CENTENNIAL COOK BOOK ST. ANDREW'S, KASLO, B. C., 1967

PRESERVED GREEN TOMATO SANDWICH SPREAD (Mrs. H. W. Cox)
6 green peppers 9 green tomatoes
6 red peppers 1 large onion
Chop and add 1 quart water and 1/) cup salt.
Stand 2 hours. Drain dry and add:
1-1/2 cup white sugar 1 cup water
1 cup vinegar 1/2 tsp. mustard seed (in bag)
lO¢ jar of prepared
mustard (small jar)
Boil for 20 minutes and add:
1/2 cup flour and water to make paste
Boil five minutes stirring constantly.
When cold add 1 cup Miracle Whip Salad Dressing. Beat well,
bottle and wax.
This makes a very nice spread for sandwiches. It can also be
mixed with luncheon meats, etc. for a tasty filling.

TOMATO CORN SALAD (RELISH) (Mrs. Gwen Morton)
2 quarts large cucumbers 1 dozen onions cut up

peeled and cut up 6 quart basket ripe tomatoes
2 quarts corn cut off 1 quart vinegar
the cob 8 cups granulated sugar

Peel and cut in small pieces cucumbers, onions and tomatoes.
Add corn cut from cob, vinegar and sugar. Put in IARG# pre-
serving kettle and boil for 40 minutes stirring frequently,
then add:

2 cups flour 1 tsp. turmeric

2 tbsp. mustard (dry) L tsp. salt
Mix above ingredients in enough cold vinegar to make smooth
thin paste. Add to first mixture and boil five minutes more.
Add a little pepper. Put in sterilized jars and seal..

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