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The Guardian -The Evening Patriot

Tart and tempting pickles and relishes

m MUSTARD PICKLES

’A cup flour

2 cups brown sugar

8 cucumbers ‘A cup mustard 2 cups raisins (With-t Meat) 0 onions 1% tablespoons tumerie Peel apples, tomatoes and 1% pounds of currants 0 Mix with water. then add: onions. cut in small pieces. 1 pound of mixed peel 1 red pepper 1 egg Add sugar, raisins, spices and 4 pounds of chopped apples all through chopper Add Cook and add 1/5 teaspoon vinegar and cook slowly for 1 of diopped suet * cup salt and cook. butter. Add drained vegetables 1% to 2 hours. 1% pounds at brown sugar g 0!: and bottle. Sea! in jars while hot. 1 pound raisins 4 cups vinegar. scant MR8. HERMAN PAUP‘I'II' MRS. HERMAN PA Grated rind and juice of three 1* w my: ' lemons 3m to be“. M “It JAPANESE RELIGI! camaamw ram anusn 91’? :9 “"9 . urge ripe “mam‘ d pears pared and quartered m m mgr h . m huh .. m y. 3 mn onion, 1 chm,“ and set away to ripen. - zen-pg sugar cup e. “t8. EVELYN Maclm . 2-way radio m” :15 cups t:1qu- VM “a. r ALBERT moms 1 mm ."u 1 feunpioxacut up in thin slices Petroleu- m } 3”” “mid clove. Cook until pears and lemon n wfiwmm his. 3. East Ills! 4-810 3 cups vinegar m "d “d tend” 1: sweet red peppers 8 large apples ms. HERMAN PAUP'ITI' 1: onions, medium size

, DEPARTMENT of HEALTH

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Put through Cover with boiling" water. let stand 15 minutes.

Drain well. Add: 4 cups sugar 2 tablespoons salt 1 quart vinegar ' cook ‘1: hour. Seal while hot.

HERMAN PAUP’I'IT

COLE SLAW RELIBI! 4 cups chopped rebsh‘ 15 cup finely chopped radish or

carro 3% teaspoon grated onion 34 cup finely chopped green pepper or pickle

9t teasoon salt Few grains Bi ress , bite) Prepare vegetables and place in large bowl. Add seasonings and salad dressing. Mix w Cover chill dior . Place in lettuce cups. add shredded carrots and sliced to- matoes in lettuce cups, then garnish with slices and shallots. Serve with salad dressing. Ser- ves 4 to 6.

MRS. FRANCES WALSH

Elliotvalo

SWEET CUCUMBER PICKLES Take 14 large cucumbers. Wash; cover with boiling wal- er. Let stand 24 hours. Repeat {our days. On the fourth day drain and cut up cucumbers.

Syrup: 8 cups white sugar 2 tablespoons pickling spice,

in bag 2 tablespoons salt Boil five minutes. Pour over cucumbers-Let siand 24 hours.’ Repeat three days. MRS. FRAN-(‘ES WALSH Elliotv

MUSTARD PICKLES 7 large cucum 4 large onions Put on a little salt, let stand overnight. v Sauce: 3 cups white sugar 1/5 cup flour 3 tbsp. mustard % tbsp. tumeric )- tbsp. ginger

1 . 2% cups vinegar 3/2 cup water Combine all ingredients _Boil 5 minutes. Then add vegetables and boil 10 minutes longer. TH MachLLAN Wood Islands West WJ.

RIPE CUCUMBERS

3 lbs. ripe cucumbers ] ounce powdered alum 1 gallon boiling water

Cut peeled cucumbers into thick slices. seeds having been removed. Pour boiling water and alum over and allow to stand several hors on back of stove. Drain and rinse with very cold water. cold. Boil “2 hour pickle.

Pickle ingredients: 4 lbs. brown sugar 1 qt. vinegar 1 cup whole mixed spice 4 sticks cinnamon % tsp, ground allsprice

Boil about 10 minutes. Put spice in .small bag. Bottle while

in sweet

MRS. GUY PIERCE Braekley SPICED CRABAPPLE PICKLES

3 cups sugar 11/; cup vinegar Boil 10 minutes. small bag of pickling spice. Pour over washed crabapnles with stem ' mer until apples are cooked but not mushy. Seal in bottles while hot. More syrup may be requir- ed depending on the amount 0! apples used. MRS. GUY PIERCE Buckley

CUCUMBER REIASII ‘ m cucumbers 6 large stalks celery medium onions 1 large green pepper 1

Pepper 1 cup white sugar a1

V4 u 1% tsp. mustard seed V2 tsp. celery seed

Peel cucumbers and chop fine. Chop celery, onions and peppers. Combine vegetables in kettle. Add ingredients. stir all well. Simmer one hour. saw. VERNON MacDONALD

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