The art of German cooking and baking

3 lbs. brown sugar 2 tsps. salt 1% tbsps. cloves 1% tbsps. cinnamon 1 lb. raisins 2 lbs. currants 2% lbs. finely chopped apples 2 finely chopped oranges 1 lb. finely chopped plums 1 finely chopped lemon % lb. finely chopped suet Preparation: Chop tomatoes fine, let boil 5 minutes, run —364— through a sieve, and add the other ingredients. Let boil 45 minutes and stir or let steam 30 minutes. While hot, put in glasses and screw covers on tightly. Very good. No. 109— SPICED GREEN TOMATOES. For About 12 Pint Glasses. 1 pk. green tomatoes % cup salt 2 cups ground onions 5 cups vinegar 2 cups sugar % cup mustard seed 2 cups ground table celery 6 ground red peppers (empty inside) Preparation: Put the tomatoes through a meat grinder, add salt and let stand all nigiht. Drain and squeeze out the juice. Mix well and pack cold into jars,- closed tight. No. IIO-SWEET-SOUR SLICED CUCUMBER PICKLES. For About 15 Pint Glasses. 18 large cucumbers l^^ cups brown sugar 2 tsps. mustard seed 9 onions 2 tsps. celery salt 1% tsps. pepper 1 % pts. vinegar 1 Vz tsps. ginger 1 % tsps. salt IV2 tsps. turmeric powder 1% tsps. cinnamon buds Preparation: Peel and slice fine cucumbers and onions, sprinkle with salt and let stand one hour. Drain and add remaining ingredients ; let come to a boil and seal while hot. No. Ill— CHILI SAUCE. For About 6 Pint Bottles. 1 onion 12 medium sized ripe tomatoes 3 red peppers 2 cups vinegar 1 tbsp. salt 2 tsps. allspice 3 tbsps. sugar 2 tsps. cloves 2 tsps. grated nutmeg Preparation: Peel and slice tomatoes; add peppers and onion, cut very fine. Boil one-half hour, and add the rest of the ingredients and boil two hours. Put in jars while hot and seal well. No. 112— ENGLISH CHOW CHOW. For About 24 Pint Glasses. 1 qt. young cucumbers 2 qts. small white onions 2 qts. string beans 2/3 cup mustard 2 tbsps. celery seed 3 qts. green tomatoes 1 oz. turmeric powder 2 tbsps. allspice 2 heads cauliflower 6 red peppers 2 tbsps. whole cloves 2 heads cabbage 4 tbsps. mustard seed Vinegar Preparation: Put cucumbers, onions, tomatoes, cauliflower, and cabbage through the food chopper. Mix all together and put into stone jars with a sprinkling of salt. Let stand 24 hours and drain off the brine. Put the vegetables in a kettle over the fire and stir in the turmeric, red pepper chopped fine, mustard seeds, allspice and ground mustard. —365— Pour over enough vinegar to cover. Cover tightly and let simmer until thoroughly cooked, stirring often. Put into glass jars and seal while hot. No. 113— CHILI SAUCE. For About 18 Pint Glasses. 1 pk. ripe tomatoes 1 cup sugar 2 cups chopped celery 1 qt. vinegar 3 green peppers % cup salt 3 onions 2 ozs. mustard seed Preparation: Chop tomatoes fine and strain, add all other ingredients, boil about two hours, fill -glasses while hot and close up tight. No. 114^DILL PICKLES. For About 14 Pint Glasses. To 6 qts. of water, add 2 qts. Cloves vinegar Allspice 1 lb. of salt A good quantity of dill 5 cents worth of Weinsteln- Horse radish saeure (tartaric acid) Grape leaves Pepper Bay-leaves Preparation: Place a layer of cucumbers in a stone jar and sprinkle over some of the spices ; continue until all are used, laying the dill and leaves between each layer. Put a tight, well-weiglhted cover over them. No. 115— MUSTARD PICKLES. For About 20 Pint Glasses. 2 qts. green tomatoes 1 lb. Coleman's mustard 2 qts. small onions 1 tbsp. turmeric 2 qts. string beans 1 gal. vinegar 2 heads cauliflower 20 small cucumbers 2 cups sugar Preparation: Slice the tomatoes, cut the cauliflower in small pieces, and salt vegetables over night. In the morning drain thoroughly. Mix mustard with vinegar. When the vinegar boils, put all in and boil one-half hour. Bottle while hot. —366 — SANDWICHES. No. 1— EGG SANDWICHES.