88 EDITH ADAMS’ 12tH ANNUAL PRIZE COOK BOOK PICKLES and KETCHUPS CHOP SUEY PICKLE 6 large cucumbers, peeled 11 medium sized onions large green (sweet) peppers large red (sweet) peppers cup salt cups vinegar tablespoons mixed spices tablespoons celery salt teaspoon curry powder cups water cups sugar Slice the cucumbers, onions and peppers very thin. Sprinkle with the % cup salt and ‘add enough cold water to cover veg- etables and let stand overnight. Drain thoroughly, add the vinegar, mixed spices, water, sugar and celery salt. Boil about 10 minutes. Add curry powder just be- fore removing from the stove. Pack into hot, sterilized jars and seal at once. Mrs. Irene Porter, 4136 Eton Street, Vancouver, B. C. CHOW-CHOW SUPREME 4 quarts sliced green tomatoes quart chopped onions quart chopped apples or 4 sweet red peppers, chopped fine cups vinegar cups white sugar tablespoon tumeric cup whole mixed pickling spices cup dairy salt Put tomatoes, onions and peppers in a crock, add salt and cover with ice water. Let stand overnight. In the morning, drain thoroughly and put all in a large kettle. Add chopped apples, tumeric, vinegar and sugar. Tie spices in a cheesecloth bag. Bring pickles to a boil and simmer 45 minutes. Remove spice bag and pour im- mediately into hot, sterilized jars and seal. Mrs. A. Watson, 6449 Commercial Drive, Vancouver, B. C. PICKLED ONIONS AND PEPPERS 2 pounds small white onions 2 pounds green peppers 2 pounds red peppers 3 cups mild white vinegar 2% cups brown sugar 3% tablespoons salt (not iodized) A few whole pickling spice Peel onions, cover with boiling water and let stand 10 minutes (cover with lid to retain heat longer). Drain well. Wipe peppers dry. Remove seeds. Cut into nar- row strips. Cover with boiling water and place at back of stove. Slowly bring to a & DOF DO G DOYS G Go br ht OD) OD) CY et et simmer. Drain. Pack onions and peppers into warm, sterile jars. Cover with boiling pickling’ syrup. Seal at once. Mrs. J. R. Lukach, 1054 East Eleventh Avenue, Vancouver, B. 8 QUARTS OF DILLS 13 cups water 5 cups cider vinegar (can use white) 1 cup salt (not iodized) Boil all together and allow to cool. Pack small cucumbers in sterilized jars. Into each quart jar put 1 clove garlic, 1 pick- ling pepper and 3 or 4 pieces of dill. Pour the cooled liquid over the cucumbers and screw the tops of the jars down tightly. “These are delicious, crisp dills and are always a ‘Must’ at canning season in our home.” CUCUMBER RELISH 9 large cucumbers 4 large onions Peel and slice the cucumbers and onions. Sprinkle with salt and let stand for 4 hours. Drain and put through the food chopper. 1% cups malt (or white) vinegar 1144 cups white sugar cup flour teaspoon celery seed tablespoon mustard seed % teaspoon tumeric Bring to a boil and cook until thick. Add vegetables and boil for 5 minutes. Pour into sterilized hot jars and seal. Mrs. E. Vallieres, 3342 East Twenty- ninth Ave., Vancouver, B. C. Lond — pe RAG CARPET PICKLES 2 quarts small onions 2 quarts cucumbers, cut into pieces 2 quarts carrots, cut into strips 1 quart (1% pounds) cauliflower flowerets 2 quarts of green and red peppers, cut into strips 4 pounds white sugar 3 quarts vinegar and water Mixed spice to taste Soak vegetables separately overnight in a brine of % cup salt to 1 quart water. Drain and cook carrots and cauliflower until just done, and drain. Heat vinegar and sugar, with spice in a bag. Boil for 5 minutes. Remove spice. Then add all vegetables and bring just to the boil. Seal in sterilized jars. Mrs. James McCowan, 2172 West Twenty-first Ave., Vancouver, B. C.