RELISHES, PICKLES, APPETIZERS

HOT MUSTARD DRESSING

1c. brown sugar 1 Oxo cube

1/2 c. vinegar 2 tsp. flour

1/4 c. dry mustard pinch of salt

1/2 c, hot water 2 eggs, well beaten

Cook ingredients in double boiler until thick. Cool and
use with ham or as cocktail sauce.
Mrs. J. S. Rogers
COCKTAIL SAUCE

For shrimps, scallops or lobster or may be used for a

dip.
1 Tbsp. catsup 1 tsp. prepared horseradish
1/2 tsp. lemon juice or 1/2 tsp. olive oil or salad oil

vinegar 1/2 tsp. finely chopped onions
1/4 tsp. Worcestershire 1/2 tsp. minced green pepper

sauce

Combine ingredients in order and chill.
Mrs. G. L. Wood
RHUBARB RELISH

1 qt. rhubarb 1 tsp. cloves
1 qt. onions 1 tsp. cinnamon
1 1/2 1b. brown sugar 1 tsp. allspice

(light) 1 tsp. salt
1/2 tsp. pepper lc. vinegar

Boil until tender. Makes about 41/2 pints. Very nice
with ham.
Carol Flegg

LADY ROSS RELISH

2 pt. cucumbers 3 red or green peppers
2 pt. onions 4 apples
2 bunches celery 2 large cauliflowers

Put cucumbers and onions (except for 4) through meat
grinder (coarse) chop rest fine by hand. Sprinkle salt on

vegetables and stand for half an hour and then drain before adding

to brine.

763 _ -1- Regina, Sask.