ANYONE CAN COOK Page 81

Pickles, Kelishes aud Preseres

ae
Laat

CELERY and TOMATO RELISH
By MRS. H. CHAPMAN

2 stalks of celery 1144 cups vinegar

15 large ripe tomatoes 2 tbps. salt

2 red peppers 8 tbsp. brown sugar
2 onions '

Chop fine and cook about 1% hours. Bottle.

CHILI SAUCE
_ By VIOLA COATHAM

1 cup vinegar 1 tbsp. whole cloves
16 large ripe tomatoes 2 tbsp. cinnamon stick

2 large onions (broken)

4 green peppers | 1 tbsp. whole allspice
23 cup brown sugar 1 tsp. nutmeg

1 tbsp. salt

Wash tomatoes. Slice into a pan. Put spices into a bag. Add other in-
gredients and boil slowly for 2% hours or until fairly thick. Put into
bottles and seal. Onions may be put through chopper.

CRANBERRIES
By P. I. MALCOLM

3 cups cranberries 2 cups water
1% cups sugar

Boil sugar and water together for 5 minutes. Add cranberries and boil
for 5 minutes more. Remove from fire. Keeps berries firm and flavorful. -

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