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Pickles

CHILI SAUCE

In a medium sized kettle of peeled tomatoes add 10 or 12 onions
sliced fine, 4% cup salt, 2 cups vinegar, 3 cups brown sugar. Boil slowly
for 2 hours. Then add 1 tsp. mustard mixed with 1/3 cup flour, 1 tbsp.
pepper, 1 tsp. cinnamon, % tsp. cloves. Simmer and mix well and

remove from stove.
MRS. H. L. TAYLOR.

INDIAN SAUCE
12 ripe tomatoes 9 onions
Peel and cut up.
Peel and core 12 tart apples. Boil with 1 quart vinegar, then add:

14 cup salt 3 cups brown sugar
1 tsp. mustard 1 tsp. ginger

1 tsp. black pepper 1 tsp. cinnamon

1 tsp. cayenne pepper 14 tsp. cloves

Boil until fairly thick. Makes 8 pints.
MRS. S. P. COX.

CHUTNEY

Peel, core and chop six large green apples, add to them one large
onion, 2 tbsp. raisins, 1 dessertspoon of chillies all chopped small. Place
above in an enamelled pan and sprinkle over all: 1 lb. brown sugar,
1 dessertspoon salt, 4% tsp. ground ginger, a few cloves and mace. Cover
with malt vinegar, bring slowly to boiling point and keep boiling gently
for 1 hour, stirring occasionally.

MRS. HANCOCK, Winnipeg Beach.

COLD MEAT RELISH

1 quart cucumbers, chopped 1 large cauliflower
2 quarts onions 1 head cabbage
2 quarts green tomatoes

Salt over night and drain well.

3 heads celery 8 cups sugar
1 tsp. mustard seed 1 tsp. celery seed
14 red pepper 11% quarts vinegar

Mix %4 cup flour, 8 tbsp. mustard, 2 thsp. tumeric with cold vinegar,
add to vinegar and sugar, then pour over vegetables and cook 15 to 20
minutes, stirring all the time.

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