YUM YUM PICKLES (Continued)
Cover vegetables with a solution of:
4qt. cold water L/2ce. salt

Let stand 3 hours. Drain off liquid. Bring to boil the
following:

6c. white sugar 1 tsp. celery seed
6c. white vinegar 1 tsp. dry mustard
1 Tbsp. turmeric

Add to vegetables and bring to boiling point. Pack into
sterilized jars and seal. Leave six weeks to ripen flavor.
Mrs. Ken Richardson

PICKLED PEARS OR PEACHES

(6 pints)
24 medium pears or 1c. water
peaches small piece root ginger
2c. white sugar 11/2 tsp. whole cloves
3/4 c. light corn syrup 1 cinnamon stick, broken

lc. vinegar

Combine sugar, syrup, vinegar and water and spices
(tied in bag). Simmer 5 minutes. Blanch peaches, removing
skins and stones or peel and core pears. Drop into solution of
1 cup water and 1 Tbsp. vinegar (to prevent discoloration).
Drain and add fruit to spicy syrup. Simmer 3 minutes. Remove
spice bag. Bottle and process in bath, boiling for 20 minutes.
Mrs. M. Ross

PATRONIZE MERCHANTS ADVERTISED IN THIS BOOK

-4- Regina, Sask.