32 SUN COOK BOOK, APRIL, 1969

Pickles welcome addition to meal

CRISP PICKLE SLICE
4 qts. medium sliced cucum-
bers (unpeeled)
6 medium white onions
¥% cup pickling salt
5 cups white sugar
3 cups white vinegar
1% tsp. celery seed
1% tsp. turmeric
METHOD—Do not peel cu-
cumbers. Slice medium thin.
Add sliced onions and all re-
maining ingredients. Put this in
a canner and heat just to a
boil. (Do not boil). Seal in hot
sterile jars.
Mrs. C. Thiffeault
Brandon

VIRGINIA CRISP PICKLES
(very good)

2 gals. cucumbers. Cauliflow-

er chunks and peeled onions
can be added.

Put all in a crock without
cutting cucumbers. Boil 1 gal-
lon of water and 1 cup salt and
pour over vegetables while hot.
Let stand one week. The vege-
tables will be sour and mushy
but are all right. Drain well.

Second—Cut cucumbers and
other vegetables into pickle
size. For the next three morn-
ings boil 1 gallon water and
add 1 tbsp. alum. Make a new
formula each day.

Fourth day — Drain very
thoroughly. Mix 6 cups white
vinegar, 5 cups sugar and %

~ cup pickling spice, 1 tbsp. celery

seed. Bring to boil. Pour over
pickles. .

Fifth day—Drain syrup, add
2 cups sugar, boil and pour
over pickles.

Sixth day—Drain, add 1 cup
‘sugar. Bring to boil. Pack
pickles in hot jars, fill jars
with s¥rup and seal.

Mrs. Mary McDonald
Reston

PICKLED EGGS
Cook one dozen eggs and
shell. Place in quart sealer. Fill
jar *4-full of vinegar and fill

the rest of the sealer with wa-
ter. Add 2 clovis of garlic. Seal
and can be used in 2 days or
can keep a long time in refrig-
erator.

Be sure and use water or

eggs go rubbery. These will not

darken.

Mrs. Les Morden ©
Souris

ae

PICKLED CARROTS
(cocktail carrots)

1 quart small carrots
4-cups white vinegar
3 tbsp. mixed spices tied in a
bag
2 cups white sugar
METHOD—Wash carrots thor-
oughly and trim. Cover with
boiling water and soak until
skins will slip off.
Boil together vinegar, sugar
and spices for 10 minutes. . Re-

~

move spices. Pour hot syrup |

over skinned carrots in porce-
lain’ bowl or enamel pan. Let
stand over night. Next morning
bring to a boil and boil 3 min-
utes. Pack carrots in jars.
Pour over boiling syrup to cov-
er and seal.

Mrs. W. Dinent
356 Twentieth Street

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717 Rosser Avenue

HOT DOG RELISH
2 chopped onions
4 green tomatoes
4 green cucumbers
2 green cabbage
2 green peppers
1 red pepper
%4 cup pickling salt
6 cups vinegar
4 cups sugar
2 tsp. mustard
12 tsp. turmeric
2 tsp. paprika
METHOD — Mix chopped
vegetables together with % cup
salt and let stand overnight.
Drain well. Add vinegar and
sugar. Bring to a boil and boil
1 hour. Makes 7 pints.
Mrs. W. Diment
356 Twentieth Street

SPECIAL BEET RELISH

6 cups cooked beets (put
through meat grinder)

6 cups white sugar

2 cups vinegar

“4 cup mixed pickling spice in —

. bag

METHOD—Boil altogether for
20 minutes. Take out pickling
spice bag. Add 2 pkg. plain
gelatine that has been soaked
in a little cold water.

Boil 3 minutes longer. Add
44 bottle of horseradish. Stir

-well and bottle while hot.

Mrs. Ben Brown
Glenboro 2

NUTS AND BOLTS
Ys cup butter
34 tsp. onion salt
1 tsp. worcestershire sauce
1 cup wheat cereal
| cup thin pretzel sticks
1 tsp. celery salt

‘4% tsp. garlic salt

1 cup rice cereal
1 cup cheerios

METHOD — Preheat electric |

frying pan to 300 deg. F. Melt
butter, add seasonings and wor-
cestershire sauce. Stir until
well blended. Add cereals and
pretzel sticks. Stir and toss un-
til all butter mixture is absorb-
ed. Drain on absorbent paper.
Cool. Yield: 4 cups.

Mrs. P. E. Vivian

Shilo

Try these!

, TASTY
LUNCHEON SCONES

2 cups flour

3 teaspoons baking powder

~% teaspoon salt

1 tablespoon sugar (or: more)
¥4 cup butter (or shortening)
Ye Cup cream or milk —

2 eggs

METHOD—Put flour, baking |
powder, salt and sugar in aj
mixing bowl and blend in but-s

ter with a fork. Beat the eggs :
with a fork until blended and ~
keep out two teaspoons of —
beaten eggs in a small dish to
brush on top of scones. Now
mix the % cup of milk with the
beaten eggs.

Add the egg and milk mix-
ture to the flour’ mixture and
blend with fork same as bis-
cuits. This will be a bit sticky,
put on a floured board and
knead several times. Roll out
lightly to % - inch thickness,
brush with beaten eggs and
sprinkle with sugar. Cut: in
Squares or triangles with a
knife. Bake in 400 deg. oven
for about 10 min. or until a
dark golden color.

These are delicious when
split, spread with butter and
jam and served warm or cold.

Mrs. M. E; Chambers
Boissevain