Indianapolis Times, Volume 39, Number 68, Indianapolis, Marion County, 29 July 1927 — Page 12

PAGE 12

Twenty Recipes for Pickles Win Prizes

The special in The limes recipe department today is pickles of all kinds, vegetables, fruits or cucumbers. Hundreds of readers were interested and sent in recipes and from these the twenty best to receive prize checks of one dollar have been chosen and are printed here. Next Friday is the day for beverages. Since hot weather is upon us, what new ways have you found for making cooling drinks for your family? If you know of one especially tasty, send it to The Times recipe department before noon Wednesday for next Friday’s contest. Winners whose recipes are printed receive checks for one dollar. Each day except Friday The Times prints a miscellaneous recipe. Send one for any dish, any time, and you may win a prize. Here are the twenty best pickle recipes:

PEPPER HASH Twelve large green peppers, twelve large red peppers, three large onions, three tablespoons salt, two pints vinegar, two cups sugar, small bag mixed spices. Chop peppers and onions mediumly fine. Cover mixture with boiling water. Let stand fifteen minutes /and drain. Cover with cold water and let come to a boil; let stand fifteen minutes and drain dry. Add other ingredients. Let come to a good boil. Seal. Miss Edith Liendecker, 3948 Grace land Ave., City. PICKLED CARROTS Peel carrots and cook in salted water until tender. Make syrup of equal parts of vinegar and sugar, add mixed spices and pour over carrots. Leave carrots whole if not too Ikrge or cut lengthwise in halves or quarters, according to size. Put in cans and seal while hot. Mrs. Edward L. Elmberg, 44 N. Walcott St., City. i CURRY PICKLES Slice nearly a gallon of medium seized cucumbers, cover with water with seven tablespoons of salt Let stand five hours or over night, rinse, drain dry and put on the following six cups of granulated sugar, cnefourth cup white mustard seed, onefourth cup black mustard seed, one tablespoon celery seed, one teaspoon curry powder, one quart cider vinegar. Do not heat any of it. Put in cold quart jars. Mrs. John Samuels, 708 E Twentysecond St., Newcastle, Ind. PEACH MANGOES Split large unpeeled freestone peaches on one side and remove stone. Fill with grated horseradish mixed with mustard seed and cinnamon buds. Tie together or put a toothpick through them and drop in hot syrup made of one pint cider

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vinegar and three of sugar. Cook a few minutes or until hot through. Put in a jar and pour hot syrup over them. You need not seal. Laura Wheeler, 4062 N. Capitol Ave., City. CHERRY PICKLE Cover as many cherries as you want with vinegar and let stand over night. Drain in morning, then add one cup of sugar to each cup of cherries and leave stand until all the sdggr has been dissolved. Put in jars. It does not need to be cooked but the mixture of cherries and sugar should be stirred every little while. Mrs. A. J. Colt, 2031 N. Delaware St., City. PICKLED CABBAGE Select nice firm head of cabbage shred fine and pack into gallon jars in layers Sprinkle each layer with a little salt and white mustard seed. When jar is full pour over it onehalf cup vinegar, and one-half cup brown sugar heated together. Have jar overflowing and seaNjvhile hot. A little horseradish root may be added. Mrs. W. H. McClure, Box 236 New Palestine, Ind. PICKLED ONION UNCOOKED Remove the skins from tiny white onions and pack in sterilized jars, adding for each quart six shredded peppers and two tablespoons 'Of white mustard. Fill the jars to overflow iwth cool vinegar and make airtight. Mrs. Ida Bass, 1032 Castle Ave., City. PICKLED NASTURTIUM SEEDS Pick green seeds and soak twentyfour hours in salted water. Drain, wash and let stand two hours in fresh water. Pack in bottles and fill with boiling vinegar. May be used in place of capers in caper sauce. Mrs. Carl H. Kull, 1616 Dawson St., City. PICKLED EGGS Boil three dozen eggs quite hard. Remove shells and pack in jars. Boil enough vinegar to cover them with a little white mustard allspice, root ginger, whole cloves and horseradish. Pour over the eggs and seal. 1 Mrs. Mary F. Hessong, 6419 Ashland Ave., Broad Ripple, Ind. INDIAN CHETNEY Eight ounces of pared, cored sour apples, chopped in small squares, eight ounces each of tomatoes, salt, stoned raisins, powdered ginger and brown sugar, two ounces of shalots, four ounces cayenne, two ounces garlick, three quarts vinegar, one AMUSEMENTS

