Place brandy in stone crock. Add perfect fruit as it
comes into season, adding an equal amount of sugar. Stir
mixture gently every day until all fruit is added. Keep ina
cool place and cover well. Good over ice cream and puddings.
NOTE: It is important that allfruit added be perfect, since one
bad spot may spoil the whole mixture. Almost any fruit can
be used except grapes, apples, melons, and bananas.

FRUIT PICKLES FROM CANS

PICKLED CANNED PINEAPPLE

2 large cans pineapple

3 cups white sugar

11/2 tablespoons white vinegar

1/2 tablespoon whole pickling spice
3/4 tablespoon whole cloves

2 tablespoons whole stick cinnamon

Drain juice from pineapple and add to other ingredients.
Bring to a boil in medium saucepan; add pineapple, simmer
21/2 hours. Seal in hot, sterilized jars.

SPICED CANNED PEACHES

31/2 cups peach halves
1/2 cup cider vinegar
1 teaspoon mixed whole pickling spice

Dash of salt
1/2 cup sugar

Drain peaches. Add remaining ingredients to syrup.
Bring to a boil 5 minutes. Add peaches. Cool. Store in
covered jar in refrigerator.

MINTED SWEET PICKLES

(28-ounce) cans peaches or pineapple
1/2 cups vinegar
1/2 cups sugar

tablespoons mixed spices

tablespoons fresh mint leaves

Make syrup of vinegar, sugar and spices (in a bag).

Add drained fruit and cook clear, about 3/4 hour. Add mint
leaves and remove from heat. Pack in hot, sterilized jars.

Seal.
QUICK PEACH CHUTNEY
1 (28-ounce) can peaches
1/2 cup vinegar
1/2 cup brown sugar
1 teaspoon salt
P. 2/8 teaspoon black pepper
_ Dash of cayenne
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/4 teaspoon cloves

1/4 cup chopped preserved ginger
3/4 cup chopped onions
1/2 cup seedless raisins
1/2 cup currants

Drain peaches. To the peach syrup add remaining
ingredients. Simmer, uncovered, for 30 minutes. Add peaches
and simmer for about 15 minutes or until thick, as chutney
should be. Makes 2 pints.

CHINESE PLUM SAUCE

1 cup plum jam

1/2 cup chutney

1 tablespoon vinegar

1 tablespoon brown sugar

Chop chutney very fine and bring all the ingredients to
the boil. Simmer for five minutes. Pour into hot jars and

seal.

18

SAUCES

BARBECUE SAUCE

medium red apples, cored and chopped

medium green tomatoes, chopped

sweet red peppers, seeded and chopped

onions, peeled and chopped

tablespoons salt

tablespoon pepper

quart white vinegar

tablespoon cinnamon

tablespoon cloves

cups sugar
Combine vinegar, sugar, salt, pepper and spices. Heat
to boiling. Add chopped vegetables and boil gently, stirring
occasionally, until thickened, about 30 minutes. Seal in hot,
sterilized jars immediately. Makes 8 pints.

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CHILI SAUCE AND COCKTAIL
(Two sauces from one recipe)
large ripe tomatoes, cut up
small head celery, chopped
Sweet red peppers, seeded and chopped
Sweet green peppers, seeded and chopped
onions, chopped
tablespoons salt
tablespoons sugar
cup vinegar
Boil together for 20 minutes, turn into a colander and
strain without stirring. Return juice to kettle and boil 5
minutes. Seal in hot, sterilized jars.

To the solid pulp: Add 1 cup vinegar. Tie a small piece
of ginger, 8 cloves and 1 stick of cinnamon ina bag. Add to
pulp and vinegar and boil until thick. Remove bag and seal
in hot, sterilized jars.

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CHILI SAUCE (1)

12 green peppers, chopped

12 dry onions, chopped

6 sweet red peppers, chopped

14 to 16 tomatoes, peeled and cut up

1 cup brown sugar

2 tablespoons salt

2 cups vinegar

2 tablespoons celery seed (optional)

Combine vegetables with sugar, salt, vinegar, and celery
seed. Cook over low heat, stirring constantly, till thick and
soft (3 to 4 hours). Sealinhot, sterilized jars. Makes 8 pints.

KATHLEEN CROSS’ CHILI SAUCE (2)

16 large, red tomatoes

2to3 large onions, chopped

“{ green peppers, chopped

2 red peppers, chopped for colour

2/3 to 1 cup of brown sugar

1 tablespoon salt

1 cup wine vinegar

1 package mixed pickling spice (tied in a bag)

Place ingredients in a large kettle. Bring toa rolling
boil, then simmer for 1 1/2 hours, stirringoften. Remove bag
of pickling spice. Seal in hot, sterilized jars.

CHILI SAUCE (3)
11/2 cups chopped onion
31/2 cups (1 No. 2 1/2 can) tomatoes
1/2 cup cider vinegar
1/4 cup sugar
1/2 teaspoon pepper

2 teaspoons salt
1 teaspoon cinnamon
1 teaspoon cloves