4. Cook slowly 2 to 23/2 hours or until thick; stir fre-
quently.
5. Seal in sterile jars.
CELERY SAUCE.
1 pk. ripe tomatoes.
4 onions.
2 large heads celery.
4 c. brown sugar.
2J^ c. vinegar.
1 tb. stick cinnamon.
1 tb. cloves.
1 tb. whole allspice
^2 T. cayenne.✪ Celery Sauce
VA tb. salt.
CANNING, JELLY-MAKING AND PICKLING 185
1. Wash tomatoes; peel and cut in pieces.
2. Add onions and celery, chopped.
3. Add remaining ingredients (tie spices in cheesecloth);
cook slowly until thick.
4. Seal in sterile jars.
SPICED TOMATOES.
24 ripe tomatoes.
2 c. vinegar.
1 tb. salt.
3 lbs. brown sugar.
1 tb. whole cloves.
1 tb. whole allspice.
1 tb. stick cinnamon.
T. cayenne✪ Spiced Tomatoes.
2 c. vinegar.
1. Wash and peel tomatoes; add 2 c. vinegar; let stand
over night.
2. In morning drain, reserve liquid.
3. Make syrup of brown sugar, vinegar and liquid from
tomatoes.
4. Add salt, spices (tied in cheesecloth), and tomatoes.
5. Cook slowly until thick, 2}^ to 3 hours.
SPICED GRAPES.
7 lbs. grapes.
4 lbs, sugar.
1^2 G. vinegar.
2 T. ground cloves.
2 T. ground cinnamon.
1 T. ground allspice✪ Spiced Grapes.
1. Separate pulp from skins of grapes; boil pulp until
very soft; press through a sieve.
2. Add skins and other ingredients.
3. Cook until thick; stir frequently.
4. Pour into sterile jars and seal.
Note. — Other small fruits, as gooseberries and currants,
may be spiced in the same way.
186
CANADIAN COOK BOOK
MIXED PICKLES.
4 quarts vegetables (cucumbers,
onions, cauliflower).
2 quarts vinegar.
^ to 1 c. sugar.
2 red peppers.
1 tb. stick cinnamon.
1 tb. whole allspice.
Yi tb. whole cloves✪ Mixed Pickles.
1. Prepare vegetables —
cucumbers — wash, remove stems, cut, if necessary,
onions — peel.
cauliflower — remove leaves, break into pieces.
Cover with hot brine {}/2 c. salt to 1 qt. water); let
stand over night; in morning, drain.
2. Heat vinegar; add sugar, red pepper cut in fine strips,
and spices, tied in cheesecloth.
3. Boil 10 mins. ; pour over vegetables.
4. Put in sterile bottles and seal.
Spiced vinegar, as prepared above, may be used in
pickling gherkins, beets, etc.
GREEN TOMATO PICKLE.
K pk. green tomatoes.
2 onions.
c. salt.
\y2 qts. vinegar (diluted).
4 c. brown sugar.
3 tb. mustard seed.
1 tb. whole cloves.
1 tb. whole allspice.
2 tb. stick cinnamon (broken) .
1 tb. ginger root.
2 red peppers✪ Green Tomato Pickle.
1. Wash tomatoes; cut into one-fourth inch slices.
2. Peel onions; cut into very thin slices.
3. Arrange tomatoes and onions in alternate layers in
bowl; sprinkle layers with salt.
4. Weight down with a plate, let stand over night;
drain.
5. Heat vinegar to boiling; add sugar, red peppers cut
in thin strips and spices, tied in cheesecloth.
CANNING, JELLY-MAKING AND PICKLING 187
6. Add vegetables; cook slowly 1 hour or until tomatoes
are clear.
7. Seal in bottles or keep closely covered in a crock in
cold place
MUSTARD PICKLES I.
3 qts. small cucumbers.
2 large cauliflowers.
3 qts. pickling onions.
3 red peppers.
3 qts. vinegar.
4 c. brown sugar.
3^ tb. salt.
3^ c. flour.
2 tb. white pepper.
1 T. cayenne.
2 tb. mustard seed.
2 tb. turmeric powder.
l}ic. mustard.
1. Wash cucumbers; cut, if necessary.
2. Wash cauliflowers; break in small pieces.
3. Wash and peel onions; cut peppers in strips.
4. Put into separate dishes; cover with hot brine (J/^ c.
salt to 1 qt. boiling water), let stand over night; drain.
