—Lancaster Farming, Saturday, Sept. 11, 1976 44 In response to the plea for a good tomato catsup recipe, four readers wrote in saying they were glad to share their recipes with others. All four are different so each one has been printed. Another request has come in to the LANCASTER FARMING office. This time, a potato salad recipe which has a sweet yellow dressing is the sought • after delicacy. If you know a good recipe that fits this description, it would be appreciated. Don’t forget that Sep tember is “Breakfast Month,” and that a breakfast column will be run the third week in the month. Tomato Catsup 4 quarts tomatoes 4 large apples 3 onions Vz cup vinegar 2 cups sugar 2 tablespoons salt Vz teaspoon cinnamon V* teaspoon cloves Vz teaspoon allspice Vz teaspoon dry mustard Chop tomatoes, apples, and onions, and cook until soft. Then, put through sieve COM ' °A°r- .3 \» Vs,' 1, Oley, Pa. EVENTS & ENTERTAINMENT FOR ALL AGES! Thursday. Septjj *horseshoe pitching CONTEST 4;30 P-M. ★ blue R' dge d( J UARTET 7.30 TO 10 ★ PIE EATING CONTEST ★CHICKEN BAR-B-Q AT THE OLEY FIRE CO. ★ ANTIQUE AUTO SHOW ★OLEY HIGH SCHOOL AM BASSADORS - 7 P.M. to 9 P.M. ★ SAT. EVENING AUCTION ★ HORSE & PONY SHOW - 9 AM TO 4 PM and add vinegar, sugar, salt, cinnamon, cloves, allspice, and dry mustard. Cook until thick and put in jars. Tomato Catsup Vz bushel tomatoes (use good measure) - 1 quart vinegar 6 cups sugar 4-5 tablespoons salt 1 teaspoon mustard 1 teaspoon celery salt 1 teaspoon onion salt 1 teaspoon cinnamon Vz teaspoon cloves Cook tomatoes until about soft. Drain all water off and then put through fruit press. Add all other ingredients and bring to boil. When boiling, put in jars and seal. Makes 10 pints. Thicken with corn starch before putting in jars if too thin. Mrs. Florence Brubaker zxx Heinz Catsup % basket tomatoes 2 small bunches celery 6 onions 4 cups sugar 2 cups vinegar 3 teaspoons salt p*A OLEY FAIR ★ EXHIBITS ★ Saturday, Sept 18 Donation Parking By The Oley Fire Company Vz teaspoon cloves Vz teaspoon cinnamon Vz teaspoon dry mustard 2 heaping tablespoons clear jell. Anna Martin East Earl, Pa. XXX Remove seeds from tomatoes and add celery and onions. Boil until tomatoes are very soft. Remove celery and onions. Drain tomatoes in colander. Use only pulp for catsup. Add remaining ingredients all except for clear jell. Boil Vz hour. Mix clear jell to make paste with cold water, then add to mixture until the right consistency. Bring to boil. Bottle and seal. Yields five small bottles. XXX Tomato Ketchup 5 quarts tomato juice 6 big onions 1 pint applesauce 2 tablespoons pickling spice 1 pint vinegar 2 cups sugar 2 talbespoons salt Cook onions and put through sieve. Put pickling spice in thin cloth and cook with all other ingredients for about 1 hours. Then, thicken with clear jell and The 30th Anniversary [ Friday, Sept 17 ; =«lV=- * L ° G SAWIN S CONTEST quart baking (Mi. Top with cheese, and crumbs. Bake in moderately hot oven (400 degrees F.) for 20 minutes until tender. Makes six servings. Mrs. Ivan Hoover Manheim, Pa. boil for about 15 to 20 minutes. Betty Martin New Holland, Pa. XXX Scalloped Cabbage Mrs. Charles Blehl Mertztown, Pa. XXX Summer Corned Beef and Salad Cabbage Corned beef: 3 to 5 pounds boneless beef brisket, heel of round, heart or tongue Vz cup salt teaspoon salt peter dissolved in V* cup warm water ALL CABINETS CUSTOM BUILT IN OUR SHOP ' i , , Design |)Cuu(ce Veafai WASHER/DRYER If W* Combine salt, salt dissolved in water, pickling spices, Vi tea: peppercorns, bay I clove garlic and 1 water. Place beef in gallon jar or crock and liquid mixture over i Weight meat to keep Other Exhibits .ivesl Crops S.D. Stoltzfus OtWJfuiL si isi leal [Continued on Page 41