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“THE VANCOUVER SUN EIGHTH ANNUAL COOK BOOK ee

Greer: Tena Bieldes:

1 gallon green tomatoes © 1 tablespoon whole cloves
6 large onions ce . 1 tablespoon allspice
2% cups brown sugar ~ 1 tablespoon celery seed ~

4% Jemon “ 1 tablespoon mustard seed
2 green peppers | 1 tablespoon EROUNG mus:
3 cups vinegar ie tar,
3 tablespoon whole black —

pepper.

Slice the tomatoes and onions thin. Sprinkle over them

> a half cup of salt and allow to stand over night in a crock’

or enamel vessel. Drain. Tie the allspice, celery seed, cloves
and black pepper, mustard seed and mustard in a cheesecloth
bag.

Slice the hist and chip the peppers and add with the
vinegar, spices and sugar. Heat together, add the tomatoes
and. onions and cook for one-half hour, stirring to prevent

burning. Remove the bag of spices to prevent darkening of
pickles. Pack into hot jars and seal.

eC \ Plum Chutney

~ 3 pounds plums 1 ounce garlic (optional)
1 pound apples | 1 onion

1 pint vinegar 2 teaspoons salt

1 pound brown sugar 4 teaspoon cayenne pepper
3 ounces green ginger 2 teaspoons cloves

Put plums, apples, onion and garlic through the food
chopper: Mix with the other ingredients and boil slowly for
1 hour or until tender and of desired consistency. Seal.

Bread and Butter Pickles
. § medium cucumbers 1 cup water
3 medium onions Bs % teaspoon ginger.
% cup salt . - % cup sugar ,
1 cup vinegar | % teaspoon ginger
%2 teaspoon celery seed _ ¥%, teaspoon turmeric.

Wash cucumbers, slice in thin slices. Peel and_ slice
onions and cucumbers and add one-fourth cup specie Let stand

- for 2 hours.

_ . Heat vinegar, water, celery seed, mustard seed,. Sugar,
ginger and turmeric to the boiling point. Add cucumbers and

- onions and boil slowly until tender. Pack while hot into hot,

sterilized Jars. Seal.

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- Pickled Couliflawer

Firm, ftieh cauliflower 1 cup sugar

’ heads | Y% cup whole white mustard
1 quart vinegar ane seed
% pint water

Cut the cauliflower into small pieces. "Wash well and

Gabk in hot, salted water for about 5 minutes. Remove care-

_ fully and rinse in cold water; pack into sterilized jars. Com-
bine remaining ree boil seaing ang. ic over the
we iawets seal. | |

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_ bottles and seal wniie hot.

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Lunch Pickles

1 quart green tomatoes 1 small cabbage
1 quart cucumbers 1 quart onions

1 large cauliflower 3 sweet red peppers,

Remove seeds and pith from the peppers. Peel onions.
Remove stem ends from tomatoes and separate the cauli-

flower into pieces. Put all the vegetables through the coarse

blade of the food chopper; then sprinkle with % cup of salt
and cover with boiling water. Let stand for an hour, drain
and rinse. Cover with 2 quarts of vinegar and heat to the
boiling point. Mix: 2 ;

3 tablespoons mustard 1 cup flour .

4 cups white sugar 1 tablespoon turmeric © :

Moisten this mixture with a little cold water and add to
the hot pickles. Heat again to the boiling point until the —
dressing thickens. Pour into hot, sterilized jars and seal.
Before bottling taste for salt content, more may be added if |
desired. :

Pickled Nasturtium Seeds

Pick'the nasturtium seeds while still. green. Cover with — \
a boiling brine, made of salt and water of sufficient strength
to float an‘egg. Allow to stand 24 hours.

Drain. Boil sufficient Vinegar to cover seeds with a little ‘
whole mixed allspice tied in a cheesecloth bag. Cool and pour —

seasoned vinegar over the seeds which have been packed into De ie

small, wide-mouth bottles. Cork and seal.

~

Chili Sauce

2 cups vinegar

S medium sized onions 1% teaspoons salt :

4 green peppers 1 tablespoon ground cinna- —

1 cup sugar ; mon .

2 cups vinegar 1 teaspoon allspice.
Scald tomatoes and slip skins.

Spiced Crab Apple

2 doz. large crab apples Whole cloves
2 cups sugar Whole allspice
Cider vinegar Stick cinnamon.

Thoroughly wash the crab apples, leaving the stems on.
Place in a kettle and just cover with cider vinegar. Add sugar

18 ripé tomatoes

“and whole spice to taste and boil for 15 minutes. Seal in jars.

Corn Relish

2 tablespoons flour
142 cups brown sugar

2 hot peppers |
1 tablespoons mustard.

1 small cabbage

1 large onion

6 ears corn

2 tablespoons salt
_1 pint vinegar

Steam corn 30 minutes. Cut from cob and add to the
chopped cabbage, onion and peppers. Mix flour, sugar, mus- _
tard and salt and then add vinegar. Add mixture to the vege-
tables and simmer 30 minutes. Pour into sterilized jars or |

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