Show ff ax LV ai a ah ak efim w 1 rip iula A A f pickles relishes jams satisfy taste needs during meals 7 late latvia in season grapes are ideal for use as conserves a jam like product which gives elves a true lut lift to fall and winter menus A true conserve contains raisins or nuts or both but they may be omitted even though most of us like simple gimple meals well cooked and attractively served theres an almost univ universal ersal hunger vi tor for something tart or a bit of a r sweet that we look fa lor r in addition to the basic foods this may take the form of a colorful c I 1 tomato relish a crisp green pickle or a thick sweet jam or conserve these accompaniments are often the finishing polished touches to a meal that make the difference between a success or a failure in the food line now NOV that sugar is plentiful we can indulge ourselves a bit in the way of sweet fruit mixtures pickles and other relishes dont require much sweetening and theres there enough in the gardens and on the markets to make our shelves both bulge and sparkle with other goodies think of sandwiches and you immediately remember how good pickles are with them then too you can use them with meats in dressings and sauces bread and butter batter chips chip 3 quarts sliced cucumbers cambers ou 3 onions sliced 5 cups cider vinegar 3 cups brown sugar 1 pod hot hat red pepper 1 teaspoon cinnamon teaspoon ginger 2 tablespoons mustard seed 1 teaspoon tongerlo tonn tur merlo erlo 34 tablespoon celery seed I 1 piece horseradish horse radish soak the cucumbers cucumber and onions onion separately for 5 to 10 hours in brine made by dissolving cup salt ta in gallon J of cool water drain well add onions VA 2 cups cup vinegar and aa 2 cups of water to M the cucumbers cucumber aj simmer about 15 minutes minute do not cook until soft drain discard liquid in which scalded ical ded make syrup by boiling the sugar and spices with 3 cups of vinegar and I 1 cup water tor for 5 minutes minute pack well drained cucumbers cucumber and onions onion in hot jars jan cover with boiling syrup arup and aai seal ral at t once this next I 1 is a variation of at chill chili sauce abuce that has hi seasonings me like it ha lias the same iam thick as a chill chili sauce uc when wha you have bar ao dished cooking it saum 24 ripe tomatoes tm atoe 3 uree onions agreen 3 treen peppers pepper I 1 pd p bet pepper 3 large encumber cucumbers start 4 tart applet apples 3 cops brwn ugar sugar inlove 1 clove barho 1 tablespoon table spon salt 1 tablespoon tables pooi ground allspice 1 tablespoon mustard seed fed 1 teaspoon cinnamon 3 cups vinegar LYNN CHAMBERS MENU boiled smoked pork shoulder mustard sauce baked potatoes pureed squash tomato coleslaw salad beverage 1 baked pears with honey scald and skin tomatoes skin onions remove seeds from peppers nare cucumbers and discard their A seeds if very large pare and core apples run vegetables and apples through a food chopper I 1 add sugar and cook until thick add sp spices ces and vinegar and continue cooking until of the same consistency as chill sauce pur pour while boiling hot into hot sterile jars seal at once pear pickles I 1 gallon pears 6 cups sugar 2 cups water 4 cups vinegar 2 pieces of 0 ginger root 2 sticks of cinnamon 2 tablespoons whole allspice 1 tablespoon tables peon cloves select firm pears pare and leave small ones whole halve or quarter the larger ones boll for 20 minutes ute in clear water boil sugar water vinegar and spices tied in a bag for 10 minutes add pears and let stand overnight cook until tender pack pears into hot jars cook syrup until thick and pour over pears process for 5 minutes in a hot wa water ter bath peach each chutney 1 gallon peaches 2 onions I 1 clove inlove garlic scup 1 cup seeded raisins scups 5 cups vinegar vt cup white mustard seed 2 tablespoons ground ginger 1 pod hot bat red pepper scup 1 cup brown sugar chop peeled peaches onions garlic and raisins add vt of the vin egar cook until soft add all other ingredients cook until thick pour into hot jars and seal immediately dia tely the above chutney recipe may also be used with apples pears or plums I 1 make your butter batter go further by having a luscious spread tor for the bread or an accompaniment to the meat course with relishes and other goodies made now while produce is I 1 still available grape conserve 1 2 quarts stemmed grapes 6 cups sugar 1 cup nut meats A teaspoon salt for the concord type grapes press to remove pulps culps from skins run skins through the food chopper then boll boil for 20 minutes minute in just enough water to prevent sticking cook pulps culps down in their own laic juice until soft loft rub through colander to remove seeds combine skins skin and pulp with sugar and boll boil rapidly until thick add nuts nut and nd alt it pur pour boiling belling hat bet tat into sterile jars jan end nj seal at once plum conserve Coo Cn serre serve 2 quarts arts seeded plums I 1 lemon lema H teaspoon tep salt I 1 large stick cinna on 9 6 oops cups sugar 1 cup raisins it 1 cup cap nut but meats use arm farm fleshed plums cook until soft with pulp and grated lemon rind salt and cinnamon add sus sug ar and raisins cook until thick remove cinnamon and add nuts nut pour four boiling hot into hot jars and seal immediately released by New newspaper union |