WATKINS COOK BOOK .

CUCUMBER RELISH

2 cucumbers

1 tablespoon salt

1 cup vinegar

4 cup sugar

V4 cup celery cut fine

2 tablespoons horseradish

2 tablespoons chopped
onions

1 tablespoon Watkins Spices
mixed (cinnamon, cloves,
allspice)

zs teaspoon red pepper

Peel and chop cucumbers,
sprinkle with salt, let hang 2
hours in cheesecloth bag, drain,
mix with chopped onion and
celery, place in jars. Heat sugar
and seasonings with vinegar
(spices in loose bag), let boil 3
minutes, cool only for a mo-
ment, pour over chopped vege-
tables, seal.

CHILI SAUCE

1 peck choice ripe tomatoes
_ 6 green peppers
6 large onions
. 8 cups sugar
3 pints vinegar
3 teaspoons Watkins Cinna-
mon |
3 teaspoons Watkins Ginger
3 teaspoons Watkins Nut-
meg

Cook slowly for two hours and
bottle.

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CHOW-CHOW PICKLES

1 large cauliflower

1 quart small cucumbers cut
lengthwise

1 quart very small cucum-
bers unsliced

1 quart small onions
A few small pimentoes

1 quart small green to-
matoes, cut in two

Scald the cauliflower and the
onions in salted water. Drain.
Make a sauce with 2 quarts of
vinegar, 14 cup of brown sugar,
1 cup of flour, 6 tablespoons
Watkins Mustard and enough
turmeric to color, Cook in
double boiler until thick. Let
cool and pour on pickles. Fill
jars and seal.

SLICED CUCUMBER PICKLES

Slice large cucumbers and
cover with salt water over night.
Fill 2 quart jars with cucumbers.
Add 2 teaspoons Watkins Mus-
tard, 2 teaspoons sugar, 1 tea-
spoon Watkins Mixed Spices
and 1 teaspoon celery seed. Fill
jar with cold vinegar and seal,