New Britain Herald Newspaper, September 5, 1924, Page 20

i 5 i e i R MY Mol ool - Wb s AR . WL 0t I A 3 AT NEW. BRITAIN DAILY HER RECIPES TO AID MRS. HOUSEWIFE DURING THE PICKLING SEASON Pickling season {s now at hand and Mrs. Housewife is busy putting away her favorite pickles and pre- serves ‘for the winter months, So I have prepared a number of recipes which I feel will be of serv- ice during the season. All of these recipes have been thoroughly tested and if followed closely will give good results. Gherkins (Small, Unripe Cucumber Pickles) One half peck (about 125) small cucumbers, 3 quarts boiling water, 2 cups salt, lump of alum size of a nutmeg, 1 galion vinegar, 4 sticks cinnamon, 6 tablespoons sugar, teaspoons, mustard seed, & table- spoons whole cloves, 1 tablespoon celery seed. Wash cucumbers and wips dry. Put in a deep stone jar and pour over salt dissolved in boiling water. Cover with a cheesecloth and let stand three days. |plate and store in a dark, cool place. Ella’s Pickles One cup ground mustard, 1 scant oup salt, 3 quarts vinegar, 1 quart water, small cucumbers, Mix mustard, salt vinegar and water and bring to the bolling point. Roil three minutes and let stand un- |til cold. Wipe cucumbers with a soft cloth and pack in a stone crock. Pour over prepared vinegar and let stand three or four days before using. These pickles can be made as the cucumbers are gathered, a few put into the vinegar as convenient, To keep, cover with a weight and store in a cool, dry place, * Crisp Pickles | One cup rock salt, 1 cup mustard, |1 cnp sugar, 1 gallon vinegar; horse- radish root Wash cucumbers and wipe dry. Put in a stone jar, Add horseradish root well washed and cut in quarter- “pickle” and bring aghin to the boil- ing point, Seal In sterilized jars, Sauce Twelve red peppers, 12 green pep- pers, 12 yellow peppers, 4 Bermuda odlons, 1.4 cup salt, 5 cups vinegar, 2 cups brown sugar, 1 tablespoon celery seed, 1 tablespoon white mus- tard seed. Remove seeds and stem ends from peppers.” Chop very fine. Cover with boifing water and |gt stand 10 minutes. Drain and ocver with cold water. Add chopped onlons and bring to the boiling point, Drain, Put all ingredients in preserving ket- tle, bring to the bolling point and boil fifteen minutes. Pour into ster- ilized jars and seal., Mixed Pickles One quart small white onions, 1 quart sliced green tomatoes, 1 large head caulifiower, 4 green peppers, 1 ,quart lima beans, 1 quart tender “stringless” beans, 1 head gelery, 1 Drain brine from cucumbers, ®bring brine to boiling point and re- tarn to cucumbers, cover and. et stand three days. Drain brine from cucumbers. Wipe cucumbers and return to the crock. Pour over boiling water to eover in which alum has been dis- solved. Let stand over night. In the morning drain from alum water and let stand in clear, cold water for two bours. Drain and wipe. Put cucumbers, vinegar and spices in preserving kettle. Bring to the bolling point and simmer, closely covered for 10 minutes. Pack cu- eumbers in sterilized jars, fill jars to overfliowing Wwith boiling vinegar and seal. Cucumber Rings “Slicing” cucumbers, 1 stick cinnamon, 1 ounce eloves, 1 ounce whole allspice, pounds brown sugar, 3 pints vinegar. The seeds in the eucumbers must Be tender. Wipe cucumbers and soak in a strong brine for three days. Drain from brine and soak in clear , water for three days. Drain and simmer for two hours in weak vin- egar in which a lump qf alum the size of a fiutmeg has been dissolved. Drain from vinegaf and cut in inch slices, There should be enough cu: cumbers to fill a 1 “gailon crock Pour over vinegar, sugar &nd spices which have been brought to the boil- ing point. Drain off vinegar and pour bojling hot over cucumbers packed In a crock for three succes- sive mornings. When cool, after the ounce whole 3 inch slices. Put a layer of horse ‘ratllsh over each layer of cucumbers. Mix salt, mustard, sugar and vinegar |and let stand until dry ingredients lare dissolved. Pour over cucumbers. i\:on(lnue to’ ‘add cucumbers and | horseradish until crock is full. Cover top layer of cucumbers with