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. --RED PEPPER JAM (Delicious to serve wit chicken or game oy | :
; 2 3 12 large red sweet peppers : 22 OS Gps sugar o

ic l% cups vinegar he a Be reece
-Y% cup water ae | Or eee

Remove seeds from peppers and put ieee food chopper, using Shed ias knife” he oe ‘

‘Sprinkle with salt and let stand 3 or 4 hours. Drain and put in a kettle and add — oe
vinegar, water and sugar. Boil gently until the consistency of jam—about 1 HOUR,

Pour into hot sterilized jars and when cold seal with paraffin. Makes.6 glasses. 2 .
Variation—Use part red and part green peppers. eee ec eo)

Fait : % : f : : ‘ x el i:
ua ' Weert 8 brates a
_. PICKLED PEACHES OR PEARS | ie ay aes
E . About 7 Ibs. fruit \) | 1 cup water Sat ms oe
; 3 Ibs. brown sugar (8% cups) 2 oz. whole stick cinnamon ©
3 cups white vinegar 2-0z. whole cloves ht eee a

ae Wash fruit, peel and halve if large. A small rather hard pear is best. Pas: a

if skin is tough. If small peaches, use whole. Add spices tied in a cheesecloth Bag:
to vinegar and sugar and water. When sugar is dissolved cook the fruit in small —
quantities in the syrup till tender. Place cooked fruit in sterilized jars. Boil up
syrup and fill the jars. Make airtight. Approx. yield: 3 Y quarts. ,

SWEET CHOW CHOW (This is particularly good with fish ie
7 lbs. green tomatoes 2 Ibs. brown sugar (514 cups)
3 Ibs. onions | tbsp. cinnamon a
3 cups malt vinegar | tbsp. allspice ee
| cup water | ib tbsp. chowas™ 2x) 06 aa es (ie a

__ Slice the tomatoes and onions and let stand overnight with a slight spriniding er
of salt between the layers. In the morning drain and rinse. Boil the vegetables until © ne
tender in the vinegar, sugar and spices. Bottle in sterilized jars and seal. If ground © ah
spices are used the pickles will be quite dark. For a lighter color use ee i hepsi a |

tied in a cheesecloth bag. Approx. yield: 5/2 - 6 pints. _ ace
Variation—1 green and 2 red peppers (chopped and seeds discarded) may be Pe of
added with the aU EAE vinegar and spices. eee eae
ICE WATER PICKLES | ae Sai
Wash about 3 Ibs. medium sized cucumbers well. Quarter lengthwise. Soak fog
3 hours in ice water. Drain well and pack in sterilized jars. One small onion may be — :

added to each jar if desired. Pour the following syrup boiling hot over the cucumbers _ ee

oe to the top and seal at once. sa
3 cups vinegar — Y4 cup pickling salt |
| cup water ; 1 tsp. celery seed SU
; | cup sugar | tsp.. mustard seed’). 3 7h
. Stir until the sugar has dissolved. Boil | minute. Yield 5 ‘pints. 0% = 3 Rte te
CHERRY OLIVES +

he Fill sterilized Jars (use glass tops) with sound washed fruit. eave stems on e.
‘cherries. For each pint allow % tbsp. salt; | tbsp. sugar and 4 cup malt vinegar. Fill
_ Jars to overflowing with bold: water and seal. Shake the jar every day for 3 weeks. =

Ready for use in 6 weeks. These cherry olives are tart. OY) de ee paces