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JAH

APRICOT JAM Anne Woudstra

4 ce apricots, washed, cut sm. 1 T. lemon juice
3 ce sugar

Place apricots in kettle. Add 1/4 cup water if fruit is
not fully ripe. Add 3 or 4 apricot pits if desired. Mash
fruit and bring it to a boil. Add sugar and lemon juice and
boil until thick, about 20 minutes. Stir to prevent burning.
Seal in hot sterilized jars. May be frozen in plastic container.

PILatcs

BREAD AND BUTTER PICKLES Lillian DeBoer

1 gal. sliced cucumbers 2 1/2 ce sugar

1/2 ce coarse salt 21/2 ce vinegar
l ce water ,

Place in a piece of cloth and tie:
1 T. mustard seed 1/2 tspe whole cloves
1/2 tspe ground turmeric

Slice cucumbers paper thin, leaving peel on. Dissolve
coarse salt in water. Pour over sliced cucumbers and put some
on top of cucumbers. Place a gallon of crushed ice and leave
overnight in sink or 3 hours. Weight down with plate or lid.
Drain. ;

Combine sugar, vinegar and spices, bring to boil. Add
cucumbers and bring to boiling point. Don't boil. Pack into
sterilized jars. Fill to cover cucumbers and seal. Makes 6
pints.

DILL PICKLES Jenny Winia
3 qt. water 1 ce pickling salt
1 qt. vinegar 1 ce sugar

Boil ingredients together and pour over cucumbers to which
dill has been added. Store in prepared jars.