seven or eight long pleces of horse- radish root. Cover the whole with fa thick layer of grape leaves wash- |ed and wiped dry. Put a big plate lover the crock and store in a dry, cool place. These pickles will be ready for use in six weeks. If the vinegar is very “sharp”, di- lute it with water. Too strong vine- |gar is often the cause of wilty Ipickles, no matter how they are made. Mixed Cream Pickles Twelve “slicing” cucumbers, guarts small onions, 12 sweet red peppers, 2 ounces white mustard |seed, % cup butter, % cup sugar, 1 ablespoon ground mustard, 4 eggs, 3 pints vinegar, 1 cup sweet cream. Chop cucumbers, pack in a crock with alternate layers of salt and let |stand over night. Do the same with {the onions, In the morning drain from the salt liquor, adg peppers with seeds removed and chopped and mustard seed and scald in vinegar to cover, Drain. . 2 }one at a time, thoroughly beating each egg into mixture. Add mus- |tard and vinegar and mix well. Add cream. Heat to the holling point, Cream butter and sugar, add eggs | |quart chopped *“slicing” cucumbers, 4 quarts water, 2 cups salt, 1 cup flour, % cup ground mustard, 1 ta- blespoon tumerie, 1 cup sugar, quarts vinegar. g Remove seeds from peppers and chop. Separate caulifiower into small flowerettes. Let caullfiower |stand head down fin cold salted water for an hour before separating to remove any lurking insects. Make a brine of the salt and water and pour over all the prepared vegeta- bles except the beans and celery, Let stand 24 hours. Add beans and celéry and heat enough ¢o ascald. Drain and throw away liquor. Mix {flour, mustard and tumeric with enough vinegat to make a thin paste. Add sugar and remaining vinegar. Boll until the mixture thickens. Add vegetables and scald thor- oughly. Put into sterilized jars and seal, Picalilli. Four quarts chopped green toma- toes, 1 pint chopped onion, 3 red peppers, 1 quart chopped green pep- | pers, 1 medium sized head cabbage, 1 head celery, 3 cups light brown | sugar, 1 ounce white mustard seed, 2 | ounces stick cinnamon, 1 ounce | whole cloves, 1 ounce, allapice ber- i ries, 1 cup salt, vinegar. ‘Wash tomatoes and peppers. Re- | move stem end from both and seeds from peppers. Peel onions. Quarter | cabbage and remove core. Clean and |trim celery. Chop each vegetable sperately. Put In a big crock in | alternating layers, sprinkling each third morning, cover with a big 'stirring constantly. Add prepared “ layer with sait. Let etand over night. SUBURBAN FILLING STATION THE FINEST, BEST AND LARGEST GASOLINE FILLING STATION IN THE CITY Very convenient, large and easy entrances and drives, an honest-to-goodness Rest Room for Ladies with all the conveniences, and In the morning drain and hrow away the liquor. Tie spices in a cheesecloth bag. But' vegetables, sugar and spices In preserving ket- tle with enough vinegar to cover. Heat slowly to the bolling point, Simmer until vegetables are soft. Put into aterilized jars and seal, Corn Salad, Twelve ears sweet corn, 1 head cabbage, 1 red pepper, 2 greén pep- pers, 1 tablespoon salt, 1 tablespoon ground mustard, 1 cup eugar, 2 Ber- muda onions, 2 quarts vinegar® Cut tops from kernels of corn and scrape out the heart. Chop cabbage. Remove seeds from peppers and chop. Peel and chop onions. Mix vegetables and add remaining ingre- dients. Put in preserving kettle and cook 20 minutes. Fill sterilized jars with mixture and seal. Chili Sauce. Twelve large ripe tomatoes, 4 me- dium shued onions, 2 green peppers, 2 stalks celery, 1 cup sugar, 2 cups vinegar, 3 tablespoons salt, tea- spoons cinnamon, 1 tablespoon all- spice, 1 teaspoon cloves, 1-4 tea- spoon black pepper, 1 teaspoon gip- ger, 1 teaspoon mustard, Scald and peel tomnt‘)ea, cut in amall pleced and put in preserving kettle. Prepare peppers and chop. Chop onions and gelery. Add to to- matoes and boil 16 minutes. Add re- maining ingredients and boll until thick, about 1% hours. Sweet Pickles, Three pounds fruit, 1 pound su- gar, 1 pint vinegar, broken stick whols cloves. Let vinegar, sugar and spices come to the bolling point. Pour over prepared fruit and