Gillespie Relish.^Ore peck ripe tomatoes, two cupfuls celery, six
large onions, seven red peppers. Run the peeled tomatoes and the
onions through a meal grinder. Chop the celery and the peppers fine.
Add two ounces of mustard seed and ground cinnamon, one-halt cupful
of salt, three pints cider vinegar and two pounds of light brown sugar✪ Gillespie Relish.
Mix and seal. Do not cook. It is claimed that this will keep per-
fectly for five years, and it is very appetiiing and universally liked.
Hebrew Pickle. — For a pint of pickles grate two roots of horse-
radish. Mix with it two tables poo ntuls of celery seed, three tablespoon-
fuls of mustard seed, four tabic spoonfuls of sugar and one tablespoonful
of turmeric. Cover the ingredients with scalding hot vinegar. Sea! in
glass jars. Let stand one week before using.
India Relish.— This recipe calls for gherkins, large cucumbers, small
onions, cabbage and red peppers. Green nasturtium seeds may be added.
Cut the vegetables all into small pieces and put the mixture, layer by
layer, into a stone jar, separating the layers with salt. Sprinkle the top
well with salt, cover with a plate weighted with a flaliron, stone or
brick, and let the jar and contents stand for three days. At the end of
that titne drain off the liquid and rinse the vegetables thoroughly in
cold WEtter. Then cover with fresh cold water and leave for 36 hours.
In the niAntime scald three-quarters of a gallon of cider vinegar with
half a tablespoonful each of celery seed, paprika, cloves, mace, ground
mustarc^ and horseradish and two tablespoonfuls of curry. Add one
]«S THE RURAL COOK BOOK.
and three-quarters cupful of brown sugar. Turn the vinegar over the
drained vegetables and cook for a quarter of an hour. Put the relish
into a stone jar and leave it for two or three days. Then drain off the
vinegar, scald it and pour it while hot over the vegetables. Let it
nand until the next day, then fill into small jars, cover closely and
keep in a cool dark place.
India Relish No. a,— This comes from the South. Two pounds of
citron melon or watermelon rind, two heads of cabbage, white and firm;
six white onions, one large cupful of sugar, one heaping teaspoonful
each of ground cinnamon, mace, paprika (Hungarian sweet pepper),
mustard and powdered alum, one tablespoonful of curry powder, one
quart of vinegar, two tablespoonful s of celery see✪ Hebrew Pickled, one tablespoonful
of salt. Prepare the melon by cutting off the green rind and scraping
away the softer inner coating, leaving less than an inch firm and white.
Cut into thin strips, put into a porcelain-lined kettle, cover with cold
water and sprinkle a tablespoonful of powdered alum over it Cover
closely and cook gently for three hours. I>rain well and cover with
ice water. Change the water twice in four hours, and then wipe the
melon dry. Cut the cabbage into quarters, cook in boiling water slightly
salted for fifteen minutes. Let it get perfectly cold. Parboil the
onions, and allow them also to get cold and stiff. Now chop cabbage,
melons and onions separately and very fine. Mix all together in a large
crock and pour over them the scalding hot vinegar, in which have been
boiled for one minute the spices, sugar and celery seed. Leave the
crock covered 24 hours. Strain off the vinegar, bring it to a boil and
pour again over the mixture in the crock Repeat this for three days
in succession, after which pack in small jars, cover closely and set away
to ripen. It will be ready for use in six weeks, but improves by keeping.
Page 125 · 3 recipe records on this page
Presented as published in 1907. 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
Gillespie Relish.^Ore peck ripe tomatoes, two cupfuls celery, six large onions, seven red peppers. Run the peeled tomatoes and the onions through a meal grinder. Chop the celery and the peppers fine. Add two ounces of mustard seed and ground cinnamon, one-halt cupful of salt, three pints cider vinegar and two pounds of light brown sugar. Mix and seal. Do not cook. It is claimed that this will keep perfectly for five years, and it is very appetizing and universally liked.
Hebrew Pickle. — For a pint of pickles grate two roots of horseradish. Mix with it two tablespoonfuls of celery seed, three tablespoonfuls of mustard seed, four tablespoonfuls of sugar and one tablespoonful of turmeric. Cover the ingredients with scalding hot vinegar. Sea! in glass jars. Let stand one week before using.
India Relish.— This recipe calls for gherkins, large cucumbers, small onions, cabbage and red peppers. Green nasturtium seeds may be added. Cut the vegetables all into small pieces and put the mixture, layer by layer, into a stone jar, separating the layers with salt. Sprinkle the top well with salt, cover with a plate weighted with a flaliron, stone or brick, and let the jar and contents stand for three days. At the end of that titne drain off the liquid and rinse the vegetables thoroughly in cold water. Then cover with fresh cold water and leave for 36 hours. In the meantime scald three-quarters of a gallon of cider vinegar with half a tablespoonful each of celery seed, paprika, cloves, mace, ground mustard and horseradish and two tablespoonfuls of curry. Add one
and three-quarters cupful of brown sugar. Turn the vinegar over the drained vegetables and cook for a quarter of an hour. Put the relish into a stone jar and leave it for two or three days. Then drain off the vinegar, scald it and pour it while hot over the vegetables. Let it stand until the next day, then fill into small jars, cover closely and keep in a cool dark place.
India Relish No. a,— This comes from the South. Two pounds of citron melon or watermelon rind, two heads of cabbage, white and firm; six white onions, one large cupful of sugar, one heaping teaspoonful each of ground cinnamon, mace, paprika (Hungarian sweet pepper), mustard and powdered alum, one tablespoonful of curry powder, one quart of vinegar, twotablespoonfuls of celery seed, one tablespoonful of salt. Prepare the melon by cutting off the green rind and scraping away the softer inner coating, leaving less than an inch firm and white. Cut into thin strips, put into a porcelain-lined kettle, cover with cold water and sprinkle a tablespoonful of powdered alum over it Cover closely and cook gently for three hours. I>rain well and cover with ice water. Change the water twice in four hours, and then wipe the melon dry. Cut the cabbage into quarters, cook in boiling water slightly salted for fifteen minutes. Let it get perfectly cold. Parboil the onions, and allow them also to get cold and stiff. Now chop cabbage, melons and onions separately and very fine. Mix all together in a large crock and pour over them the scalding hot vinegar, in which have been boiled for one minute the spices, sugar and celery seed. Leave the crock covered 24 hours. Strain off the vinegar, bring it to a boil and pour again over the mixture in the crock Repeat this for three days in succession, after which pack in small jars, cover closely and set away to ripen. It will be ready for use in six weeks, but improves by keeping.
Records on this page
Gillespie RelishHebrew PickleIndia Relish