YY |b. mustard.
Y, gallon white vinegar.
14 oz. turmeric.
‘1 oz. celery seed.
W% oz. curry powder.
Add one can corn.

Make sauce, add vegetables and cook
not more than ten minutes.

—Mrs. B. Guttormson.

RHUBARB CHUTNEY.

Ibs. rhubarb.
Ibs. dates, stoned.
quart brown vinegar.
teaspoons ground ginger.
Ib. onions.
lb. brown sugar.
good teaspoons salt.
14 teaspoon cayenne.
14 teaspoon ground cloves.

Cut onions and rhubarb into pieces.
Add other ingredients and boil until
tender. —Mrs. Norman Olson.

Ne bo bo CO

RHUBARB PICKLE.
4 lbs. rhubarb.
6 large onions (chopped fine).
14%, cups white vinegar.
cups white sugar.
cup brown sugar.
teaspoon cloves.
teaspoon allspice.
teaspoon pepper.
teaspoon salt.
Boil until thick and seal.
—Mrs. Inga Christianson.

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RHUBARB PICKLE.
pounds rhubarb.
small onions.
cups white sugar.
cup brown sugar.
144 cups vinegar.
1 teaspoon red pepper.
1 teaspoon black pepper.
1 teaspoon allspice.
14 teaspoon cloves.
1 teaspoon salt.

Cut up rhubarb, chop onion, add
sugar, vinegar and spice. Boil until
thick. Seal in sterile jars.

—Mrs. B. Sigurgeirson, Hecla, Man.

WHOLE GREEN TOMATO PICKLES.
6 quart basket small green tomatoes.
Whole cloves.

1 teaspoon salt.

mt DD OD

~ to a boil.

79

4 lbs. white sugar.
1 quart white vinegar.

Method — Peel tomatoes carefully
and cook in water enough to cover just
until they are tender. Do not over-
cook or they will burst. Lift out care-
fully and set on a flat surface to drain
overnight. Stick two whole cloves into
each tomato.

Next morning make a syrup of the
sugar, salt and vinegar, and boil for
20 minutes. Remove any scum which
rises, place tomatoes in a crock and
after pouring on the syrup, let stand
two days. Return the tomatoes and
Syrup to a preserving kettle and bring
Lift the tomatoes out and
pack into hot sterile jars. Fill to over-
flowing with boiling syrup. Seal ‘at
once. The tomatoes must be small.

—Mrs. N. Aikenhead.

SWEET GREEN TOMATO PICKLE.

Eight quarts green tomatoes.

12 medium sized onions.

142 quarts white vinegar.

10 to 12 cups brown sugar.

3 tablespoons pickling spices.
Method—Peel onions and place in

cold water while doing tomatoes. (2)

Wash tomatoes, remove ends, stems

and blemishes and slice. (3) put %4

of tomatoes in pot, put 3 of onions

sliced very thin on top and spread 3

tablespoons of salt. Repeat until to-

matoes and onions are used up. (4)

Weigh down with a plate, let stand

over night. (5) in the morning drain
well from brine, rinsing with hot
water. (6) Heat vinegar to boiling,

add sugar and spices tied in cheese-
cloth. (7) Add vegetables — cook
slowly 1 to 1% hours until tomatoes
are clear. Remove spices.

Mrs. S. Palmasson.

RUMMAGE PICKLE.
quarts green tomatoes.
quart ripe tomatoes.
red peppers.
green peppers.
large onions.
heads celery.
ripe cucumber,
Mince all but celery, add cup salt.
Let stand overnight. In morning
drain well (which is important). Add:

met CO DO DO