let stand over night. In the morning cook fruit in the vinegar syrup until fruit is clear. Pack fruit in stérilized jars and pour over vinegar to flll cans full to over- flowing and seal. “This rule should be used for any sweet pickle. Plain Peach Butter. Scald peaches and slip off skins. Remove stones. Pour a very little water in the bottom of preserving kettle te prevent burning, add peaches and cook until fruit is ten- der. Stir to prevent sticking. Rub fruit through a fine colander and measure pulp. Put fruit in preserve ing kettle and add as many cups of sugar as there were cups of fruit. Boil, stirring constantly, about half an hour. The length of time re- quired for cooking depends on the amount of water used to cook the peaches. Seal in sterilized jars. Do not try to make tog much butter at a time as long cooking makes the butter dark eolored. Peach and Pineapple Marmalade, Seven pounds peaches, ! ripe ping- apple, 2 lemons, 8 pounds sugar, Pare and remove stones from peach Squeeze julce from oranges and parboil skins. Cut skins and shreds. Cook peaches until tender and rub through colander. Add or- ange juice and shredded skin and weigh. Use as many pounds of sugar as tWere were pounds of fruit. Boil half an hour and seal in sterilized jars. Pear Conserve. Four pounds pears, 4 pounds su- gar, % pound raleins, 2 lemons, 3 oranges 1 cup English walnut meats. Peel and core pears and cut in small pieces. Squeeze juice from or- anges and lemons and put skins through food chopper. Put fruit, juices and chopped skins in pre- serving kettle with 4 cup water and sugar. Boil until mixture thickens and add nuts. When pears are trans- parent, powr into sterilized jars and seal. 2 tablespoons cinnamon, 1 teaspoon Tutti-Fruitti Conserve, Twelve peaches, b quinces, 7 pears, 3 apples, 3 lemons, 6 plums, sugar. Pare fruit and remove seeds. Cut lemons in quarters and remove seeds. Pttt lemons, quinces, pears, and apples through food chopper. Add prepared peaches and plums and weigh. Add pound for pound of sugar. Put alternating layers of trult and sugar in preserving kettle and let stand overnight. In the morning boil until mixture thickens. Pour into sterilized jars and seal. ALD, FRIDAY PAY FOR ONE A ND GET TWO! Turn Newest Fur Wraps Inside Out and There's Anéthel.'.Coat Yellow Tomato Presexves. One peck tiny yellow tomatoes, sugar, 1 lemon. v Scald tomatoes and ‘slip skins. Weigh., Use as many pounds ot sugar as& there were pounds of fruit, Use one lemon to every two pounds of fruit. Add one-third as much water as sugar and boil three min- utes. Add whole tomatoes, lempn cut in very thin alices and cook un- til tomatoes are transparent. Pour into sterilized jars and seal. Quince Honey. Six large quinces, 6 pounds sugar, 6 cups water, Pare and grate quinces. Put sugar and water in preserving kettle and boil ten minutes. Add quinces and cook half an hour. Pour into ster- flized jelly glasses and cover with paraffin when cool. Grape Conserve. Five pounds grapes,' 5 pounds sugar, 1 pound raisins, 3 oranges, 1 cup chopped nut meats. Pulp grapes and cook pulps and skins separately. Put pulp through strainer to remove seeds. Add to skins with sugar, pulp of oranges, the grated rind of 1% oranges and raisins. Cook 15 minutes and add nuts. Cook five minutes Jonger or until thick and turn into jelly glaeses. Cover with paraffin when cold. Spiced Grapes, Five pounds grapes, 2% pounds sugar, 3 teaspoons cinnamon, 2 fea- spoons allspice, 13 teaspoon-cloves, 1 cup cider vinegar. Pulp grapes and boil skins until tender. Cook pulp and put through strainer to remove seeds.. Add to skine with sugar, spices and vine- gar. Bring to the boiling point and boil five minutes. Pour into sterli- {zed jars and seal. (Copyright, 1924, NEA Service, Inc.) RBVERSIBLE FUR WRAPS, T HE LATEST IN FUR STYLES ‘The latest fur wraps are reversi- ble—which {8 good news for the woman who buys one. “As long as & fur wrap costs as| much as a good automobile, why not give the wearer more for her money?"” So reasoned the fashion arbiters, and thus we have a garment that Athletic Fireworks at 3rd Ward