OCR Text |
Show This Week's RECIPE . . . No fruit shelf is complete without a favorite chili sauce. Mrs. Wayne Malin has provided two of her special recipes this week, including one for chili sauce and one for corn relish. CHILI SAUCE (makes 6 pints) 24 ripe tomatoes 2 green peppers 2 large onions 2 sweet red peppers 1 tsp. ground cloves 1 tsp cinnamon 1 tsp. allspice 1 tsp. nutmeg 1 tsp. ginger 2 tsp. mustard seed 1 tsp. celery seed V2 tbs. salt Vi tsp. red pepper or 4 small fresh red hot peppers IV2 cups sugar IV2 cups vinegar Grind first four ingredients through medium grinder. Add spices. Boil 3 to 4 hours slowly (set kettle on wrack to prevent scorching). Stir often. Bottle and seal. CORN RELISH (makes approx. 5 pints) Corn cut from 2 doz. ears Add finely chopped: 1 head cabbage 4 green peppers 4 large onions 1 large sweet red pepper, discarding seeds from latter. Add 1 quart vinegar and put on. to boil. Mix together: 3 cups sugar Vz cup salt Vi cup dry mustard 1 tsp. tumeric cup flour Blend with enough additional vinegar to mix. Add to ingredients on stove. Cook until cabbage is done (for about 30 minutes). Stir often. Add more vinegar if necessary. neces-sary. Bottle and seal. |