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SMALL GREEN TOMATO PICKLE

Claire Brunsdon, Tuberose, Sask.

8 pounds small green tomatoes, 1% cup
salt.

Peel tomatoes and sprinkle with salt,
let stand overnight. In the morning drain
and put on to boil in cold water, boil
until a straw will pass through the
tomatoes. Drain.

Syrup
4 pounds sugar, 2 cups strong vine-
gar, 1 eup water, 1 tablespoon mustard
seed, few whole cloves, stick of cinna-
mon.
Add tomatoes to the syrup and boil
for a few minutes, Seal.

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PEACH-PEAR-TOMATO PICKLE

Irma Gerbrandt, Saskatoon, Sask.
30 ripe tomatoes, 6 pears, 6 peaches,
6 onions, 3 green peppers.
Peel and cut up these. ingredients.

Syrup
5 cups white sugar, 3 tablespoons
salt, 1 pint vinegar, 14 teaspoon cloves,
14 teaspoon cinnamon, %4 teaspoon nut-
meg, % teaspoon cayenne.
Add the fruit to the syrup and sim-
mer for 2 hours. Seal.

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GREEN TOMATO AND
APPLE RELISH

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Marion Davidson, Petawawa, Ont.
20 green tomatoes (size of small
orange), 8 apples, 8 onions, 4 cups

vinegar, 5 cups brown sugar, 1 tea-
spoon cinnamon, 1 teaspoon cloves, 1
tablespoon. salt.

Put tomatoes, apples and _ onions
through food chopper, add remaining
ingredients and cook for 1 hour. Put in
jars and seal.

5 die *
GREEN TOMATO RELISH

Irma Gerbrandt. Saskatoon, Sask.

8 cups green tomatoes, 3 pounds
onions, 2 red peppers, 2 green peppers.

Grind all and drain.

Syrup

5 cups vinegar, 4% cups sugar, 2%
tablespoons salt, 1 tablespoon celery
seed, 1 tablespoon mustard seed, 2
teaspoons curry powder.

Add the vegetable to the syrup and
cook until thick.

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DILL BEANS

Jean Hooper, Toronto, Ont.
Brine: 1 quart white wine vinegar, 2
quarts water, 1’ cup salt. Bring to a
boil.

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58

Snip ends off butter beans, leaving
beans whole, Blanch in boiling water
about 5 minutes—pack in jars with
large piece of dill in bottom and on
top of each jar, put one small piece of
alum in jar. Pour the hot brine over
the beans and seal. Do not use for at
least two months.

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KENNEBUNK PICKLE

2 Ibs. green tomatoes, 2 Ibs. red to-
matoes, 2 green peppers, 2 red peppers,
1 small head cabbage, 1 quart onions,
1 bunch celery.

Put through food chopper and let
stand overnight in 6 tablespoons salt.
Draw off juice in morning and add:

1 quart vinegar, 3 cups dark brown
sugar, 1 stick cinnamon, 1 teaspoon
cinnamon, 1 teaspoon dry mustard.

Simmer all for % hour and seal in
jars.

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GRAPE JAM
Nan Winny, Sovereign, Sask.

Press pulp from the skins of grapes,
heat the pulp until it softens, then press
through a sieve. Add skins and cook 10
minutes. Measure, aHowing 1 cup of
sugar to 2 cups grapes. Cook gently
for 5 minutes and, seal in sterilized jars
while hot.

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GRAPE JELLY
Helen Toombs, Saskatoon, Sask.

Wash grapes and boil for 15 minutes
without water, mashing constantly.
Drain through a jelly bag and squeeze
the bag. Measure the juice and add 1%
cups of cane sugar to 1 cup of juice.
Bring juice to the boiling point again
stirring constantly with a wooden
spoon and cook for 15 minutes. This
should jell immediately. Crystals have
a tendency to form in grape jelly. To
prevent this allow the extracted juice
to stand overnight in a cool place and
in the morning carefully pour off the
juice from the sediment.

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PEACH AND CANTELOUPE JAM
Joan Dawe, Lethbridge, Alta.

6 peaches (cut small), 1 canteloupe,
3 oranges, 4 cups sugar, % cup chopped
maraschino cherries.

Peel peaches, canteloupe and oranges,
cut in fairly small pieces, add the sugar
and bring to the boiling point slowly,
cook until fairly thick, pour into
sterile jars at once and seal.