=. 7H) «

Green Tomato Relish (continued)

4 cups white sugar 3 tbsp. mustard seed

4 cups white vinegar 1 tsp. tumeric

%, tsp. cayenne (sparingly) 1% tbsp. salt

2 tbsp. celery seed

Heat to boiling point, boil gently, about two hours
until thickened. Bottle and seal. Good on hamburgers,

etc. - Mrs. N. Godenir, Antler, Sask.

HOMEMAKER'S RELISH (uncooked)

7 lbs. ripe tomatoes, 7 large onions, put through
peeled & cut chopper

2 lbs. celery, chopped |
Stir in 1 cup pickling salt. Place in jelly bag and

drain overnight. Empty into granite kettle and add:

6 cups sugar 2 red peppers, cut fine

2 cups white vinegar 3 oz. mustard seed

Mix and bottle. Do not cook. This relish is lovely with

fowl. - Mrs. M.J. Boyes.

OLD FASHIONED PICKLE SLICES
Bread and butter type

4 qts. thinly sliced 14% tsp. tumeric
unpared cucumbers 1/3 cup coarse salt
6 medium onions, sliced 5 cups sugar

1 green pepper (cut in 3 cups white vinegar
strips) 2 tbsp. mustard seed.

3 cloves garlic (crushed) 1 tsp. celery seed /
Combine vegetables, garlic and salt. Cover with very cold
water and let stand 3 hours. Drain well. Combine re-
maining ingredients and pour over vegetables. Bring just
to boiling. Seal at once in hot sterlized jars. Makes
8 pints. Chill before serving.

- Mrs. James Costello, Grandview, Washington.

PEPPER JELLY |
2 cups ground sweet peppers 1 cup diluted vinegar
(mostly red) 1/3 cup lemon juice
5% cups sugar 1 bottle pectin
Place peppers, sugar and vinegar in kettle, heat rapidly
to boiling, stirring continuous. Remove from heat, let
stand 15 minutes. Reheat to boiling, add lemon juice.
Let it come to a boil, add pectin. Cook for 5 minutes,
i ate occasionally. Bottle.

- Mrs. S. Stasiuk, Resource, Sask.