ENROLLMENT BLANK

Housewives' Service Department (C—1)The R. T. French CompanyRochester, N. Y.

Gentlemen:Please enroll me as a member of

Your HOUSEWIVES' SERVICE DEPARTMENT, to receive your seasonable bulletins edited by Mrs. Emly Bleeke, and entitling me to the special privileges the Department offers.

I understand this is without any cost or obligation on my part.

Signed...........................................................................................

Street................................... .......................................................

City & State............................................................. :...............

THE R. T. FRENCH COMPANY

Housewives’ Service Department Mrs. Emly Bleeke, Director

MUSTARD STREET ROCHESTER, N. Y.

Tall 1927

Dear Madam:

You recently wrote us requesting a copy of our recipe book, "Made Dishes, Salads & Savories", and this leads me to believe that you are interested in better cooking and general housekeeping information, and therefore might like to know about our Housewives' Service Department.

If you would appreciate having some kinks on preserving foods, how to make plain dishes "to tease a King's taste", plan weekly menus, prepare leftovers,-and some fancy frills in cooking, too, - you will be interested in the Department.

The hundreds of ways this Department can be of help to housewives have made it favorite oracle to hundreds who are eager to make home a more cheerful plaoe through better cooking. Here's what the Department offers.

Seasonable bulletins, like the one attached, are published frequently. I know housewives have found them very valuable, for they discuss things which most housewives are really interested in. In addition to this members are privileged to write us at any time for help on special household problems. This Service, conducted by The R. T. French Company, under my direction, is offered entirely free, and you place yourself under no obligation whatsoever in joining it. You are only required to fill out an enrollment blank.

So many women want our bulletins, that mailing lists must be limited. This we do, by enrolling permanently only those who signify their desire to join, by filling out the formal enrollment blank. One is attached for you to use.

Our Fall Bulletin, attached, has just been issued, and shows you what the Service is like. This one happens to be on Canning & Preserving, one of the most interesting household duties. Please read it over. I hope you will like it, and want to receive more of them, and that you will avail yourself of the privileges our Housewives' Service Department offers.

Sinc^ely y£ursi/^// /]

Director: fiouseTOW Service Department The R/ T. French Company

HOUSEWIVES' SERVICE DEPARTMENT BULLETIN

No, C-l

(Published by the Housewives' Service Department of the R. T. French Company, Rochester, New York.)

Mrs. Emly Bleeke, Director

Dear Member:

AND NOW IT'S TIME TO PICKLE AND SPICE:

I've often wondered why more housewives do not put up their own relishes, butters and spiced fruits, or at least extended their activities in that fascinating direction. Many fear, no doubt, that it is too difficult, costly or uncertain.

I don't know whether you feel that way or not. But in case you do, this Bulletin is designed to show you first — how easy it is to make de­licious relishes and similar things, and second — how the right kind of spices makes the work easier, more economical and the results ever so much more delicious; and I would also like you to have the comfort and aid of a generously-stocked relish closet.

For instance, spiced fruits can be used as dessert and as the basis for innumerable kinds of desserts. You can bestow them as gifts, and believe me they will be appreciated. They are tempting to the invalid. They are pure food for children, and a delicacy for the outing lunch or special meal.

And relishes! You'd be surprised what an important place they can fill in the everyday menu. Men especially seem to delight in relishes. Watch the gusto with which the average man enjoys any home-made pickle, relish, chow chow or chutney. Take fruit butters too—Everybody would enjoy them, but they do not seem to be well enough known. They are very economically made, and can be used in so many ways — on sandwiches, spreads, making desserts, puddings and so on.

All these things are the best sort, of extra dish to fill in, to tempt the appetite, and make everything else taste better Many otherwise flat meals are pepped up by a good home-made relish. And in addition to this, there's nothing to compare with that thrill of housewifely pride when you are able to say - "I made it myself", and are asked for the recipe.

I hope all this will help you to decide to pickle and spice this year on your own account, and if so, let me give you a few pointers. What is the se­cret of success? Of course, you don't want to waste foods because of wrong methods or poor ingredients.

