PICKLES AND PRESERVES

Chili Sauce.—

24 tomatoes 3 small green peppers

1 large onion (sliced)

2 cups vinegar Vz cup sugar

1 tablespoon salt 1 teasppon Slade’s Cin namon

1 teaspoon Slade’s Cloves 1 teaspoon Slade’s Allspice

1 teaspoon Slade’s Ginger 1 teaspoon Slade’s Nutmeg

Boil vinegar and spices ten minutes. Peel and slice the tomatoes and add to the first mixture. Then add all the other ingredients and boil one and one-half hours. Re-

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That tired feeling is often due to indigestible food. Slade’s Baking Powder makes wholesome food.

move from the Are and seal in sterilized air-tight jars or bottles. — Anna A. Murphy, Worcester, Mass.

Fig Pickles. —

1% lbs dried figs 1 teaspoon Slade’s Cin-

2 cups vinegar namon

1 Vi cups sugar 1 teaspoon Slade’s Cloves

Wash the figs thoroughly in warm water, cover with cold water and let soak for two days, then simmer gently in the water in which they are soaked until soft. Add the sugar, vinegar and spices, and boil gently until thick. Store in sterilized jars and seal. — Mary Macdermaid, In- structor, School Domestic Science, Boston.

You owe a duty to your family and the general welfare to insist upon having spices, baking powder, etc., of known purity and excellence. That is why you should call for SLADE’S.

French Pickles. — Slice one peck of green tomatoes, sprinkle them as they are sliced with one cup of salt; let stand over night, then drain thoroughly, rinsing with cold water. Cut two quarts of onions into slices and put the tomatoes and onions into a large saucepan in layers with a sprinkling of Slade’s Pickling Spice between each layer, using in all one cup of spice; sprinkle in also one pound of brown sugar and four tablespoonfuls of mixed mustard. Cover with vinegar and simmer one hour. Store irt fruit jars. — Mrs. J. M. Hill.

Green Tomato Sweet Pickle. — Of one peck of tomatoes remove a thin slice from the blossom ends and the hard portion around the stems, then slice. Sprinkle the slices as they are cut with a cup of salt and set aside over night. Drain and boil in two quarts of water and one quart of vinegar fifteen minutes, then drain again. Cook together ten minutes one gallon of cider vinegar, two pounds (four cups) of sugar and one package of Slade’s Pickling Spice; add the tomato and simmer gently one hour, stirring oc- casionally. Store in fruit jars. — Mrs. J. M. Hill.

Mixed Pickles. — Cut fifty cucumbers lengthwise in quar- ters; cover with cold water in which one-third a cup of salt has been dissolved. Cook a large head of cauliflower in salted water until tender, then break apart in flowerets; cook two quarts of green beans, from which the strings have been taken, in salted water until nearly tender. Peel one quart of button onions and cook until nearly tender. Scald the cucumbers in the brine, then drain and rinse and mix with the other ingredients. Scald enough vinegar to cover the pickles, with three-fourths a cup of Slade’s Pick- ling Spice, and pour while hot over the vegetables. This recipe gives a soft, tender pickle; if crisp pickles are desired, do not cook the vegetables. Let stand in salted water

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Only absolutely pure goods bear that name, “Slade’s”. Protect your health by using only Slade’s.

over night, then drain off the brine, scald the brine with a piece of alum the size of a hickory nut, pour over the vegetables, and when cold drain and replace with hot vinegar and the spices. — Mrs. J. M. Hill.

Olive Oil Pickles. — Slice cucumbers enough to make four quarts, cover with boiling water in which one cup of salt has been dissolved, let stand in a covered vessel twenty- four hours, then drain, rinse with fresh water and drain again. Add to the cucumbers one dozen button onions, scalded and peeled, half a cup each of sugar, olive oil, Slade’s Pickling Spice and cold vinegar enough to cover. Mix thoroughly and store in earthen jars or glass cans, taking care that the liquid covers the cucumbers completely. — Mrs. J. M. Hill, Boston.

Slade’s Pickling Spice is a blend of whole spices, seeds, etc., to produce perfectly flavored pickles. Ask for Slade’s and refuse bulk or inferior brands.

