2 lbs. brown sugar.
3 pints vinegar.
1 teaspoon mustard,
celery seed.
Boil 1 hour and seal.
—Mrs. A. B. Lennox.

pepper and

CHILI SAUCE.
12 large tomatoes.
6 large onions.
2 cups brown sugar.
3 cups white vinegar.
1 bunch celery.
Pinch cayenne.
3 tablespoons pickling spice (in bag).
1 dessert spoon celery seed.
2 tablespoons salt.

Method—Chop all vegetables very
fine. Add sugar, vinegar and spices.
Boil 3 hours, or until thick. Pack in
sterile jars and seal.

—Mrs. K. J. Backman.

TOMATO RELISH.
30 ripe tomatoes.
6 pears.
6 peaches.
6 onions.
Chop fine.
4 cups vinegar.
4 cups brown sugar.
3 tablespoons mixed pickling spices
(in bag).

Cook 4 hours slowly. Stir well. Seal

in jars. —Mrs. M. Magnusson.

CUCUMBER SALAD.
7 large cucumbers.
4 large onions.

Cut fine and let stand overnight with
salt on. Drain the following morning.
24% cups vinegar.

34 cup water.

3 tablespoons mustard.

24%2 cups white sugar.

14 cup flour.

34 teaspoon turmeric.
1 teaspoon ginger.
Pinch of red pepper.

Boil for 5 minutes.
cumbers and onions.
longer and then seal.

—RMrs. M. Paulson.

INDIAN RELISH.
6 large apples.
12 large ripe tomatoes.
6 large onions.
1 lb, raisins.

Then add cu-
Boil 10 minutes

80

cups brown sugar.

cups vinegar.

tablespoon salt.

tablespoons ginger.

tablespoons mustard.

red peppers.

Put all fruit through food chopper.
Mix dry ingredients and add. Boil 20
minutes. Put into jars and seal while
hot.

—Mrs. Ross Forrestt, Rossland, B.C.

RED TOMATO PICKLE.
18 large ripe tomatoes.
1 large green pepper.
3 onions (chopped fine).
2 teaspoons salt.
Yo cup sugar (or 1 whole cup white
sugar to taste).
1 cup white vinegar.
1 teaspoon each cloves, nutmeg, cin-
namon.
Boil 2 hours.
Sauce for above pickle—
1 pint white vinegar.
4 cups brown sugar.
1% cup flour mixed in water.
2 teaspoons mustard.
1 teaspoon turmeric.
1 tablespoon mustard seed.
1 tablespoon celery seed.
—Mrs. G. Johannesson.

Hm DD DD = CO

FINE FRUIT SAUCE.
20 ripe tomatoes.
apples.
pears.
peaches.
pint pitted plums.
red peppers.
cups sugar.
sticks cinnamon.
tablespoon salt.
quart vinegar.
Boil for 2 hours. Makes 7 pints of
sauce. —Mrs. E. Thorkelson.

SPANISH SAUCE.

12 cucumbers.
6 large onions.
24 green tomatoes.
4 green peppers.
1 quart white vinegar.
2 lbs. brown sugar.
1 teaspoon celery seed.
1 teaspoon mustard seed.
14 teaspoon turmeric.
Method—Put cucumbers, onions, to-