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HORSD'OEUVRES, PICKLES & RELISHES

CHILI SAUCE

15 red firm tomatoes 3 pears
3 peaches (peel) 3 onions
I tbsp. salt 1 pint vinegar

Pickling spice (in little bag)
Chop all together until fine and cook slowly for 3 hrs.
Seal in sterile jars.

Emma McMillan

RHUBARB & ONION RELISH

1 qt. chopped rhubarb 1 qt. chopped onion
1 pt. cider vinegar I tbsp. salt

4 c. brown sugar I tsp. cloves

l red pepper, opt. 1 tsp. allspice

1 tsp. cinnamon

Combine all ingredients. Cook in an uncovered saucepan
at simmering temperature stirring often until relish is
thick. Makes 4 pints.

Mary Mulhern

DUTCH PICKLE

2c, green tomatoes 2c. green cucumbers
5 small firm cabbage 15 sweet red pepper
15 green pepper 5 large celery

5 qt. (2 cups) chopped onion

Chop vegetables very fine, sprinkle with 3 cup salt and
cover with boiling water. Allow to stand for 30 mins,
then drain thoroughly and cover with one quart mild
cider vinegar. Bring this to boiling point. Mix toa
smooth paste 14 tbsp. dry mustard, 3c. sugar, % tbsp.
(continued)

3-Vancouver, B.C.