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Show HOUSEHOLD JLr ' MEMOS.. Eat With Relish If You Put Up Own Pickles, Chili LYNN CHAMBERS' MENUS Frankfurters Stuffed with Cheese Hot Potato Salad Sliced Tomatoes Carrot Strips Celery Hearts Hot Toasted Buns Fresh Fruit Cup Chocolate Chip Cookies Beverage leave green beans whole. Dice cucumbers, cut peppers fine. Place beans, peppers, pep-pers, onions and cucumbers into enough cold salted salt-ed water (Vi cup salt to one gallon Is x 1 $ N 4 x " ' ; r . . 1 I f ' s - S : L i ,:. , , I After you wash jars for canning, sterilize them by pouring hot water to Qll, tMen empty water from them and' set the jars inverted on a clean towel until ready to use. Your family won't go without those tsatv Dickies, chili sauces and of water) to cover. Let stand overnight over-night and drain. Separate cauU flower into small pieces. Cook 10 minutes in boiling water. Drain. Cook beans 10 minutes In boiling water, drain. Boil sugar, spices and vinegar fori 10 minutes, add vegetables and cooki '' for another 10 minutes. Let stand until cold. Pa& vegetable! Into sterile jars and fill with hot Vinegar-spice Vinegar-spice mixture. This will make about 10 pints of pickles. Our wartime shortages of catsup and chili sauce have made many C' homemakers determined to have a plentiful supply of their own. Besides, Be-sides, what's better than the fra-1 grance and superior taste of these' home-made delicacies? Chili Sauce. ' Vi bushel of tomatoes 24 medium-sized onions, ground 3 green peppers, ground 3 red peppers, ground 1 large bunch celery 3 tablespoons salt 1 quart vinegar 3 pints sugar 4 tablespoons mixed spices (placed in a bag) Cook all ingredients together until thick. Fill sterile jars and seaL Tomato Catsup. 1 bushel ripe tomatoes 6 large red peppers 10 large onions Wash and core tomatoes, seed Tnnir: nnal nnino unA tif inln catsup if you put 1 up your own sup-' sup-' plies 'this sum- mer and fall. We don't know what (market conditions condi-tions will be for these products during the next pieces. Cook in their own juice until soft, then strain. This will make about 2 gallons of pulp. 2 gallons of tomato pulp 1 quart sugar 2 quarts cider vinegar 2 tablespoons salt 2 teaspoons ground cinnamon Cook tomato pulp for 30 minutes. Add sugar, vinegar, salt and cinnamon. cin-namon. Boil until thickened, then seal in sterilized jars. You might just as well make watermelon wa-termelon rind pickles because they make such a nice relish for meat courses, and they are inexpensive, too. Watermelon Pickles. 4 pounds watermelon rind 2 quarts vinegar 1 pint water ili pounds granulated sugar 2 tablespoons allspice 2 tablespoons whole cloves 10 2-Inch pieces of cinnamon bark Select firm rind. Trim off green skin and pink flesh. Weigh. Cut into inch cubes and soak for 2 hours in lime water. (Use 2 quarts water to 2 tablespoons lime.) Drain, year, but if you have your own you won't be a jlave to market conditions. condi-tions. Mos5 canning budgets will permit puttinj up sume relishes because as a general njle, they do not require too niOch ii the way of sweetening, sweeten-ing, ti theje recipes prove too gen-eroui gen-eroui ii quantity, cut them in halvt or quarters and follow in-struons. in-struons. I'm including old favorites in pickles and relishes which I'm sure will add much to your personal aat ing pleasure during the winter. It's easy to make pickles because they have enough vinegar and spices so that you will not have to worry too much about spoilage. Now, let's get the jars ready and make plans for canning on the next fairly cool day that comes along. I know you'll want a good supply of these two favorite pickles for next winter: i Bread and Butter Pickles. 25 large cucumbers 12 onions, sliced cup salt Place cucumbers in cold water and let stand until crisp. Wipe dry and slice. Add sliced onion and salt. Let stand one hour. Do not drain. Add: 1 quart vinegar with a little water Z cups sugar 2 tablespoons mustard seed 2 tablespoons ginger root 2 tablespoons celery seed Boil all together for 5 minutes. While hot, fill sterile jars and seal. Sweet Mixed Pickles. 2 medium-sized heads cauliflower 2 quarts tender waxed beans 2 quarts small green beans 4 chili peppers 2 quarts tiny green cucumbers 4 large cucumbers . 1 quart small white onions 1 gallon vinegar 4 pounds granulated sugar 4 small pieces horseradish root 1 tablespoon whole cloves 1 tablespoon pepper corns 1 tablespoon celery seed 2 tablespoons ground cinnamon 4 bay leaves Prepare and wash all vegetables, cut wax beans into one-inch lengths, - ' I j ; (Uf : -0 I 1 ' ' , , j r - . f UL, . .... txWr. LYNN SAYS: Cleaning Your Wallpaper: Non-washable Non-washable wallpaper may be cleaned with special cleaners designed de-signed to remove spots and stains Without wetting them. Before attempting to clean dust the wallpaper thoroughly, then use the cleaner according to directions. di-rections. Clean a strip at the baseboard first, then clean upwards up-wards with smooth, even strokes. Repeat the process, starting within with-in the clean strip every time. When finished, brush the walls to remove crumbs that may have accumulated. Washable wallpapers may be cleaned by dusting the walls thoroughly, thor-oughly, then washing in frothy suds made with a mild soap and water. Apply this with a sponge. Rinse thoroughly with another sponge dipped in clear, cold water. wa-ter. Crayon marks, grease spots and smudges may be washed off with mild soapy suds, with a sponfce. Gather all your preserving equipment equip-ment together to make working efficient ef-ficient once you start the process of putting food in the jars. cover with fresh water and cook IVi VO hours, until tender, adding more water as it boils off. Let stand in this water overnight Drain. Bring vinegar, water, salt, and spices (tied loosely in a cheesecloth bag) to boiling point, add the drained rind and boll gently for 2 hours or until syrup is thickened. Remove spice bag and pack hot pickles into jars and seal. Store ta cool place. Peanut loaf is as delicious as the best meat loaf and nourishing as well. Mix chopped roasted peanuts with chopped carrot or other vegetables. vege-tables. Bind the mixture togetha- -with a thick sauce. Bake until firm and serve with tomato sauce. Released by Western Newspaper Union, |