September 12, 1955 Mother's India Relish, Special Mustard Pickles, Chocolate Angel Food with Chocolate Whipped Cream

Mother's India Relish

"I cherish this recipe because it reminds me of Saturday night suppers at home as a girl and wonderful home-made rolls and baked beans. Our family of 7 would finish a jar of this relish."

3 pounds green tomatoes
3 pounds ripe tomatoes
3 red peppers
3 green peppers
2 pounds onions
1 medium head cabbage
1 medium bunch celery
1/2 c. salt
1/4 c. mixed pickling spices
1 1/2 quarts vinegar
1/2 c. mustard seed
1/2 t. ground cinnamon
1 t. ground cloves
3 pounds granulated sugar

Wash vegetables. Remove stem and blossom ends of tomatoes, seds and white portions of peppers. Put all vegetables through meat chopper using medium knife. Add salt, let stand overnight. Drain, add pickling spices tied in cheesecloth bag and rest of ingredients; simmer 1 hour, stirring occasionally. Pack at once into hot sterilized jars; seal. Makes 7 pints.

Special Mustard Pickles

 
1 quart small green cucumbers
1 quart small onions, whole
1 quart tiny green tomatoes, whole
1 cauliflower, chopped
1 bunch celery, chopped
3 green peppers, chopped
3 red peppers, chopped
1 c. flour
1 c. ground mustard
3 T. tumeric
1 T. celery salt
2 pounds sugar
3 pints vinegar

Combine all vegetables. If cucumbers are large they may be cut into chunks. Let stand in brine of 1 pint of salt to 1 gallon of water for 24 hours. Cook in same brine for 24 hours until tender but not soft. Drain and rinse under running water. Make a dressing of remaining ingredients cooking until thickened. Add drained pickles and cook together 5 minutes. Seal in hot sterilized jars.

Note: This highly spiced pickle is unusual because of the whole green tomatoes in it. They are delicious. We have grown our own so I know.

By Request Recipe

Chocolate Angel Food with Chocolate Whipped Cream

1 2/3 c. egg whites
3/4 c. flour
6 T. cocoa
3/4 c. sugar
1/2 t. salt
1 1/2 t. cream of tartar
1 c. sugar
1 1/2 t. vanilla

About 1 hour before making cake separate eggs so whites will be at room temperature. Sift flour with cocoa and 3/4 c. sugar 5 times. Beat egg whites until foamy; add cream of tartar and salt; beat till stiff peaks are formed; add 1 c. sugar, beating constantly. Fold in flour mixture and vanilla. Pour into ungreased 10 inch tube pan. Bake at 375 degrees for 35 minutes. After baking immediately invert pan to cool.


Chocolate Whipped Cream

1/3 c. sifted confectiners sugar
2 1/2 T. sifted cocoa
1 c. whipping cream
1 t. vanilla

Sift cocoa and confectioners sugar, add cream and vanilla. Beat until stiff. DO NOT BEAT WHIPPING CREAM FIRST.