The Relief Societ Cookbook

♦ Gas, Oil, Tires & Accessories — Storage and Towing I 1 ? I Phone 84 134 East Main, Rexburg, Idaho J PICKLES 49 PICKLES CHILI SAUCE V2 bu. firm ripe tomatoes 2 tsp. allspice 2 doz. onions 2 tsp. cinnamon 2 doz. red peppers 1 tsp. cloves 1 doz. green peppers % c. salt 6 c. vinegar 3 c. sugar Grind and cook 4 hours. — Mrs. Effie Merrill. CATSUP 1 gal. tomato pulp 2 c. sugar 1 pt. vinegar 3 Tbsp. salt 1 Tbsp. pickling spice 1 Tbsp. black pepper 1 onion chopped and put in bag 3 tsp. cinnamon Boil down to consistency of catsup. Put vinegar in last. — Mrs. W. L. Sutherland. APPLE CATSUP Stew sour apples until tender, and sieve. To each qt. of sieved apples add 2 c. sugar, 1 tsp. black pepper, 1 tsp. cloves, 1 tsp. cinnamon, 1 Tbsp. salt and 3 med. sized onions,cut fine. Stir all together add enough cider vinegar to cover. Place over slow fire and boil for 1 hr. Stir often to keep from burning. Seal while hot. — Mrs. L. Y. Rigby. DILL PICKLES Wash and pack cucumbers in 2 qt. jars. Put in a small bunch of dill. 2 Tbsp. salt. 2 c. vinegar. Finish filling with cold water and use self sealing lids. Ready for use in 2 weeks. — E. C. SWEET PICKLES 1 c. salt to 4 qts. water, use medium sized cucumbers also cauliflower and small onions. Soak in brine 24 hrs. Drain and boil 20 minutes in a solution of 1 pt. vinegar to 2 qts. water, 2 tsp. tumeric. Take out and drain thoroughly, rinse in cold water. Use 5 qts. of cucumbers 1V2 qts. onions, 1 qt. cauliflower or use all cucumbers. Syrup 10 c. sugar 5 c. vinegar 4 c. water 2 handfuls Dove brand spices tied in cloth. Put in a few of choice spices, loose cinnamon, cloves, mustard seed. Boil 40 minutes all together, pack pickles in bottle and pour hot syrup over and seal. —Mrs. Daniel Ricks. SWEET PICKLES 25 large or 75 small cucumbers 2 qts. Heinz cider vinegar 2 qts. sugar 1 Tbsp. whole cloves 2 sticks cinnamon Alum size of a walnut Brine to hold up an egg Let cucumbers stand in brine 2 weeks, placing a cloth over top of jar. When a scum begins to collect wash cloth every day. Cut cucumbers into pieces, if large, and wash well. Let stand in alum water over night. Boil sugar, spices, and vinegar until thick as syrup. Pour hot syrup over cucumbers. Repeat 4 mornings. Seal in jars. — Mrs. L. F. Rich. BREAD AND BUTTER PICKLE 1 qt. med. cucumbers IV2 c. vinegar 6 onions (small, sliced) 1 c. sugar 2 sweet red peppers, cut in strips 1 tsp. cinnamon Salt lightly, let stand one hour 1 tsp. tumeric Boil 20 minutes, seal. PEPPER RELISH 12 green peppers, ground 6 large onions, ground 1 or two red peppers, ground Sprinkle with l/2 c. salt. Cover with boiling water. Let stand until cool. Add 3 c. sugar, and 1 qt. vinegar. Cook 15 minutes — Mrs. Effie Merrill. BREAD AND BUTTER PICKLE 7 qts. cucumbers I Tbsp. tumeric 9 small onions 1 Tbsp. celery seed 2y2 c. sugar 1 Tbsp. mustard seed Slice cucumbers and soak in salt water over night. Drain, add onion, cut in slices. Spices and cover with vinegar and water using 1 cup Heinz cider vinegar to 2 c. water. Cook about ten minutes and seal in jars. Makes about 12 pints. — Mrs. Frank Kelley CORN RELISH 1 small cabbage iy2 c. brown sugar 1 large onion 2 red peppers 6 ears corn IV2 Tbsp. mustard