Try Some of These—

Evening Post, Volume CXI, Issue 120, 23 May 1931, Page 9

Try Some of These —

Sweet Cucumber Pickles: Four quarts large green cucumbers, three pints while vinegar, 41b white sugar, one ounce each of celery-seed, whole allspice, and cinnamon-buds (stick cinnamon will do). Wash cucumbers; cut in large pieces. Cover with strong brine (two-thirds cupful of salt to ono quart water). Stand for three days. Pour off brine, add fresh cold water: change daily for thrco days. Drain. Simmer for three hours in weak vinegar, to which has been added a piece of alum the size of a walnut. Drain and put cucumbers in crock. Make a syrup of vinegar, sugar, and spices. Boil five minutes, and pour over cucumbers. Drain syrup from pickles for three consecutive days; heat to boiling point, and pour back over cucumbers.

Indian Relish: Twelve ripe tomatoes, VI tart apples, 9 medium onions, ono quart vinegar, four cupfuls brown sugar, quarter cupful salt, and ono teaspoonful each of ground ginger, mustard, ground cloves, and pepper. Wash, scald, and peel tomatoes. Cut into pieces. Wipe, quarter, core, and pare apples. Cut into eighths. Wash, peel, and cut onions into small pieces. I'nfc into preserving pan, add remaining ingredients, heat to boiling point, and then simmer three to four hours, stirring frequently. Bottle and seal.

Spiced Pears: Sib pears, some whole cloves, three- tablespoont'uls stick cinnamon (broken), one tablespoonful root ginger, two tablespoonfula allspice (whole), one pint vinegar, half cupful water, uSlb brown sugar, and -the rind of half a lemon. Wipe pears, cut in halves, remove cores, and peel. Stick two or three cloves into each piece. Make syrup of vinegar, water, sugar, spices (tied in muslin), and thin shavings of lemon rind, lleat to boiling, a..d boil five minutes. Add pears, and cook gently until tender. If necessary lift out pears to sterile jars. Boil syrup down till thick, and then pour over pears. Seal down. (If pears are very hard they should be steamed from eight to ten minutes, before putting them into the syrup. . All spiced fruit is also better for standing ono mouth before use.'*

Baked Stuffed Apples.—6 cooking apples, 1 up seeded raisins, ■% cup brown sugar, 1 teaspoon cinnamon, small lump of butter and water. Core and peel apples from top to about halfway down. Mix raisins, sugar, cinnamon, and butter together. Stuff centre of each apple, and place in greased bakiiiß dish. If any stuffing over, place between spaces of each apple. I'our j" enough water to cover bottom of dish. Bake slowly till apples are tender and syrup like cara.iel.