Be Proup or Your Meats FOR THE BEST IN BREAD, CAKE, SWEET BUNS, OR ROLLS,

ALWAYS ASK YOUR GROCER FOR

WESTON S

HOT DOG RELISH (Continued)

1 Tbsp. celery seed 4c. vinegar 1 1/2 tsp. turmeric 2c. water

Grind vegetables, using coarse blade, Sprinkle with 1/2 cup salt, .Let stand overnight. Rinse and drain, combine re- maining ingredients and pour over vegetable; mixture. Heat to boiling. Simmer 3 minutes, Seal in hot sterilized jars. Makes 8 pints.

Mrs. H. Lee

CUCUMBER RELISH

12 large cukes 3 Tbsp. cornstarch 6 large onions 2 Tbsp. mustard

4 green peppers 1 tsp. turmeric 3c. Sugar mild vinegar

salt to taste

Wash, quarter cukes, peel and quarter onions. Wash and scrape seeds from peppers. Put all through food chopper. Sprinkle with 2 Tbsp. salt and let stand overnight. Next morn- ing drain, cover with vinegar, add sugar, bring to boil. Sim- mer 5 minutes. Mix mustard, cornstarch, turmeric with cold

water to smooth paste. Pour into mixture and boil for 30 minutes,

Mrs. D. E. March

UNCOOKED DUTCH RELISH

1 qt. green cucumbers 1 green cabbage 1 qt. green tomatoes 1 qt. carrots 1 qt. onions 2 red peppers

Put all vegetables through food chopper. Pour enough boiling water to completely cover. Mix 1/2 cup salt through chopped vegetables, ‘Let stand 1/2 hour. Drain off brine and rinse once with cold water.

Dressing:

-2- Regina, Sask.

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