-HAdd 4 tablespoon salt and let stand overnight

.. Drain and add:—

1 qt. .0: schopped fine

1'pt. vinegar -

1 lb. white sugar

3 tablespoons flour

1 tablespoon mustard

1,tsp. tumeric v

1 tsp. mustard seed

1 tsp. celery seed

Cook My ior 1 hour and , bottle.

MEET PICKLES . (These are delicious)

Cut upqu amount of cucum- bers, “widower and little onions. Make brine—2. handfuls salt to 1 gal. water. Heat and pour boil- ing hot water vegetables, enough to. cover. Let stand until cool. Drain oft brine and heat twice more and pour over vegetables.

‘ ' Dressing

1 qt. white. vinegar

3 cups white sugar

,4 taps. pickling spice

2 tan. whole cloves

Put spices in a bag. Let boil and simmer 5 minutes. Pour over pickles and let stand 1 day be- fore bottling.

Jean'Simmonl

Reed’s Corner WJ.

DlLL PlCKLES

Pack fresl crisp simmers, about 4 inches long in jars. Prick each cucumber once or twice using silver took. Place one medium size bunch of dill in the top of the jars and cover with a mixture made by heat- ing: ’ 1 pint vinegar

1 cup salt ,

2% quarts of wa.‘ 1'»

Without allowing the mixture to boil. Bottle uhile hot and seal jars immediately. When cold, store in a cool, dark place for 3 to 4 weeks before using.

. Vera Arsenault St. Eleanors W. I.

nvrrEnEp BEETS

Boil beets until tender, quart- er and pack in bottles. Syrup Boil 5 minutes 1 quart vinegar 2 cups brown sugar 2 teaspoons pickling spices Pour over beets. 'Dhis makes 3 quarts. Mrs. J. Sterling Gillispie Souris East

Keith Carmichael

AUTHORIZED DELAVAL HOUSEHOLD. and FARM EQUIPMENT

DEALER -

O McCullough Chain Sam

0 Scott-Atwater Outboards

0 Bolens Garden ‘ Equipment KEITH ' CARMICHAEI. ' 7|.‘TD. . .‘PhUM-Bl'NGa ‘

and

. . HEATING DIAL 3780 Belvedere Corner 7 Central Royaltys ' Charlottetown

Adah Muller“ Montague '

l9 'P’lm‘l new I

‘pers. Put throudl grinder Iain.

course blade. Heat vinegar, sugar and salt to boiling. Add Qlcen fled in bag. Add vegetables and Uni gently uncovered 30 minutes. Remove mice baa. Gulcldy pack in hot sterilized jars. Be sure vinegar covers vegetables. Seal immediately. Makes 5 or t pinto.

Mrs. Rutherford Cotton 'NW‘LOMOI WJ. 'DUMI RELISH _ v \ 1 or 2 qts. green cuclmba‘s 1 snail cabbage -1 qt. onions 2 red peppers 1 qt. green tomatoes 1 large cauliflower 5’: cup salt Chop all fine and pour on hot water to cover. Let stand in!

‘nn hour and drain.

1 heaping cup of'floul‘ -- 1 «ts. of vinegar s cups sugar,- Bo‘d until smooth and - pone vegetables. ‘ Mrs. M.F. Rodi rukaale w. 1.

MY FAVORITE RELISH

1 peck cucumbers

1 lbs. onions

Peel cucumbers and onions and put through food chopper

Add 1 qt. vinega"

5 cups sugar ‘

1 tablespoon salt

Bring to a boil and add:

1 teaspoon mustard

1 teaspoon tumeric

1 teaspoon celery seed

4 tablespoon flour “large”

Cook for fifteen minutes and put in sterilized bottles white hot.

Mrs. Earle MacDonald

“We “'9’ noam'i‘snj::V_ELG.ARD FOSTER'S 2 was”? V COFFEE BAR O SKYWAY . . . . at . i ) .. “314263 ,MOORE 8: MthuD L'I'D. E- A- FOSTER 119 Queen Street Phone 6541

-enough water to

Vern Arsennult 8t. Eleonora W. I.

