Be Proup or Your MEALs
FOR THE BEST IN BREAD, CAKE, SWEET BUNS, OR ROLLS,

ALWAYS ASK YOUR GROCER FOR

WESTON’S

SIX DAY PICKLES
2 qt. sliced cucumbers 1 1/2 qt. sliced onions

Slice firm cucumbers that are about 1 inch in diameter
in fairly thin slices. Peel and slice the onions in the same
way.

First Day - clean a 1 gallon crock thoroughly. Arrange
a layer of cucumbers and a layer of onions, and sprinkle with
salt. Continue in layers until vegetables are packed. Altogether
use 2 - 3 cups salt. Cover the vegetables with boiling water,
and let stand overnight.

Second Day - drain and rinse the vegetables and again
arrange in layers with the salt (using 2 - 3 cups salt again) and
cover with boiling water and again let stand overnight.

Third Day - repeat the procedure, for second day.

Fourth Day - drain the vegetables and rinse in cold water
and allow to drain for 30 minutes. Now combine:

7 c. cider vinegar 1/4 c. mixed pickling spices
4c. white sugar

Combine in a pan and boil for 2 minutes. Replace the
vegetables in the crock and pour over them the hot pickling
solution, Let stand overnight.

Fifth Day - drain pickling solution from vegetables,
bring to a boil and again pour over the vegetables and let stand
overnight.

sixth Day - pack the vegetables into sterilized jars, then
bring the pickling solution to a boil and fill the jars to overflow-
ing with this. Place a pinch of alum in each jar and seal tightly
at once. Cool and store in acool, dry place.

Mrs. J. H. Boston

DILL PICKLES

Pack clear medium cukes in quart sealers. Add: (for
each quart sealer)

1 tsp. mustard seed 1 Tbsp. salt

-4- Regina, Sask.