The Central cook book

12 onions. 3 tablespoons salt. Remove seeds from peppers and chop with onions, cover with boiling water and cook five minutes. Drain, add other ingredients and cook five or ten minutes. Pour into clean hot jars and seal. A few celery or white mustard seed added 1mproves this relish. Mrs. Clarence Howe. 8 113 KNOX GELATINE is measured ready for use—two envelopes in each package Green Tomato Mince Meat 1 peck green tomatoes. 14 peck apples. 2 lemons. 4 pounds brown sugar. 2 pounds raisins. 14 pound citron (cut fine). 1 pint cider (or weak vinegar). 1 teaspoon nutmeg. 1 tablespoon cloves. 1 tablespoon cinnamon. 2 teaspoons salt. Chop tomatoes, apples and lemons fine, cook tomatoes, lemons and sugar three hours, then add boiled cider, other fruits and spices and salt. Cook about one-half hour longer, seal in fruit jars while hot. Mrs. Clarence Howe. Chili Sauce 2 dozen tomatoes. 2 tablespoons salt. 3 green peppers. 1 tablespoon each of ground Bee 3 onions. Brand spices: Cloves, nutmeg, 7 small hot peppers with seeds. ginger and allspice. 1 quart vinegar. Scald and peel the tomatoes, cut them in small pieces and put with all the other ingredients into a granite saucepan. Cook very slowly for three hours, then bottle and seal. Miss Mary D. Gerorer. Universal Pickle 1 gallon of vinegar. 34 pound of ground mustard. 4 pounds of brown sugar. 34 pound of salt. 2 tablespoons each of cinnamon, cloves, allspice, mace, nutmeg, ginger, mustard seed, celery seed, black pepper, horse radish. 1 quart of onions. Rub mustard, salt and sugar together, add vinegar and other ingredients. Cucumbers, peaches, or vegetables may be added as they are gathered, add salt and vinegar if it weakens. Stir up well every other day. Mrs. H. I. Grass. Hedda Pickle 1 quart small cucumbers. 1 quart large cucumbers cut in pieces. 1 quart celery cut in pieces. 1 quart green tomatoes. 1 quart beans. 1 quart green peppers. 1 quart small onions. 1 quart cabbage. Put in salt water twenty-four hours. Scald in same water and drain. Dressing for Hedda Pickles: 6 tablespoons of powdered mustard. 1 tablespoon of tumeric. 1 tablespoon celery seed. 3 quarts cider vinegar. 4 cups of sugar. 11% cups of flour. Mix and let boil three-fourths of an hour. Put in remainder of ingredients, then boil up and can. Mrs. E. A. Martin. KNOX GELATINE makes Desserts, Salads, Candies, Puddings, Ices, Etc. Chow Chow 1 gallon cabbage, chopped fine. 14 gallon green tomatoes. 1 quart onions. 8 pods green pepper. 4 tablespoons mustard. 2 tablespoons ginger. 1 tablespoon cloves. 1 tablespoon cinnamon. 1 tablespoon celery seed. 2 tablespoons salt. 2 pounds sugar. 3 pints vinegar. Boil until tender and then put in jars. Mrs. M. M. Murchison. Pickled Cucumber Rings Make a brine of salt and water to hold up an egg. Soak twelve large cucumbers, whole, three days, then soak in clear water three days, change water every day at the same time, then cut pickles in one-half inch slices taking out seeds (don’t scrape out the pulp any more than possible). Cover with vinegar, if strong, dilute it, and cook until tender, don’t cook too long, let stand in liquid you cook them in three days, then drain off and use it to make the syrup. To every one and onehalf pints of liquid drained off add three pounds of brown sugar. To each one and one-half pints of liquid add Bee Brand spices, one tablespoon of broken cinnamon, one tablespoon mustard seed, one-half tablespoon of allspice, one-half tablespoon ground cloves. Boil liquid, spices and sugar and pour over rings. Do this three days, the last time heat rings and put in glass jars. Mrs. H. E. Groree. The KNOX ACIDULATED package contains Lemon Flavoring SANDWICHES Peanut-Butter Mixtures