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Show Pickles, Relishes, Jams Satisfy Taste Needs During Meals LYNN CHAMBERS' MENU 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 ,..,TT,?r: and discard their nWr-n:;:-! seeds if very ;sf z' 3 'ih'-:--large, pare and iijf ill!; core apples. Run ji f K ijjij vegetables and jf jSjj apples through A . a food chopper, !- -xjFW Add sugar and SSsSaaseSS cook until thick. Add spices and vinegar and continue cooking until of the same consistency as chill 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 I " " 1 1 " ' : 1 Late-in-season grapes are ideal for use as conserves, a Jam-like product which gives a true 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 sim-ple meals, well cooked and attractively attrac-tively served, jE?' there's an almost universal hunger for something I J tart or a bit of a sweet that we r7f7j F look for in addi- : tion to the basic Sf , : . foods. .,-,,,, This may take "(jJ; the form of a col- SS orful 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 bulge and sparkle with other goodies. good-ies. - r. Think of sandwiches and you im- 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 in 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 garllo 1 cup seeded raisins 5 cups vinegar 't 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 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. mediately remember how good pickles are with them. Then, too, you can use them with meats, in dressings and sauces. Bread and Butter Chip. 3 quart sliced cucumbers S onions, sliced 5 cups cider vinegar S cups brown sugar 1 pod hot red pepper 1 teaspoon cinnamon H teaspoon ginger 2 tablespoons mustard seed 1 teaspoon turmeric H tablespoon celery seed 1 piece horseradish Soak the cucumbers and onions (separately) for 5 to 10 hours In brine, made by f TtT'S-V" dissolving i cup '('iv -i1 salt H aUoa - ot - co1 water- ! '1iS' 'V' 'tritt Draln weU- Add . Ih i.i". Ii 'I.i onions. 24 cups' I r-JW --,T"FVJ vinegar and 2Vi 'TX- 'j ,J&)0 cups of water to VV'i" - - Kf!r' the cucumbers, t'-'; '- A Simmer about 15 a mmutei d0 not cook until soft. Drain; discard liquid In which scalded. Make syrup by boiling tlio sugar and spices with 3 cups of vinegar and 1 cup wator for 5 minutes. Pack well drained cucumbers and onions In hot jars. Cover with boiling syrup and seal at once. Tills next Is variation of chill sauce that has seasonings you'll liko. It has the same thickness as chill sauce when you have finished fin-ished cooking It. Peruvian Sauce. 24 rlpo tomatoes S large onions S green pepper 1 pod hot pepper I largo cucumbers 4 tart apples 5 cups brown sugar 1 clove garllo 1 tablespoon salt 1 taMospoon ground allspice 1 tablespoon mustard seed 1 teaspoon cinnamon S cups vinegar i "-w- y " ' H t s&J. 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. I quarts stemmed grapes 0 cups sugar 1 cup nut meats M teaspoon salt For the Concord type grnpes, press to remove pulps from skins. Run skins through the food chopper, chop-per, then boil for 20 minutes In 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 boll 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 teaspoon salt 1 largo stick cinnamon 6 oups sugar 1 oup raisins 1 oup nut meats Use flrm-llcshcd 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 scnl Immediately, nlnaed br Waatirrn NowiliaiMr Union, |