One of the most important factors is THE SPICES YOU USE . That is - the brand. Because brand means quality, and quality governs not only taste, but keeping virtues. One full teaspoon of an inferior spice is not. as effective as one-half teaspoon of a pure, properly prepared spice. So, if you are not careful about your pickling spices, you court disappointment and considerable wastage.

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For safety and success, therefore, you should use FRENCH'S SPICES for your pickling and spicing. They are pure and of full strength. They will give ex­actly the right flavor. They will properly preserve the food. They are con­veniently packaged and include every kind of spice that you will need. There is also FRENCH'S PICKLING SPICE - a special blend of all the correct spices to use in pickling.

Pickling-and-spicing time starts right now and continues on into late October. Take each fruit and vegetable as it comes along, in season, and do up a goodly variety of the pickles - salt, sweet and sour; the chutneys; chow chows, spiced fruits and butters. I am including in this Bulletin as many of each kind as my space allows and have grouped a number of others in a special leaflet called SPICY RECIPES. If you wish to delve still further into this enticing field, just write for this special leaflet.

Taking up FRUIT BUTTERS first, let me say briefly that they have many ad­vantages, not the least of which is the fact that in them you can use inferior fruits simply cutting away the poor parts. In other words, you need not have whole, perfect fruit to work with as you do in putting up fruit. There are many different kinds of butters, including apple with all its variations, pear, plum, peach and so on. Here is a particularly delightful one.

NO. 1031 PEAR BUTTER INGREDIENTS

Use ripe pears. Peal, core and slice. Put in preserving kettle, with a little water and cook slowly until soft. Then add sugar, (1 cup to 1 quart of sliced pears.) Continue cooking very slowly stirring frequently for 1-f to 2 hours. By this time the butter will be smoothe and like thick applesauce Then put in lemon juice to taste. French's Ginger, Cinnamon and Allspice. While hot, place in hot ster­ilized jars and cover with paraffin. Recipe makes about 3-g- qt. jars.

55

111

qts. pears - ripe (sliced) cups sugar

Water - to moisten tsp.French's Grd. Ginger

tsp.French's Grd. Cinnamon tsp.French's Grd. Allspice

Lemon

But it's about SPICED FRUITS that I particularly want to talk, for they are such favorites of mine. This winter when you have rows of jars filled with delectable fruit, floating in spicy syrup, to fall back upon for every sort of serving, you will wonder how you ever got along without a generous supply of spiced fruits. Be sure to put up plenty. Plums, pears, currants, peaches - ever so many fruits can be spiced. The method is easy, the ingred­ients are not costly, and the delicious results more than repay. The follow­ing recipes are particularly delightful and different. Don't forget that the special leaflet SPICY RECIPES contains other spiced fruit recipes.

NO. 1024 SPICED SECKEL PEARS

Pare, but allow stem to remain. Make syrup of vinegar, water, sugar, spices and boil for 5 or 6 minutes. Put in the fruit and cook until clear. You may stick a few whole cloves in each pear. Put up in clean, hot jars, - seal.

INGREDIENTS

7 lbs. Seckel Pears 4 lbs. sugar 1 pint vinegar 1 pint water1 tbsp.ground cloves)French's 1 tbsp.ground cinnamon) "1 tbsp.ground allspice) "

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NO. 1025. SPICED CURRANTS

Stem currants and wash. Then cook for 20 minutes in their own juice. Add the sugar, spices and vinegar. Let boil very slowly for 10 minutes more, and then pack in hot, sterilized jars, or in small jars covered with paraffin,

NO. 1026 SPICED PLUMS

INGREDIENTS

5 lbs. currants5 lbs. sugar1 pint vinegar2 tbsp. ground cinnamon)1 tbsp. ground cloves )French's 1 tbsp. ground allspice)

INGREDIENTS

Make a syrup of the vinegar, sugar and spices, boiling it for 5 minutes. Make a small incision in each plum, and pour over the fruit the above boiling syrup. Let this stand for 3 days. Then take out the plums. Boil the syrup until it becomes very thick, put the plums back in and heat again until it is boiling hot. Then seal in hot jars.

