4
k 4 ‘

HORS D*OQERUVRES, PICKLES & RELISHES

CUCUMBER PICKLES

6 quarts cucumbers i small piece alum

2 qt. smail onions Knough boiling water

2/3 c. salt to cover pickles
Dressing:

wie

4 tbsp. mustard c. whole pickling
4 tosp. salt Spice

4 tosp. sugar 2 or 3 ginger roots
% gal cider vinegar

Make brine of 2/3 c. salt, alum and boiling
water. Pour over pickles and let stand overnight.
In the morning, drain and dry. Make dressing;
bring to boiling point and pour over pickles,
then each day add 1c. granulated sugar until
3 lb. has been used. Stir each day as sugar is
used (Do not cook pickles). Can keep these in a
crock in cool place. |

Mrs. Maurice Smith

MUSTARD CHOW-CHOW

1 i green cucumbers, Jl qt. green tomatoes

cut up) 1 large head of
1 qt. onions celery
1 large cauliflower 4 green peers
tant up)

Put all in brine of 1 gallon water and 1 cup
of coarse salt overnight. In the morning,
bring to a boil, then drain well.

(continued)

i-Victoria, B. C.