English Relish

Ingredients

• 6 fu!l grown cucumbers
• 6 large onions
• 1 cup salt
• 1 teaspoon each of white pepper
• 1 teaspoon salt
• 1 cup sugar
• moisten with vinegar

Method

1. 1

   Chop cucumbers and onions, cover with salt, and let drain for 24 hours.

2. 2

   Mix with other ingredients and put in sealed jars.

Nutrition per serving

As published

This recipe was extracted from The Carbon County cook book (1926), page 44. The excerpt below is the record exactly as published.

English Relish. 6 fu!l grown cucumbers, 6 large onions, chop- ped; cover with 1 cup salt, put in bag and let drain 24 hours in cool place, turn in mixing bowl and add 1 cup sugar, 1 teaspoon each of white pepper and salt, moisten with vinegar, put in sealed jars. , MRS. L. R. FULLMER. Bak > * i Me W* Commend the Efforts of the Good Women W ho Have Made This pe Book Possible. Compiled from the experiences of women of taste and judgment its use will contribute to the joy, the health and the increased prosperity of all. The thrifty housewife not enly prepares and delightful- ly serves wholesome foods, but she appreciates the value of a connection with a geod bank. In an open account she de- posits sums that she may pay her bills by check. In the sav- ings department she puts a part of every pay envelope to care for the “rainy day.” Educate the boy or girl, prepare for the comforts of the days when the earning capacity is decreased by age. ‘Price Commercial CS Savings Bank SAFETY - - - SERVICE Welcomes the Accounts of Thrifty Women Capital, Surplus and Undivided Profits, $154,000 Assets More Than $1,000,000 THE GARDEN STORE DOMINICK ALICE, Manager Fancy Groceries, Vegetables, Fruits Prompt Delivery | Phone 104 PRICE, UTAH Equitable Real Estate & Investment Co. ARTHUR J. LEE, President and Manager Fire, Life, Plate Glass, Accident, Health and Steam Boiler | Insurance. Loans on Farms, City Property and Live Stock. - | 4 Bonding : Phone 202 Rooms 1 and 2, Silvagni Building CARBON COUNTY COOK BOOK 73 SALADS AND SALAD DRESSING _ Vegetable Salad. 1 cup finely cut red cabbage, 1 cup cold boil- ed beets, i cup cold boiled carrots, 1 cup cold boiled potatoes, 1 cup finely cut celery, 1 head lettuce, 1 cup French dressing. Soak cab- bage in cold water 1 hour, drain and add beets, carrots, potatoes and celery, mix well together, season with salt and pepper, serve on lettuce leaves with dressing. KISTY FAUSETT. Bean Salad. 1 cup sour cream, 1 cup vinegar, one-third cup Sugar, 1 egg, 1 tablespoon butter, 1 tablespoon flour. Boil vinegar, sugar and butter, beat egg, cream and flour together and add to mixture while on stove, boil 5 minutes, remove from stove, add 1 tablespoon salt, pepper, mustard and beat well together and mix with cold cooked beans, any kind of beans is good. KISTY FAUSETT. Dainty Apples. 6 large, firm apples peeled and cored. % lb. cinnamon drop, 1 cup chopped dates and nuts, have ready a deep kettle of boiling water, add 1 cup sugar and cinnamon drops. Add apples but do not cover kettle, let boil slowly until tender and colored nicely. Set out to cool, then stuff with dates and cover with whipped cream. MARIE BRYNER. Candle Light Salad. Place lettuce leaves on salad plate, then place 1 ring of pineapple. In the center of pineapple place 14 of large banana and put 1 marchina cherry on very top. Arrange whipped cream to resemble candle drippings. Serve. MINNIE BROWN. Italian Salad. 2 cups spaghetti or macaroni, 1 cup cooked peas, 1 cup pimento cut in small pieces, 1 small onion (grated), 1 small can shredded shrimp, 3 chopped hard boiled eggs and mayon- naise dressing. Break in 14-inch pieces spaghetti or macaroni, boil until tender in salted water, drain and rinse in cold water, drain again. Add other ingredients, cold, to the macaroni and moisten with mayonnaise. Serve on lettuce, sprinkle with parsley and top with an olive. | MRS. EDITH PRINCE. Beet Salad. 1 can beets, 1 small bunch celery, 1 pound Eng- lish walnuts, season with salt and pepper, mix with mayonnaise: dressing. : MRS. J. A. FORSYTH. Cabbage Salad. 1 small cabbage, 1 onion, 4 apples and a little salt and pepper ground fine. Dressing—1 egg, 1 teaspoon must- ard, 1 teaspoon sugar, pinch of salt, 1 cup sweet vinegar, butter the size of a walnut. Beat together and cook until it thickens, Ww ld add 1 cup sweet cream. ik eben ea P MARINDA GRANGR. 7A CARBON COUNTY COOK BOOK Cream Salad Dressing. 2 tablespoons butter, 3 tablespoons flour, 2 tablespoons sugar, 2 eggs, 1 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.