Show 7 ae ADD ZEST TO MEALS WITH JELLIES AND RELISHES see recipes below LINE YOUR PANTRY As lull full of tang and zest as autumn are these recipes tailored to fit your canning cupboard crisp relishes sparkling jellies bright to amato mato catsup and pickles of cucui j her ber and peach what a selection have tor for making meals a festive boardl board your pantry shelf lined with these sweet spicy fruits and vegetables will be your line of defense too not only for or meal planning ng but in working out a nutrition and food defense program generous supplies supplee s of fruits and vegetables now will as assure S ure you of plenty in fall and winter it if you put them up be sure to use a good quality it y c cider id er vinegar to prevent pickles from becoming soft tough or shriveled good full bodied spices are aie also vital to successful canning bread and butter pickles makes 10 pints 25 medium sized cucumbers 10 onions medium white 14 cup salt 1 pint vinegar 2 cups sugar 2 tablespoons mustard seed 2 tablespoons ginger 2 tablespoons numeric tin let unpeeled od cucumbers stand in I 1 water overnight then slice cucui bers and onions and place in pan with salt no water let stand 1 hour then rinse off salt add vinegar mustard seed ginger and tu meric boll boil all ingredients until peel turns yellow about 40 minutes pack pickles in sterilized jars seal and allow to stand ID 10 days before using remember those amber colored watermelon pickles mother used to put ut out im sure you do so heres the recipe which rates high watermelon pickles thinly cut the green rind from watermelon removing soft part of pink meat meal cut in pieces and cover with ith salt water made from I 1 cup sa s1 salt it to 4 cups water soak 12 hours drain and cook in boiling water until half tender about 10 minutes for every pound of rind allow a sauce u ce made from 13 1 3 rich inch stick of cinnamon 8 cl cloves ov es without heads 2 cups sugar I 1 cup water acup 1 cup vinegar tie spices in a cloth bag cook all ingredients 10 minutes minute s add rind and slowly bring to a boil remove spices IS p ices place rind in sterilized jars c over cover with hot syrup and seal spice the fruits from your orchard or carefully chosen material from the market and you w will ill always have For something of a surprise to add to mealtime served as a meat accompaniment garnish or a relish whole luscious fruit decorated demurely with LYNN SAYS SAIS cookbooks that will make a difference in your lire life and also a difference ference in your meals are worth looking into falls a good time to look when you think of the many holidays in the months ahead and the entertaining youre going to do and the new ideas need june platts party cookbook published by houghton mifflin Is a classic 1 ic in that the reci recipes pes are given give asIn in a conversational sort of way vay as though your very best friend and best cook were giving you some of her favorite recipes here find such treasures as corned beef and cabbage veal k kidneys d in mustard hot buttered scones and strawberry and al mond souffle I 1 dishes youve never thought of 0 and touches that add real distine jon to ivery everyday clai food are given in mrs langs complete menu book also published by hough n mifflin menus tor for every kind of ocra are given and reel IKS loo for every one of cf them i rf J t YOUR CANNING SHELF bread and butter pickles watermelon pickles pickled fruit tomato catsup concord grape jelly grape conserve recipe given cloves ripened and mellowed in heavy syrup fills menu demands beautifully pickled fruit makes 5 to 6 pints pint 2 cups vinegar i 5 cups brown sugar or 2 cups each brown and white sugar ata 2 tablespoons ble spoons whole cloves 2 sticks cinnamon 4 quarts peaches pears or crab a apples cook sugar vinegar spices 20 min minutes utes select firm fruit remove the thin skins from pears and peaches if using them but do not pare crabapples crab apples rather leave them with skins on drop in fruits few ew at a time and cook until ten tender der pack in hot sterilized jars adding syrup within a half inch of the top seal and store in a cool dry place concord grapes deep purple velvety and plump with juice uce are one of autumns favorite they lend themselves nicely to jelly either by themselves or in c corn om nation bl with oth er it fruits As con in se serves ves too they will help you make menu magic concord grape jelly makes 11 medium glasses 3 pounds ripe concord grapes A cup wilter water ivi 7 cups sugar vi bottle fruit pectin stem the grapes and crush them thoroughly add the water bring to a boil cover simmer 10 minutes place fruit in jelly bag and squeeze beeze ou out t juice about 4 cups place sug or ar and fruit juice in large sau saucepan mix and bring to a boil over a very hot fire add pectin stirring constantly bring to a full rolling roiling boll boil boll boil hard ah minute remove from fire skim pour pouf quickly into glasses paraffin at once grape conserve makes 10 12 ounce glasses 7 pounds concord grapes sugar 2 pounds seedless white grapes loranges 4 oranges sliced thin I 1 pound broken walnut meats 1 teaspoon cinnamon teaspoon nutmeg stem the grapes wash and mash slightly cook slowly until juice is free about 15 minutes force through a sieve to remove seeds measure pulp to every 4 cups pulp add 3 cups sugar add white grapes orange slices cinnamon and nutmeg cook to the jelly stage remove from heat add nutmeats nut meats seal in hot sterilized glasses putting up a batch of tomato catsup offers pleasure in more ways than one you enjoy the lusty spicy odor of the cooking and the tra fra grance seems to permeate the house holise tor for days enjoy see ing the jars of rich red fruit on the shelves and then again like tartness of the relish as part of your meals tomato catsup makes 5 to 6 pints 4 quarts of tomatoes quartered 2 large onions chopped 2 cups granulated sugar 2 cups vinegar I 1 teaspoon salt 2 tablespoons whole allspice ah tablespoon whole cinnamon 2 tablespoons whole cloves I 1 teaspoon whole black pepper 2 tablespoons paprika 14 4 teaspoon dry mustard simmer tomi tomatoes toes onions sugar and vinegar 2 hours tie the all spice pepper cinna cinnamon monand and cloves in a bag and add with the remaining ingredients and continue cooking tor for another hour remove th thi bag of spices and force the legeta bles through a sieve reheat to 0 bubbling hot and pack in hot jars i bv newsy iper union i |