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PICKLED EGGS Celia Messner
3c. white vinegar 1-1/2 c. water
1-1/2 tsp. salt 1 tsp. whole cloves

1 tsp. pepper corns 1/2 tsp. celery seed

12 Eggs

Combine vinegar, water, salt, cloves, peppercorns and celery
seed ina saucepan. Boil 10 minutes, strain and cool. Put eggs
in large pan and cover with cold water. Set on heat and bring

to full boil. Cover pan, remove from heat and let eggs stand

20 minutes. Run cold water over eggs until they are cold, shell |
and pack eggs into jars. Pour vinegar mixture over eggs in jars,
cover and refrigerate. Let stand at least 2 days before using.

SALAD PICKLES Julia Boser
16 c. thinly sliced, peeled 1/3 c. salt
cucumbers 4 trays ice cubes
4c. thinly sliced onion 9c. sugar
4c. broken cauliflower 3c. cider vinegar
1 green pepper seeded and cut 2 Tbsp. mustard seed
into small squares 1-1/2 tsp. celery seed
2 cloves garlic, minced 1/2 tsp. turmeric

Combine vegetables and garlic in a glass bowl. Sprinkle with salt.
Add ice cubes and mix thoroughly with vegetables. Cover, let
stand for 3 hours. Combine sugar, vinegar, spices and turmeric
in a large kettle. Bring to a boil, add vegetables and brine just to
boiling point. Ladle into hot sterilized jars and seal immediately.
Makes 8 pts. .

-1- Gibsons, B, C.