brine and cover with boiling water.
When cool, drain off water and reheat
to boiling. Pour over pickles again.
Repeat this once more, three times in
all. Pack in sealers and pour over the
following dressing.
4 pints vinegar.
1 pint water.
4 cups white sugar.
1 handful of pickling spice (tied in
bag).

Boil for ten minutes. Pour on hot.

—Mrs. B. S. Arnason, Glenboro, Man.

WINTER SALAD PICKLE.

cauliflower.

small cabbage.

large cucumber.
quart onions.

quart green tomatoes.
red peppers.

bunches celery.
Dressing—

quarts vinegar.

cup flour.

cups sugar.

1% cup mustard.

1 teaspoon curry powder.
1 teaspoon turmeric.

1 teaspoon celery seed.

Wash vegetables and put through
food chopper, using coarse blade.
Sprinkle with 4% cup salt, add enough
cold water to cover and let stand over-
night. In the morning drain and add
cooked dressing. Heat through but do
not boil. Seal immediately. Flour and
mustard may be omitted if desired.
—Mrs. H. F. Czerwinski.

OO OO I ea cel ol oe

Ol em DO

PEPPER HASH.

12 large onions.
12 red peppers (sweet).
12 green peppers.

Put through meat grinder,
with boiling water.
Drain,

Then Boil—

1 quart malt vinegar.

4 cups white sugar.

2 tablespoons mustard seed.
Y% cup salt.

Boil 15 minutes.
and peppers. Boil
minutes.

cover
Boil 15 minutes.

Then add onions
another 20-25

—Mrs. R. H. Armstrong.

PENNY PICKLES.

2 dozen cucumbers.

Method—Wash cucumbers and cut
into round slices ¥% inch thick. Put
in brine of 1 cup salt to 1 gallon of
cold water for 1 week. Drain. Cover
with cold water and add lump of alum
(size of walnut) for a 2-gallon crock.
Leave for 1 week. Drain and scald
through a colander. Then boil pickles
in the following syrup for ten minutes:
144 quarts white vinegar.

144 pints water.

5 lbs. white sugar.

1 small package cinnamon sticks.
1 teaspoon celery salt.

—Mr;. Thomas Johnson, Baldur, Man.

PEPPER HASH.

1 large head of cabbage.
6 large onions.

9 green peppers.

9 red peppers.

Chop all rather fine. Add half cup
salt and let stand over night. In the
morning drain well and add 1 table-
spoon mustard.

1 teaspoon celery seed.
5 cups white sugar.

Scald sufficient white vinegar to
cover vegetables. Pour over while hot,
but do not boil. Pack in sterilized jars
and seal. Keep in a cool place.

—Mrs. W. R. Crane, West Selkirk, Man

PICKLED CHERRIES.

Wash cherries. Fill quart jar with
cherries and add 2 tablespoons
salt and 4 tablespoons brown
sugar. Fill jars with equal parts
cider vinegar and water boiled 5
minutes with 14, stick cinnamon,
2 tablespoons (scant) cloves. Seal.

—Mrs.T. J. Blondal.

UNCOOKED RELISH.

1 cabbage, shredded fine.
6 medium size onions.

3 red peppers.

6 green peppers.