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About Medford mail tribune. (Medford, Or.) 1909-1989 | View Entire Issue (Sept. 6, 1959)
if I i : ', I r r 1 Family Wookly Cookbook I MELANIE BREAD AND 2 qt. (about 16 4- to 5-in.) sHeed cucumbers (,-ln. slices) 2 medium-le onions, thinly sliced Vi cap coarse salt Ice enbes Cold water 2 caps sugar 2 eups cider vinegar 2 tablespoons cassia buds ' 1 tablespoon mustard seed ' i4 teaspoon ground turmeric V teaspoon celery seed 1. A large, heavy sauce pot or kettle and three 1-pt. jars and covers will be needed. 2. Put cucumber and onion into a large bowl and toss with the coarse salt. Set aside. 3. Put ice cubes into a 1-qt. measuring cup for liquids. Add cold water, bringing water level to the 1-qt. mark. Pour over the vegetables. Cover and set aside, for 3 hrs. 1 CHILI SAUCE Spicy and full of zest, this Chili Sauce is hot enough to be served with' tea-food cocktails. Try 1 it, too, for a spot of lusty flavor with a roast or with grilled hamburgers. 6 lbs. (about 18 medlum-siae) ripe tomatoes 1)4 cups coarsely chopped green pepper 1J4 cups coarsely chopped onion 1 tablespoon finely minced hot red pepper 1V4 cups cider vinegar cup firmly packed brown sugar 1 tablespoon salt 1 teaspoon whole cloves 1 3-in. stick cinnamon 1. Set out a large, heavy sauce pot or kettle and three 1-pt. jars with covers. 2. Rinse tomatoes. Taking a few at a time, dip tomatoes in boiling water for several seconds ; peel, cut out and discard stem ends. Cut tomatoes into quarters; discard the' seeds. Coarsely chop the tomatoes (enough to yield 9 cups). 3. Measure into the sauce pot the vinegar, brown sugar, and salt. Tie spices in a spice bag (see Cucumber-Pepper Relish). Add spice bag to the sauce pot and put over medium heat. Stir until sugar is dissolved. 4. Bring mixture to boiling. Add the chopped ( vegetables and cook rapidly until thick, stirring " frequently to prevent sticking. Length of cook ing time will vary with ripeness of tomatoes. 5. Meanwhile, wash, sterilize, and drain jars and covers (see Cucumber-Pepper Relish). 6. When sauce is thick, skim to remove foam. 7. Fill drained jars immediately and seal tightly (see Cucumber-Pepper Relish). About 3 pints Chili Sauce 10 rsmUy Wttkly, September t, 151 DE PROFf, Food Editor , BUTTER PICKLES 4. Wash and sterilize jars and covers (see Cucumber-Pepper Relish). ' 5. Drain vegetables thoroughly, discarding liquid. Measure remaining ingredients into sauce pot. Set over medium heat and stir until sugar is dissolved. Increase heat and bring to boiling. Add the drained vegetables and simmer for 10 min. 6. Immediately pack the pickles into drained jars. Seal tightly (see Cucumber-Pepper Relish). About 3 pints pickles Pack Pickles Immediately after draining jars, pack pickles into jars. Ladle hot liquid to within in. of top. Insert a knife or narrow spatula along the side of the jar at several places to remove any air bubbles. Add additional liquid if needed. With a clean, damp cloth or paper towel, remove any of the sirup that may be on mouth of jar. ROSEMARY JELLY This jelly is the ideal accompaniment for . meat. 2 teaspoons dried rosemary 1?4 cups boiling water M lb. paraffin 34 cups sugar 2 tablespoons cider vinegar . 4 drops red food coloring 34 cup bottled fruit pectin 1. Set out a heavy 3-qt. saucepan and four 8-oz. jelly glasses. 2. Wash, sterilize, and drain jelly glasses (see Cucumber-Pepper Relish). 3. Measure rosemary into a small bowl. Add the boiling water and set aside 15 min. 4. Meanwhile, melt paraffin over simmering water. 5. Strain rosemary mixture into the saucepan and add the sugar, vinegar, and food coloring. Set over medium heat and stir until sugar is dissolved. In crease heat and bring mixture to boiling. Immedi ately add the fruit pectin. Boil rapidly 1 min., stirring constantly. Remove from heat and skim off any foam. Immediately fill glasses and seal. About four 8-oz. glasses jelly Fill Glasses and Seal with Paraffin Immediately after draining glasses, pour the mixture to within Vz in. of top. With a clean, damp cloth or a paper towel, remove any particles of food that may be on the inside of glass above surface of mixture. Immediately pour enough melted paraffin over' mixture to make a layer about in. thick on each glass. When paraffin has cooled completely, pour enough melted paraffin over first layer to make another -in. thick-layer. Carefully tilt glasses to distribute paraffin evenly over the top and seal it to edges. Cool glasses away from drafts. o ' .. --' ' . . ,.