G. O. P. Outing The program of sports that will feature the annual outing of third ward republicans to be held Sept. 13 at Lake Compounce is rapidly nearing completion under the direc- tion of Atty. Alfred LeWitt, chair- man of the committee, The two teature attractions will be a ball game and a golf putting contest. The ball game will mark another attempt to take a fall out of Atty. Le Witt's crack third ward team by a team recruited from all the other wards of the city under the direc- tion of Bert Loomis. Loomis’ team failed last year, but notice has been served on the third ward outfit that a different result can be expected in this year's clash, The golf players will have an op- portunity to show their wares In the putting contest. Afty. Stanley J. Traceski is reported to have con- fided in certain individuals about the city that he has the prize for this contest tucked under his belt al- ready. ‘The report has reached the ears of the comimittee and it is understood that a player is being groomed for the occasion that will give Traceskie the surprise of his young life. - The identity of the committee's protege can be transformed in the twinkling of an eye from a plain black and white affair to a creabon trimmed with thousands of ermine tails. The first pose shows a Russian ermine creation, with foundation of fmported orange chen'lle. The econd is the same ga:ment reversed. It has 3,000 ermine talls, set in individual tinsel caps, and & white fox collar, The third and fourth show a combination wrap of royal blue bro- caded velvet and Russian ermine. One view of it shows solid ermine in herringbone pattern. Reverse it and you have the rich velvet with ermine border. has not been divulged, but consider- able credence has been given to the rumor that it is Emil J. Danberg, clerk of city apd police courts. A number of other sporting events are also being arrapged - so that there will be an event in ‘which everybody that attends the outing can compets fn; THRICE ORDERED 0UT OF 0.5, BUT WILL STAY HERE Michael Benjamin, Sister and Her Child Satisfy Immigration Authorities Atter being ordered deported three times from this country, Michael Benjamen, his sister, Anna, and her son, Azis Farhat of Persia have been permanently admitted to the United | States, | When they. first arrived sat - the United States, Darias Benjamen of 46 Silver street, turnished bonds of $600 to allow them to remain here temporarily. Then Mr. Benjamen g6t in touch with James E. O'Brien, | the Amerfcanjzation director, and Mr. O'Brien has been working since | to keep tham in the country. 'ANNOUNCING THE OPENING OF THE JUST WEST OF THE BRIDGE ON WEST MAIN STREET a Men’s Wash Room, equally as well equipped—a station you will enjoy being served at Our Motto: Neatness, Service and Courtesy THAT GOOD GULF GASOLINE Will Be Sold Exclusively, Through Four of the Latest Improved Pumps FREE AIR AND WATER Will be Open from 6:30 a. m. to 11:30 p. m.—Seven Days in the Week JAMES G. WILLIAMS . MABEL L. PALMER Last month their time expired and they were ordered deported. Mr. O'Brien got in touch with Robe Carl ‘White, the 2nd assistant secretary of the department of labor, and the re- sult was that they were admitted to this country and Mr. Benjamen's bond of $500 was restored to him. Evening School Classes . To Be Resumed Sept. 22 Evening schools will open Monday, September 22. Sessions will be held on Monday, Tuesday and Wednes- day nights from 7:30 to.9:30. Ele- mentary gardes for foreigners will be held at the Elihu Burritt Junior high school, the Washington school and the Central Junior high school, Grammar school grades will also be held in the Central Junior high school and in the Elihu Burritt Junior high school. The classes will be divided into three parts, hegin- ners, Intermediate and udvanced. Virgil Palmer has been elected chairman of the evening school com- mittee of the school board, and it has been voted to open the evening classes September 22 with James E. O'Brien in charge. The dirdetor of evening sachools, Mr. O'Brien, was in charge Mst year. The faculty wil be selected at a later