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Show t s Green Temai Pickle And Pickled Onions s J The tomato has taken first place among the vegetables, because It very satisfactorily supplies, In winter, the place of green or succulent vegetables, vege-tables, then so expensive, says today's bulletin of the National Emergency Food Garden commission, co-operating with this paper in helping the housewives house-wives to fill their cellars with canned, goods for winter use. Whole canned tomatoes make a very satisfactory winter salad in opm-bination opm-bination with lettuce and mayonnaise. Combinations of tomatoes, onions, peppers, cabbage and splce3 are end- less in number, and they provide cheap and delightful variations to monotonous monoton-ous winter menus. Green tomato pickle is one of these delightful dishes. To make it, take: four guarts of green tomatoes, four, small onions and four green peppers. Slice the tomatoes and onions thin. Sprinkle over them one-half cup. of salt and leave overnight in crock or enameled vessel. The next morning drain off the brine. Into a separate vessel put ono quart of vinegar, one level tablespoonful each of black pepper, mustard seed, celery seed, cloves, allspice and cinnamon and three-quarter cup of salt. Bring to a boil and then add the prepared tomatoes, to-matoes, onions and peppers. Let boll for 20 minutes. Fill jars and seal while hot. Everybody likes pickled onions. Take small white onions of uniform size, peel, cover with fresh water and let stand for two days, changing water at end of the first 2-1 hours. Wash thoroughly and pui into brine for four days, changing brine at end of second day. Remove from brine and place in boiling water for ten minutes, then place in cold water for two hours. Add a few red peppers and garnish with sprigs of mace and pack into jars. Fill jars to overflowing with spiced vinegar which hao stood for several days with spice bags left in it. Place in hot water bath for 20 minutes at ISO degrees F. (simmering). |