This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This popular recipe was given to me by Mrs. George O. Thurn, Mar-Main Arms. It is from the famous chef at the Waldorf in New York City.

Oscar Sauce.

1 peck ripe tomatoes
6 stalks celery
12 onions
3 red peppers
3 green peppers
1 1/4 small bottles horseradish
2 1/2 pounds brown sugar
3 tablespoons salt, level
1 1/2 cups vinegar
1/2 ounce white mustard seed.

Chop vegetables. Cook all together slowly for 2 1/2 hours. Makes 12 pints.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This recipe has been requested. It was developed by Purdue University and can be refrigerated or frozen.

Uncooked Red Raspberry Jam.

3 cups finely mashed or sieved red raspberries
6 cups sugar
1 package powdered pectin
1 cup water

Combine berries and sugar; let stand 20 minutes, stirring occasionally. Stir pectin into water, bring to boiling and boil rapidly for 1 minute, stirring constantly,. Remove from stove. Add berries and stir for about 2 minutes. Pour into jelly glasses. Cover and let stand at room temperature for 24 hours or until jellied. Seal with paraffin and store in freezer, or keep it several weeks in refrigerator. Makes 9 glasses.

To use liquid pectin, omit powdered pectin and water. Use one half bottle liquid pectin (1/2 cup). No boiling necessary.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This is a popular fall recipe and is from Mrs. Clem Pawlick, 452 S. Illinois St.

Hot Dog Relish.

4 cups ground onion
1 medium head cabbage (4 cups, ground)
10 tomatoes (4 cups ground)
12 green peppers, ground
6 sweet red peppers, ground
1/2 cup salt
6 cups sugar
1 tablespoon celery seed
2 tablespoons mustard seed
1 1/2 teaspoons tumeric
4 cups cider vinegar
2 cups water

Grind vegetables with coarse blade, blend. Sprinkle with salt and let stand overnight. Rinse and drain. Combine the remaining ingredients, pour over vegetables. Heat to boiling; simmer 3 minutes and seal in sterilized jars. Yield, 8 pints.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

You may want to make this pepper relish. The recipe was given to me by Mrs. Maude Webber.

Pepper Relish.

12 red peppers
12 green peppers
12 yellow peppers
15 big onions
2 large heads bleached celery

Grind peppers and onions and mix well. Pour cold water over to cover and let stand 10 minutes. Drain. Add chopped celery. Cover with cold water again and let stand 10 minutes. Drain well and add:

1 quart vinegar
2 tablespoons salt
3 cups white or brown sugar
2 tablespoons prepared mustard

Bring all ingredients to a good boil and can in pints. Seal.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This recipe makes a good recipe to serve with meat. It is from Mrs. L. J. Harwood, 952 Riverside Dr.

Pepper Hash.

6 large red peppers
6 large green peppers
8 medium onions

Grind the above and add three tablespoons salt. Pour boiling water over to cover and let stand 5 minutes. Drain thoroughly. Add two cups sugar and one pint vinegar that have been stirred together. Boil 5 minutes; put in jars and seal.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This recipe from an old friend is delicious.

MARMALADE

Four apples
Three oranges
Two lemons
One can crushed pineapple
Sugar

Peel and chop apples. Grate both orange and lemon peels before peeling. Peel and cut up. Add pineapple and measure fruit. Add an equal amount of sugar. Boil all together until thick.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

You can make this recipe from Mrs. John Creal, Edwardsburg, for gifts.

PEAR MARMALADE

Three quarts peeled, ground pears

Boil in own juice (no water) until soft, about 15 minutes.

Add

Four cups sugar
Three-fourths cups lemon juice

Boil until thick. Then add about five drops food coloring, red, green or desired color.

Cook an additional five minutes. Pour into glasses or small fancy jars and seal with paraffin.

This recipe clipping comes from a large lot of old recipe clippings for pickles, jams, jellies, relishes and more. Date is unknown but the recipes in this lot suggest 1940s through to the 1960s. Recipe is typed below as-is.

Before using this recipe, it’s important to read this page, the “Safe Canning & Food Preservation” section.

Recipes for Your Scrapbook.
By Mrs. Harvey F. Rostiser.

This is a fine relish to have on hand as it keeps well. It is like a slaw.

Cabbage Relish.

4 large heads cabbage, shredded
1 cup salt
1 gallon boiling water

Let stand 24 hours. Drain and squeeze dry.

1/2 cup white mustard seed
1 quart sugar
1 gallon vinegar

Let this come to a boil. Pour over cabbage and mix well. Add two small cans pimentos, cut fine. Put in jars and seal.