RECIPES FOR RELISHES

99. MUSTARD PICKLES.--Among the relishes, mustard pickles are very popular. This relish is made up of a large number of vegetables, namely, cucumbers, string beans, green peppers, red sweet peppers, onions, green tomatoes, cauliflower, and green Lima beans.

MUSTARD PICKLES

Wash all the vegetables and prepare them by cutting them into the desired sizes. The onions and cucumbers should be of a size that will not require cutting. Put all the vegetables together, cover them with salt water made by adding 1 cupful of salt to each 2 quarts of water, and allow them to stand in this for 24 hours. At the end of this time, drain off the brine and freshen the vegetables in clear water for about 2 hours. Mix the dry ingredients together, heat the vinegar and water, and pour it over all. Bring this mixture to the boiling point, and pour it over the vegetables. Fill the jars with the hot mixture, seal, cool, and store.

100. SPANISH RELISH.--Another satisfactory relish made up of a large number of vegetables and spices is Spanish relish. In its preparation, however, the vegetables are not chopped very fine.

SPANISH RELISH

Wash the vegetables and chop them into coarse pieces. Cover them with salt water made by adding 1 cupful of salt to a gallon of water and allow them to stand in this brine for 6 to 8 hours. At the end of this time, drain off the salt water and wash with clear water. Add the salt, sugar, and spices to the vinegar, and bring this mixture to the boiling point. Then pour it over the mixture of vegetables, pack all into sterilized crocks or jars, seal, cool, and store.

101. CHOW CHOW.--Still another relish in which a variety of vegetables is used is chow chow. This relish is well and favorably known to housewives for the zest it imparts to meals.

CHOW CHOW

Wash the vegetables and cut them into very small pieces. Cover them with salt water made by adding 1 cupful of salt to a gallon of water, and let them stand in this for 6 to 8 hours. Drain at the end of this time, and wash with cold water. Heat the vinegar, and to it add the salt, sugar, and spices. Add this to the vegetables and cook until they are soft. Pack into sterilized jars, seal while hot, cool, and store.

102. BEET RELISH.--A relish in which cooked beets are the principal ingredient may be made up from the accompanying recipe. As pickled beets in any form are usually well liked, this relish may be put up for the variety it offers.

BEET RELISH

Cook the beets in the usual way. When they are tender, remove the skins and chop quite fine. Add the grated horseradish to the beets. To the vinegar, add the salt, sugar, and spices and heat to the boiling point. Pour this mixture over the vegetable mixture, pack all into hot sterilized jars, seal, cool, and store.

103. CHILLI SAUCE.--Chilli sauce is a well-known relish in which ripe tomatoes, red or green peppers, and onions are combined with spices and vinegar. Although not so many vegetables are used in this relish as in those which precede, it merits a place among the canned foods prepared for future use.

CHILLI SAUCE

Blanch the tomatoes in boiling water until the skins loosen. Then remove the skins and stem ends, chop the tomatoes, and put them into a preserving kettle with the chopped peppers and chopped onions. Heat gradually to the boiling point, add the vinegar, sugar, salt, and spices, and cook slowly until the mixture is quite thick. This will require from 2 to 3 hours. Then put the hot sauce into sterilized bottles or jars, seal, allow them to cool, and store.

104. GREEN-TOMATO PICKLE.--A pleasing relish may be made from green tomatoes after the frost has come in the fall and tomatoes on the vines will not mature.

GREEN-TOMATO PICKLE

Select firm green tomatoes, wash them, and slice them. Peel the onions, and slice them into slices of the same thickness as the tomatoes, about 1/4 inch being perhaps the most desirable. Mix the tomatoes and onions, sprinkle them generously with salt, and allow them to stand for 24 hours. At the end of this time, pour off any excess liquid; then pour a small quantity of fresh water over them, and drain this off, also. To the vinegar and water, add the salt, sugar, and spices. Heat this mixture to the boiling point, pour it over the mixture of tomatoes and onions, and put into jars. Seal the jars while hot, allow them to cool, and then store.

105. RIPE-TOMATO PICKLE.--Ripe tomatoes form the basis of another relish known as ripe-tomato pickle. Like other relishes in which tomatoes are used, this relish is very satisfactory for meals in which pickles or relishes may be served.

