TOMATO CATSUP

15 Ibs. ripe tomatoes 1 tbsp. whole cloves
3 medium sized onions I tbsp. allspice
2 sweet red peppers | small piece ginger root
(seeds discarded) 2 sticks cinnamon

Chop the vegetables, add the spices and %4 cup water and cook until soft.
Press through a sieve. Add 3 cups vinegar, 114 cups white sugar, 2 tbsp. salt, %4
tsp. cayenne and cook till mixture is consistency of catsup. Bottle in sterilized jars

PICKLED ONIONS

Blanch small white onions in boiling water for 1 minute. Cold dip. Cut a
thin slice from the root of onion and slip the skin off. Cover with a brine made in
the proportion of 5 tbsp. salt and 1 scant tsp. of alum to | quart of water. Leave
for several hours or overnight. Drain and pack in sterilized jars. Cover with hot
vinegar syrup and seal.

Vinegar Syrup—l| tsp. salt, 1 cup water, 3 cups white wine vinegar, % cup
sugar, 2 tbsp. mixed whole spice tied in a cheesecloth bag. Boil 5 to 10 minutes.

SOME COMBINATIONS OF MEAT OR FISH AND SUITABLE RELISH

Chicken—Currant Jelly, sweet pickled peaches.

Goose—Apple sauce.

Turkey—Cranberry sherbet, sauce or jelly.

Game—Currant, huckleberry, Oregon grape, choke-cherry jelly, apple sauce.
Veal—Lemon, spiced fruit such as black currant, grapes, peaches, pears.
Beef—Mustard, mustard pickles, mushrooms, horseradish.

Pot Roasts—Horseradish.

Lamb—Mint sauce, mint jelly, mint sherbet or currant jelly.
Mutton—Caper sauce, pickled walnuts.

Pork—Apple sauce, pineapple, apricots.

Fish—Lemon, pepper relish, chow chow, chili sauce.

* Eaneful Please!

Be Kind to Yous
OLD GAS RANGE

It’s our duty to make things
last. Give your old gas range
the best of care. Use it wisely
and plan oven dinners...go in
for “waterless” cooking. When
the range needs adjustment
phone the B. C. Electric,
PAcific 1212.

IT’S PATRIOTIC TO BE THRIFTY