The PURITY Capk BaDK

726 APPLE CHUTNEY

10 cups apples

2 cups vinegar

214 cups brown sugar

2 cups sultana raisins

| tablespoon ground ginger
14 teaspoon cayenne

1% tablespoon garlic (bruised)
| tablespoon mustard seed

2 tablespoons salt

Method:—Wipe, core, peel and
cut apples into thick slices; add
vinegar and sugar; simmer until
apples are reduced to pulp; then add
raisins, spices and seasonings. Mix
well and place in bowl. Cover and
let stand 1 week, stirring 2 or 3 times
daily. Seal in sterilized bottles.

727 MUSTARD BEAN PICKLE

1 peck beans

6 cups vinegar

5 cups white sugar

| cup Purity Flour

2 teaspoons tumeric

2 tablespoons celery seed
| cup mustard

Method:—Wash beans. Remove
tips and strings; cut into pieces.
Cook in boiling salted water 15
minutes, then drain. Bring vine-
gar to boiling point. Mix sugar,
flour and spices and add vinegar
gradually; cook until thick. Add
beans and cook 5 minutes longer.
Seal in sterilized jars.

728 PEPPER RELISH

12 onions

12 green peppers

12 red peppers

4 cups vinegar

2 cups white sugar

4 tablespoons salt

2 tablespoons mustard seed

Method:—Wash and peel onions;
remove seeds and tongues from pep-
pers; put through food chopper.
Cover with boiling water and let
stand 30 minutes, then drain. Stir
in vinegar, sugar, salt and mustard
seed and boil 15 minutes. Seal in
sterilized jars.

729 PICKLED RED CABBAGE

1 firm red cabbage

Salt

4 cups vinegar

| tablespoon whole black pepper
Y% tablespoon allspice

Method:—Wash cabbage; remove
outer leaves; cut into quarters and
remove heart, then shred finely.
Place in dish, sprinkle with salt and
let stand overnight; then drain
through colander and place in crock.
Boil vinegar with pepper and all-
spice, tied in cheesecloth bag, for
5 minutes. Pour over cabbage.
Seal in sterilized jars.

730 BEETROOT PICKLE

6 medium-sized beets

4 cups vinegar

| tablespoon grated horseradish
1 tablespoon whole black pepper
V4 teaspoon salt

1 tablespoon allspice

Method:—Wash beets thoroughly
(do not break skins). Bake in
moderate oven of 350 degrees for
1% hours. Cool. Remove skins,
cut in 4 inch slices and pack in jars.
Mix vinegar with horseradish, pep-
per, salt and spice and bring to boil-
ing point. Cool, then fill jars and
seal.

PURITY FLOUR oe

« BEST FOR All YOUR BAKING +