DELICIOUS mom EELIsn , 4 lance cucumbers chop-

red 2 cups eooldn: onions chopped line

1 qt. silver shin onions «(Imit- cred

1 medium cauliflower out fine

1'head celery, cut fine

2 sweet red peppers; out line

8 large apples, grated Messing

6 cups vinegar

2 tablewoons mustard seed

3 tablespoons tumeric powder

8 cups sugar (white)

Chop vegetables by hand, com- bine cucumbers, caulifliovWer. celery and color: Put in large dish, cover with hot brine (‘96 cup coarse pickling salt with enough hot water to cover vege tables). let stand over night. Drain and add to the remain- ing ingredient-s. Cook. ~T‘hiclren

, with 2, or 3 .tablespoons corn-

. starch 1 tablespoon flour and make a thin ’paste. Cook till clear. Mrs. Brad Cairns Reads Corner W.l.

CRAB APPLE CATSUP

3 lbs. crab apples

Cover apples with water and cook until soot

Strain pulp through I potato dicer or colander

Wit-utilitloohslihecstsup.

It ,wil thicken an it cools. Pour .

into sterlized ion and seal. Mrs. Evelyn MncLeod Vernon River W. l.

CRANBERRY Rm (Uncooked) 4 cups cranberries 1 lemon 3 oranges 3 apples M . Juice lemons and first. Put cranberries; rinds of oranges, lemons and amles “Burgh a foodc-hopper.-Now add juice of oranges and» lemons and 2% m of white sugar to ground ingredients. Mix all well togeth- er and» store in refrigerator. Mrs. A. Plercey South Milton

SWEET GHERKINS 0R SMALL CUCUMBERS

Sprinlole % cup salt, over 6 m. gherkins.

Cover with boiling water

Int stand over night

Drain and dry thoroughly

Place in crack and cover with the following mixture:

ll: gal. vinegar,

1 tablespoons mustard (mixed

-with a little vinegar)

4 tablespoons salt, 5t cup mixed pickling spice 4 tablespoons white sugar Mix well stir into gherkins. Add 6 cups sugar it cup each day stiring each time sugar is added. Let stand 2 or 3 days longer. Seal in sterlizied jars. Mrs. Wilbur MacKay New London W.I.

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Phone 6917

01'?!

ofi. silt. Ethic. leave over ow, drain. We next [mu-n~ lug, put on stove and cover with vinegar, 1A cup pickling spice in bag. And boil hard for 30 min~ utes. Then add 2 quarts chopped apples, 3 lbs. brown sugar, 1 tbsp. cinnamon, 1 tsp. turmeric, boil hard 16 minutes.

Mrs. Brad Cairns Reads Corner W. l.

HARVARD BEETS it cup sugar 2 teaspoons cornstarch 1-3 cup vinegar 1-3 c ,1 water 4 cups Sliced or diced, cooked beets 3 tablespoons butter V4 teaspoon salt is teaspoon pepper Combine sugar and cornstarch in saucepan. Add vinegar and water and mix well. Place over heat and bring to a boil, stirring constantly. Boil for 5 minutes. Add beets, cover and simmer tor 30 minutes. Stir in butter. salt and pep-per. Serve at once. Makes S to 8 servings. Mrs. Oliver C. Bernard New London WJ.

STOVE OIL and SOLAR . FURNACE FUEL

“PROMPT DELIVERY”

WEN DELL BARBOUR PHONE 6635

Milk Tastes

Just Great

It’s a pleasure to see how the small fry go for milk! Plain 0r flavored, with meals or snacks, they enough of its refreshing good taste! Best part is

that milk’s as nutritious

just can‘t g c t

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brimming with vital food values for health and energy. Keep lots on hand . . serve it often. It’s everyone‘s favorite!

Montague

Dairy

Carl S. Stewart, Prop. Riverside Drive

Montague

‘/