Telegram Conservation Cook Book

Ingredients

• one quart of water
• 1 pint vinegar
• 1 gallon of cucumbers
• one bunch of dill flora to each layer of cucumbers
• 6 head of dill
• one cup of salt
• 4 cupfuls to a gallon of vinegar
• 1 cupful of salt
• 1 ounce white mus- tard seed
• 1 cup of yellow mustard seed
• 1 tablespoonful celery seed
• 1 cup salad oil
• 1 quart vinegar
• 2 gallons green tomatoes % inch thick
• 1 cup salt in enough water to cover
• 1 quart cider vinegar
• 1 pound brown sugar
• three pints tomatoes
• 1 cup chopped celery
• 4 tablespoonfuls chopped red pepper
• 4 tablespoonfuls chopped onion
• 4 tablespoonfuls salt
• 6 tablespoonfuls sugar
• 1 teaspoonful grated nutmeg
• 2 cups vinegar
• a gallon of cucumbers take about 6 head of dill
• a gallon of vinegar
• a teaspoonful of powdered alum to a gallon of vinegar keeps the pickles firm
• a gallon of vinegar keeps the pickles firm
• two cucum- bers to the layer
• 24 large cucumbers
• 6 white onions
• 4 large red peppers
• 25 medium cucumbers
• 1 level table- spoonful each ground cloves
• 6 tablespoon- fuls mustard seed
• vinegar

Directions

1. Dill Pickles.

2. One quart of water, 1 pint vinegar, ½ gill of salt. Put together and let come to a boil. Do not put in cu- cumbers until cool.

3. Put 1 gallon of cucumbers (enough to fill two 2-quart jars) in weak salt water over night, rinse them in clear water in the morning, pack into jars with layers of cherry leaves and one bunch of dill flora to each layer of cucumbers. When jar is full pour over vinegar. There are two cucum- bers to the layer. — Mrs. E. Bergstrom, 1399 Burrage street.

4. Dill Pickles.

5. Wash cucumbers, roll each cucum- ber in a grape leaf and pack in 2- quart jars or stone jars with dill be- tween. To a gallon of cucumbers take about 6 head of dill, stem and all. Cover with water that has been boiled, to which has been added one cup of salt for each gallon of water. If jar is used put plate with rock on to keep under water, set in a warm place for 10 days. — Mrs. Williams.

6. Dandy Sweet Pickles.

7. Oh, housewives, you who make wrinkled, shrunken pickles, here's a recipe you are waiting for. Don't you like the nice solid, crisp pickles you get at the store? Here is the way to make them like that, only ten times better.

8. Pick small cucumbers from your war garden, leaving piece of stem on each cucumber. This helps to keep them solid. Wash and place in stone crock. Make brine strong enough to float an egg. Pour over cucumbers. Put a plate and stone (not too heavy) to hold them under brine. Then fill remainder of crock with brine. Every day you can pick a few cucumbers from your vines and add to this till jar is full.

9. In two weeks they are ready for the finishing process. Pour off brine and cover with fresh water, leaving for 24 hours to remove salt. Take enough vinegar to cover pickles. (If very strong must be diluted with water.) Add sugar to taste. About 4 cupfuls to a gallon of vinegar. Prepare a small bag of mixed pickling spices. Put in the vinegar. Bring vinegar to a boil. Pour off water from cucum- bers and when vinegar is boiling pour over the cucumbers. Cover with a cloth. A teaspoonful of powdered alum to a gallon of vinegar keeps the pickles firm and crisp. The next day pour off vinegar, re-heat, putting in the bag of spices again. When boil- ing, pour over pickles, and that is the end thereof. — Mrs. Claud C Miller 1137 East Twenty-sixth street North'

10. Ripe Cucumber Pickles.

11. Take 24 large cucumbers, ripe and sound; 6 white onions and 4 large red peppers. Pare and remove the seeds from the cucumbers; chop well, not too fine; then chop fine the onions and peppers. Mix thoroughly with 1 cupful of salt, 1 ounce white mus- tard seed. Place in a muslin bag and drain 24 hours. Remove to glass jars, cover with cold vinegar and seal. They will keep a long time and are excellent. — Mrs. C. M. Hall, 790 East Ankeny street.

12. Oil Cucumber Pickles.

13. % cup salt.

14. Cut cucumbers in thin slices, place in jar in layers with the spices, oil and salt, and pour vinegar over the whole. Seal tight. — Mrs. H. M. Morse, 451 Ainsworth avenue.

15. Spiced Green Tomato Pickle.

16. Slice 2 gallons green tomatoes % inch thick, put 1 cup salt in enough water to cover; let stand two hours. Drain, pressing out all brine. Take 1 quart cider vinegar, 1 level table- spoonful each ground cloves, peppers, allspice, ginger and cinnamon and 1 pound brown sugar. Boil up, add to- matoes and simmer till tomatoes are barely tender. Can while hot, or it will keep in open dishes if kept cool. — Mrs. W. R. Crow.

17. Ripe Tomato Pickle.

18. This is an extra good recipe for an uncooked pickle in which you can use your partly ripe tomatoes, though, of course, the bright red ones look prettier.

19. Three pints tomatoes, peeled and chopped (cut not too ripe), 1 cup chopped celery, 4 tablespoonfuls chopped red pepper, 4 tablespoonfuls chopped onion, 4 tablespoonfuls salt, 6 tablespoonfuls sugar, 6 tablespoon- fuls mustard seed, % teaspoonful cloves, % teaspoonful cinnamon, 1 teaspoonful grated nutmeg, 2 cups vinegar. Mix in order given. Put in a stone jar and cover. Must stand a week before using, but may be kept a year after. — Fannie Merrill Farmer.

20. Ripe Tobato Pickles.

21. Pare ripe sound tomatoes (do not scald). Put in jars; scald; add spices (tied in a bag) in vinegar, and pour while hot over them. This recipe is best for persons who prefer raw to- matoes.— Mrs. C. M. Hill, 790 East An- keny street.

Nutrition, whole recipe (rough)

Counts 15 of 19 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.