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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.
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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.
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The tanjy, gplcy flvor of this colorful Cucumber
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- Pepper Relish will add seit to many future meals.
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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
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