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Show fhdunn Cmmichii .vtttv , .xu., . ' . . I i .: ... . i Pickles, Relishes, j Jams Satisfy Taste I Needs During Meals i i i j ' Late-ln-eeason grapes are Ideal for use aa conserves, a jam-like proauci wnicn gives a true art 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 sim-ple meals, well cooked and attractively attrac-tively served, - -there's an almost im universal hunger "- I for something 1 w J tart or a bit of a Vk sweet that we y yyp look for In addi-1 I J Hon to the basic Lv '00t's' ks I This may take the form of a col- Swy 3rful tomato relish, a crisp green pickle, or a thick sweet Jam or conserve. con-serve. 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 that sugar is plentiful, we can indulge ourselves a bit in the way of sweet fruit mixtures. Pickles and other relishes don't require re-quire much sweetening, and there's enough in the gardens and on the markets to make our shelves both julge and sparkle with other goodies. good-ies. Think of sandwiches and you Immediately Im-mediately remember how good pickles are with them. Then, too, you can use them with meats, In I dressings and sauces. Bread and Butter Chips. 3 quarts sliced cucumbers 3 onions, sliced 5H cups cider vinegar 3 cups brown sugar 1 pod hot red pepper 1 teaspoon cinnamon K teaspoon ginger 2 tablespoons mustard seed 1 teaspoon turmerio H tablespoon celery seed 1 piece horseradish Soak the cucumbers and onions (separately) for 3 to 10 hours in brine, made by yit --S Vl d'Molvto cup ArMk 8alt ln gaUon tysACvffJV- of cool water. JYi5rlvSti Draln weU- Ad( i" 'J onions. Vk cups cTTT vinegar and 2ft mm. tM "pi of wateKr to a cucumbers. $J rz fo Simmer about 15 minutes. Do not :ook until soft Drain; discard lquid in which scalded. Make syrup y boiling the sugar and spices with I cups of vinegar and 1 cup water 'or 3 minutes. Pack well drained .'ucumbers and onions In hot Jars. Zovcr with boiling syrup and seal tt once. This next Is a variation of chili lauce that has seasonings you'll ike. It has the same thickness is chili sauce when you have fin-shed fin-shed cooking it Peruvian Sauce. 24 ripe tomatoes 3 large onions 3 green peppers 1 pod hoi pepper 3 large cucumbers 4 tart apples 3 cups brown sugar 1 clove garlio 1 tablespoon salt 1 tablespoon ground allspice 1 tablespoon mustard seed 1 teaspoon cinnamon 3 cups vinegar lYNN 8AY8: I'te Ingenuity for Breakfasts When apples are In season during Jht fall and winter, serve the family ipple-splce pancakes. Add 1 cup (Chopped apples to your pancake bat-r bat-r and serve them dusted with a 'mixture of H cup of sugar and I tablespoons of cinnamon, I One cup of minced ham. cooked '?ork sausage meat or roast beef itso may be folded Into pancake atter. I LYNX CHAMBERS' MENU I ! I Boiled Smoked Pork Shoulder Mustard Sauce Baked Potatoes Pureed Squash Tomato-Coleslaw Salad Beverage Baked Pears with Honey Scald and skin tomatoes, skin onions, on-ions, remove seeds from peppers. pare cucumbers . and discard their seeds if very Yx'JJ3ryZ. large, pare and :,"w ' core apples. Run fi vegetables and J apples through . a food chopper. Cw Add sugar and Hm3ttttSr cook until thick. Add spices and vinegar and continue cooking until of the same consistency as chili sauce. Pour, while boiling hot, into hot sterile jars. Seal at once. Pear Pickles. 1 gallon pears 6 cups sugar 2 cups water 4 cups vinegar 2 pieces of ginger root 2 sticks of cinnamon 2 tablespoons whole allspice 1 tablespoon cloves Select firm pears. Pare and leave small ones whole. Halve or quarter the larger ones. Boil for 20 minutes min-utes ln clear water. Boil sugar, water, wa-ter, vinegar and spices (tied in a bag) for 10 minutes. Add pears and let stand overnight. Cook until tender. ten-der. Pack pears into hot jars. Cook syrup until thick and pour over pears. Process for 5 minutes in a hot water bath. Peach Chutney. 1 gallon peaches 2 onions 1 clove garlio 1 cup seeded raisins 5 cups vinegar V cup white mustard seed 2 tablespoons ground ginger 1 pod hot red pepper 1 cup brown sugar Chop peeled peaches, onions, garlic gar-lic and raisins. Add M of the vinegar. vin-egar. Cook until soft. Add all other oth-er Ingredients. Cook until thick. Pour into hot jars and seal immediately. imme-diately. The above chutney recipe may also be used with apples, pears or plums. v " , t -, vmmmmmmmBBBttA Make your butter go further by having a luscious spread for the bread or an accompaniment to the meat course with relishes and other oth-er goodies made now while produce prod-uce Is still available. Grape Conserve. 2 quarts stemmed grapes 6 cups sugar 1 cup nut meats Yi teaspoon salt For the Concord type grapes, press to remove pulps from skins. Run skins through the food chopper, chop-per, then boil for 20 minutes ln Just enough water to prevent sticking. Cook pulps down in their own juice until soft. Rub through colander to remove seeds. Combine skins and pulps with sugar and boil rapidly rapid-ly until thick. Add nuts and salt. Pour, boiling hot, Into sterile jars and seal at once. Plum Conserve. 2 quarts seeded plums 1 lemon ft teaspoon salt 1 large stick cinnamon 6 cups sugar 1 cup raisins 1 cup nut meats Use flrm-fleshed plums. Cook until un-til soft with pulp and grated lemon rind, salt and cinnamon. Add sugar sug-ar and raisins. Cook until thick. Remove cinnamon and add nuts. Pour boiling hot into hot jars and seal immediately. Rtlcawd bv Wt itrra Ntwipaper Union. When you're serving melon, make It the best you've ever tasted with a light sprinkling of mixed and powdered spices. Do you like a sweet, southern type pancake? Fold In 3 tablespoons of brown sugar with H cup chopped pecan meats to the batter before baking. Use your leftover rice In pancake batter. Fold ln H cup of rice to batter with cup of grated cheese before baking If you want to serve substantial tare. |