—— :’ PICKLES AND BELISH

For added zest " at mealtimes

4 cups rnw cranberri- 3 cups sugar 1 large orange eranbe and orange

red. Let stand several hrs. be-

iore using. IRS. JOIN RARBOUR Abe-rte- RR.

tender. Pack in ruined Jars. Fill with boiling vinegar, sweetened and spiced to taste. Seal tightly.

us. 3032!“!

Wood Island West WI BEUSH MR LADY 3088 R1118]!

ﬂ; qts. ercumbers (chopped

with knite) 1 qt. onions (chopped with

knite) 4 red apples (not peeled) 1 bunch celery (chopped.) 3 red moon. Put about a cup of salt on his and let stand ovemiﬂlt- Drain oft liquid in the morning and throw it awaY-

Bring to a boil;

1V. qts. vinegar

1 tbsp. tumeric 4 tbsp. mustard

Mix pate with cold water. Add vegetables and boil for 1

minute. MRS. W. TAYLOR Weed Isis-b. West COMPANY DIST PICKLES

to large or medium cucumb- ers

I c. white sugar _

1 tbsp. red pickling spice

5 tsp. salt

and

slice in pieces (with skin on). Combine sugar. spice (loose) salt and vinega Bring to a

boil and pour over cucumber

pieces. heave two days and heat and pack in hot jars.

COOKS ROWAN

In WI

TOMATO anus! 7 lbs. ripe tomatoes 7 large onions 8 peppers (l hot. 2 sweet) 1 lbs. ce Chop all finely with knife and

night. 2% cups white sugar

1/. tsp. cayenne pepper. Bottle. not at, J. lacQUAm Millem WI

MUSTARD BEANS Take 5 lb. beans. cut small. Nash and cook in boiling water until nearly tender. He t-

a .

1% pts. vinegar mix and add W; lbs. b sugar ti cup mustard

no Cook 5 minutes, add beans. Cook 5 minutes more. Bottle while hot. MRS. ROBERT COOK Wood Islands West WI

CELERY RELISH

2 quarts cucumbers z quarts onions 1/: cabbage 'Is cauliﬂower 1 or 2 stalks celery

Cut up and cover with 'h cup salt and boiling water. stand overnight.

3 pints vinegar 8 cups brown sugar 52 ounce tumeric ’3 ounce celery seed ‘1: pint vinegar to mix dry in- ' nts 1 cup flour la cup mustard Cook until thick. Simmer un- til done. MRS. VJ]. BURNS Lat ll WI

"UI'I' “LEI

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rm‘WW' "“" '" w“ "““""" “"V?""F‘P“V“ "

2 tablespoon auspice : tablespoons salt

Balk, Let l8 WI

SPICE!) BEETS

Prepare beets in the usual way. Put in sterilized bottles. Take 1 pint vinegar, 1 cup lnnamon bark and pickling spice to taste. Boil together a few mlntes and

pour over beets and seal. FRANCES RAH!!! Elliotvale

MUSIARD PICKLES 0 quarts cucumbers 2 pounds onions 36 cup salt Soak or .

s tablespoons mustard “—

1 cup flour

4 cups brown sugar

5 teaspoons tumeric powder

V4 teaspoon cayenne pepper

Enouyi vinegar to mix Cook all together. . MRS. GERALD MacNElLL

Beach Point WI

DIIJ. CARRO’I'S Use small carrots, scrape. Fill d‘riiint bottles with carrots. A .

l heaping teaspoon white sugar 1 level dessert spoon coarse

s t Speck of powdered alum Speck of powdered home red-

Small clove of garlic Good-sized bunch of dill 1/5 cup vinegar

Fill bottle full with boiling water_ Seal at once. Ready to use in 4 to 6 weeks.

MR3. GUY ICE - Buckley

Wye-rbedmenhmt.ﬂei¢aim- penawportofyourconwnnity.lylislping bimyouliehsyoursslf.

Free Delivery Water Street

JIMMIE’S GROCERY “The Little Shop With the Big Stock" Phone nip—I. H. Macinnis D GROCERIES O MEATS CNS“ 0 FRUITS

Open Evenings Summerside

Compton’s Funeral Home 150 Sumner Street

Summerside

TOMATO PICKLES V: peck green tomatoes 6 onions 3 green peppers slice tomatoes, onions a d peppers. Sprinkle with salt and leave overnight. Next morning drain off the water. Add 1 lb. white sugar, pickling spice and nearly cover with vinegar. Boil until soft. FRANCES WAISH Elliotvale

BREAD AND BUTTER PICKLES

at small cucumbers 12 small onions, sliced paper

thin

Sprinkle with salt and two quarts water. Let soak 2 hours. Drain. Add:

3 teaspoons celery seed tied in cheese cloth

2 teaspoons ground ginger L

Boil together and drop in vegetables. until clear. Bottle and seal.

MR5. JOHN BARBOUR Mentrsse, P.E.l.

MUSTARD PICKLE 1 quart small onions 1 quart chopped onions 1 quart small cucumbers 1 quart chopped cucumbers 1 quart cauliﬂower 1 quart chopped celery 3 green peppers, chopped Cover with boiling hot brine overnight, pour oft brine. Add-

1 quart vinegar

3 cups brown sugar

V4 ounce celery seed

2 ounces mustard seed

Let boil.

Make two-thirds cup tlour. V. pound mustard and 1 ounce tumeric into a paste with a lit tle water. Boil all together and bottle.

MRS. HERMAN PAUP‘I‘I'I.‘

G. L. MucKENZlE INC. General Merchants

Kensington, P.E.L PHONE 74

MY MOM ISSMART

She shops in Summerside whereyou find friendly, courteous service with variety in mer- chandise and grocery shopping.

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