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Story
June 24, 1937
Montgomery County Sentinel
Rockville, Gaithersburg, Montgomery County, Maryland
What is this article about?
A recipe for cold relish using carrots, cabbage, onions, peppers, salt, vinegar, sugar, and seeds, prepared without cooking the vegetables. Includes suggestions for simple hors d'oeuvres like caviar, sardine paste, and others.
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OCR Quality
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Make A Cold Relish On A Hot Day
Here is a recipe that will be ideal for the housewife who likes to put up preserves and relishes. It's a grand one to make on a hot day when she hasn't much to do.
COLD RELISH
3 medium sized carrots
2 heads cabbage
8 medium sized onions
9 red sweet peppers
9 green peppers
1/2 cup salt
3 pints vinegar
2 pound sugar
2 tablespoon white mustard seeds
2 tablespoons celery seeds
Grind the scraped carrots, the peeled onions and the seeded peppers. Chop the cabbage fine (grinding the cabbage will make it mushy). Cover the ground and chopped vegetables with the salt and let stand for three hours. Drain well. Mix the celery and mustard seeds through the pickle. Scald the vinegar with the sugar, making sure the sugar is all dissolved. Put the pickle into your jars, pour the scalding hot vinegar over it and the pickle is made. Cover tightly and set by until ready for use.
Suggested Hors D'Oeuvres
Caviar: - Fresh or canned, garnished with a grated egg border, with or without chopped onion.
Sardine Paste: - Boneless and skinless, beaten up with enough mayonnaise to make it spread easily. Upon this place anchovies, either ring or filets.
Butter with chopped ham (boiled.)
Scrambled Eggs: - A small amount on each piece of toast or cracker dusted with paprika or finely chopped ham or bacon (hot) or chopped onion or pimento.
Peanut Butter Base topped with either green or ripe or stuffed olives, onions, nuts or anchovies.
Anchovy paste: - With chopped or sliced olives on top.
Here is a recipe that will be ideal for the housewife who likes to put up preserves and relishes. It's a grand one to make on a hot day when she hasn't much to do.
COLD RELISH
3 medium sized carrots
2 heads cabbage
8 medium sized onions
9 red sweet peppers
9 green peppers
1/2 cup salt
3 pints vinegar
2 pound sugar
2 tablespoon white mustard seeds
2 tablespoons celery seeds
Grind the scraped carrots, the peeled onions and the seeded peppers. Chop the cabbage fine (grinding the cabbage will make it mushy). Cover the ground and chopped vegetables with the salt and let stand for three hours. Drain well. Mix the celery and mustard seeds through the pickle. Scald the vinegar with the sugar, making sure the sugar is all dissolved. Put the pickle into your jars, pour the scalding hot vinegar over it and the pickle is made. Cover tightly and set by until ready for use.
Suggested Hors D'Oeuvres
Caviar: - Fresh or canned, garnished with a grated egg border, with or without chopped onion.
Sardine Paste: - Boneless and skinless, beaten up with enough mayonnaise to make it spread easily. Upon this place anchovies, either ring or filets.
Butter with chopped ham (boiled.)
Scrambled Eggs: - A small amount on each piece of toast or cracker dusted with paprika or finely chopped ham or bacon (hot) or chopped onion or pimento.
Peanut Butter Base topped with either green or ripe or stuffed olives, onions, nuts or anchovies.
Anchovy paste: - With chopped or sliced olives on top.
What sub-type of article is it?
Recipe
Culinary Instruction
What keywords are associated?
Cold Relish
Recipe
Preserves
Hors Doeuvres
Caviar
Sardine Paste
Peanut Butter
Story Details
Story Details
Recipe for cold relish: Grind carrots, onions, peppers; chop cabbage; salt for 3 hours; drain; add seeds; pour scalded vinegar-sugar mixture into jars. Suggested hors d'oeuvres: caviar with egg, sardine paste with anchovies, butter with ham, scrambled eggs with toppings, peanut butter with various toppings, anchovy paste with olives.