FRUIT CHILI SAUCE

30 ripe tomatoes 4 red peppers

6 peaches 4 cups brown sugar
6 pears 3 tbsp. salt

4 onions 2 tsp. whole cloves

] quart vinegar 2 tsp. stick cinnamon

Scald, peel and chon tomatoes; chop onions, peaches and pears.
Mix with the other ingredients except spices and boil for 2 hours. Tie
whole spices in a bag and boil 15 minutes longer. Pour into hot,

clean, jars and seal.
Ellen Spencer

‘COTS AND ‘PINES

2 cups prepared apricot 5¥2 cups sugar
] 10-oz. tin crushed pineapple Y2 bottle of certo
Y4 cup lemon juice (2 lemons)

Prepare the fruit — pit but do not peel the ripe apricots. Cut in
small pieces and grind enough to fill two cups. Place in large saucepan.
Add the crushed pineapple and lemon juice. Add sugar to fruit and
mix well.

Place over high heat. Bring to a ful! rolliag boil. Boil hard one
minute stirring constantly. Remove from heat. Stir in certo. Skim
and stir by turns — about five minutes. Ladle into glasses; cover
with hot paraffin.

Mrs. J. W. Bainbridge

NOTE: The origin of this recipe dates from the ‘flu epidemic
of 1918, when Mrs. Bainbridge, a Home Economist, was among
those called to organize Oliver School Centre, one of several in the
Edmonton area. Volunteers worked ’round the clock ministering to
the needs of patients and personnel. Mrs. Bainbridge used to make
this the old-fashioned way — fresh apricots, no certo.

RHUBARB AND PINEAPPLE JAM

4 cups rhubarb (diced) 1 20-oz. can crushed pineapple
4 cups white sugar

Boil together for 30 minutes, then remove from heat and add
one package strawberry Jello. Stir until dissolved. Then put into

sterilized jars and seal.
Eileen Spencer

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