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ye ea-- or Pe en PT RAp---- THE DAILY TIMES-GAZETTE, Tuesdoy, June 10, 1958 BREAD AND BUTTER PICKLE 8 qt. basket cucumbers (sliced thin) 1 qt. onions (siiced thin) 3% cup salt Let stand in salt for 4 hrs. (Keep onions and cucumbers in separate dishes.) 4 sweet red peppers Boil: 1 qt. yinegar 1 tbsp. mustard seed 4 cups granulated sugar 1 tsp. tumeric Add cucumbers, onions and pep- pers and boil 10 minutes. Mrs. Lorne Parrott, Myrtle Parent-Teacher Assoc. SWEET CUCUMBER RELISH This recipe is not for winter use. Keep in the refrigerator. Peel and seed several large cu- eumbers. Grate on coarse grater. Heat syrup: 1 cup white sugar 1* cup white vinegar 15 cup water Cool and pour over cucumbers. Chill. Joan Aldred, Scugog Home and School Assoc. CORN RELISH cobs corn medium onions sweet red peppers smal: cabbage cups vinegar cups sugar tbsps. salt tsps mustard tbsps. flour tsp. tumeric Cut corn from cob, add chopped onions. Remove seeds from pep- pers and chop. Cut up cabbage and put through food chopper. Mix all vegetables and pour 3 eups vinegar over mixture. Mix sugar, salt, mustard, flour and tumeric with remaining vinegar, and add to vegetable mixture. Bring to boil and simmer gently for 40-45 minutes. Pour into hot sterilized jars and seal. Mrs. Allan Downey, Myrtle Parent-Teacher Asseoe. INDIA RELISH ripe tomatoes large onions chopped fine large red peppers chopped fine cups white sugar tbsps. salt cups vinegar Cook slowly for three hours. Mrs. Lorne Parrott, Myrtle Parent-Teacher Assoc. BEAN PICKLE 4 qis. beans, boil in salted water until tender. Then drain sauce. ' 3 cups sugar 1% cup flour 15 cup mustard 1 tbsp. celery seed 1 tbsp. tumeric 3 cups vinegar and water Put in steriized jars and seal. Mrs. Arthur Hedge, Audley WA, Audley United Church. BEET PICKLES (Cold) 1 gallon beets cooked 1-3 cup prepared mustard 1-3 cup. salt 2% cups brown sugar 3 cups vinegar 3% cup cold water Coox beets until tender. Skin, slice and place in jars or use small beet whole. Mix mustard, sugar and salt and add vinegar and water. Pour mixture over beets and keep in a cool place. They are ready to use after 24 hours. Mrs. J. R. Davidson, Audley WA, Audley United Church. CHILI SAUCE BO BO A bh bs AS a TO ee FY 1 peck ripe tomatoes 6 green peppers 1 pint vinegar (12 cups) 12 onions 1 Rint brown sugar 2 cups 3 tbsps. salt tbsp. cinnamon 1% tbsp. cloves 3% tbsp. allspice 3% tsp. paprika Mix the first six ingredients to- gether and cook until nearly done before adding spices. Mix the last four items together and add to tomatoe mixture. Cook till done. Mrs, I. Shaw, Myrtle Parent-Teacher Assoc. FRUIT CHILI SAUCE ripe tomatoes peaches pears apples onions sweet red pepper, sliced [ORE TST 4 1% cup whole spice 11% tbsps. salt 3 cups granulated sugar 1% pts. cider vinegar Peel all the fruit, tomatoes and onions, Cut up tomatoes and chop fruit rather finely. Mix well to- gether, add other ingredients, having the spices tied-in a cheese- cloth bag. Cook for 1% to 2 hours or until thick. Mrs. Douglas Hunter, Myrtle Parent-Teacher Assoc. UNCOOKED RELISH apples cucumbers (peel and take out seeds) onions heads of celery sweet red peppers hot red pepper green peppers Cut celery very fine and put other vegetables through coarse chopper. Dissolve 2 cup salt in enough boiling water to cover, pour over vegetables and let stand over night, drain in morn- ing and make dressing as follows: cups white sugar dessertspoon mustard seed 1 tsp. tumeric 6 tbsps. flour 1 dessertspoon celery seed 3 1 N= Noo -X--] tbsps. mustard qt. vinegar Let come to a boil and pour over vegetables. Sitr well and seal. Mrs. Amell, Myrtle Parent-Teacher Assoc. CREAMY RICE PUDDING 1/3 cup new rice... .. + denies 4 cups milk 1% cu sugar. (white) 1, tsp. salt ° 1 tsp. vanilla ..Few grains nutmeg .. . 