Pickled Beets, Spiced. — Cut off the tops one inch, at least, above the beet, but do not cut or break the root end. Wash carefully but thoroughly; cook in boiling water until tender, adding boiling water to replenish that which boils away. Drain, cover with cold water and rub off the skin; cut in thin slices or leave whole for use in hold- ing salads. Pack while hot in a stone jar, sprinkling Slade’s Pickling Spice between and over the slices or the entire roots. Cover with cold vinegar and close the jar tightly. Use the whole beets, with centres scraped out to form cups, for cucumber or other salads. Use the slices as any pickles, or cut in fanciful shape, or chop finely to decorate potato, sardine, cabbage, celery or other salads. — Mrs. J. M. Hill, Boston.

Picalilli or Chowchow. — Chop one peck of green toma- toes, mix with them one cup of salt and set aside over night. In the morning drain in a bag, pressing out all the liquid. To the tomatoes add one dozen small onions, one small head of cabbage, half a dozen green peppers and one head of celery, chopped.

Put the ingredients into a porcelain kettle with three cups of brown sugar, one cup and a half of Slade’s Pick- ling Spice, tied in several small bags, and three quarts of vinegar. Cook very slowly until the tomatoes are soft (six or eight hours), stirring often. Store in jars, removing the bags of spice or not as desired. — Mrs. J. M. Hill, Boston.

Pickled Shad or Blueflsh. — Put the fish on the drainer or sheet in the kettle, add one tablespoonful of salt for each quart of water and enough boiling water to just cover the fish; cook slowly until the flesh separates from the bone, thirty minutes or less. Drain and let cool. Cut the flesh in pieces. To half the water in which the fish

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BeHore food laws, Slade’s Spioes and Specialties were absolutely pure, when adulteration was general.

was cooked add Slade’s Pickling Spice, a tablespoonful to a quart, and simmer half an hour or more. Add as much cider vinegar as liquor, and heat and pour over the fish, taking care that the liquor covers the contents. The pickle will be ready for use in one or two days and will keep in a cool place about ten days. — Mrs. J. M. Hill, Boston.

Pickled Mushrooms. — Peel the mushrooms with a knife or rub them with flannel and salt to remove the skin. Put them in a saucepan with a teaspoonful of Slade’s Pickling Spice and half a teaspoonful of salt for each pound of mush- rooms. Cook very slowly until the juice begins to flow from them, shake and continue cooking until the liquid is absorbed; cover with vinegar, and when scalding hot store in glass fruit jars as in canning. — Mrs. J. M. Hill, Boston.

Pickled Oysters. — Wash fifty oysters, put into a sauce- pan and strain the liquor over them, adding one table- spoonful of Slade’s Pickling Spice and half a teaspoonful of salt; cook until the oysters look plump and the edges curl, then add one cup of vinegar, and when the liquid boils turn at once into hot cans and finish as in canning. Store in a dry place. Mrs. J. M. Hill, Boston.

Pickled Pears. —

4 quarts pears 1 oz. Slade’s Stick

4 cups sugar Cinnamon

4 cups vinegar 12 Slade’s Whole Cloves

Boil sugar, vinegar, cloves and cinnamon twenty min- utes; skin thoroughly. Wipe and pare fruit, and place in cold water to prevent discoloring. Stick each pear with four cloves. Cook in boiling syrup half at a time, till soft. Put up in -pint jars, seal tightly according to directions for canning. Peaches or apples may be put up in the same manner. Large fruits should be cut in quarters. — Edna Burso, Worcester, Mass.

Ripe Tomatoes, Pickled. — Wipe carefully one peck of smooth, ripe tomatoes and pack them into a jar, sprink- ling them as they are packed with one cup of Slade’s Pick- ling Spice. Scald one gallon (or enough to cover the toma- toes) of strong cider vinegar and pour over the tomatoes; cover closely and let stand three days. Pour off the vinegar, scald and return to the tomatoes. After three days repeat the process, then set aside for six or eight weeks. — Mrs. J. M. Hill, Boston.

Stringless Beans, Pickled. — Of one peck of green or wax beans remove the strings, cook whole in slightly salted water until nearly tender. Fill into a jar in layers, with

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one cup of Slade’s Pickling Spice. Cover with scalding hot vinegar, press down with a weight upon a plate and set aside for a week; then scald the vinegar and return to the beans. Repeat the process a thiid time, after which they will be ready for use. — Mrs. J. M. Hill, Boston.

Slade’s Pickling Spice is a blend of whole spices, seeds, etc. to produce perfectly flavored pickles. Ask for Slade’s and refuse bulk or inferior brands.