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quart lemon juice. Mix ingredients well together and put in well covered jars. Keep in warm place and stir every day for a month. Strain and store away in jars or bottles. Makes an excellent sauce for meat or fish. Mrs. D. M. Stout, 1426 Kelly St., City. CHERRY OLIVES Fill a quart jar with cherries, put one tablespoon of salt on top and fill jar with white wine vinegar and seal up. Do not remove the stones. The cherries will be ready for use in a few days. Mrs. William Faris, 2253 Hillside Ave., City. CORN RELISH Ten cups corn, two cups cabbage, cut fine, four red peppers, cut fine, four tablespoons mustard seed, onehalf gallon of vinegar, three tablespoons salt, three cups sugar, two tablespoons celery seed.. Mix together and cook one-half hour. Seal in jars. Miss Onda Bivens, 1405 E. Raymond St., City. RED PEPPER RELISH One dozen red mangoes seeded and ground through meat grinder. Three cups sugar, one cup vinegar. Cook until thick and put in wide mouth bottles or glasses. Cover with parowax. Mrs. J. J. Garner, 2034 Femway, City. CANTALOUPE PICKLE Four pounds of cantaloupe, three pints sugar, one quart vinegar, four tablespoons cinnamon, two tablespoons cloves. Select melons not quite ripe, halve, scrape out seeds and pulp, peel, cut in squares. Let these lay in brine over night. Next day boil fruit in weak alum water, till transparent. Lift out and drain. Make syrup of sugar and vinegar, add cinnamon and cloves, let come to a boil then drop in fruit. Boil twenty minutes and put in jars. Large yellow cucumbers may be used instead of cantaloupes. Mrs. Daniel Miller, 20 N. Oriental St., City. MEXICAN CHOW CHOW Twelve cucumbers, two quarts green tomatoes, two red peppers, one bunch celery, two quarts string beans, one cauliflower, one pint small onions, one-fourth pound mustard seed, three ounces mixed spice, whole, salt to taste and one gallon of vinegar. Cut vegetables in small pieces, cover with salt and let stand twenty-four hours. Drain. Heat vinegar and spices to the boiling point. Add to the vegetables and cook until soft. Put in sterilized jars, and seal. Mrs. Louella M. Berry, R. R. 3, Greencastle, Ind. FRENCH PICKLE Slice one peck green tomatoes and six large onions. Cover with one cup salt, let stand over night. Drain well, then boil in two quarts water and one quart vinegar fifteen minutes. Drain in colender, then boil fifteen minutes longer with the following mixture: four quarts vinegar, two pounds of brown sugar, one-half pound white mustard seed, two tablespoons each of cloves, cinnamon, ginger, ground mustard and one teaspoon of cayenne. Anne Oliver, Southport, Ind. SACCHARIN CUCUMBER PICKLES Wash and dry 200 small cucumbers, place them in a stone jar and cover with vinegar as follows: one gallon of vinegar ,one-half cup coarse salt, one-half cup white mustard seed, one teaspoon saccharin and one teaspoon of powdered alum. Let them stand about one week, then put the cucumbers in glass jars and to the same vinegar add one cup of sygar and ten cents worth of pickling spices. Heat to boiling point, pour over the cucumbers that you have already placed in the Jars and seal while hot. Mrs. Charles Nutgrass, Bridgton, Ind. TUMERIC PICKLES ®One dozen large cucumbers, oue dozen large onions, slice and season with salt. Let stand over night. In the morning drain and make a dressing of one quart vinegar, onehalf teaspoon cayenne pepper, one

tablespoon of celery seed, one tablespoon of tumeric, one-half cup flour three cups granulated sugar, one tablespoon prepared mustard and pour over pickles and onions. Let boil five minutes and can while hot. Mrs. Clara Spurlin, R. R. 5, Box 47, Shelbyville, Ind. OLIVE OIL PICKLE Twenty-five small cucumbers, one pint small size onions, one pint olive oil, one ounce each white mustard seed, white celery seed and one ounce ground celery. Slice cucumbers and onions and let stand over night in salt water. Drain, rinse, and drain again. Alternate cucumbers, onions and spices. Pour olive

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oil over them and cover with one cup of vinegar. Mrs. Margaret Iclto, Whiteland, Ind. PICKLED BLACKBERRIES One quart sugar, one pint vinegar, one-half teaspoon each allspice and cloves put in kettle over moderate fire. When mixture starts to boil, add four quarts blackberries, then cook one-fourth hour longer. Turn into pint Jars. This amount will fill six pint jars. Mrs. William Sherman, Lawrence, Ind. A slot machine that sells ten different brands of cigarets and makes change has been invented.

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