Evening Republican, Volume 22, Number 227, Rensselaer, Jasper County, 19 September 1919 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

If you were busy being- good. And doing just the best you could. You’d not have time to blame some man Who’s doing just the best htf can. If you were busy being true To what you know you ought to do, You’d be so busy you’d forget The blunders of the folks you’ve met. CHOICE PICKLES “LIKE MOTHER USED TO MAKE.” Chili Sauce. Take 24 large ripe tomatoes, seven white onions, two green peppers, five cupfuls of vinegar, two tablespoonfuls of salt, and one cupful of sugar. Bring the vinegar and sugar to the boiling point, add the other ingredients which have been put through the meat grinder and boil one hour. Tomato Catsup. Take three dozen ripe tomatoes, three red peppers, six onions chopped fine. Add two teaspoonfuls each of whole cloves, stick cinnamon and ground mustard. To three cupfuls of vinegar add one and one-half cupfuls of brown sugar and three tablespoonfuls of salt. Cook until smooth, put through a sieve, reheat and bottle for winter use. Cucumber Pickles. Put a gallon of vinegar, a cupful of mustard, the dry ground mustard; a half cupful of salt into a jar and drop into this the fresh cucumbers as they are taken freni the vine. —jlhey will' be ready to eat in two weeks, and~will keep all winter if sealed. Another recipe is this: Take two quarts of cucumbers, wash, place in jars and add one tablespoonful of salt, a few pieces of horseradish root, one tablespoonful of ground mustard and cold vinegar to cover. Mustard Pickles. Take two quarts of small cucumbers, two quarts of small onions, two quarts of green tomatoes, two heads of cauliflower, one-quart of wax beans and three finely chopped .green peppers. Let stand in salt water over night, using half a cupful of salt and water to cover. -Place a weight overthe vegetables and let stand over night. In the morning drain and scald the vegetables in clear water until tender, then pour over the following preparation: Mix one-half pound of mustard, one-fourth ounce of turmeric, three teaspqonfuls of celery seed and three-fourths of a cupful of flour together, add slowly four quarts ,pf vinegar and cook until smooth. Spiced Grapes. Remove the pulp from six pounds of grapes. Put in a kettle and boll until soft; remove the seeds by putting through p sieve. Put pulp and skins together, "add three pounds of sugar, one pint of vinegar, two tablespoonfuls of cinnamon, one tablespoonful of cloves; cook two hours.