4 quarts plums3 lbs. sugarAbout 1 pint vinegar1 tbsp. ground cinnamon)1 tbsp. ground cloves )French's 1 tbsp. ground allspice)

RELISHES. I always claim that this is one of the most economical foods you can prepare, because a relish is made up of a bit of this and a bit of that, some tomatoes, corn, peppers, a cauliflower, and other odds and ends. In fact you can put in most anything. The important point is in making up the spice-combination. You cannot go wrong if you will use French's Spices in the exact quantities indicated in these recipes. Relishes include pickles, chow chows, India Relish, Baltimore Relish, Maryland Relish, English Chutney, India Chutney - a host of concoctions which include every vegetable in the garden. I have included as many of these as possible, and will be glad to send you others. The SPICY RECIPES leaflet includes a splendid recipe for making sweet cucumber pickles - a general favorite with everybody.

NO. 1027 PICCALILLI

Chop up very fine the tomatoes, peppers and onions and add the salt, stirring well. Let this stand all night in a crock. Pour off the water that will gather in the morning. Put in all the remaining ingredients, using enough vinegar to cover the mixture. Cook very slowly,and let get tender. Seal in clean hot jars.

NO. 1028 VIRGINIA CABBAGE PICKLE

1 peck green tomatoes6 onions5 green peppers1 cup salt1 cup sugar1/2 cup horse-radishVinegar

4 tbsp. ground allspice)1 tbsp. ground cinnamon)French's 1-1/2 tbsp. " cloves)

INGREDIENTS

Cut the cabbage fine. Take seeds out of peppers and cut peppers up fine. Place this mixture in a solution of salt and water and let stand for 1 hour. Heat the vinegar, sugar and spices and then add the mixture, drained of water, and let cook slowly until it comes to a boil. Take off and pack at once into jars and seal.

INGREDIENTS

3 heads cabbage3 heads cabbage (rather large) 7 red peppers1 tbsp. French's Celery Seed 1 tbsp. French's Whole Mustard Seed 1-1/2 tbsp. French's Whole Pickling Spice1 tbsp. French's Grd. Turmeric 1/2 gallon vinegar 3 lbs. brown sugar.

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NO. 1029 INDIA CHUTNEY

Pare, core and chop up the apples, and mix with the peppers, also chopped up. Also mix up with the chopped onions. Then put in the raisins and vinegar. Place in a preserving kettle and let simmer for two hours. Then add sugar and seasonings, and cook slowly for another hour. Seal while hot in clean, hot sterilized jars. The above recipe makes about five pints.

NO. 1030 GREEN TOMATO PICKLE

Wash the tomatoes and slice them, doing the same to the onions. Separate the cauli­flower into little flowerets. Take seeds out of peppers and chop peppers up. Wash and dice the celery. Place all in a large preserving kettle, in layers, sprinkling each layer with salt. Let stand over night. Drain in the morning, then add 1 quart of vinegar, and 2 quarts water and bring to a boil. Cook for 15 minutes. Then drain again. Make a syrup by boiling together for 15 minutes, the other quart of vinegar, with the sugar and spices (tie the spices together in a muslin bag). Add the mixture to the syrup, let come to a boil and seal in hot sterilized jars.

INGREDIENTS

15 Large sour apples 2 green peppers1 cup seeded raisins2 large onions1 qt. vinegar2 cups brown sugar 2 tbsp. salt2 tbsp. French's Whole Mustard Seed2 tbsp. French's Grd. Ginger

INGREDIENTS

1 peck green tomatoes12 onions of medium size2 cauliflowers3 green peppers2 quarts water2 quarts vinegar1 bunch celery3/4 cup salt2 lbs. sugar2/3 cup French's Whole Pickling Spice

And now, dear member, I hope you will plan a real program for spicing and pickling. You will need French's Cinnamon, Allspice, Cloves, Ginger, Whole Mustard Seed, Celery Seed, D.S.F. Mustard, and Whole Pickling Spices Both whole and ground spices are used. Ground spices always make a darker pickle, but the above recipes are kitchen-tested and will give the best re­sults. Write to me about any pickling problems which you may have. I shall be so glad to help you.

With kind wishes,