5. Heat vinegar to boiling. ✪ Mustard Pickles II
Page 56 · 8 recipe records on this page
Presented as published in 1924. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
A modernized reading is not available for this page yet. You are seeing the original text.
4. Cook slowly 2 to 23/2 hours or until thick; stir fre-
quently.
5. Seal in sterile jars.
CELERY SAUCE.
1 pk. ripe tomatoes.
4 onions.
2 large heads celery.
4 c. brown sugar.
2J^ c. vinegar.
1 tb. stick cinnamon.
1 tb. cloves.
1 tb. whole allspice
^2 T. cayenne.
VA tb. salt.
CANNING, JELLY-MAKING AND PICKLING 185
1. Wash tomatoes; peel and cut in pieces.
2. Add onions and celery, chopped.
3. Add remaining ingredients (tie spices in cheesecloth);
cook slowly until thick.
4. Seal in sterile jars.
SPICED TOMATOES.
24 ripe tomatoes.
2 c. vinegar.
1 tb. salt.
3 lbs. brown sugar.
1 tb. whole cloves.
1 tb. whole allspice.
1 tb. stick cinnamon.
T. cayenne.
2 c. vinegar.
1. Wash and peel tomatoes; add 2 c. vinegar; let stand
over night.
2. In morning drain, reserve liquid.
3. Make syrup of brown sugar, vinegar and liquid from
tomatoes.
4. Add salt, spices (tied in cheesecloth), and tomatoes.
5. Cook slowly until thick, 2}^ to 3 hours.
SPICED GRAPES.
7 lbs. grapes.
4 lbs, sugar.
1^2 G. vinegar.
2 T. ground cloves.
2 T. ground cinnamon.
1 T. ground allspice.
1. Separate pulp from skins of grapes; boil pulp until
very soft; press through a sieve.
2. Add skins and other ingredients.
3. Cook until thick; stir frequently.
4. Pour into sterile jars and seal.
Note. — Other small fruits, as gooseberries and currants,
may be spiced in the same way.
186
CANADIAN COOK BOOK
MIXED PICKLES.
4 quarts vegetables (cucumbers,
onions, cauliflower).
2 quarts vinegar.
^ to 1 c. sugar.
2 red peppers.
1 tb. stick cinnamon.
1 tb. whole allspice.
Yi tb. whole cloves.
1. Prepare vegetables —
cucumbers — wash, remove stems, cut, if necessary,
onions — peel.
cauliflower — remove leaves, break into pieces.
Cover with hot brine {}/2 c. salt to 1 qt. water); let
stand over night; in morning, drain.
2. Heat vinegar; add sugar, red pepper cut in fine strips,
and spices, tied in cheesecloth.
3. Boil 10 mins. ; pour over vegetables.
4. Put in sterile bottles and seal.
Spiced vinegar, as prepared above, may be used in
pickling gherkins, beets, etc.
GREEN TOMATO PICKLE.
K pk. green tomatoes.
2 onions.
c. salt.
\y2 qts. vinegar (diluted).
4 c. brown sugar.
3 tb. mustard seed.
1 tb. whole cloves.
1 tb. whole allspice.
2 tb. stick cinnamon (broken) .
1 tb. ginger root.
2 red peppers.
1. Wash tomatoes; cut into one-fourth inch slices.
2. Peel onions; cut into very thin slices.
3. Arrange tomatoes and onions in alternate layers in
bowl; sprinkle layers with salt.
4. Weight down with a plate, let stand over night;
drain.
5. Heat vinegar to boiling; add sugar, red peppers cut
in thin strips and spices, tied in cheesecloth.
CANNING, JELLY-MAKING AND PICKLING 187
6. Add vegetables; cook slowly 1 hour or until tomatoes
are clear.
7. Seal in bottles or keep closely covered in a crock in
cold place
MUSTARD PICKLES I.
3 qts. small cucumbers.
2 large cauliflowers.
3 qts. pickling onions.
3 red peppers.
3 qts. vinegar.
4 c. brown sugar.
3^ tb. salt.
3^ c. flour.
2 tb. white pepper.
1 T. cayenne.
2 tb. mustard seed.
2 tb. turmeric powder.
l}ic. mustard.
1. Wash cucumbers; cut, if necessary.
2. Wash cauliflowers; break in small pieces.
3. Wash and peel onions; cut peppers in strips.
4. Put into separate dishes; cover with hot brine (J/^ c.
salt to 1 qt. boiling water), let stand over night; drain.
5. Heat vinegar to boiling.