PICKLED CHERRIES

3¥%4 lbs. sound washed cherries

1 lb. white sugar

] quart malt vinegar

| tbsp. each whole cloves and stick cinnamon

Lay fruit in alternate layers with sugar in an enamel pan. Pour vinegar over

it. Simmer contents for 5 minutes. Drain syrup and boil with spices till it
measures about half its original volume. Put cherries in sterilized jars. Cover with
boiling syrup and seal.

PICKLED WALNUTS

Use rubber gloves as nuts stain the hands badly. 3
The walnuts should be easily pierced with a darning needle.

_ Pierce each nut about 3 times with a fork. Put nuts in a strong brine made
of 1 cup salt to 9 cups water and let stand for 9 days. Stir the nuts every day.
Next spread the nuts on a tray in the sun for three days, turning them over each
day. Bottle in sterilized jars.

For approximately 100 nuts use the following amount of spice:
1 oz. each of black pepper and ginger root
Y4 oz. each of mace, cloves and nutmeg
2% tsp. mustard seed
Use about 24 cup vinegar for each quart jar and 2 tbsp. brown sugar. Boil
vinegar, sugar and spices for 5 minutes. Pour over walnuts and seal. Nuts will
be ready for use in about | month.

DELICIOUS CHUTNEY

| lb. stoned dates I Ib. sultanas

3 lbs. ripe tomatoes — ; 114 Ibs. onions

3 Ibs. apples / | clove garlic (minced)
2 tbsp. ground ginger 4 tsp. cayenne

4 tbsp. salt 2 pints vinegar

114 lbs. brown sugar

Peel onions, tomatoes and apples, fan chop them with the dates. Add to the
other prepared ingredients and boil in vinegar until thick. Pour into sterilized jars
and seal with paraffin when cold. —

RHUBARB CHUTNEY

4|bs.rhubarb _ . : 2 tbsp. brown sugar

2 lbs. dates I tbsp. ground ginger
2 medium onions 2 tbsp. mustard seeds
4 tomatoes 2 tsp. salt

| pint malt vinegar 4 tsp. cayenne

Chop rhubarb, dates, onions and tomatoes. Add other ingredients and boil till
mixture is soft and jamlike in consistency. Pour into sterilized jars and seal.

CUCUMBER RELISH

3largeonions | tbsp. mustard seed
25 medium cucumbers I tbsp. celery seed

2 green peppers — 3 cups brown sugar

2 red peppers: 4 cup salt

3 cups mild vinegar
Grind the cucumbers and onions or chop finely and sprinkle with salt. Let
stand overnight. In the morning drain and rinse if too salty. Discard seeds and
membrane and chop peppers fine. Add to the cucumbers and onions together with
celery and mustard seeds. Boil sugar and vinegar for 10 minutes. Add vegetables
and bring to boiling point but do not boil. Fill sterilized jars and seal with paraffin.

SAVE FUEL BY PLANNING OVEN MEALS