- ifhcsiie: SPICED GRAPE JELLY Make an extra batch of this spicy, shimmering jelly. It is sure to create a demand for more. ; 3 lbs. Concord grapes cup cider vinegar 2 teaspoons ground cinnamon 1 teaspoon ground cloves Vi lb. paraffin ' 7 cups sugar Vi cup bottled fruit pectin 1. Set out a large, heavy sauce pot or kettle having a cover and eight 8-oz. jelly glasses. 2. Rinse grapes, discarding stems and imperfect grapes. Drain and' put into the sauce pot. Crush grapes thoroughly, Blend the vinegar with cinna mon and cloves. Mix thoroughly with grapes. Heat to boiling; reduce heat, covering and simmer for 10 min. Remove mixture from heat and strain through jelly bag. 3. Meanwhile, wash sauce pot to use later. 4. Wash, sterilize, and drain jelly glasses (see Cucumber-Pepper Relish). ' . 5. When juice has strained through jelly bag, melt paraffin over simmering water. 6. Measure 4 cups of juice into the sauce pot Put over high heat until very hot. Add sugar and stir until dissolved. Bring mixture rapidly to boiling' and immediately stir in fruit pectin. Boil -rapidly 1 min., stirring constantly. Remove from heat and skim off any foam. 7. Fill the drained jelly glasses immediately and cover with paraffin (see Rosemary Jelly). About eight 8-oz. glasses jelly "Jelly Bag Cut a double thickness of cheesecloth about 36 in. long and fold in half. Dip the cloth in hot water and wring well. Put a large strainer or colander over a bowl and lay the cloth in the strainer or colander. Strain Juice Pour the cooked fruit carefully into cheesecloth. Gather together the four corners 'of the cloth and tie firmly. Allow the juice to drip through the cheesecloth into a bowl. A commercial jelly bag and frame may be used. mm WK : The tanjy, gplcy flvor of this colorful Cucumber o o o - Pepper Relish will add seit to many future meals. - L nirtrsaMtiyi-isyi! vmtf V nhiiiiiwfciiilATli CUCUMBER-PEPPER RELISH 1 qt. coarsely chopped pared cucumber 2 cups coarsely chopped green pepper 1 cup coarsely chopped red pepper 1 cup coarsely chopped onion 1 cup chopped ripe tomatoes m cups cider vinegar cup sugar 2 tablespoons salt 1 tablespoon celery eed 1 teaspoon ground turmeric 1 tablespoon whole allspice 1 tablespoon whole cloves 3 3-in sticks cinnamon 1. Set out a large, heavy sauce pot or kettle and six -pt. jars with covers. 2. Put vegetables into the sauce pot. Blend in the vinegar, sugar, salt, celery seed, and turmeric. Tie spices in a spice bag.f Add spice bag to the sauce pot and set over medium heat. Stir until sugar is dissolved. 3. Bring mixture to boiling. Simmer, uncovered, 30 min., stirring occasionally. 4. Meanwhile, wash, sterilize, and drain the jars . and covers. 5. Fill drained jars immediately and seal tightly. 3 pints relish tSpice BapCut a double thickness of cheesecloth into a 9-in. square. Place measured spices in center and tie corners together. "Sterilize and Drain Jars and Glasses Put a rack or folded dish towel onto bottom of large sauce pot or kettle. Place clean jars or glasses on the rack or towel. Pour boiling water over them and boil IS min. Keep jars covered with water at all times; if more water is needed, add boiling water. Using long-handled tongs, carefully remove one jar or glass at a time and drain thoroughly. Set right-side bp on cooling rack, away from drafts. FiU and Seal Jars Immediately after draining jars, pour or ladle mixture to within Ms in. of top. Using a clean damp cloth or paper towel, remove any food on inside of jar above the surface of the contents or on the mouth of the jar. Be sure seal ing edge is free of food particles. Drain the covers; seal jars at once, following cover-manufacturer's directions. Cool jars away from drafts. Label and store in a cool, dry place. Family Rtofcly, September $. 1151 11
