GERMAN SAUER KRAUT.—For this use nice, white, firm cabbages, slice them in very fine shreds, on one of these kraut cutters; place a layer of salt into a jar or keg, and alternately cabbage and salt, being careful to have salt on top. As each layer of cabbage is added it must be pounded down with a heavy pestle, and layers added as soon as the juice floods on the surface. When the jar is full, it must be set in a dry place, covered with a cloth, a wooden cover and then weight it down heavy, after it ferments the pickle must be drawn off and replaced by fresh until the liquor is clear. Renew the cloth and wash weight and cover and let stand for a month, then it is ready for use. Great care must be taken to have the cover perfectly clean. Each time the jar is opened it must be properly closed and be sure to always have some liquor on top. Either clear or salt water may be added. Now to boil the kraut. Put on in cold water, let it come to a boil, and never boil very fast but let it simmer for four or more hours. Parboil a nice fat piece of fresh pork and place in same kettle with kraut; let it boil together for some hours; about one hour before taking it up grate half a small raw potato into the kraut, let it simmer away. This gives it a nice flavor and also tends to give it a smoother appearance. The oftener you warm over sauer kraut the better it gets. They say it should be cooked nine times. I never tried it for ours never lasted that long.—Mrs. George Bruegger, demonstrated at Domestic Science club.
GERMAN DILL PICKLES.—Select medium sized cucumbers, as near of a size as possible, soak over night in a weak brine, or plain well water. Next day wipe each one carefully, so as not to bruise them, then pack alternately in grape leaves and dill, start with a layer of leaves and dill then a layer of cucumbers, and so on; be sure and have leaves on the top; while packing add a couple of roots of horse radish. Some wrap each cucumber in grape leaves, and claim it keeps them more solid and makes them much nicer. After they are all carefully packed then make a brine which will bear an egg, then add as much water as you have brine, to each gallon add one quart of strong vinegar, weight them down, but not too heavy. Remove all the scum which arises.—Mrs. George Bruegger.
CHILI SAUCE (Very nice).—One quart onions, two quarts cabbage, two quarts tomatoes, green, two quarts cucumbers, two quarts mangoes, one quart celery. Soak the tomatoes over night in salt water, run all the vegetables through food chopper and scald all together in clear water ten minutes then drain this water off. Mix one half cup flour, one and one half cups sugar, ten cents worth of mustard seeds, five cents worth of turmeric powder, five cents worth of celery seeds, two quarts vinegar. Pour over all and boil fifteen minutes. This has to be put in sealed jars.—Mrs. Southard.
CURRANT CATSUP.—Five pounds currants, three pounds sugar, one half pint vinegar, one teaspoonful cloves, one teaspoonful cinnamon, one teaspoonful salt, one teaspoonful allspice, one teaspoonful black and red pepper mixed. Boil one half hour and seal.—Mrs. Davidson.
SPICED CURRANTS.—Four pounds currants, five pounds sugar, one pint vinegar, two tablespoons cinnamon, two tablespoons cloves, two tablespoons allspice. Boil until thick.—Mrs. Mary Harvey.
CHUTNEY SAUCE.—One half pound brown sugar, eight tomatoes, eight ounces raisins, one quarter ounce cayenne pepper, one quarter ounce ginger, three ounces garlic, four ounces salt, one quart of vinegar. Boil all to a mush for several hours.—Mrs. Schollander.
GREEN APPLE CHUTNEY.—Pare and core six pounds of greening apples; boil in one quart of vinegar; set off until cool. Boil two pounds of moist brown sugar in one pint of vinegar; add two pounds of Sultana raisins, washed, picked and dried and four ounces of garlic pounded with vinegar; four ounces of green ginger; two ounces of red pepper and four ounces of salt. Mix well together with more vinegar if too thick. Keep on the back of the stove one day, slowly simmering, stirring occasionally with a wooden spoon. Bottle on the next day.
ORIENTAL CHUTNEY.—Peel and core three pounds of tart apples. Mix with a pound of stoned tamarinds, three quarters of a pound of seeded raisins, a head of garlic, two pods of red pepper, and one ounce of grated ginger roots. Pound all together until reduced to a pulp. Add to the mixture a pint of brown sugar and a tablespoon each of currant jelly and thick tomato catsup. Blend well with a wooden spoon. Put in small jars and seal. This chutney improves with age and is most pungent.
EAST INDIA CHUTNEY.—Into three pints vinegar put a bag containing two ounces of ground mustard, four ounces of mustard seed, one ounce of cayenne pepper and one quarter ounce of turmeric. Add a pound of brown sugar and scant half pound of salt. Chop together thirteen large ripe apples, one pound of seeded raisins, seven large ripe tomatoes, four small onions and two cloves of garlic. Mince fine. Boil in the vinegar mixture for two hours. Press through a colander and bottle while hot. This is fine for cold meat, particularly so with roast pork.
GREEN GOOSEBERRY CHUTNEY.—This relish has not yet become common in America, though it is found on all well supplied English tables. Four pounds green gooseberries (not too ripe), one half ounce cayenne pepper, two ounces garlic, two ounces dried ginger, three pounds loaf sugar, two ounces mustard seed, two scant quarts best vinegar. Put the berries, when picked over, into a preserving kettle with one quart of vinegar and sugar and let simmer for an hour; pound the seeds, garlic, etc., and add, stirring with wooden spoon; when well mixed add more vinegar until the mass is of the proper consistency for chutney. Cool and bottle.