Show lul I 1 1 i wy ii Kv W at 6 6 sf sf ua v V even though most of us like simple meals well cooked and attractively served theres an almost universal hunger for something tart or a bit of a sweet that we look for in addition to the basic foods this may take the form of a colorful tomato elish a crisp green pickle or a thick sweet jam or conserve these accompaniments are often the finishing polished touches to a meal ahat 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 dont require much sweetening and theres 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 chi chips Ps 3 quarts sliced cucumbers 30 3 onions sliced aa 51 cups cider vinegar 3 cups brown sugar I 1 pod hot red pepper 1 teaspoon cinnamon teaspoon ginger 2 tablespoons mustard seed 1 teaspoon turmeric vz li tablespoon celery seed 1 piece horseradish horse radish soak the cucumbers and onions separately for 5 to 10 hours in brine made by dissolving A cup salt in gallon of cool water drain well add onions 2 aa cups vinegar and cups of wa water ter to the cu cumbers cucumbers simmer about 15 minutes minutes do not cook until soft drain discard liquid in which scalded make syrup by boiling boffing the sugar and spices with 3 cups of vinegar and 1 cup water for 5 minutes pack well drained cucumbers and onions in hot jars cover with boiling syrup and seal at once this next Is a variation of chili sauce that has seasonings like it has the same thickness as chill chili sauce when you have finished cooking it peruvian sauce 24 ripe tomatoes 3 large onions agreen 3 green peppers 1 pod hot pepper 3 large cucumbers icart at tart apples 3 cups brown sugar 1 clove inlove garlic 1 tablespoon salt I 1 tablespoon ground allspice 1 tablespoon mustard seed 1 teaspoon cinnamon 3 cups vinegar scald and skin tomatoes skin onions remove seeds from peppers pare cucumbers and discard their p seeds if very large pare and core apples run vegetables and apples through a food chopper add sugar and 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 LYNN CHAMBERS MENU boiled smoked pork shoulder mustard sauce baked potatoes pureed squash tomato coleslaw salad beverage baked pears with honey pear pickles I 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 I 1 tablespoon cloves select firm pears pare and leav small ones whole halve or quarter the larger ones boll boil for 20 minutes in clear water boll 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 water bath peach chutney I 1 gallon peaches 2 onions I 1 clove garlic 1 cup seeded raisins 5 cups vinegar yi cup white mustard seed 2 tablespoons ground ginger 1 pod hot red pepper I 1 cup brown sugar augir chop peeled peaches onions garlic and raisins add vt of the vinegar 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 grape conserve 2 quarts stemmed grapes 6 cups sugar acup 1 cup nut meats va 4 teaspoon salt for the concord type grapes press to remove pulps culps from skins run skins through the food chopper then boil for 20 minutes in just enough water to prevent sticking cook pulps culps down in their own juice until soft rub through colander to remove seeds combine skins and pulps culps with sugar and boil rapidly until thick add nuts and salt pour boiling hot into sterile jars and seal at once plum conse conserve 2 quarts seeded plums I 1 lenon lemon Vs teaspoon salt 1 large stick cinnamon 6 cups sugar I 1 cup raisins I 1 cup nut meats use firm fleshed plums cook until toft soft with pulp and grated lemon rind salt and cinnamon add sugar and raisins cook until thick remove cinnamon and ana add nuts pour boiling hot into hot jars j ars and seal immediately LYNN SAYS use ingenuity for breakfasts one cup of minced ham cooked pork sausage meat or roast beet beef also may be folded into pancake batter when youre serving melon make it athe the best youve ever tasted with a light spy sprinkling inkling of mixed and powdered spices do you like a sweet southern type pancake fold in 2 tablespoons of brown sugar with vi cup chopped pecan meats to the batter before baking released by western newspaper union |