RIPE CUCUMBER PICKLE

12 large cucumbers 1 Tbsp. dry mustard
6-12 onions 1 Tbsp. turmeric

3 pt. vinegar 4 Tbsp. flour

2 1/2-3 c. sugar 1/4 c. mixed whole spice

Wash and peel cucumbers, removing seeds and pith.
Add onion, sprinkle well with salt and let stand overnight.
Drain, rinse in cold water. Boil vinegar, sugar and spice,
in a bag, and add vegetables. Scald 10 minutes, Thicken vine-
gar by adding flour, mustard, turmeric, mixed to a paste with
a little cold vinegar. Bottle and seal.
H. Vivian

CHOPPED CUCUMBER RELISH

8 c. onion (cut up) 8 c. brown sugar

8 c. cucumber (cut up) 4 Tbsp. mustard seed
I bunch celery 1 Tbsp. celery seed
Ic. salt 1 Tbsp. turmeric

1 1/2 qt. vinegar 2 red peppers

2 qt. water 2 green peppers

Peel onions and cut them up before measuring. Scrub
and cut up the cucumbers (not peeled) to measure. Put onions,
cucumber, celery, red and green peppers through food chopper, —
using coarse knife. Dissolve the salt in the water and pour this
brine over vegetables. Let stand overnight and, in the morn-
ing, drain. Add the white vinegar and the mixed sugar, mustard
seed, celery seed and turmeric. Bring slowly to boil, stirring
frequently and cook until the mixture has thickened down, Pour
into sterilized jars. Smaller quantities may be used if desired.
Good with hot dogs.

Mrs. H. L. Barrett

APPLE AND RAISIN RELISH
8 large tart apples 4 green peppers

4 medium onions 2c. seeded raisins
4 red peppers

Put the above ingredients through a food chopper using
coarse blade. Boil together:

1 qt. vinegar 2c. brown sugar .
4 Tbsp. mixed pickling 2 tsp. salt
spice - incloth bag 1 dessert spoon mustard seed

I dessert spoon celery seed

-2- Fanny Bay, B. C.

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