Sweet Pickled Crab Apples. — Rub eight pounds of Si- berian crab apples with a dry flannel and prick each apple several times. Make a syrup of four pounds of sugar and a quart of vinegar (water may be substituted for a part of the vinegar) ; add two-thirds a cup of Slade’s Pickling Spices and the crab apples and simmer until the apples are perfectly tender throughout, but not broken; drain and store in jars. Reduce the syrup until quite thick and pour over them. — Mrs. J. M. Hill, Boston.

Sweet Pickled Pears. — Pare seven pounds of pears with- out removing the stems. Let them stand in cold water until all are pared, to avoid discoloring. Make a syrup of three pounds of sugar and one pint of vinegar, add half a cup of Slade’s Pickling Spice and *the pears, cook until tender. Pack in jars, reduce the syrup somewhat, and pour over the pears; finish as in canning.

If the pears are very ripe, cook only until well scalded, skim out into a jar, reduce the syrup and pour over them. The next day pour off the syrup, reheat and pour over the fruit. Repeat the process three times, reheating the pears with the syrup the last time. Prepare peaches, ripe musk- melon rind, or ripe cucumbers in the same manner. — Mrs. J. M. Hill, Boston.

Some chemists claim that many of the spices sold in some States are adulterated; it is, therefore, for your interest to insist upon having Slade’s Spices, which you know are absolutely pure and good.

Tomato Catsup. — Scald and pare ripe tomatoes and cut them in small pieces. To each quart add one chopped onion. Stew until very soft and then rub through a strainer. To each gallon of the strained tomato liquid add the follow- ing seasonings:

M ounce Slade’s Cayenne ' V* ounce Slade’s Cloves % ounce Slade’s Ginger % lb. salt

Vz ounce Slade’s Allspice 1 pt. vinegar

Cook slowly for two hours and seal air-tight in sterilized glass jars. — Jean Kenrick, Newton, Mass.

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Mint Jelly. —

2 tablespoons granulated % cup sugar

gelatine cup lemon juice

% cup cold water 1 bunch mint

2 Vi cups boiling water

Wash and crush a small bunch of mint such as can be bought for five cents in a city market, and steep it in boil- ing water on the back of the stove for 15 or 20 minutes. Soften the gelatine in cold water, and then dissolve in the boiling water in which the mint has steeped. Add lemon juice and sugar. Strain and pour into small, individual moulds. Chill. Serve with lamb. — Miss L. C. Smith, Brookline, Mass.

Spiced Gooseberries. —

6 quarts green or ripe 1 full tablespoon Slade’s

gooseberries; pick off Cinnamon

the blooms 1 full tablespoon Slade’s

9 lbs. white sugar Allspice

1 pt. vinegar 1 full tablespoon Slade’s

Put % the quantity of sugar and the pint of vinegar and the gooseberries and spices in a preserving kettle and cook 1 % hours — then add the remainder of the sugar and cook % of an hour longer. Put into presreving jars while hot. — Katherine M. Parsons, Lynn, Mass.

One cannot be too careful about getting Slade’s Cinna- mon, Cloves and Allspice, for these are always good. Spiced Grapes. —

5 pounds grapes 3 pounds sugar 2 teaspoons Slade’s Cin- namon

2 teaspoons Allspice % teaspoon Cloves

Pulp the grapes and boil the skins until tender. Cook the pulp and strain through a sieve to remove seeds, then add the pulp to the skins, with sugar, spices, and one pint vinegar. Let this mixture boil thoroughly, then store in jars. — Isabelle Osborne, Instructor School of Domestic Science, Boston, Mass.

Spiced Rhubarb Jelly. —

2 tablespoonfuls (level) granulated gelatine 2 tablespoonfuls cold water

5 cups rhubarb cut in inch pieces 1 cup water

3 cups sugar % teaspoonful Slade’s Whole Cloves % teaspoonful Slade’s Whole Allspice 1 inch stick Slade’s Whole Cinnamon

Soak the gelatine in the 2 tablespoonfuls of cold water; cook the rhubarb, the cup of water, sugar and spices to- gether ten minutes, drain through a colander and pour

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Slade’s Potato Flour makes delicious sponge cake. See recipes on package.

the liquid while hot over the softened gelatine, add the juice of the lemons and strain through a fine strainer into jelly mould. Set aside to harden. — Katherine M. Parsons.

You can buy Slade’s Whole Cinnamon and other whole spices in 5 and 10 cent cartons.