mwmm wk z “Raw;

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Islanders Rate These Pickles

BREAD AND BUTTER PICKLES

1 gal. smatl cucumbem 1 qt. sliced onions 2 green peppers 1/2 cup salt Slice cucumbers crosswise in thin slices. Cut peppers fine. Mix vegetables in salt. Just cover in cold water, Let stand 3 hours. Drain. Pickling Syrup 5 cups sugar 1V2 teaspoons tumeric V2 teaspoon ground cloves 2 teaspoons mustard seed 1 teaspoon celery seed 5 cups vinegar Heat this all to a boiling point and add drained vegetables. Let heat up and boil £09: 10 minutes. Bottle while hot and seal immed~ lately. Mrs. Russel MacLean ‘DeSable

NINE DAY PICKLES

8 qhs. small green cucumbers

2 cups of salt

4 qts. «boiling water

2 tbsp. powdered alum.

2 gallons hot water

2 qts. white wine vinegar

10 cups white sugar

V4 cup of celery seed . , 1,

1-3 cup of mixed pickling spice tied in bag

Place' cucumbers in stone crock, make brine of salt and boiling water, pour over cucum- bers let stand 3 days, Drain brine and heat to boiling and pour over cucumbers and let stand three days longer. Drain again, rinse“ cucumbers in cold water. Divs‘ . solve alum in two gallons of bail-

. Bread . Pastry . Cakes . Potato Chips PHONE 8747

ENTERPRISE BAKERY

203 Grafton St. Ch'to wn

isms-95'" .w—x”. Juana. ~ u. V .7

ing water and pour over cucum- bers. Let Stand 6 hours, drain and rinse again. Make 'a syrup of vinegar, sugar, and. spices. Pour over cucumbers and let stand next two days. Drain symp cucumbers on last day. Pickles are placed in jars and tilled to overﬂowing with hot syrup and sealed. ‘ Mrs. Ralph Howard Mal-gate WJ.

CELERY RELISH

1V2 q-ts. cucumbers 1V2 qts. onions 1 pt. celery

3.

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2 sweet red peppers Dice fine and set overnight in 9’4 cup salt, 3 qt. hot water. Make paste. 1% qts. vinegar, cups white sugar, 1% cups flour, 2 oz. mustard seed, V: oz. celery seed, 1 tbsp. tumarilc powder, 4 tbsp. mustard. Mix with water. Pour hot vinegar over paste,~add vegetables. Simmer until tender. Mrs. Howard White ’ S. __Milton W.‘ I.

CHOPPED MUS-TAM) .RELISH

3 medium cucumbem 4 medium Onions 3 medium apples

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1 mint-ch runny

1 small cauliﬂower

1 large sweet red pepper 6 tbsp.'c-oarse salt ‘

4 cups cold water

1 Sauce

1-3 cup ﬂour

2 tbsp. dry mustard

2% cups granulated sugar

1% taps. tumeric

2 cups cider vinegar

First thing in the morning we pare vegetables and put through food chopper, add salt to water and pom over vegetables, mix and let stand for 2 hours. Oom- bine mustard, ﬂour, sugar, bunk

seer. -; : ‘ ' 3? ' “a ‘ gm V“ m. (but over medium bed. Stir-tic

" thickened. Par

ova-m. Place'ove'rheat

haunt-instanb‘oustkmmg’rm-

quen-tly.‘ Put into stenlllzed jun. Julia Hall ' Reed‘s Corner W. I.

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