APPLE CHILI SAUCE

4 Ibs. tomatoes 1 tsp. ginger

4 Ibs. apples 2 tsp. salt

4 large onions % tsp. red pepper

2 Ibs. light brown sugar 2 tsp. cloves

1 qt. vinegar 1% pkg. mixed spices

Combine tomatoes washed and peeled; apples sliced, onions chopped, sugar,
vinegar, ginger, salt, pepper, cloves, spices, tied in a bag. Boil together slowly
for 2% hours. Bottle and seal while hot in sterilized hot jars—Courtesy Mrs.
J. T. Godfrey, Jr.

DILL PICKLE

Small, firm cucumbers 13s c. water
Dill to each jar 2 c vinegar
Clove of garlic to each jar 1c. salt

Soak the cucumbers overnight in cold water. Scrub thoroughly with a brush
and pack into sterilized jars. Add one flower of dill and one clove of garlic
to each jar. Cover with the following mixture while it is still boiling hot;
water, vinegar and salt. Seal tightly and store for several weeks before using.
—Courtesy Mrs. W. W. Bell.

FAVORITE MUSTARD PICKLES

Cucumbers 1% pts. vinegar
Cauliflower 1 tbsp. celery seed
Onions 1 tbsp. tumeric powder
1% ce mustard 2 Ibs. brown sugar
% ce. flour

Let cucumbers, cauliflower and onions stand in brine overnight. Drain and
pour the following mixture over vegetables; mustard, flour, vinegar (not too
strong), celery seed, tumeric and sugar. Bring to a boil and boil for 5 minutes.
—Courtesy Mrs. W. Phillips.

PEACH RELISH

6 large firm tomatoes 6 onions

3 green peppers 2 red peppers

2 cc. wine vinegar 4 ec. white sugar
1 tsp. cinnamon 1 tsp. cayenne
6 peaches 6 pears

1 tsp. ginger 1 tsp. cloves

1 tbsp. salt

Chop everything—not too fine. Add all other ingredients. Boil until thick
(1 to 1% hours stirring often to prevent burning. Don’t put less than 1 tsp.
cayenne, as this really makes it.—Courtesy Mrs. Gordon S. Wismer.

PLUM PICKLES

7 Ibs. plums 3 Ibs. sugar

1 qt. vinegar
Boil sugar and vinegar. Add fruit, spice, ginger, cloves, peppercorns to taste.
Boil till done and bottle—-Courtesy Mrs. Sydney Child.

RED PEPPER RELISH

1 doz. red peppers 3 ec. malt vinegar
1 doz. green peppers 2 ¢ granulated sugar
1 doz. onions 3 tbsp. salt

After removing seeds from peppers, chop everything in the mincer. Cover
with boiling water, let stand 10 minutes and strain through cheesecloth.
Repeat. Drain and add other ingredients. Boil 20 minutes. Bottle and seal—
Courtesy Mrs. A. C. Wurtele.

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