Evening Republican, Volume 14, Number 262, Rensselaer, Jasper County, 3 November 1910 — RELISHES FOR MEAT [ARTICLE]

RELISHES FOR MEAT

BIVE BHARP, APPETIZING FLA* VOR TO BTEAKB AND CtiOPS. Pepper Relish In Which Cabbage le Substituted for Tomatoes Is Particularly Fine—Two Kinds of Piccalilli. Pepper Relish. —Pepper relish Is usually made of green peppers, green tomatoes and ’celery; but cabbage may be substituted for the. tomatoes. For the latter, chop fine a small head of firm, white cabbage, six large green peppers, taking care not to leave in any of the seeds, and a nice bunch of celery, removing all the fibrous green outer leaves; put into a large bowl, sprinkle with a half cupful of salt, mix well, cover and let stand over night. The next morning drain in a colander, then pack in a stone Jar with two tablespoonfuls ; of mustard seed mixed through it. Put into a porcelain kettle three pints of vinegar, two tablespoonfuls of sugar, one tablespoonful each of whole cloves, allspice and whole pepper, a clove of garlic and one onion minced; simmer gently twenty minutes, to extract the virtue of the spices; drain and pour boiling hot over the vegetables. There should be enough of vinegar to cover. When cold cover the Jar and, keep in a cool place. A little red pepper may be added, if you like it very hot. Piccalilli.—Allow to a gallon of Bllced green tomatoes one pint grated horseradish, eleven ounces brown ■ugar, two tablespoonfuls each fine salt and ground mustard. Put the tomatoes in a large stone crock, sprinkle the salt over them and let stand over night with a slight press on top. The tomatoes may be chopped instead of sliced if preferred. In the morning add to the tomatoes the other ingredients, and set in a warm place, the compound forming its own vinegar. This will take several weeks. Set In a cool place. The vessel containing the pickle must have a cloth and weight on top to keep the pickle under the liquor. Piccalilli With Cider Vinegar.— Where cider vinegar is used It Is made in this way; Chop fine one peck green tomatoes and one head cabbage. Mix with them a large cupful salt and put all Into a coarse cheesecloth bag to drain over night. Chop blx large onions and four green pej> pers, mix with the cabbage and tomatoes and pour over them enough hot weak vinegar to cover, then drain again. The next morning heat the same amount of sharp cider vinegar, pour over the pickle, add two tablespoonfuls whole mustard seed, and when cold It should be ready for use. Chutney Sauce.—Chop coarsely twelve sour apples after paring and coring. Seed one cup of raisins and two green peppers, add four medium Bized onions and six green tomatoes and chop very fine. Put four cups of vinegar, two cups of brown sugar, two tablespoons each of mustard seed and salt in a preserving kettle and bring to the boiling point. Add the chopped mixture and simmer one hour. Now add the chopped apple and cook until soft. Seal in pint Jars.