PICKLED CARROTS

12 Cups water
2, Cups vinegar
Spice tied in bag

34, Cups sugar
34, Cups salt
Dill and garlic

Place raw carrois in sterile jars, add dill and garlic. Bring brine
to boil, and pour over carrots. Seal and place jars in boiler, bring to boil

and remove at once. Cool and store.

SAUERKRAUT IN JARS

Cabbage
16 Beets (boiled)
1 Cup horseradish

Daria Kanigan

salt
Sugar
Vinegar

Shred a tubfull of cabbage. Shred the cooked beets, add the grated
horseradish. Salt a little saltier than you would a salad. Pack in quart jars.

Make a brine of 1 part sugar and 1 part vinegar, boil 1 minute.
To each quart of cabbage add at least /, cup brine. Seal jar and process
in canner a few minutes to seal tight.

Helen Sookero
ENGLISH PICCALILLI

1 Vegetable marrow (Medium)
1 Large cauliflower

2 Lbs. small onions

1 Lb. tiny cucumbers

3 Tbsp. flour

2, Tbsp. powdered mustard

1 Quart malt vinegar
2’, Cups of water
6 to 10 Chillies

1 Cup sugar

1¥, ozs. turmeric

Cut marrow and cauliflower into small pieces, prepare onions, place
all vegetables in a large dish and sprinkle well with salt. Allow to stand
24 hours. Wash and drain. Put vinegar, water, chillies and sugar into large
pan and bring to a boil, immerse the vegetables and let simmer for 15
minutes. While simmering make paste of the flour mustard and turmeric,
moistened with some vinegar, and stir into vegetables until it thickens.
Pour into clean hot jars and cover when cold.

Daphne M. Rollins

ANTIPASTO

2 Tins mushrooms

1 Tin black stoneless olives
1 Tin green stuffed olives

1 Large green sweet pepper
1 Large red sweet pepper

3 Small bottles ketchup

1 Cup vinegar

3, Cup mazola

2 Cups canned string beans
2 Cups fresh celery

2 Cups cooked cauliflower

2 Cups pickled onions

2 Cups sliced dill pickles

2 Cups cooked shelled corn
2 Tins tuna

2 Tins anchovies

Cut 13 first ingredients in fairly small pieces (better for spreading).
Add the remaining 3 ingredients and boil 10 minutes. Fill ¥, pint
jars and process for 15 to 20 minutes. Makes 107, pints.

Betty Popoff

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