Page 82 ANYONE CAN COOK

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CUCUMBER RELISH
By MRS. J. A. REID

Peel 7 large Cucumbers and 5 large onions. Put through food chopper
and sprinkle with salt. Let stand 2 hours then drain off liquid.

Make a paste of:

3 cups brown sugar 3 tsp. Tumeric powder
% cup flour 1 tsp. ginger

2 cups water .. 1 tsp. pepper

2 cups vinegar

Boil 5 minutes, then add cucumbers and onions. Boil for 20 minutes and
seal.

Good on meat or for sandwiches.

GREEN TOMATO PICKLE
By MRS. M. R. FOURNIER

4 lbs. apples—pared and cut 4 lbs. (or less) brown sugar
in quarters 1 qt. (scant) white wine vine-
4 lbs. green tomatoes—pared gar

and sliced thin

Sprinkle % cup salt on sliced tomatoes (layer by layer). Let stand
overnight. Drain next morning then put 1 cup vinegar over them. Scald
well and pour off. Add apples, sugar, scant quart of vinegar. 14 tsp. gin-
ger, 1 tsp. cinnamon, 1 tbsp. whole cloves in bag. Cook slowly till fruit
is tender (about 2 hours). Pour into sterile jars and seal. Makes about 7
pints.

MEAT RELISH
By MRS. K. SNELL

2 qts. green tomatoes 1 cauliflower
1 qt. onions 3 to 6 red peppers (as you
2 qts. cucumbers prefer )

1 bunch celery

Put through the food chopper and let stand overnight in two quarts of
water and one cup of salt. Drain and add following dressing cooked in
double boiler:

4 cups sugar 1% ounce mustard
1 cup flour l ounce celery seed
1 ounce tumeric 3 pts. vinegar

Cook all until tender.

MINCED MUSTARD PICKLES
By MRS. R. G. LEGGE

1 qt. onions 1 qt. cucumbers (ripe)
1 qt. cauliflower ; 1 head celery
Soak in salt overnight. Drain and put all vegetables through chopper.
1 pt. vinegar (white) %% tsp. cayenne
4 cups white sugar 2 tbsp celery seed
1 cup flour 1145 tbsp mustard seed

2 tbsp. tumeric
Add sugar to vinegar. Mix flour with a little cold vinegar. Combine rest
of mixture and cook until thick. Add vegetables then boil % hour. Bottle.