Show l j II M Om i JI i v r i i r r f li r h E r r rr v rr f r. r rw i v i r J t 1 Relishes Will Add Zestful Touch to Meals See recipes below ow Canning Relishes BY THIS TIUS TIME you TIME you undoubtedly have finished your fruit and vegetable ble canning but there still remain those the season relishes Those spicy zesty accompaniments to meat and other entrees' entrees are almost almost almost al al- al- al most as essential as the fruits and vegetables and many women do donot donot donot not consider their canning complete complete com com- without them Most relishes are easy to put up and there is little opportunity for spoilage if directions directions directions are followed Enlist some help wj o from the family for cutti cutting ng up some of the vegetables vegetables vege vege- s tables and fruits and work will go forward rapidly SPICED GRAPES are delightful with mild-flavored mild meats such as lamb veal and chicken Spiced Grapes 5 quarts stemmed grapes 8 cups sugar 2 Z cups vinegar 1 teaspoon grated nutmeg 2 teaspoons ground cinnamon 1 teaspoon ground cloves 1 teaspoon ground ginger Pry seeds from grapes Drain Boil sugar vinegar and spices for five minutes Add grapes and c cook ok until thick Pour into hot sterile jars and seal at once If you arent aren't certain you have enough spreads for bread already canned make some spicy delicious apple butter It may be used in sandwiches cookies or as spread for biscuits and muffins Apple Butter i 1 peck apples 1 gallon sweet cider 6 G cups sugar 1 tablespoon cinnamon Vz teaspoon cloves Wash and slice apples Add cider and cook until soft Press through sieve Boil the strained pulp until thick enough tp heap on a spoon then add sugar mixed with spices spices- and continue boiling until so thick that no liquids runs from the appl ap ap- pl ples S. S Pour into hot jars and process process process proc proc- ess for 10 minutes in a boiling water water water wa wa- ter b bath th Complete sealing if sary RELISHES SHOULD be moist hut but not juicy v Chief ingredients in in n u J them should have a firm rather than mushy consistency Vegetables Vegetables Vegetables bles in both of these relishes should be finely chopped Chow-Chow Chow 1 gallon chopped cabbage 12 onions 12 green peppers 12 red peppers 2 quarts tomatoes chopped 5 cups sugar 4 tablespoons ground mustard 1 tablespoon turmeric 1 tablespoon 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 one r cup lin c calt Let stand ct overn i ht th tt-mn tt hn r 6 g 0 en drain Tie spices in hi a bag Add sugar and spices to vinegar Simmer Simmer Simmer Sim Sim- mer 20 minutes Add all ingredients and simmer until hot and well sea sea- Remove spice bag and pack hot chow-chow chow into sterile jars seal at once I LYNN CHAMBERS' CHAMBERS MENU MEND Pot Roast of Beef Tomato Chutney Browned Potatoes Green Peas with Onions Molded Grapefruit Salad Biscuits with Apple Butter Baked Pears Beverage Recipe Given Tomato Chutney 12 ripe tomatoes 3 onions 3 sweet peppers 6 tart apples 1 pod hot pepper 1 clove garlic 1 cup seeded raisins 3 cups brown sugar 1 tablespoon ginger 1 teaspoon ground cinnamon 1 teaspoon n salt i 6 s cups vinegar Skin tomatoes and onions seed peppers pare and core apples wash raisins and then run all in ingredients ingredients ingredients in- in through the food chop chop- per Combine all ingredients and cook until thick Corn Com Relish 2 quarts corn 1 quart cabbage 1 cup chopped green pepper 1 cup chopped red pepper 2 large onions 1 cup sugar 2 tablespoons ground mustard 1 tablespoon mustard seed 1 tablespoon salt 1 tablespoon celery seed 1 quart vinegar 1 cup water Boil corn for five minutes Cold Coldi dip Cut from cob and measure Chop and measure cabbage and peppers Chop onions Combine ingredients ingredients ingredients in in- and simmer 20 minutes CLOVE APPLES are very popular popular popular lar with roast pork dinners If you add a few drops of red food coloring coloring color color- ing the apples will be pretty and eye Clove Apples 2 pounds prepared apples 4 cups sugar 2 21 cups water 1 tablespoon crushed ginger root Or mixed whole spices r 12 whole cloves Food coloring Use apples that hold shape after cook cooking ng Pare core and cut large r apples in halves f or quarters Pare 0 lt tom and t t 1 core small small small-ap- ap ap- apples 1 W pIes ples but leave nm whole Boil sugar t I w water ter and cloves with with food color with the peelings I of two or three red apples until the jellying point is reached degrees degrees degrees de de- grees Remove cloves and peelings pour our syrup over apples Crab Apple Pickles 1 gallon crab apples 8 6 cups sugar 3 cups water 4 cups vinegar 1 stick cinnamon 1 tablespoon ginger 1 tablespoon whole cloves tablespoon whole allspice Wash and pierce each apple a need needle a Heat sugar liquids and spices tied in a bag until sugar dissolves Cool A Add apples and simmer simmer sim- sim mer until tender Let stand tand several eS hours o or r overnight Pack cold into ste sterile jars Released by Features |