:. '. ‘1.

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HOOK MINCE MEAT 1g peck green 'tmnatoes. chop line, cover-with water 7 and cook 15 minutes, repeat 3 times, drain and add: 1/2 peck apples (chopped fine) cups white sugar pound seeded raisins pound currents cup vinegar cup suetr; chopped fine cup molasses tbsp. salt tbsp. cinnamon tbsp. cloves ,, 1/5 tbsp. nutmeg Simmer 1 hour and watch carefully in case it burns. Seal any night.

Haunt—runner

Mrs. Helen Clark, Reed’s Corner

GOOSEBERRY PRESERVE

3 lbs. gooseberries

3 cups water '

Boil until berries break up and are soflt. Then add sugar and boil until thick. 1% lbs. sugar to 1 1b. berries.

Elsie Bowness. Bedeque W. I.

RASPBERRY J A),

Have raspberries clean.

Put raspberries on stove and Ietboilrapidlyfmnstommin- utes. Add sugar, which has been wamned to the raspberries. Stir well. Take off stove. Stir berry mixture for twenty minutes. Bot- tle. Have the same amount of berries and sugar as 1 cup ber- ries — 1 cup sugar.

Mrs. Eldrefl Simmons

, ‘Read’s Comer W. I.

‘TRAWBERRY JAM. -

1 quart berries, cover with boiling water. Let stand 3 min- utes and drain. Then add 3 cup: white sugar,- boil 10 minutes. Letcool,1eave24hoursthanput in sterilizedf'b‘otfles and seal.

' ’ y ‘ j Mrs. Brad Cairns, Reed’s Corner W. I.

.P‘ICED GOOSEBERRY

,5 I». berries 4 lbs. mar-or more 1 pt. vinegar 1 m. cinnamon 1 tsp. cloves Boil 3 hours. ' Elsie Bowm- Bedeque W. I.

GREEN TOMATO MINCBMEA'I‘

2 quarts tomatoes

8 large apples

2% lbs. seeded raisins

5 cups brown sugar

’6 cup molasses

1/4 cup butter ’

_ 1 t3). salt

1 tsp. cinnamon

1 tsp. cloves

1/5 cup vinegar

Method:

Out tmnatoes fine (put through flood chopper) cover with cold water and let come to a boil. Drain all juice odf. Repeat this three times. Then add apples and other ingredients. Cook for two hours. Mix as cup flour to thick- on. Then bowie.

Mrs. Lloyd G. MacNevin, 33 Kirkwood Drive

PUMPKIN JAM

1 quart white sugar 3 quarts pumpkin Out pumpkin in cubes. Meas- ure and add 1-8 anqu of sugar to pumpkin and let set over- night. In morning bring this to a boil and boil for 10 minutes. Add remainder of sugar and M an orange, it lemon sliced. Cook until clear. Pour into sterilized jars and seal. Mrs. Evelyn MacLeod Vernon River WJ.

PINEAPPLE AND RHIUBABB JAM ‘

5 cups rhubarb

4 cups sugar 1 tin crushed- pineapple

B pings. strawhemy jelly powder

Method: ’

Cook rhubarb in small amount of water until. soft. Add mgar and pineapple and cook. Add strawberry jelly powder and put in sterilized jars, seal.

Mrs. Arthur Andrews ,Hazelbrook W. I.

PEACE JAM.

upeaches sex-snee- ' sumswhitesugar

Idnpesches. Cutipflne, then orangeseutup,addsugar,mash moobutomasher. Let stand over-w. Bod/fl together III-A filthlcvkensinsaucer.

Syrup: V

"M bottle of red Mm cherries after Jam h cooked. Bottle when cool. m lovely. mum-column.

omen JAM ._

m g. NW) w

1 basket blue grapes

1 pound raisins, “ seeded or seedless .

3 large oranges

3 to 4 pounds white sugar

Wash and separate grapes. Cook pulp and remove seeds.

. Combine with other ingredients.

and boil about 15 minutes or until thick. _

. Vera Arsenault St. Eleanors W. l.

RHUBARB JAM ' 6 pound§ rhubarb (washed and out fine) 6 pounds white sugar Put in large howl, put sugar over top of rhubarb. Let stand overnight. Boil this mixture 3/4 \hour. Remove from fire, cool slightly and add 6 bananas slic- ed, pour in jars and seal. Mrs. Evelyne MacKinnon, DeSable W. l.

CANNED STRAWBERRIES

4 quarts strawberries, bullied, washed, and drained.

Pour boiling water over ber- ries and let stand one minute. Drain and add 4 cups sugar. Bring to a boil and boil 5 min- utes. Put in 4 more cups of sug- ar and boil 5 more minutes. RB- move from fire and let stand till cold. Put into small sterilized Jars and seal with wax. Will keep indefinitely.

Mrs. Evelyn MacLeod. Vernon River W. I. RHUBARB OONISERVIE

2 quarts rhubarb cut in inch pieces '

4 finely cut oranges

2 Quart: white sugar

Put the sugar over rhubarb. Let stand over night. In morn- ing add 1 pound seeded raisins.

% pound walnuts (chopped)

Cook slowly until clear. Put

in sealers. Vera Arsenault, St. Eleanors W. I.

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STRAWBERRY JELLY

Heat berries without wallet, Strain the berries through a canton flannel (4 cups juice). Do not stand over night due to fermentation.

Add

7% cups sugar

1 bottle or 1 cup certo

Bring this juice and sugar to a rapid rolling boil. Add certo and boil '75 minute. Remove from stove and bottle. Makes 11-8 oz. glasses.

Mrs. J. Sterling Gillisple Souris East

EASY SALAD DRESSING

2 eggs beaten light

1 tsp. salt ._

1 tsp. mustard

1 can condensed milk

Beat 4 ingredients vigorously for a few minutes. Add 1A», cup vinegar and stir well. Set aside to thicken.

R. W. Elliotvale W. I.

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' . ‘ . '1 «i hm‘amsémg in centre. Arrange pineapple in slices on Sprinkle with chopped nuts.

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