: 2 y. , . bage 2.

: aa
From Mrs. Annie Delaney, Sullivan

MIXED PICKLES ~
1 qt. chopped cab-

at, onions —

red toumsboes
(not too ripe)

14 c, cooking salt

SEO Ba 0 5 celery
2c. green peppers
“1c. red peppers 6 c. cider vinegar
2c. lima or string 3 c. brown sugar
beans — 4 T. dry mustard |
1 T. .tumeric powder

Chop all the vegetables but not too fine, Mix
and put them in a stone jar or earthen bowl and
cover with the salt. Then cover with a plate and
press down. Next. morning drain. Put. vinegar,
sugar, mustard and tumeric in the vinegar, and
add to the drained vegetables. Boil slowly one and
one-half. hours. Seal _ in wide mouth sterilized
bottles. When cold dip in melted wax and put
into 4 cool dry place for! winter use.

From Mary J. Anderson, 222 Fifth St. New
Westminster

IRISH SPUDS. A ST. PATRICK
CONFECTION :

Bake. a small potato. Cream about 4 table-
spoons of the vegetable until if is smooth. Put
through a sieve. Add enough icing sugar to make
a stiff dough. Knead into it 14 cup fine cocoanut
and a drop or two of flavoring. Peppermint is
very desirable. When mixture is very. stiff form
into little balls the shape of a potato. Dust Hghtly
with powdered cocoa or chocolate and dot the
surface with tiny pieces of nut meats to resemble
the potato eyes.

From Mrs. C. Moore, 616 Hecate St.; Nanaimo
SWEET TOMATO PICKLES

‘% peck green toma- 2 t. pepper
toes

8 t. cinnamon

4 onions 3 t. allspice

4 green. peppers 3 t. cloves

1 ¢. salt 2 ats. vinegar

Va ve mustard 1 lb. brown sugar
se

Chop tomatoes, onion and peppers. Cover with
salt and allow to stand over night. Drain and
add to vinegat, spices and sugar which have been
heated to boiling. Cook all together for 15 minutes
and seal in sterilized jars.

From Mrs. T. 8. Armistrong, 2331 Belleyué Ave.
Dundarave

CRABAPPLE CHUTNEY

4 Biss crabapples
, Ibs. brown sugar
: 4 brown vinegar
2 T. ground cinna-
mon .

2 T. ground cloves
; T. ground allspice
1 T. salt

Cook crabapples with just enough water to

keep them from burning until. they are soft

enough to press through a sieve, Remove from the
fire and press through a sieve. Add vinegar, sugar,
Spicts and salt; Codk ohe hour and itited minutes
longer. Seal while hot.

“Cherries iad grapes should be eaten with the fingers.

From Mrs. D. M. Johnson, 1095 West wth Aye.
ORIENTAL CONSERVE.

2c. dried apricots
1 ¢. dried figs

1 c. dates

2 lemons

2c. seeded raisins
4 c. cold water
144 c. brown sugar .

Cut apricots, figs, dates and raisins in smali
pieces. Cover with the water and let stand over
night. Add sugar and lemons and cook slowly until
thick, or about 45 minutes. Pour into glasses and

seal. This is a lovely tasty conserve and -quite |

inexpensive.

From Miss M. Drury, 2616 Clark Drive, Vancouver
HYGIENIC CHILI SAUCE

1 qt. canned or fresh Ye t. salt
tomatoes. i ¢ lemon juice

2 large onions

2 T. sugar

' lemon
12 {. celery salt

Mix all ingredients except lemon’ juice, and
cook slowly until reduced. half. Cool, add lemon
juice, and it, is ready to serve. This may be put

through a fine colander, and will then be more -

like ketchup.

From S. 8. Lloyd, R. No. 1, Bushnell, Florida
GRAPE FRUIT MARMALADE
2 large oranges
1 grape fruit bark
2 lemons 5 Ibs. sugar.
12 cups water

Wash the fruit, quarter and remove seeds and. =.

cores. Cut. into smal] pieces and put through food
chopper, Put into large granite kettle and add the

water. Let stand twenty-four hours. Add cinna-

mon bark. Boil two hours and remove the bark.

Add the sugar and boil until jellied. When cool.

pour into jars and cover with paraffin.

From Jean Skélley, 1298 East 10th Ave.
RHUBARB AND PINEAPPLE JAM

Cut 4 pounds rhubarb into small pieces, add 2

Ibs. of sugar and let stand over night. In the
morning put 2 Ibs. sugar into preserving kettle,
add the rhubarb juice and a tin of pineapple cut
into small pieces also juice from pineapple, boil 10
minutes and then add the rhubarb and boil for

20 minutes. Pour into jar and cover in the nua

way.

Froii Migs K. Nielson, 2020 Yew Street
RHUBARB RELISH

1 qt. rhubarb 1 t. cloves
1 qt. onions 4 t. cayenne
1 pint white vinegar . paprika
4 cups brown sugar z easpoon' ¢ elery
1 T. salt salt
1 t. cinnamon MG, HP. sauce

Chop onions and rhubarb into small ‘piecés or
put through chopper and add other ingredients.
Boil all together until thick. Put in sterilized. jars
and seal—very lightly.

Grated rind of

2 sticks cinnamon