Trinity cook book

Since "81" 9 Church Avenue, West Phone 56 PICKLES AND SAUCES "Peter Piper picked a peck of pickled peppers." SWEET PICKLE WATERMELON RIND Four quarts pared and cut rind, two pounds brown sugar, two cups pure cider vinegar, two teaspoonfuls of mace, four tablespoonfuls broken cinnamon bark, two teaspoonfuls of cloves, four tablespoonfuls of ginger root or sliced lemon. Pare the rind and cut about one inch wide and two inches long. Boil sugar, vinegar and spices for fifteen minutes, add half the rind and boil slowly until it is tender and clear. Remove this and pack in sterilized jars, then put the other half of rind into the remaining syrup and proceed as before. There will be enough syrup for all the rind. —MRS. W. H. DUNCAN. WINTER CHILLI SAUCE Two cans of tomatoes, four onions chopped fine, three good teaspoons of salt, two cups of vinegar, two teaspoons of ground ginger, one teaspoon each of cloves and cinnamon, one-half teaspoon of red pepper, five tablespoons of sugar. Boil about two hours and seal while hot in glass jars. —MRS. C. S. JOHNSON. PEPPER RELISH Twelve green sweet peppers, twelve red sweet peppers, twelve or six onions, good size. Grind up and scald for ten minutes, scald again and let boil up, drain dry. Then add two cups of sugar, one quart of vinegar, two tablespoons of salt, one hot red pepper, one half tablespoon of mustard seed. Boil fifteen minutes and seal. — MRS. J. H. PATTISON. MUSTARD RELISH One quart lima beans, one quart green tomatoes, cut, one quart small cucumber pickle, cut, one quart carrots, diced, one quart small onions, cut, one head of cauliflower or cabbage, six green sweet peppers, cut, six red sweet peppers, cut, one bunch of celery, cut fine. Boil beans, carrots and onions until they are tender, cook each separately, drain all water off, put cabbage, tomatoes, peppers and celery in hot brine not too salty and let stand while the other is being cooked, drain well. Two quarts vinegar, two and one-half pounds brown sugar, three-fourths cup of flour, six tablespoonfuls of mustard, one teaspoonful of turmeric. Mix all ingredients in the cold vinegar and cook until creamy then put in all your vegetables and cook ten minutes and put in cans, use prepared mustard and spices according to taste. —MRS. W. L. SCOTT. ( 45 ) MUNDY BROS. LIVERY AND TRANSFER CO., Inc. MOVE ANYBODY— HAUL ANYTHING 30 Wells Avenue, N. E. Box 503 Phones 31 and 32 CUCUMBER CATSUP Grate or grind in a meat chopper three large, but not old cucumbers and one onion together. Some of the juice may be strained off to make it more concentrated. To the grated pulp add one tablespoon of salt and one of black pepper, ground. Put the whole into a half pint of strong vinegar. You may add a little horse radish. Cork tightly. —MRS. W. N. SAUNDERS. PEPPER RELISH Twelve green peppers, twelve red peppers, twelve large onions, two tablespoons of salt, one pint of vinegar, one cup of sugar, one and one-half tablespoons of celery seed, one and one half tablespoons white mustard. Remove seed from peppers, wash and run through food chopper, add salt and simmer ten minutes. Remove from fire and drain thoroughly, using colander. Then add sugar and vinegar and bring to boiling point, add seed and seal in jars. —MRS. T. B. KEMPER. WATERMELON RIND PICKLE