NATIONAL GROCERY CO

PICKLES AND RELISHES 183

Chow Chow.

Cut into small pieces 2 heads of white cabbage, and boil till tender. Take 2 heads of cauliflower, cut up and put in a separate pan, and boil; also 1 quart of small onions, a dozen small cucumbers, y2 gallon small tomatoes and 6 roots of chopped celery. Cook all in separate pans. Then put 2 gallons. of vinegar, 4 ounces each of ground mus- tard and mustard seed, a small pot of French mustard, 2 ounces of tumeric and 1 ounce of cloves in a pan, and set this over a fire. When it boils, mix the vegetaoles together and pour the liquor over them. Let it get cold and put it into jars. Cover over and tie down.

MRS. W. S. ROSENBLATT.

Dill Pickles.

Make a brine (boiled water), so strong that an egg will float upon it. Then add to this brine y2 of its quantity of fresh boiled water and y2 cupful of ground pepper. Wash the pickles and put a layer of them and a couple of green peppers in a jar. Cover with layer of grape leaves and dill, using leaves and stems. Continue until jar is full of alternate layers of pickles and peppers and grape leaves and dill. Fill the jar with brine, place a cloth over top layer, and add a weight of some kind. Every few days take off the cloth and wash off scum, and then replace it. They should be fit to use in 10 to 12 days.

MRS. PAULINE JOSEPH.

Green Tomato Pickles or Any Kind of Pickles. Two pints vinegar, 1 small lump alum, 1 cupful sugar, mixed spices to taste, 1 small root horseradish. Boil together and pour over pickles. This is enough for 2 quarts pickles. Seal tight. For green tomato pickles slice tomatoes and let stand in strong cold salt, water over night. In morning drain and pour boiling water over and let boil until tender. Drain and put in glass jars and pour the hot vinegar over them and seal. For pickled peaches, pears and any fruit, cook fruit in the vinegar until tender. For cucumbers soak in salt water over night. In morning pour off brine and pour boling water over and let stand about 5 minutes. Drain, put in jars, pour vinegar over and seal. MRS. GUSTAVE BROWN.

Raw Chutney for a Quick Relish.

Pulp of 1 large tomato, chop fine, then add 1 small Spanish onion and one green chili pepper, also chopped fine. Mix with a squeeze of lemon juice and a pinch each of salt and sugar.

Tomato Relish. Take 25 very large tomatoes, 8 or 9 green long peppers, 5 large onions, 1 quart cider vinegar, 2y2 pounds granulated sugar. Put in a bag whole cinnamon, mace, allspice, heaping tablespoonful of salt, add little paprika. Now peel tomatoes, melt sugar, add to vinegar, chop the onions and green peppers very fine. Mix everything together and 'cook about 3 hours. MRS. A. E. WILZIN.

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ONE THOUSAND FAVORITE RECIPES

Chili Sauce — No. 1 12 medium sized ripe tomatoes, 1 pepper finely chopped, 1 onion finely chopped, 2 cups vinegar, 3 tablespoonfuls sugar, 1 tablespoonful salt, 2 teaspoonfuls cloves, 2 of cinnamon, 2 of allspice, 2 of grated nutmeg. Peel tomatoes and slice. Put in preserving kettle with other ingredients. Heat gradually to boiling point and cook slowly 2y2 hours. MRS. ROSE LOBE.

Chili Sauce — No. 2. Slice 12 large ripe tomatoes, 2 large onions, 6 red peppers; chop all fine. Add 2 tablespoonfuls salt, 2 tablespoonfuls brown sugar, 1 cup or 2 of vinegar, according to strength. Boil slowly 2 hours.

MRS. DAVE LIPMAN.

Tomato Catsup. One peck tomatoes, 2 tablespoonfuls salt, 2 large onions. Boil half hour. Add 1 quart vinegar, 1 pint sugar, 1 tablespoonful ground cloves, 1 of allspice, 2 blades mace, 2 teaspoonful red pepper, 1 of white pepper, 2 sticks cinnamon. Boil 2 hours. Strain.

MRS. ROSE LOBE.

Mushroom Catsup. Break up the required quantity of mushrooms, put them in a tub, salt over and leave for two days. Afterward take out all the juice and strain in a saucepan. For every pint put in 1 ounce of salt, y2 teaspoonful of pepper corns, 6 cloves and 1-3 ounce of ginger. When boiling move the catsup to the side of the fire and let simmer gently.

MRS. W. S. ROSENBLATT.

"I I A I f* C CANNEDFRUITS iLlANCE VEGETABLES NATIONAL GROCERY CO.

MISCELLANEOUS 1S.3

Miscellaneous

Cold Cream. One ounce white wax, 1 ounce spermaceti, 2 ounces lanoline, 2 ounces sweet almond oil, 2 ounces orange flower water, 4 ounces cocoa- nut oil, 20 drops benzoin, oil of geranium 10 cents. Melt, beat until nearly cold. Add benzoin and last orange flower water. Beat till cold. Put into small salve jars and keep in a cool place.

Washington Fluid (Poison). One box Babbitt's potash, 2 ounces Murat ammonia, 1 ounce salts of tartar, 1 gallon water (warm). Get at drug store. Directions — 2y2 bucketfuls water, 2-3 cupful fluid, y2 bar Lenox soap (shaved). Soak clothes over night in warm water, wring out, boil 20 minutes with -fluid, letting water heat well before adding fluid. Soap is put in water to melt thoroughly before adding fluid.

To Rid Plant Jars of Worms. Two dozen horse chestnuts pounded fine. Pour over 2 quarts cold water and let stand over night. Pour liquid in jars.

For Moths.

Saturate furniture with naphtha or benzine. Ammonia will re- move white spots from furniture.

How to Escape From a Burning House. Aply a wet cloth to the mouth and nostrils. You can get through the dense smoke easily. If possible cover the whole head and face.

To Remove Stains From Marble. Make a paste of powdered soapstone and benzine. Spread it thickly over the marble and leave it on overnight, keeping it well cov- ered to prevent evaporation. Wash off with clear water. If the stains are not removed, repeat the process.

To Remove Grease From Carpets. Use ammonia, almost pure. Cover the spot with white blotting paper and iron lightly or rub spot with a white flannel dipped in tur- pentine.

"Colonial" is the watchword. Insist that your new carvers bear the stamp.

ONE THOUSAND FAVORITE RECIPES

Berry Stains.

The fumes of a brimstone match will remove berry stains from book, paper or engraving.

To Extract Grease From Papered Walls. Dip a piece of flannel in spirits of wine, rub the greasy spots gently once or twice and the grease will disappear.

To Remove Stains of Claret Wine. As soon as claret is spilled, cover spot with salt, few minutes. Then rinse in cold water.

Let stand a

To Keep Sink Drain Free From Grease. Pour down once a week at night y2 can Babbitt's potash dissolved in 1 quart of water.

To Remove Grease Stains From Cotton Goods. Wash in alcohol.

To Remove Ink Stains. Wash in solution of hydrochloric acid and rinse in ammonia water. Wet the spot with warm water, put on sapolio, rub gently between the hands and generally the spot will disappear.

Ivory Handled Knives. Never put knives with ivory handles in water, them to crack and discolor.

Hot water causes

Cut Glass.

Cut glass should be washed and rinsed in water that is not very hot and of same temperature.

To Clean Your White Felt Hat. Rub well with powdered magnesia and leave over night, well the next morning, and it will be like new.

To Remove Black from Bottom of Kettles. Before putting a kettle directly over the blaze, grease with lard. Then the black will be removed easily by rubbing with paper before washing.

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