RIPE-TOMATO PICKLE

Blanch the tomatoes until the skins loosen, and then peel them. Remove the stem ends, and cut the tomatoes into quite large pieces. Chop the celery, peppers, and onions coarsely. Cook together until they are almost tender. Pour off the water. Mix all the vegetables together, and pack them into a sterilized stone jar. To the vinegar, add the salt, sugar and spices. Boil and pour this mixture over the vegetables in the stone jar, cover, and allow this to stand at least 2 weeks before using.

106. TOMATO CATSUP.--As a condiment to be served with meats, oysters, fish, baked beans, and other foods high in protein, catsup finds considerable use. This relish, which is also called catchup and ketchup, may be made from both vegetables and fruits, but that made from tomatoes seems to be the most desirable to the majority.

TOMATO CATSUP

Remove the skins from the tomatoes by blanching and cut out the stem ends. Then slice the tomatoes, put them into a preserving kettle over the fire, cook them until they are soft, and force them through a sieve to remove the seeds. Return the pulp to the preserving kettle, add the salt, sugar, vinegar, and spices, and cook the mixture until it is reduced at least half in quantity. Pour into sterilized bottles, seal, cool, and store.

107. GRAPE CATSUP.--Perhaps the best-known catsup made from fruit is grape catsup. Its uses are practically the same as those of tomato catsup, and it is made in much the same way.

GRAPE CATSUP

Put the grapes to cook with the vinegar. When they have cooked soft enough, press through a sieve to remove the seeds and skins. Add the sugar and spices, and cook until the mixture is rather thick. Stir constantly to prevent scorching. Pour into sterilized bottles, seal, cool, and store.

108. PICKLED WATERMELON RIND.--An unusual, though highly satisfactory, relish may be made from the rind of melons. The accompanying recipe is for pickled watermelon rind, but if desired muskmelon rind may be substituted. In either case, only the white part of the rind should be used.

PICKLED WATERMELON RIND

Prepare the rind by cutting off the green skin and all the pink flesh on the inside. Cut this rind into strips 1 inch wide and 1 inch thick, and then into cubes, if desired. Cook in water until the rind may be easily pierced with a fork. Add the spices, water, and sugar to the vinegar, and boil until it becomes sirupy. Add to this sirup the cooked watermelon rind and bring to the boiling point. Then pack into sterilized jars, seal, cool, and store.

109. CRAB-APPLE RELISH.--Among the fruits, crab apples lend themselves best to the making of relish. By the addition of oranges, raisins, and spices, as in this recipe, crab-apple relish is made very desirable and agreeable to the taste.

CRAB-APPLE RELISH

Wash the crab apples, remove the cores, and cut the apples into small pieces. Put them into a preserving kettle, add the vinegar, the oranges, peeled and sliced, the sugar, the raisins, and the spices. Cook all slowly until the apples are soft. Pour into sterilized jars or glasses, seal, cool, and store.

JELLY MAKING, PRESERVING, AND PICKLING

EXAMINATION QUESTIONS

(1) (a) Give three reasons why the making and use of jelly has value. (b) When are pickles permissible in the diet?

(2) What is necessary for the making of good jelly?

(3) Mention some important points to consider in selecting fruit for jelly making.

(4) (a) What is pectin? (b) Why are ripe fruits not so satisfactory for jelly making as partly green ones?

(5) Give the test for pectin.

(6) How may jelly be made from fruit juices that do not contain pectin?

(7) Give the best method of extracting fruit juice for jelly.

(8) What material is best for jelly bags? Why?

(9) What is the general proportion of sugar and juice for making: (a) jelly from very sour fruits? (b) jelly from slightly sour fruits?

(10) Give the method for making jelly by the mean-boiling method.

(11) What is meant by: (a) short boiling? (b) long boiling?

(12) Give two tests for determining when jelly has cooked sufficiently.

(13) (a) How should glasses be prepared before filling them with jelly? (b) How are glasses closed for storing?

(14) (a) What are preserves? (b) What kind of fruits should be selected for preserves?

(15) Describe the best method of making preserves.

(16) How do conserves differ from preserves?

(17) How do marmalades differ from conserves?

(18) Describe jam.

(19) How does fruit butter differ from jams?

(20) What are: (a) pickles? (b) relishes?