3/4 cup sugar

3 well-beaten eggs
1 cup Sweet cream
1 teaspoon celery seed
Melt butter. Stir in flour, mustard, vinegar and sugar.

Cook, stirring until slightly thickened. Stir ineggs, cream and
celery seed. Add the chopped ingredients and bring to the
boiling point, mixing thoroughly. Bottle in sterilized jars.

GREEN TOMATO SANDWICH SPREAD
quart green tomatoes, chopped
cup onions, chopped
green peppers, chopped
red peppers, chopped
/2 cup salt
cup water
cup sweet pickles, chopped
tablespoons flour
1/2 cups sugar
tablespoons mustard
cup vinegar
cups sOur cream
eggs
Mix tomatoes, onions and peppers. Sprinkle with the
salt. Let stand several hours, then drain well. Add 1 cup
of water to the vegetables and cook until tender. Add sweet
pickles. Keep mixture hot. Mix flour, sugar and mustard,
then mix to paste with vinegar. Add sour cream and gradually
beat in the well-beaten eggs.
Cook these ingredients in top of double boiler until thick.
Pour the hot dressing over hot vegetables and stir until well
mixed. Pour into sterilized jars and seal at once.

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POWELL RIVER SANDWICH SPREAD

3 eggs

1 cup sugar

1/2 cup butter

3 teaspoons mustard
1 teaspoon Salt

1 cup vinegar

3/4 cup cream

3/4 cup grated cheese
2 green peppers

2 red peppers

Cook eggs, sugar, butter, mustard and salt in the top
of a double boiler for 10 minutes after it comes to the boil.
Remove from the stove and cool. Whencold, add the remaining
ingredients and heat again to boiling. Boil for 10 minutes
longer. Put into sterilized jars and seal.

VEGETABLE SANDWICH SPREAD

1 quart small cucumbers
i head cauliflower
1 quart onions
Sprinkle with salt; let stand overnight; drain and rinse.
Add:
1 head celery, chopped
8 cups brown sugar
1/2 gallon vinegar
1/2 ounce mustard seed
Bring to boil and add a paste or:
1 cup flour
1/4 pound dry mustard
1/2 ounce turmeric

Water to make a paste

Simmer 15 minutes. Seal in hot, sterilized jars.

28

WINTER SANDWICH SPREAD RELISH

head cabbage

heads celery

cups green beans

green tomatoes

green peppers

red peppers

cups cucumbers

large onions

cups vinegar
Put all vegetables through food chopper. Place in kettle,
almost cover with white vinegar. Bring to boil and cook for
15 minutes. While above cooks, prepare:

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2 tablespoons salt

1 tablespoon turmeric

a cups sugar

2 tablespoons dry mustard
1 cup flour

Mix into paste with cold water, add to boiling pickle
mixture and boil an additional 10 mimutes. Seal in hot,
sterilized jars.

CHUTNEYS
APPLE CHUTNEY (Mild)
15 good size apples (green for extra tang)
3 green peppers, seeded
1 red peppers, seeded
1 cup raisins
Juice of 6 lemons
2 cups vinegar
2 cups sugar
1 tablespoon salt
1/2 teaspoon allspice
1/2 teaspoon mace

1/2 teaspoon cloves
1/4 teaspoon paprika
1/4 teaspoon mustard
1 teaspoon mustard seed

Peel and core apples and put through food chopper with
peppers and raisins. Add remaining ingredients and boil until
thick. Taste and add more spice if desired. Seal in hot,
sterilized jars.

APPLE CHUTNEY (Very hot!)

pounds (12 cups) sliced, peeled apples

ounces (1/2 cup) garlic, minced

ounces (1/2 cup) crystallized ginger

pound (1 1/2 cups) raisins

ounce chopped chillies

cups cider vinegar

pounds brown sugar

cup Salt
Make a syrup of vinegarandsugar. Add other ingredients
and boil until thick. Seal inhot, sterilized jars. (Very like the
real Mango Chutney.)

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APPLE AND DATE CHUTNEY

3 pounds tart apples, chopped
1 pint malt vinegar
11/2 pounds brown sugar
1 pound dates, cut up
1/4 to 1/2 pounds preserved ginger, chopped
1/2 to 11/2 ounces garlic, minced
11/2 tablespoons salt
1/2 to 1 1/2 teaspoons cayenne pepper

Cook apples inthe vinegar until tender, thenadd remaining
ingredients and boil 30 minutes. Seal in hot, sterilized jars.