Evening Republican, Volume 17, Number 268, Rensselaer, Jasper County, 10 November 1913 — LAST WORD ON PRESERVES [ARTICLE]

LAST WORD ON PRESERVES

Suggestions for the Final Putting Up . of Pickles and Splfees for the Winter Months. There is still time for a few last Jars of pickle or spice to be put up before winter. Red cabbage, white cabbage, tomatoes and onions, are all in their glory. Peppers and “dill," all the end of the season herbs, are just right for seasoning. Take advantage of these last pleasant days to put up a few more things to “bottle and seal.” Vegetable Soup—Scald, peel and mash one peck ripe tobatoes; run two heads cabbage, one dozen medium carrots, one bunch parsley and halfpack onions through the food chopper; mince three stalks celery, and boil one dozen ears corn on cob and cut off. Mix all together and add two tablespoons salt to every gallon. If mixture seems dry add water. Boil until carrots are tender. Seal while hot in glass Jars. In winter add contents to soup stock, and rich vegetable soup may be had at short notice. Tomato Ginger Preserves—Nine pounds of greenr tomatoes and halfpound green ginger stewed together. Boil four lemons until soft and take out seeds. Chop lemons and mix with tomato, adding nine pounds of Aigar.