PICKLED PEACHES, PEARS,
APPLES OR CRABAPPLES

About 9 Ibs. of fruit 1 cup water
3 Ibs. sugar 2 ozs. whole stick

3 cups white cinnamon
vinegar 2 ozs. whole cloves

Prepare fruit as desired and it is always best
to have fruits on the firm side. Never over-
ripe. Tie all spices in a cheesecloth bag. Add
to vinegar, sugar and water, and stir until sugar
is perfectly dissolved. Then bring to a quick
boil and boil steadily for 5 minutes.

Drop the fruit in, a small quantity at a time,
and cook gently until tender, but not soft. Re-
move to clean, hot, sterilized jars and seal.

FRESH FRUIT SALADS

PLUM CHUTNEY

3 Ibs. prune plums
1 Ib. green appies 14 tsp. cayenne

1 large onion 1 tbsp. mixed pickling
1 oz. preserved ginger spice

2 cups sugar 2 cups vinegar

2 tsp. salt

Cut stoned plums into small pieces, pee! and
chop apples and onions. Chop ginger fine, tie
spices in cheesecloth bag. Combine all ingred-
ients in large saucepan.

Place over low heat, cook slowly until chutney

is of good consistency, about 2 to 2% hours.
Turn into hot, sterilized jars, seal firmly tight.

Fruit salads offer the homemaker a wonderful opportunity to make meals more_ interesting
and colorful, and they are, of course, nutritious and healthful. Either fresh or preserved fruit can
be used in many tasty combinations. Choose fruit that is firm but ripe, then let your imagination
go to create a salad that is attractive and tempting.

The simplest and most basic fresh fruit salads consist of placing apricot, peach or pear halves
in a lettuce cup or. on salad greens, then putting a mound of your favorite filling in the hollow of
the fruit, and serving with a dressing where required. You can easily provide your own additions

and variations for extra appeal.

DRESSINGS:

Tangy dressings, such as the french dressings
and sour cream dressings, are usually preferred
for fruit salads. Here are two different and
interesting dressings you'll enjoy:

Pink Mayonnaise

Beat 2 tablespoons currant jelly with fork,
add to 4% cup mayonnaise. Fold in % cup heavy
cream, whipped.

Fruit Dressing

Measure into jar %4 cup lemon juice, % cup
salad oil, 44 cup maraschino or plum juice, 2
tablespoons sugar, % teaspoon salt and 1% tea-
spoon paprika. Cover tightly, shake well and chill
several hours. If desired, beat in smail amount
soft cream cheese.

APRICOT SALAD

Wash, halve and pit fresh apricots. Arrange
crisp lettuce on salad plates with pineapple ring
in centre. Mound % cup cottage cheese on pine-
apple, circle with apricot halves. Garnish with
maraschino cherry and serve with French
dressing.

PEAR AND COTTAGE CHEESE

Combine % cup drained crushed pineapple
with 2 cups cottage cheese, season to taste.
Arrange mounds on salad greens. Surround with
fresh peach or pear halves, apricot halves and
scored banana slices. Garnish with fresh cherries
Or grapes.

B.C. SPECIAL

For each serving, slice fresh pear or peach on
bed of watercress, flank with finger sandwiches
filled with chicken and celery salad. Around
these arrange celery sticks filled with cream
cheese and chopped nuts. Garnish with cherries
or grapes.

PEACH-PEAR SALAD

For each serving place 2 peach halves and 2
pear halves, cut sides up, on lettuce on salad
plate. Fill centre of each peach half with drained
crushed pineapple. Arrange 4 cherries on each
pear half.’ Add a wedge of cheese. Serve with
mayonnaise to which a little beaten currant jelly
has been added.

RIVIERA SALAD

On chep plate arrange lettuce cup for each
serving. In each, place a pineapple and orange
slice. Within this circle arrange a fresh peach
half filled with pitted cherries. Place cantaloupe
sticks between portions. Serve with mayonnaise.

FRUIT SALAD FLATTER

Mold pineapple chunks in lemon jelly, set in
individual molds. Unmold in centre of salad
greens on salad plate. Arrange pear halves around
mold, fill centres with cheese and nut balls.
Garnish with peach slices separated by green
pepper ring.

Fresh fruit juices “hit the spot” on warm evenings

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