EDITH ADAMS’ 121TH ANNUAL PRIZE COOK BOOK 19

MEAT RELISHES

APPLE-ONION PORK RELISH

4 cups sliced onions

6 cups sliced apples

2 tablespoons white sugar
% cup shortening

Heat shortening in heavy pan and add
onions and apples. Cover and let steam for
10 minutes, stirring occasionally. When
apples are soft and onions slightly brown,
season with salt and pepper. Serve with
well-browned sausages and mash potatoes.

“Strange as this union may seem, they
harmonize perfectly.”

Mrs. M. Hunt, 2601 38th Avenue, Ver-
non, B. C.

BUBBLY BARBECUE SAUCE

1 teaspoon prepared mustard

1 tablespoon butter ,
2 tablespoons brown sugar

3 tablespoons vinegar

1% cup water

Heat until bubbly. Lay slices of cold
roast beef in sauce and heat thoroughly.
Various canned meats can be heated in
this sauce or it'can be poured over ham-
burger cakes.

“This is quick and easy to prepare—a
favorite with my family.”

Mrs. Chas. L. Cooke, 2385 East Fifty-
first Avenue, Vancouver, B. C.

CHILI SAUCE
(Canned Tomato)

1%4 cups chopped onion

1 No. 2% can tomatoes (3% cups)
Y% cup sugar

% cup mild vinegar

2 teaspoons salt

1% teaspoon pepper

1 teaspoon cinnamon

1 teaspoon cloves

Scald chopped onions for 20 minutes.
Drain and add remaining ingredients. Boil
until desired consistency. Yield: 1% pints.

ONION-PRUNE RELISH

cups ground prunes (uncooked)
large onions, minced

cup sugar

tablespoon salt

teaspoon pepper

teaspoon cloves

teaspoon dry mustard

teaspoon cinnamon

quart vinegar

lll aeealll anil aol alll aoe eel O° eo

Mix all ingredients thoroughly. Cook
until thick, about 1% hours. Pour into
hot sterilized glasses and seal. Yield: 3
to 4 pints.

“It’s so nice to be able to. make pickles
any time of the year.”

Mrs. Alma Cochrane, P. O. Box 194,
Powell River, B. C.

READY-TO-SERVE-RELISH

1 large dill pickle
1 medium apple
1 small onion
Chop well and mix together.
“It’s ready to serve at once and is espec-
ially with cold meats or in sandwiches.”
Mrs. F. Lawson, 454 Lansdowne Street,
Kamloops, B. C.

RED RELISH

Cut thin slices of raw Spanish onion
and put in alternate layers in glass bowl
with slices of cooked beets. Add
vinegar, a little salt and any other sea-
soning one likes. Leave overnight so that
the onion is soaked through and the same
color as the beets. It’s nice to serve with
cold meat.

Mrs. Florence M. Graves, 5855 Argyle
Street, Vancouver, B. C

SUGARLESS DRESSING
FOR HARVARD BEETS

4g cup of liquid from sweet pickle
Pinch of salt
1 tablespoon cornstarch, mix with 3
tablespoons cold water
1 tablespoon butter
Mix and boil together until thick and
pour over the beets.
Mrs. W. A. Taylor, 2694 East Fifth
Avenue, Vancouver, B.C

UNCOOKED RELISH FOR TURKEY

2 apples
1 cup cranberries
1 cup sugar
1 orange
Peel and core apples and dice them.
Put cranberries through food chopper.
Combine these two ingredients. Cut up
pulp of the orange and grate rind. Mix
all together. Allow to stand for 24 hours
before using. Serve with cold meat or
fowl.
“This is nice for Christmas.”
Mrs. Douglas Thorley, R.R. 3, Duncan,
Vite R. &