PICKLES
COLD CATSUP—NOT COOKED

1 peck ripe tomatoes; 12 onions; 4 heals celery; 3 red peppers.

Peel tomatoes and onions and chop fine, put in 1 cup salt; let stand
over night. Then drain off as dry as.possible. next morning. Then chop
celery and peppers, taking out the seeds. Then add 10. cups brown
sugar, 2 tablespoonsful ground cinnamon, 1 tablespoonsful ground cloves,
1 tablespoonstul ground allspice, 1 tablespoonsful ground black pepper,
1 quart vinegar. Stir all together and it is realy for bottling.

—Mrs, S. Gibson
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DILL PICKLES
—_Q-——_—

Make brine with coarse salt that will hold up an egg; strain and
pour over cucumbers while hot. Let stand till next day and pour off and
heat again. Do this tor three or four days, then drain and pour boiling
water over them, leaving them for 24 hours. Then take and pack in jars
with dill and pour vinegar scalding hot over them. Use three parts vine-
gar and one part water. If too salty atter standing in boiling water,
repeat the washing. —E. Abrahamson

ne

GREEN TOMATO PICKLES

8 quarts tomatoes; 12 large onions. Slice and sprinkle salt and let
stand over night and drain. Add 1 lb. sugar, % lb. mustard seed, 1 oz.
alispice, Cloves and pepper. Put spices in bag and cover with vinegar.
Bou slowly till tender. 2 lbs. of tomatoes to a quart.

—Mrs. R. Laughton (Vancouver)
—_——9——.

CORN RELISH

a, a
12 ears corn; 1 quart onions; 12 green peppers; 12 red peppers; 6
heads celery. Chop all fine and put on stove to heat while vou mix tc-
gether 1 cup fiour, % cup salt, 3 cups sugar, 1 teaspoon tumeric, 1 quart
vinegar. Add to other ingredients. Stir constantly.
Mrs. G. Boyd (Sidmouth)
a ; ee

MIXED PICKLE

4 dozen gherkins; 3 Ibs. pickling onions; 2 caulifiowers.

Cut and put in crock with hot brine, made of 1 cup salt to 3 pints
water. For three mornings remove brine and put it back after heating.
On the fourth morning drain and pack in bottles. Fill bottles with 1%
pints vinegar heated with 2-3 cup sugar, and spice bag. Seal.

—Mrs. H. Carpenter
—)-——

BEET RELISH

1 quart cooked beets, diced; 2 small onions; 3 red peppers; 2 tea-
spoons salt; 1-3 cup horseradish; 2 cups vinegar; %4 cup sugar.

Clean beets and cook till tender, then skin and dice them. Add
onions and seeded red peppers, chopped fine. Add all other ingredients.
Simmer gently till clear; then put in hot jars and seal.

—Mrs. T. P. Smith
efit 12 eo