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PICKLES AND PRESERVES

MINT CHUTNEY

Cora Stewart, Regina, Sask.

1 pound ripe tomatoes, 1 pound tart
apples. 3 large green peppers, 6 small
onions, 14% cups seeded raisins, 1% cup
mint leaves, 5 cups vinegar, 2 cups
sugar, 2 teaspoons mustard, 2 teaspoons
salt.

Chop tomatoes, apples, onions and
peppers. Cut raisins and mint. Scald
vinegar, add sugar and seasoning, let
cool, Add other ingredients and mix
thoroughly. Seal cold in sterilized jars,
allow to stand at least 10 days.

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PLUM CHUTNEY
Nan Winny, Sovereign, Sask.

3 large apples (grated), 3 quarts
plums (measure after removing pits),
1 cup raisins, 1 teaspoon cloves, 1 tea-
spoon cinnamon, 1 teaspoon ginger, 1
teaspoon curry powder, 1 teaspoon dry
mustard, 64% cups white sugar.

Mix all together and add 1 quart of
vinegar. Boil until fairly thick, stirring
often. Seal while hot.

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NO COOKING CRANBERRY RELISH

Mrs. W. J. Cunningham, Sovereign, Sask.

1 pound cranberries, 2 oranges.

Put all through the food chopper and
add 3 cups sugar. Chill.

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BARBECUE RELISH
Mrs. Ray Beck, Saskatoon, Sask.

20 medium green tomatoes, 8 medium !

6 sweet red peppers, 8
onions, 3 tablespoons salt, 1 tablespoon
pepper, 1 tablespoon cinnamon, % table-
spoon cloves, 5 cups sugar, 1 quart
vinegar. :

Put tomatoes, apples, peppers and
onions through the coarse grind of a
food chopper. Combine remaining in-
gredients and heat to a boil. Add ground
vegetables and boil gently until thick-
ened, about 30 minutes. Pour while hot
into jars. Yield 8 pints. This is very
g00d with wieners and buns.

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TOMATO SAUCE PICKLE
Ann Cope, St. George, Ont.

24 peeled tomatoes or 3 large tins,
2 pounds brown sugar (5 cups), 1 table-
spoon cinnamon, 1 tablespoon cloves, 1
tablespoon pepper (scant), 1 tablespoon
salt (scant), 1 pint vinegar.

Boil until thick, then bottle.

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BEET PICKLES

Mrs. E. Burton, Sovereign, Sask.

1 pound. white sugar, 1 teaspoon salt,
% cup flour, 1 teaspoon mustard, 1
cup water, 1 pint vinegar,

Mix the dry ingredients with water
until smooth. Add to hot vinegar and
water, cook till smooth. Drop in beets
which have been cooked and peeled,
cook a few minutes more. Seal.

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DILL PICKLES

Peggy Hoover, Saskatoon, Sask.

Brine: 6 quarts water, 1 quart vine-
gar, 2 cups pickling salt.

Wash cucumbers and let them stand
over night in cold water. Pack in glass
jars, putting grape leaf, dill and spices
at the bottom and top of jar. Add the
brine which has been brought to a boil.
Seal. No sterilizing is necessary.

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CORN RELISH
Mrs. Charles Draycott, Milden, Sask.

2 quarts onions (sliced), 1 large
cauliflower (chopped), 1 quart cucum-
bers (sliced), 3 green peppers (chopped).

Cover with a handful of salt (not
iodized), add boiling water and let
stand overnight. In the morning drain
and rinse.

Put 1 quart of vinegar, 6 cups brown
sugar, % cup ground mustard (scant),
%4 cup flour, 1 ounce turmeric.

Let this come to a boil and add 2
ounces mustard seed, 1 ounce celery
seed, 2 cans corn (Kernel).

Add the remaining vegetables and
cook until done. For variation the seeds
may be left out and cabbage may be
used in place of cucumbers.

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5 FRUIT SAUCE

Lyla Alber, Sovereign, Sask.

6 ripe tomatoes, 6 apples, 6 pears, 6
peaches, 1 pint pitted plums, 3 red
peppers, 5 cups sugar, 2 sticks cinna-
mon, 1 tablespoon whole cloves, 1 table-
spoon mixed spices, 1 tablespoon salt,
3 cups vinegar.

Dice fruit and add remaining ingre-
dients, Boil 2 hours or until thick
enough.

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SIMPLE CHILI SAUCE

Margaret Brunsdon, Assiniboia, Sask.
9 ripe tomatoes, 1 onion, 1 cup vine-
gar, 2 tablespoons brown sugar, 1 table-

spoon salt, pinch of cayenne.

Combine and boil two hours.