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Show ip v,-v fJ Families Like Meals With a Relish (See Recipes Below) Bit of Spice "I've saved many a meal just by serving it with a good relish," home-makers home-makers often tell me. This is the season to put up those small, precious jarfuls of sweetness and spice to go with meat-thrifty meals. There needn't be many If your sugar rations ra-tions are low, but do fit a few of them in your canning can-ning budget and Lynn Chambers' Point-Saving; Menus Stuffed Veal Roll Creamed Potatoes Parsleyed Carrots Blueberry Relish Cantaloupe Bread and Butter Beverage Recipe Given Wash and chop tomatoes and peppers. pep-pers. Simmer until soft. Press through a fine sieve. Cook rapidly until reduced to about one-half. Add sugar, salt and spices (tied In, bag) and boil until thick. Add vinegar vine-gar about 5 minutes before removing remov-ing from fire. Pour into hot, sterile jars and seal at once. Two of the most popular types ol pickles get a place in today's column. col-umn. You'll like putting up both for variety's sake: Bread and Butter Pickles. 3 quarts sliced cucumbers 3 onions cup salt 3 cups vinegar 1 cup water 3 cups brown sugar 1 teaspoon cinnamon 34 teaspoon ginger 2 tablespoons mustard seed 1 teaspoon turmeric tablespoon celery seed 1 pod hot red pepper 1 piece horseradish Mix cucumbers, onions (sliced) and salt. Let stand S hours. Drain. Boil vinegar, water, salt, sugar and seasonings 3 minutes. Add cucumbers cucum-bers and onions and simmer 10 to 20 minutes. Do not boil. Pack Into hot, sterile jars and seal at once. Dill Pickles. 35 to 40 fresh cucumbers 2 tablespoons mixed spices pound dill 2 cups salt 2 gallons water 2 cups vinegar Wash and dry cucumbers. Put a layer of dill and Vz of the spices in classify them as morale builders. Pickles, chutneys, catsups, conserves con-serves and relishes add that bit of something special to the meal. They're easy to put up because the sugar, spices and vinegar in them act as preservatives. First on the list is a tasty blueberry blue-berry relish that goes with mild-flavored mild-flavored meats like lamb or veaL Blueberry -Relish. 4 cups blueberries (prepared) 7 cups sugar H cup vinegar bottle fruit pectin To prepare blueberries, crush thoroughly or grind 1 quarts fully ripe, cultivated blueberries. Add Vt to 1 teaspoon cinnamon, cloves, allspice all-spice or any desired combination of spices. Measure sugar, prepared blueberries blueber-ries and vinegar into a large kettle. ket-tle. Mix well and bring to a full rolling boil over hottest fire. Stir constantly before and while boiling. Boil hard 1 minute. Remove from Eire and stir In bottled fruit pectin. Skim; pour quickly. Paraffin hot relish at once. Chili sauce has carried a high point value since rationiilg came into effect. It would be a good idea to put it up at home so as to save points for other canned food. Chili Sauce. 1 gallon tomatoes 2 cups onions 2 cups sweet red pepper 1 pod hot red pepper 1 cup sugar 3 tablespoons salt 1 tablespoon mustard seed 1 tablespoon celery seed 3 tablespoons mixed spices Vt cups vinegar Skin tomatoes before chopping. Chop all vegetables before measur- a stone jar. Add the cucumbers. Put the remaining remain-ing spices and dill on top of the cucumbers. Boll salt, water and vinegar 2 minutes. min-utes. Cool to room ing. Tie mixed spices In a bag. Mix all Ingredients Ingredi-ents except spice bag and vinegar. Add spice bag after mixture has boiled 30 minutes. Cook until very thick, then add vinegar and boil until there seems to be no more "free" liquid. Taste and add more seasoning, if necessary. Pour, while boiling hot, into hot, sterile jars and seal at once. Tomato Ketchup. 1 peck tomatoes 3 sweet red peppers 1 pod hot red pepper 4 tablespoons salt 2 cups sugar 1 tablespoon celery seed 2 teaspoons mustard seed 1 tablespoon whole allspice 2 sticks cinnamon 3 cups vinegar temperature and pour over cucumbers. cucum-bers. Cover with a plate weighted down to hold the cucumbers in the brine. Keep at an even temperature tempera-ture (80 to 85 degrees). Remove scum each day. The pickles are ready for canning when they are crisp, uniform in color and well-flavored well-flavored with dill. This usually requires re-quires 2 to 4 weeks. Pack the cured pickles into hot jars, cover with hot brine and seal at once. If the pickles are to be stored a long time, process them in water bath for 15 minutes at a simmering temperature. tem-perature. 11 you like fruity pickles, you'll like this one: Peach Pickles. 1 gallon peaches 7 cups sugar 1 piece ginger root 2 sticks cinnamon 1 tablespoon whole allspice 1 teaspoon whole cloves 2 cups water 3 cups vinegar Clingstone peaches are best for pickling, although freestones may be used. Pare hard-ripe fruit. Leave whole. Boil 3 cups sugar, the spices (tied In a bag) and vinegar for 3 minutes. Add 10 to Yl peaches at a time. Simmer until they are tender. ten-der. Let stand in syrup 12 to 24 hours. Pack peaches into hot jars. Add remaining sugar to syrup and cook to desired thickness. Pour over peaches. Process 5 minutes in hot water bath. Get Uie most from your meat! C,rt your m eat roaslin g chart f mm Min Lynn Chambers by writing let hrr in care of Western I'etvspapr t'nion, 210 South Desplaincn Street, Chirtifto ft. III. I lease send a stumped, self-uddi en d envelope for your reply. Released by Western Newspaper Unicn. I Lynn Says Pickles are crispcr: If you put up your pickles this way: 1. Use a pure cider vinegar. Be sure that you get a good product, ' neither old nor adulterated. 2. Follow every direction, every I measurement, and do every step carefully. Cucumber pickles may j be made either by a long or short I process, but the longer process yields a better pickle. 3. When slicing several kinds of fruit or vegetable for pickling, have all of them about the same thickness. 4. Too much spice destroys both flavor and color. Use the ingredients ingre-dients in tested recipes only. |