syrup, 1 cup granulated sugar to two
cups water, let come to a boil. Pour
over apples in jars and seal tightly.
Put sealers into a hot water bath and
let boil for 30 minutes.

—Mrs. R. Marteinsson.

COLD PACK RHUBARB.
Take young tender stalks of rhu-

barb, scrub well (do not peel), cut in
inch cubes, pack tight in well sterilized
jars. Now fill jars with cold water.
Be sure jars are well filled, seal tight
and keep in a dark cool place. This

will keep fresh for months.

—Mrs. R. Marteinsson.

DICKLES

PICKLED ONIONS.

To Make Brine—

Dissolve 2 large cups salt in 3 quarts
of boiling water.

Peel white onions and cover with
brine. Let stand 2 days. Drain and
repeat. Let stand 2 days. Again drain
and put in more brine that has been
heated to the boiling point. Boil for 3
minutes. Skim. Put in jars, scatter-
ing in small bits of red pepper, bay
leaves, mace, white pepper, corns and
cloves. Scald enough vinegar to fill
jars, adding sugar in proportion of %
cup to 2 quarts spirit vinegar. Fill jars
to overflowing and seal while hot.

—Mrs. W. Baldwin.

HARVARD BEETS.
6 medium beets, cooked and cubed.
Y cup sugar.
1 tablespoon corn starch.
14 teaspoon salt.
1%, cup water.
14 cup vinegar (scant).
1 tablespoon butter.

Method—-Mix sugar and corn starch,
add vinegar and water and cook until
thickened, stirring constantly. Add
butter and salt. Add beets and heat
through. Serves six.

—Mrs. J. Sigurdson.

RELISH FOR COLD MEAT.
Take one can of tomatoes, rub
through sieve. Put on to boil, add two
large sized onions cut fine, 4% cup
brown sugar, 1 cup vinegar, 2 tea-

spoons cinnamon, 1 teaspoon each
cloves, salt and pepper. Boil twenty
minutes.

—Mrs. O. V. Olafson.

76

SWEET RED PEPPER RELISH.

6 large sweet red peppers.
6 large cooking apples.

1 cup pickling vinegar.

Y% teaspoon salt.

14% cups white sugar.

4 bay leaves.

Remove seeds from peppers and put
through food chopper, using medium
knife, mince apples, put in kettle, add
sugar, vinegar, salt and bay leaves,
boil until thick about an hour, pour
into sterilized jars and seal.

Delicious to serve with chicken or
game.

—Mrs. J. Peterson, Vancouver, B.C.

OLIVE OIL PICKLES.
Small cucumbers.
2 cups sugar.
1/3 cup salt (scant).
2 cups vinegar.
1 teaspoon celery seed.
1 teaspoon mustard seed.
6 tablespoons olive oil.

Method—Slice cucumbers thin, but
do not peel, and fill 3 one-quart jars.
Mix sugar, salt, vinegar, celery and
mustard seed, and allow 2 tablespoons
olive oil to each quart jar. Mix well
to dissolve sugar and salt, but do not
boil. Pour over cucumbers and seal.

—Mrs. H. Bjarnason.

MIXED PICKLES.
2 quarts cauliflower.
2 quarts cucumbers.
2 quarts onions (silver skin).

Prepare cauliflower by breaking into
small bunches. Wash cucumbers and
cut in pieces. Skin onions. Put all
together and cover with a strong brine
over night. In the morning drain off