Pickle

(Very similar to Indian Relish)

green papaya.

2 small green peppers, 2 green tomatoes.

1 small onion.

ginger root, small piece garlic.

1 cup vinegar.

1 teaspoon salt.

1 teaspoon vinegar.

Chop fine, or better still, put through a meat chopper, papaya, peppers, tomatoes, onion, ginger root and garlic. Boil fifteen minutes or until terder, in vinegar, salt and sugar. When cooked, cover and let cool in its own steam.

This same mixture, boiled in water which is then drained off, may be cooled and used as a salad. Serve with any desired salad dressing.

Rhubarb Sauce

Select tender stalks of rhubarb. Wash carefully. Cut off the green tops with a knife and throw them away. Cut the stalks into pieces about two centimeters long. Place in a double boiler and barely cover with cold water and simmer untail tender. When you think the rhubard is tender try it with a fork. Add one cup of sugar to each liter of rhubarb and boil hard for two minutes. Pour into a dish to cool. Some rhubarb is grown in Benguet.

Spiced Camias (Iba)

Mrs. C. H. Sleeper.

7 pounds fruit.

5 pounds brown sugar.

3 tablespoons cinnamon.

3 tablespoons cloves ,1 pint (scant) vinegar.

Clean fruit, cut stem ends, put in preserving kettle. Add sugar, vinegar and spices tied in bag. Heat to, boiling point and cook slowly until fruit is dark reddish brown in color and the juice thick.

Sweet Pickled Camias

Mrs. C. H. Sleeper.

May be made by following rule for sweet cucumber pickle. Roselle may be spiced the same way.

Camias put down in strong brine may be used in place of cucumber pickle in sauces and salads.

Spiced Mangoes

Mrs. Warren Smith.

5 cups mangoes.

4 cups sugar.

1 tablespoon cloves.

2 cups vinegar.

1 tablespoon cinnamon.

Tie cinnamon and cloves in a thin cotton cloth. Boil them in vinegar and sugar until it becomes a syrup. Peel the mangoes and cut the meat from the seeds in lengthwise strips. Drop into syrup and boil ten minutes.

Place in cooker two hours.Then put in cans.

Spiced Prunes

Mrs. Mary Weisendanger.

1 pint prunes.

1 cup cider vinegar.

2 cups sugar.

Clove and cinnamon to taste.

Wash prunes and soak over night in water enough to cover well. Stew until the skins are soft, then pour off the water, and add vinegar, cloves and cinnamon to suit taste.

Sweet Pickles

3 pints sugar, 1 quart vinegar.

2 teaspoons cinnamon, 1 teaspoon cloves.

Any fruit, melon rind or cucumbers.

Sweet pickles may be made of any fruit that can be preserved, including the rinds of ripe melons and cucumbers. The proportions are as above for the syrup. Sweet pickles may be made of any preserve by boiling over the syrup and adding spices and vinegar. Examine frequently and re-scald the syrup if there are signs of fermatation. Plums and other smooth skinned fruits should be well pricked before cooking.

Tomato Fig

Mrs. J. B. Rodgers.

6 pounds green tomatoes, 3 pounds brown sugar.

1 1/2 cups vinegar pound raisins.

Pare the tomatoes and boil two minutes in salt and water. Drain in colander. Add raisins and vinegar, cook slowly until thoroughly done. Add sugar when nearly done.

Green Tomato Pickles

Mrs. Stuntz.

8 pounds green tomatoes, 4 pounds brown sugar, 1 quart vinegar.

1 teaspoon mace, 1 teaspoon cloves, 1 teaspoon cinnamon.

Chop the tomatoes fine; add sugar and boil down three hours; add vinegar and spices, boil about fifteen minutes; let cool and put in jars or other vessel. In the Philippines, use half recipe only, unless for a large family, as it ferments of kept long.Nice with curry and rice.

Dried Apple Jelly

Mrs. M. A. Rader.

1/4 kilo dried apples, 6 cups water.

10 kalamansi sugar.

Wash apples, soak in water until soft, cook, drain in jelly-bag. To four cups of juice, use four cups of sugar and juice of kalamansi. Make as any jelly. Jam can be made of apple pulp, if it is not drained too dry.

Crab Apple Jelly

Mrs. C. Sullivan.

Chinese crab apples.

1 cup sugar, to 1 cup juice.

Wash well Chinese crab apples, cover with water and cook until soft. Strain through a thin cloth. To one part of juice take one part of sugar. Boil until it"jells"-The most delicious jelly that can be made in the Philippines.

Duhat Jelly

Annie G. Barley.

duhats, not quite ripe.

sugar, equal parts with juice.

lemon juice, 2 tablespoons to 4 cups juice of duhats.

Select the fruit when it is not perfectly ripe. Sort and wash. Add just enough water to barely cover the fruit and cook until the fruit becomes soft and the juice well started. Put the juice into a thin cotton bag, letting the juice drip through it into a porcelain or enamel receptacle. Let it drain for eight or twelve hours. Do not squeze the bag or the jelly will be cloudy. Measure your juice and an equal amount of sugar. Place the juice only on the fire and let boil thirty minutes. Add sugar and lemon juice, two tablespoons lemon juice to four cups of duhat juice. Stir until the sugar is thoroughly dissolved, and let boil ten minutes. Test it by dropping a spoonful on a saucer and allowing it to cool quickly. As soon as it will "jell" pour into glasses and set aside to cool. After twenty four hours, seal with paraffin. If the fruit is quite ripe, it will be necessary to boil the juice and sugar for thirty minutes. The time, from ten to thirty minutes, will depend upon the ripeness of the fruit. Juice which is overcooked loses its jellying quality.