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Show Tomato Kelcfrap and Tonal Relish V J There is .no relish so useful and tasty as good tomato ketchup, says today's bulletin of the National Emergency Emer-gency Food f Garden commission, which is co-operating with this paper in a nation-wide food conseravtiou campaign. In making ketchup, the tomatoes should be red ripe. Small and brok-en brok-en fruit or extra juice from canning may be used. The green and yellow, ish parts impair flavor and color and should ho removed. Cook thoroughly and put through colander or sieve. For very gallon of pulp use two tablespoonfuls of salt, four tablespoonfuls of sugar, one tablespoonful each of powdered mustard, mus-tard, allspice, cloves, cinnamon and pepper, one pint of good vinegar and two small red peppers, sliced and with seeds removed. The spices should be confined in a spice bag. After cooking 1 1-2 hours, add the vinegar and cook the whols until thick. If the cooking is.rapicL the color will be best, although care should be taken not to allow scorching. scorch-ing. Pour immediately Into hot sterilized bottles, insert corks tightly, and after cooling cover stopper with sealing wax or dip the mouth of the bottle ui melted paraffin. Tomato relish is fine for meat garnishing. gar-nishing. After scalding and skinning 15 ripe tomatoes, pare, core and cut Into small pieces six sour apples. Peel fivo onions of medium size. Chop these very fine and place the mixture in a saucepan with three green peppers or one level table-spoonful table-spoonful of black pepper, two level tablespoonfuls of salt, one-third teaspoonful of cayenne pepper and one-half pint of vinegar. Boll slowly for 1 1-2 hours. Place the relish in jars and seal while hot. |