Evening Republican, Volume 21, Number 253, Rensselaer, Jasper County, 28 October 1918 — GREEN TOMATOES MAY BE PICKLED [ARTICLE]

GREEN TOMATOES MAY BE PICKLED

Relishes, Pickles or Chowchow Give Zest to Otherwise Flat-Tasting Meal. MAKE MEAL APPETIZING ONE

Play an Important Part Right Now When Americans Are Endeavoring ■ to Use Various Meat Substitute*—Some Recipes. Pickles have their own peculiar place in the menu, although they possess little food value. They stimulate the appetite and especially now, when Americans are endeavoring to .use and like the various meat substitute dishes in place of the steaks and roasts of other days, play an important part in making the meal an appetizing one. The following recipes are offered for the benefit of those who have an abundance of green tomatoes from garden or market in the late fall whbn they must be saved from destruction by frost. In all cases an effort has been made to use corn sirups instead of sugar as far as possible in pickles The darker and less expensive sirups may be liked equally well. Green Tomatp Pickles. 1 peck green toma- % pound sirup toes 2 tablespoonfuls 2 pounds onions turmeric % to % pint salt 1 tablespoohful 3 quarts vinegar ground cinnamon 1 pound sugar, or 1 tablespoonful 14 pound sugar and ground allspice 2 tablespoonfuls 1 tablespoonful curry powder mustard Chop and slice the tomatoes and onions and sprinkle with the salt and let them stand overnight. In the morning drain off the liquid and put the tomatoes and onions in a -preserving kettle with a quart of the vinegar and a quart of water. Let the mixture boil sos five minutes and then drain. To the drained tomatoes arid onion add the spices, sugar and two quarts of vinegar and then boil for 15 minutes counting from the time they begin to bubble. Put in jars which have been thoroughly scalded in . hot water and seal.

One peck of tomatoes should make between three and four quarts of pickles. If smaller amounts are desired, use 2 pounds tomato** 2 ounces (4 table--2 onions (14 pound)) spoonfuls) sugar % ounce salt (1 ta- or sirup blespoonful) _ ' 1 teaspoonful % pint vinegar ground cinnamon 14 teaspoonful cur- % teaspoonfulry powder ground allspice 14 teaspoonful. 14 teaspoonful musturmerlc tard Tliis should’ make one pint of pickle when cooked. The spices used must be of good quality; buy only the best, especially with mustard and curry, for an inferior grade of either may easily cause the recipe to be pronounced worthless. Cardamom may be used instead of curry, for it is one of the common Ingredients of curry. Corn sirup is a fair substitute for sugar.- Brown sugar Is usually liked even better than white.

Piccalilli or Green Tomato Reiish. 2 quarts green to- 3 large cucumbers matoes 14 ounce black mus14 good sized cab- t ar d seed bage 14 ounce'tilery se*A 4 large or 5 small 14 ounce whole onions cloves 2 red peppers % ; teaspoonful 1 green pepper turmeric powder - 3 large dill pickles 14 cupful salt . or 14 cupful sugar or 14 ounce whlft muz- sirup: vinegar to tard seed cover Chop the vegetables fine; add the cloves, tied in a small piece of cloth, and other spices; cover with one-fourth cupful of salt and let stand pvernlght In bowl or other earthenware dish. Drain off the salt In the morning, and add sugar and enough vinegar to cover. (Mix the vinegar with one-third or onefourth its own measure of water If the sharpness of a strong vinegar Is obCook the mixture until tender, stirring occasionally to keep from burning. If the brown sugar is not procurable, imitate Its flavor by

using granulated sugar or corn sirup, and one teaspoonful (or more) of caramel. To make a caramel sirup which may be bottled and kept for future use: Brown one-fourth cupful granulated sugar in a smooth Iron skillet, stirring constantly until it begins to turn black. Add one-fourth cupful boiling water, stir until all the sugar is dissolved and a smooth, dark, thin sirup is obtained, with a somewhat bitter taste. Chowchow. 2 quarts chopped % teacupful white green tomatoes mustard seed 3 pints chopped - cab- 1 eupful grated bage horse-radish 1 pint chopped (very 1 cupful sugar and 1 fine) onions and cupful sirup green peppers 14 cupful celery % teacupful dry seed mustard Add one-cup of salt to each gallon of tomatoes and cabbage and let stand overnight. In the morning squeeze dry, stir in all the other ingredients, and cover with cold vinegar. One cup of olive or other oil may be added to one quart of 'chowchow if desired. Spices may be varied according to pleasure and convenience. Boiled. Chowchow. Make the chowchow according to the above recipe and boil for 35 minutes. Green Tomato and Artichoke Chowchow. ' Follow the above recipe using equal parts of tomatoes and Jerusalem artichoke tubers (not cooked), cut into small dice. Sweet Spiced Green Tomato Relish. 3 pounds green to- % teaspoonful cloves matoes - • (scant) 2 oranges. _ % teaspoonful mus1 quart water tarct (sSant) -1 cupful sugar and 2 small Chili pep1 cupful sirup pers 1% cup&ils vinegar 14 teaspoonful black 1 lemon mustard seed % teaspoonful M teaspoonful white turmeric mbstard seed % tea Spoonful curry-1-3 teaspoonful carpowder damom seed 14 teaspoonful cin- 14 teaspoonful papnamon rika 1% teaspoonfuls salt Cut tomatoes into small pieces, grind finely the orange pee. I, add one quart of water and cook until tomatoes are tender. Add pulp of two oranges, and ange, and other Ingredients. Cook for about one hour. If desired, spices may be varied —turmeric, curry powder and cardamom may be omitted and one-half teaspoonful ginger used instead, or a little grated horse-radish may be substltituted. (Yield of recipe, 8% glasses, holding one-third pint each.) Note—lt is desirable to make tomato jelly and this relish on the same day, as the pulp left from the jelly may be used in the relish instead of buying additional tom&toes and orange peel. Particularly is this the case if the bag is not squeezed much in draining off the juice for jelly-maktag; the pulp which remains should noPbe wasted. Food'-Value of, Nut*. In connection with the campaign for gathering nut shells for gas masks, it should be borne in mind that nuts are among the richest and most wholesome of our foods. Wherever possible the kernels of the native nuts should be added to the home supply of foods. The hard shells, not the husks, of black walnuts, butternuts, hickory nuts, Persian (English) walnuts, Japanese walnuts and the seeds of such fruits as peaches, plums, prunes, apricots and olives are exceedingly useful in the making of carbon for gas masks. The shells of pecans and almonds cannot be used. Seven pounds of hard nut shells, or two hundred peach pits, will make enough carbon for one gas mask.

Thousands of tons of coconut shells and shells of cohune nuts from tropical America, and carloads of fruit pits from the Pacific coast are being used. Still the supply is not sufficient. Nuts which cannot readily be cracked, those which have become stale with age, or those widely have failed to develop plump kernels should be turned over to the Red Cross. Black walnuts and butternuts which are not to be cracked may be sent In without removing the outer husk. Arrangement* for gathering and shipping nuts, nut shells and fruit pits can be made through the local Red Cross. In cleaning windows, first remove dirt with hot, soapy water, then wipe the pane* with a paraffin cloth and polish with a piece of paper.