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RELISHES, PICKLES, APPETIZERS

COCKTAIL DIP

2 pkg. cream cheese 2 Tbsp. Spanish onion, chopped

2 pkg. anchovies (straight fine

or curled) 2 tsp. caraway seeds
minced clove garlic itsp. garlic powder
1c. Palm whipping cream 1 tsp. salt

Mash up cheese and anchovies (with their oil) with a fork,
Add ali the other ingredients, except the cream and mix them
well together. Whip up cream and spoon first mixture into it,
Store in refrigerator, At serving time chop a little green on
top of it - chives preferably or parsley.
Mrs. H. F. Wilmot

_ CHEESE STRAWS

Ic. grated cheese 1c. flour
lc. margarine salt and cayenne pepper to taste

Roll out 1/4 inch thick, cut into thin fingers, Bake in hot

oven about 10 minutes. ~
Mrs. Horace Dobbs

MUSTARD PICKLES

I qt. cukes 2 red peppers
1 qt. onions 2 green peppers
I large cauliflower

Chop these fine in a chopping bowl, sprinkle with 1/2 cup
salt. Leave overnight. Next day, chop 2 medium size heads
celery, add them to the other vegetables.

Boil:

3 pt. vinegar 9c. sugar
1/2 oz. celery seed

Pour this over the vegetables. Makes a sauce of:

1/2 ¢.: flour 1/2 oz. turmeric
1/2 c. mustard

Add to above mixture and boil for 15 minutes. Seal in

jars.
Mrs. Amy Mathisen

481 -I- Riondel, B.C.