The following text may have been generated by Optical Character Recognition, with varying degrees of accuracy. Reader beware!

a 26 THE OSHAWA TIMES, Tuesday, June 28, 1960 PICKLES and RELISHES CRANBERRY RELISH 1 package cranberries 2', cups white sugar Juice of one lemon cup toasted walnut meats cup orange marmalade Place in casserole, cover with foil. Bake in oven one hour at 375 degrees. Chill thoroughly be- fore using, Mrs. 0. Stokes, 6th Scout Mother's Group. 1 1 CHILI SAUCE qt. basket tomatoes to 8 med, onions dutchess apples ° green peppers % bunch of celery > cups white sugar Salt to taste 'eee eseie %» cups white vinegar thsps. whole pickling spice placed in a cheese cloth bag Place all ingredients in large preserving kettle. Simmer for 3 hours or until thickened. Ladle into sterile jars. Makes about 8 pints, Mrs. Don Cooper, Del-Mar Group, King Street United Church. PICKLED BEETS Prepare beets by cooking them whole with skins on. When cooked remove skins and place in sterile jars. Fill jars with following mix- ture: 1% cup white sugar 1 cup cold water 2 cups vinegar 1 to 2 tsps. whole pickling spice * Boil 5 minutes. Pour over beets and seal. Mrs. Don Cooper, Del-Mar Group, King St. United Church, CRISPY BREAD AND BUTTER PICKLES gts, sliced cucumbers med. white onions sliced sweet green pepper sweet red pepper cup pickling salt cups white vinegar cups white sugar tsps. tumeric tsp. celery seed tbsps. mustard seed Wash thoroughly but do not peel the cucumbers. Slice thinly. Layer the vegetables in large pot or crock with salt between layers. Mix a trayful of ice cubs through the layers, and cover with an- other trayful of ice cubes. Let stand 3 hours. Drain well. Com- bine other ingredients. Pour over cucumbers. Heat only to boiling point. Ladle into sterile jars. Store one month before using. De- kicious and crispy. Mrs. Don Cooper, jut ~ RS a Nn 4 6 1 : | 3 5 1 J 2 FRUIT PICKLE tomatoes (red, skinned and chopped) peaches (skinned and chop- ped) pears (peeled and chopped) red peppers (chopped) green peppers (chopped) onions (chopped) celery stalk (chopped) cups white sugar cups white vinegar tbsps. salt oz. mixed pickling spice (tied in bag) Mix all together and cook 3 hours or until thick. Stir often. Yields 9 pints. Mrs. H. A. Preity, St. Paul's Guild, St. Paul's Presbyterian Church, 5B 8 HWbUNEOWLN FRUIT CHILI SAUCE ripe tomatoes peaches pears or 6 med. sized onions (as preferred for quantity) 3 green peppers (or 2 green and 1 hot red pepper) 1 red sweet penner 4 large or 6 medium sized apples (tart) stalks celery Put through the grinder pears, apples, onions -- chop or slice thinly the peaches, and: chop the celery. Peppers may be sliced in small oblongs very thinly or minced, for attractiveness. To this mixture add: - 6 cups granulated sugar 2° tbsps. common salt Approx. 1 qt. white vinegar Be sure to drain tomatoes be- fore adding fruit or it will be too moist. When above comes to boil- ing point put in small bag of whole pickling spice (mixed) and let simmer for two hours, or more, depending on how thick- ness seems. This makes about 14 or 16 jars -- 8 oz." size. Wax to ensure preservation. Mrs. E. Coedy, Dr. Robert Thornton H-S Assoc. 4 FRUIT RELISH tomatoes (small basket) large onions peaches pears green pepper (sweet) cups white sugar tbsps. white vinegar thsps. salt pt. white vinegar Smal bag pickling spice NRO S - PIES, TARTS, PASTRY BUTTER TARTS 1% cup seedless raisins Hot water Y4 cup bu.ter or margarine 1% cup brown sugar Ys tsp. salt 1% cup corn syrup 1 : egg, slightly beaten 1% tsp. vanilla Plain pastry Line 12 medium-size tart pans with pastry. Heat oven to 450 degrees. Pour boiling water over raisins to completely cover. Al- low to stand 5 to 10 minutes. Drain raisins but not dry. Add to them the butter, sugar, and corn syrup." Stir until sugar is dissolved and butter melted. Add egg and vanilla, mix well. Bake in a very hot oven for about 15 minutes. Filling will be still bubbly when removed from oven. Allow to cool in pans for 10 minutes before removing so they will not break. Mrs. L. N. Daniel, St. Paul's Guild, St. Paul's Presbyterian Church (approx. 3 tbsps.) Boil 2 hours or until thickened. Mrs. F. J. Fleury, Vincent Massey H-S Assoc. salt, | BUTTER TARTS 2 eggs well beaten 1 cup brown sugar 3% cups corn syrup tbsps. butter melted tsps. vinegar Bake in slow oven until browned and pastry is cooked. Mrs. H. Wilkins, Hampton Home and School. BUTTER TARTS cup 'brown sugar (packed) tbsps. butter tbsps, corn syrup eggs cup raisins or currants Y cup chopped walnuts 1% tsp. vanilla Cream butter, add sugar and mix thoroughly. Add eggs well beaten, fruit, nuts and vanilla. Fill unbaked tart shells two-thirds full with mixture. Bake in hot oven 450 degrees for 10 minutes. Reduce heat to 350 degrees. Con- tinue cooking for 15-20 minuies or until set. Mrs. A. Roe, Vincent Massey Home and School Association = Now you can heat water electrically and guarantee yourself loads and loads of hot water--simply by installing a modern automatic two-element electric water heater in the size and capacity that fits your family's needs! If your present electric water heater has only one element, enquire about adding a second element of the same size for better performance. With low Hydro Flat Rates there's no increase in operating cost. Del-Mar Group, King St. United Church, BREAD AND BUTTER PICKLE Slice 6 quart basket green cu- cumbers peeling on 6 large onions . 4 red or green peppers, chop- ped Sprinkle with salt and leave for 4 hours, then drain. Mix and boil 15 min.: 8 cups vinegar 6'%2 cups white sugar 2 tsps. celery seed 2 tsps. tumeric 2 tsps. whole cloves or 24 1%» cup mustard seed Pour over pickle and simmer 5 min. Mrs. B. Bright, Vincent Masséy H-S Assoe. YELLOW RELISH large cucumbers cauliflower ' red peppers green tomatoes apples large onions Put through a mincer, sprinkle th salt. (Let stand overnight). cups brown sugaf cup flour pints vinegar oz. tumeric oz. celery seed Ys oz. mustard seed ¥ mustard Add to above mixture, boil a few minutes. Bottle hot, Mrs. L. N. Daniel, St. Paul's Guild, St. Paul's Presbyterian Church. RAN =N To get more out of life . . get the most out of electricity. THE PUBLIC UTILITIES COMMISSION OF THE CITY OF OSHAWA WM. BODDY, Chairman GEORGE F SHREVE, General Manager wi 8 1 3 Ya Ya EAT OR TH