Foods Recipes

5 qt Tomato pulp

2 ts Cinnamon

1 ts Paprika

1 tb Mixed spices

1 tb Mustard

2 1/2 c Vinegar

2 ts Black pepper

3 tb Salt

1 lg Onion, chopped

3 tb Cold water

1 1/4 c Sugar

Prepare tomato pulp by washing and chopping tomatoes, cooking until soft, and rubbing through a sieve. Tie whole spices and onion in a thin bag. Mix mustard with cold water. Combine all ingredients. Cook slowly, stirring frequently, until thick. M.B. Horsky, Simpson, PA.

3 Thin-skinned oranges

2 Lemons (or limes)

1 1/2 c Water

1/8 ts Baking soda

6 c Sugar

1/2 Of 6-oz bottle liquid pectin

From: Arizona Cookbook Wash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Bring to a boil. cover and simmer 20 minutes, stirring occasionally. Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10 minutes. Measure 3 1/2 cups of the mixture into a large saucepan. Add sugar and mix well.

Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes. Ladle into hot sterilized jars and seal with paraffin.

3 c Carrots, peeled and slice

-on diagonal 1/8 inch thick 1 lg Bell pepper, cut in 1-inch

-chunks 1 Sweet red pepper, cut in

-1-inch chunks 2 Onions, cut in 1-inch chunks

1 Cucumber, unpeeled, seeded

-and cut in 1-inch chunks 1/2 c Thinly sliced fresh ginger

-root 1 Or more dried red chiles

1 c Vinegar

1 c Sugar

1/2 ts Salt

Prepare all vegetables. Then combine ginger root, dried chiles, vinegar, sugar and salt with 3/4 cup water in a saucepan. Bring to a rapid boil, reduce heat and simmer for 5 minutes; remove from heat, cool to tepid and add carrots. Cool completely, stirring from time to time. Add bell pepper, sweet red pepper, onions and cucumber. Pour into a bowl and chill for at least 4 hours, or overnight in the refrigerator. May be stored in the refrigerator for up to 3 days. Makes approximately 3 pints. From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 1974.

Posted by Stephen Ceideburg November 7 1990.

4 qt Onions (1-1/2 to 2-1/2

-inches in diameter) 1/3 c Salt

3 c Distilled white vinegar

5 c Sugar

1 1/2 ts Tumeric

1 1/2 ts Celery seed

2 tb Mustard seed

1/2 ts Ground cloves

1/2 ts Ground allspice

Peel onions. Sprinkle salt over onions. Mix ice through them; ice water may be used, but keep adding ice to keep onions cold. Let stand 3 hours; drain. Combine sugar, vinegar, and spices; add onions to spices and heat until color changes (DO NOT BOIL). Ladle into sterilized jars and seal. Source: Rock Springs Sweet Onion Festival Cook Book 1992

Text Only Prepare cherries or strawberries for preserves. Combine with an equal weight of sugar. Heat slowly to boiling. Stir frequently. Boil slowly 8 minutes. Let stand overnight. Pour into shallow dishes or pans. Cover with glass. Set in hot sun for several days or until juice has thickened and fruit is plump. the juice of 1 lemon may be added to each 2 pounds of fruit if desired. The Household Searchlight