CHILI SAUCE
Ruth Newell, Saskatoon, Sask.

7 pounds tomatoes, 5 medium onions,
2 sweet red peppers, 1% tablespoons
salt, 42 bunch celery, 2 cups vinegar,
14% cups sugar, 1% sticks cinnamon,
14% teaspoons nutmeg, 1% teaspoons
allspice, 1% teaspoons cloves, % tea-
spoon ginger, 1 small chili pepper.

Put last 6 spices into small bag. Put
onion, pepper and celery through food
chopper, add chopped, peeled tomatoes,
salt, vinegar and sugar. Bring to boil
and place in oven in roaster or some
open vessel and cook at 350 deg. F. 2
to 3 hours, stirring occasionally. Put in
sterile jars and seal.

x 2
SWEET PIMIENTO DILLS

Vi Coleman, Saskatoon, Sask.

1 can dill pickles, 1 small can
pimiento, 2 cups white sugar, 1 cup
vinegar.

Rinse and dry the dill pickles, slice.
Fill quart sealer % full with sliced
dills, then put the pimientos in the
sealer and fill up with sliced dills. Boil
the sugar and vinegar and pour over
the dills and pimiento while hot. Seal
and let stand 3 or 4 days.

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DELUX MUSTARD PICKLES

Carrie Alber, Bellvue, Iowa

144 pounds cauliflower, 1% pounds
onions, 142 pounds cucumbers, 1%
pounds celery, 1% pounds tomatoes.

Chop these ingredients coarsely and
cover with salt (about 1 cup). Allow to
Stand overnight. In the morning pour
boiling water over this and when cold
drain off, now put your pickles in the
following sauce,

1 quart white vinegar, 2 cups white
Sugar, 3 tablespoons flour, 1 tablespoon
mustard, 1 teaspoon turmeric, % tea-
Spoon pepper, % teaspoon curry pow-
der, pinch cayenne.

Cook this sauce ‘until it looks thick,
add the vegetables and cook to thick-
ness you desire.

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SOUR CREAM PICKLES

Nan Winny, Sovereign, Sask.
7 cucumbers, 4 onions, % cup salt.
Pour the salt over the cucumbers
and onions and drain in one hour.

Sauce

3 cups white sugar, % cup flour, 1
teaspoon ginger, %, teaspoon turmeric,
% teaspoon red pepper, 3 tablespoons
mustard, 2 cups hot water, 1 cup cream,
2% cups vinegar (white).

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Cook this sauce until thick, add the
above drained vegetables and boil for
5 minutes.

WwW

HOT DOG RELISH
Joan Dawe, Lethbridge, Alta.

5 cups ground cucumbers, 3 cups
ground onions, 3 cups ground celery,
2 ground hot red peppers, 2 ground
green peppers, % cup salt, 1% quarts
water, 1 quart vinegar, 3 cups sugar,
2 teaspoons mustard seed, 2 tablespoons
celery seed.

Combine vegetables, add salt and
water. Let stand overnight and drain.

Heat vinegar, sugar, mustard and celery —

seed, add vegetables and bring to a
boil. Cook slowly for 10 minutes. Seal.

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BREAD AND BUTTER PICKLES
Mrs. W. C. Hoover, Saskatoon, Sask.

25 cucumbers (average size), peeled
and sliced, 12 onions, sliced.

Put in a brine of 1 cup of salt to a
gallon of ‘water, overnight. In the
morning, drain and rinse.

Heat to boiling: 1 quart vinegar, 2
cups brown sugar, 2 tablespoons mus-
tard seed, 2 tablespoons ground ginger,
2 tablespoons celery seed, 1% table-
spoons turmeric.

Add pickles and boil 5 to 10 minutes.
Put in jars and seal.

“ 2

MILLION DOLLAR PICKLE
Ileen Ditchburn, Meadow Lake, Sask.

3 quarts cucumbers, sliced but not
peeled, 1 quart onions, sliced, 3 green
peppers, sliced,

Let these stand overnight in a brine
(4% cup salt to water used). In the
morning drain well. Put in kettle and
add vinegar to cover, add 2 teaspoons
turmeric, 6 cups sugar, 2 teaspoons mus-
tard.

Heat thoroughly, do not boil, then
add 1 can pimiento, cut up fine. Seal.

WwW TF

EVER CRISP PICKLE

Mae Davy, Lindsay, Ont.

7 pounds cucumber (dill size), cut in
pieces. Soak cucumbers in brine for 24
hours.

Brine: 2 cups lime, 2 gallons cold
water.

Drain and rinse well, cover with cold
water and soak 3 hours. Drain and
cover with:

2 quarts cider vinegar, 4% pounds
white sugar, 1 teaspoon whole cloves,
1 teaspoon celery seed, 1 tablespoon
mixed spices, 1 tablespoon coarse salt.

Soak overnight, next morning simmer
35 minutes or until clear (use a granite
kettle). Seal. Makes 8 pints.