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RHUBARB THIRST QUENCHER

5 lbs. rhubarb cut into 1"' pieces, 2 cups sugar and

2 sliced lemons,

Put in a bowl or crock and cover with boiling water.

Let stand for 24 hours, stirring occasionally. Strain

and chill and this is ready to drink. This makes a

good drink during the summer and is grand for picnics. - Mrs. S. Stasiuk, Resource, Sask.

BEET SOUP (BORSCH) Peel and cut into fine strips about 4 large beets, 3 medium carrots, 2 medium potatoes, 1 small onion and 1 small celery stick, Place cut up vegetables in a medium sized pot and cover with water 1 inch over vegetables. Bring to boil. Add 2 or more tbsp. salt to taste, 2 tbsp. vinegar and a few whole spices. Simmer for 3 hours. If this soup is boiled too rapidly the beets will bleach too much. For a slightly differ- ent flavour a beef bone may be boiled with the veget- ables, and either tomato soup or juice may be added instead of the vinegar,

- Mrs. Frances Hnatiuk, Saskatoon, Sask.

BEEF BORSCH

2 cups beef stock % cup diced potatoes

2 cups beets 2 carrots, diced

2 tbsp. butter % cup chopped celery

3 tbsp. cold water 1 medium chopped onion 1 cup cabbage 1 medium green pepper 1 cup canned tomatoes 2 tbsp. lemon juice

pinch of marjoram 1 star aspen allspice: 5 black (peppers) salt to taste 5 brown (berries) sour cream pinch of thyme Cover and simmer for one hour then add sour cream. - Mrs. Cathy Shultz, Hudson Bay, Sask.

SAUERKRAUT SOUP Boil together 2 medium potatoes, cut in cubes, 1 can sauerkraut and % cup chopped onion. Add % 1b. of cubed pork which has first been browned well in a fry pan. Add salt and pepper to taste. Boil for 15 to 20 min- utes or until ingredients are cooked.

- Mrs. Miriam Gottselig, Chamberlain, Sask.

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