C/he PURITY C@DK BAK

739 INDIAN PICKLES

1 tablespoon curry powder
14 cup mustard

2 tablespoons tumeric

J gallon vinegar

1 cup salt

2 cups white or brown sugar
| teaspoon cloves

| teaspoon red pepper

Method:—Mix curry powder,
mustard and tumeric with a little
vinegar; combine ingredients and
add vegetables, stirring once every
day for a week. This quantity is
sufficient for 100 cucumbers, 1
cauliflower and 1 quart onions.
Vegetables may be added daily,
fresh from garden.

740 SWEET GHERKINS

Sprinkle 34 cup salt over 6 quarts
gherkins. Cover with boiling water
and let stand overnight. Drain
and dry thoroughly. Place in crock
and cover with following mixture:

1% gallon vinegar

5 tablespoons mustard mixed with a little
vinegar

4 tablespoons salt 7

14 cup mixed pickling spice

4 tablespoons white sugar

Method:—Mix well and stir into
cucumbers thoroughly. Set in cool
place. Add 6 cups sugar, 44 cup
each day, stirring each time sugar
is added. Let stand 2 or 3 days
longer; then seal in sterilized jars.

741 FRUIT RELISH

20 ripe tomatoes

8 peaches

8 pears

2 red peppers

4 cups white sugar

4 cups vinegar

2 teaspoons whole spice tied in cheesecloth

bag

2 teaspoons salt

Method:—Wash vegetables and
fruit. Blanch tomatoes and peaches
and remove skin; peel pears and re-
move tongue and seeds from pep-
pers. Chop (not too finely) and
add sugar, vinegar, spices and salt.
Boil slowly for 2 hours. Seal, while
hot, in sterilized jars.

742 BORDEAUX SAUCE

1 gallon green tomatoes

4 green peppers

| cabbage

10 onions

| cup salt

4 cups vinegar .

14 lb. mustard seed

| tablespoon celery seed

| tablespoon curry powder
| tablespoon tumeric

Method:—Chop tomatoes, pep-
pers, cabbage and onions finely; add
salt. Mix together and let stand
overnight. Drain, place in kettle,
add vinegar, mustard and celery
seed, and curry powder and tumeric
mixed with a little vinegar. Boil 1
hour. Seal, while hot, in sterilized
Jars.

PURITY FLOUR

* BEST FOR ALL YOUR BAKING «+