1 teas teaspoon poow ground cloves 1 teaspoon ground ginger pry seeds from grapes drain boil sugar vinegar and spices spice for five minutes add grapes a and nd cook until thick pour four into hot sterile jars and seal at once if you arent certain you have enough spreads for bread already canned m make i alre soma some spicy obice delicious apple butter it may be used in sandwiches cookies or as spread for biscuits and muffins apple butter 1 peck apples I 1 gallon sweet elder cider 6 cups cupa sugar I 1 tablespoon cinnamon teaspoon cloves wash and slice apples add cider and cook until soft bolt press through sieve boil the strained pulp until thick enough to heap on spoon then add sugar gugar mixed with spices and continue boiling until so thick that no liquids runs from the apples pour into hot hat jars and process for 10 minutes in a bolling boiling water bath complete if necessary RELISHES SHOULD be moist but not julai chief Ingre ingredients dents in them should have a firm rather than mushy consistency vegetables in both of these should be finely chopped chowchow chow chow I 1 gallon chopped cabbage 12 onions 12 grien green peppers US 12 red pepper 2 quarts tomatoes chopped 5 W t cups sugar 4 tablespoons gt ground aund mn I 1 tablespoon tur merlo 1 ground ginger 4 tablespoons mustard seed 3 tablespoons celery seed 2 tablespoons mixed pickling spice 1 gallon vinegar mix all vegetables which have first been chopped with one half cup salt gait let stand overnight then drain tie spices in m a bag add sugar and spices to vinegar sun sim 20 minutes nii nute add all ingredients and simmer until hot and atell seasoned remove spice bag and pack hot chowchow chow chow into sterile jars seal at once LYNN satsa following rules bule for pickling fruits and vegetables should be b crisp aad firm solid and evenly colored the tha correct color tor for the green pickle Is olive raith rather er than bright grean pack facie sufficient liquid in the jars jan in which you can pickles so that tho those seon on top will not act shrivel fresh spices are your best guarantee of flavor when making pickles spices lose flavor as they stand coonly froehly frosh ly opened package ack its hould be bied LYNN CHAMBERS MENU pot roast of beef tomato chutney browned potatoes green peas with onions molded grapefruit salad biscuits with apple appie butter baked pears beverage recipe given tomato chutney 12 ripe tomatoes 3 onions 3 sweet peppers start 6 tart apples 1 1 pod hot pepper 1 clove inlove garlic earlic scap 1 cap seeded ral raisins slits 3 cupa brown augir sugar 1 tablespoon n ginger 1 teaspoon ground cinnamon 1 teaspoon salt 3 cups vinegar skin tomatoes and onions seed peppers pare and nd core apples wash raisins raising addah and then en run all ingredients gred lents through the food chopper combine all ingredients and cook until thick corn com belash th 2 quarts earn corn equart 1 quart cabbage scup 1 cap chopped green pepper 1 cup chopped red pepper 2 large onions scup 1 cop sugar 2 tablespoons ground mustard 1 tablespoon mustard seed 1 tablespoon salt 1 tablespoon celery seed squirt 1 quart vinegar 1 acup cup water boll boil comfor corn lor five minutes cold dip cut from cob and measure mea measure suie chop and measure trio asure cabbage and peppers chop onions combine ingredients gred lents and simmer 20 minutes CLOVE APPLES are very popular with roast pork dinners isyou it you add a few drops ot of red food color ing the apples will be ba pretty and eye catching clove apples 2 pounds prepared apples icuss i cups gugar augar 2 ah cups water I 1 tablespoon crushed gingerroot ginger root or mixed whole spices 12 whole cloves food coloring use apples that bold hold shape after cooking pare core and cut large apples in halves or quarters pare and core small I 1 apples but leave whole boll boil sugar water and cloves with food color with the peelings pe elings of two ur or three red apples until the tha jollying jellying point is reached degrees remove 1 cloves and pe elings pour syrup over apples arx crab apple appie rickles 1 gallon crab apples 63 6 3 cups bugar sugar 3 cups water 4 cups vinegar 2 1 stick plo cinnamon name 11 1 tablespoon einger 4 1 tablespoon whole cloves 4 tablespoon tables whole allspice woh Va shand and pierce each apple aaili with a needle heat sugar liquids and spices tied in a bag ba until sugar dissolves dissolve cool Coo lAdd add apples and sim mer until tender met let stand several hours or overnight pack cold into sterile jars released by 67 features reat wei fruits and vegetables used tor for pickling should not be overripe the same rules for selecting pickling material as for general can ning ding holds true when making fault pickles cut the fruit in uniform sizes and shapes so go the pickles look attractive when served TheBy rup for fruit pickles is as thick as that for or preserves vegetables which are brined bained should be kept thoroughly covered with tho the brine brin otherwise otheral be those choie standing uncovered by brine brina will spoil |