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Show Sister Mary's Kitchen I (Copyright, '.t20, N E A.) Pickles may not have S whole lot rf nourishment, but if they nssist a ad$d appetite they surely indirectly lUppljj food and should have their plae In ihe diet. Catsups and "rel-ishc-3" do much to give pl'iuancy to icrlaln dlshcr. 1 1 iMATO CATSUP 11 bushel ripe tomatoes 3 tablespoons salt 1 tablespoon black pepper 1-2 teaspoon red pepper 1 cup brown sugar 2 cups s-lnegar J tablespoons clmamor. 1 tublespoon cloves 1 tablespoon celery seed Cut tomatoes In quarters, but do not peel. Boil until soft, but not mushy and put through a sieve. Return Re-turn io kettle and boll down one-third. Tie cinnamon, cloves and celery seed In a bag Add all ingredients to tomato to-mato Juice and boll until thick. Bottle and sal. Pepper hash la very pretty to look at and good to eat. PCPPER HASH 12 green peppers 12 red peppers A or 5 little peppers (bltey) I large onions 3 tablespoons salt 1 1-2 cups sugar 1 4 nips vinegar Remove seeds and stem end of pop- jl pers and chop shells. Cover woth boiling water, let them stand 10 mln- jH utes and drain Add onions chopped H Cover with bo.llnK water and let the whole come to a boll Drain again. ,H Add sugar, Salt nnd vinegar and cook twenty minutes. Seal In sterilized Chill Sane,, may take the place of H catsup many times and Is much easier to make. CHILI SAUCE -W IS ripe tomatoes onions 3 green peppers cup sugar 2 1-2 cups vinegar 1 table-spoon salt teaspoons cinnamon Am 1 teaspoon allspice H 1 teaspoon cloves H Feel tomatoes and slice. Chop pep- B peis and onions Put In preserving H kettle with vinegar, sugar and spices. JH . Brine: gradually to the boiling point H 'and co-.k tio-vl until thick, about IB 1 two and niir -half hours. A god housewife makes time when she can't |