2 tbsps. butter or margarine METHOD: Pick over and drain the rice. Measure milk into pan and #wer. Heat to scalding point over boiling water. Remove from heat and stir in sugar, salt, van- illa, nutmeg and butter. Stir in rice. Turn in greased baking dish. Bake in slow. oven 300 de- grees uncovered stirring twice in the first hour, -until pudding is thick and creamy and rice is tender (2 hours). Mrs. Carl Fice, Myrtle Parent-Teacher Assoc. PICKLED BEANS Take 4 quarts of beans, wash, string, cut in inch pieces, and boil in salted water until tender. Drain well and make a dressing of: 3 cups white sugar 14 cup flour 1, cup (or less) mustard + tbsp. celery seed 1 tbsp. tumeric 3 cups white wine vinegar Boil until thick. Pour over beans. Mix well and bottle. But- ter beans are preferable. Mrs. I. Shaw, Myrtle Parent-Teacher Assoc. TOMATO SAUCE 12 ripe tomatoes 12 onions 3 sweet green peppers 2 hot red peppers Put all through food chopper. Add: 3 lbs. brown sugar 1 pint white wine vinegar 1 tsp. Parks Catsup flavoring Boil till thick on low flame. H. R. Dixon, Oshawa Business and Professional Women's Club INDIAN RELISH large ripe tomatoes large apples large onions pints vinegar cups brown sugar tsp. ground cloves tsp. cinnamon tsp. mustard tsp. ginger tsp. black peper tbsp. salt Chop tomatoes, apples and onions fine and combine with re- mainder of ingredients and boil till thick. Bottle. Mrs. Alan Martyn, Scugog Home and School. RIPE CUCUMBER PICKLES 1 qt. tomato chopped 1 qt. ripe cucumbers, chopped ! qt. onions, chopped 4 Jet DO 1k mh pk pk £0 pei <2 BO PO RS pt. vicegar cups sugar 14 tsp. pepper 1 tsp. tumeric 1 tbsp., flour Salt to taste Combine first four ingredients. Boil 1 hour. Add remaining in- gredients and simmer another hour. Bottle. Mrs. Alan Martyn, CUCUMBER RELISH (No cooking) qt. chopped cucumbers onions hot pepper smal: sweet green peppers Put through food Shopper and nN = drain well. Add the lowing dressing: 2 tsp. mustard seed 2 tbhsps. salt 1%. cups white. vinegar 2 cups white sugar 1 tsp. celery seed black pepper to taste Let stand %% an hour. Then bottle. Mrs. G. F. Astley, Audley WA, Audley United Church. BREAD AND BUTTER PICKLES 1 gal. fair sized cucumbers 8 small white onions 2 green peppers 1% cup table salt 1 qt. cracked ice 5 cups sugar 14 tsp. turmeric 15 tsp. ground cloves 2 tsp. mustard seed 1 tsp. celery seed 5 cups med. strength vinegar Wash and finely slice cucum- bers and onions. Remove seeds and shred peppers. Combine the vegetables and add salt and ice- and stir. Cover and weigh down. Let stand 3 hours. Drain. Heat remaining ingredients and bring to boil. Boil 5 min. Pour this over vegetables and heat to scalding point, but don't boil. Bottle: and seal. Ready for use after four weeks. Mrs. Alan Martyn, Scugog Home and School. ICICLE PICKLES 11 gts. basket of 3' cucumbers. Wash and cut in lengthwise wedges. Dissolve 1 cup salt in 1 gallon of boiling water and pour over cucumbers. Let stand 6 days. Drain and cover with fresh boiling water. Let stand 24 hours. Drain and cover again with boil- ing water and alum size of wal- nut. Let stand 24 hours. Drain and cover with 10 cups vinegar, 16 cups sugar, 3 tbsp. pickling spice in a bag which have been boiled together. Drain off syrup, reheat and recover every day for 3 days. Pack cucumbers into jars, me STEPHENSON' § er JEWELLERS Gifts For All Occasions | Insured Value Columbia True Fit reheat syrup, fill jars and seal. Mrs. Cath. Martyn, Scugoeg Home and School. Nationally Advertised WATCHES Omega . . . Elgin . . . Longines . . . Wittnauer e « « Lorie 1847 Rogers Bros. Community Plate Flatware by International, Heirloom. Wallace, \ Guaranteed Watch Repair STEPHENSON' JEWELLERS 14 King St. East RA 34822 31 Simcoe St. N. another first from lye THE SHOE WITH THE Soe HEAUTIFUL FIT "GOODS SATISFACTORY OR MONEY REFUNDED" DAVIDSON'$ OPERATED BY E. 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