PRESERVED CITRON CHERRY OLIVES

Peel and dice the citrons, cover Pack clean jars full of cherries
with water and cook until trans with stems on. Boil together
parent. Pour the water off. Add rapidly for 5 minutes:
strong white sugar syrup. Boil
until well done. Use raisins or 1 cup sugar
lemon juice for flavering. 3 cups vinegar

1/2 cup mixed whole
pickling spices
1 cup water

Mrs. surgess

PEACH CHUTNEY
Strain through cheese cloth and re-

30 medium green tomatoes heat to boiling point. Pour over

6 medium onions cherries and seal airtight. Store

6 peaches in cool dark place. Best if allowed
6 pears } to stand 3 months. Lamberts, Bings,
2 tsp. salt or Royal Anne cherries can be used.
4 os. pickling spice

(tied in cheese cloth) - Mrs. Ross MacIntyre.

4 cups brown sugar

4 cups vinegar

Bring to boil and simmer 3 ‘ours.
Put tomatoes through food chopper. RED CAPGAGE PICKLE
Pour off about 1 pint of liquid.
Add pears, peaches and onicns, 4 its. firm red cabbage
peeled and minced. Add other in- 1/4 cup ccarse salt
grecients and beil all together. . cup granciated sugar
; Bottle while hot. 2 cups vinegar -

7

. 1/4 -tsp. mace
- Mrs. Lena McZnnes. if tsp. cinnamon
1/t tsp. cloves

Remove osarse cuter leaves, cut in
halves or quarters. Remove core,

26

iF CHUTNEY (Pickles) shrei fine. Place alternate leaves
ti of cabtacse and salt in crock; let
Hd 6 its. ripe tomatoes, stand 24 heurs. Drain weil. Combin>
.- peeied and chopped sugar, vinegar and spices; rst15
ti | 3 lbs. apples, peeled minutes; cool, Pack well-drained
it and chopped catbage fairly compactly into

1 | 2 lbs. onions, peeled sterilized jars; leave :" space.

1) | and chopped Fill to within 1/2" of top of jar

t | 1 head of celery, chopped with cooled syrup, then run a

| | 2 lbs. brown sugar silver knife arcund sides of jar

|| 1 qt. vinegar to displace air bubbies. Seal.

ui 1/2 cup salt (scant) Store in cool dark dry place. Sweet
i 1 tsp. red pepper Red Cabbage Pickle: Follow recipe
Hi 1 tbsp. ground cinnarion for sour pickle bul. vse crnly 4 cups
1 of vinegar ang iner-ase Sugar to
i Combine and boil ] hour. E:ttie. 2 cups.

7 | ‘ - Mrs. Eric Crossia. - Joyee Brosxbank.

as |