Christmastime Cookbook, 1980-11-13, Page 11PEACH AND PEAR CONSERVE
8 cups finely chopped peaches
4 cups finely chopped pears
2 oranges
12 maraschino cherries, chopped
lemon juice from 1 lemon
9 cups sugar
Blanch and peel peaches, peel pears
and chop. Put oranges through food
chopper add to peaches and pears. Add
cherries, lemon juice and sugar. Stir and
let set for 2 hours. Simmer for 1 hour or
until clear and transparent. Pour in jars,
cover with wax and seal.
Mrs. Ed Regele
Walton
CHUI SAUCE
30 ripe tomatoes (16 qt. basket)
8 red peppers, 7 sweet 1 hot
(I use sohie green instead of all red)
6 onions
8 cooking apples
6 cups of celery cut fine
6 cups gr. sugar
5 cups vinegar
4 tblsp. salt. I add sugar last ‘/a hour
2 teasp. of each, alspice, cloves &
cinnamon put in a little bag.
Pell and cut tomatoes in small pieces,
put pepper, apples & onion through
grinder, cut celery fine, mix all together
and boil IVi hrs. or until thick enough.
Mrs. Kay O’Rourke
Seaforth
GREEN HOT DOG RELISH
Put in 3 gallon crock:
1 Vi dozen green cucumbers (if seedy
scoop our seeds) put through food
choppers — 15‘/2 cups
l‘/i dozen green tomatoes, sliced and
chopped = 14 cups
6 large onions ground — l'/i cups
1 small cabbage chopped = 8 cups
Mix in 4 tablespoons salt and let stand
overnight or 4 hours at least. Drain off the
fluid (probably 10 cups). To the drained
vegetables add:
6 cups chopped celery
2 sweet red peppers, chopped fine
2‘/2 c. cider vinegar (depending on the
thickness of mixture)
3'/2 to 8 cups sugar depending how sweet
your prefer it.
In cheesecloth bag put: 2 tablespoons
mixed pickling spice
‘/2 teaspoon celery seed
1 teaspoon mustard seed
Tie bag & boil the mixture 3/< hour.
Remove bag of spices! Now the end of
boiling point add 2 or 3 or 4 teaspoons of
green food colouring bought at the
grocery store. Be careful of amount as the
strength of the colour varies. (If
mixture is too thick when you start to boil
it add vinegar diluted with water, as you
don’t want too strong a vinegar taste.
Mrs. Winona Martin
Brussels
3 tsp. mustard
1 tsp. tumeric
1 tbsp, ginger
bottle. Makes
SWEET MUSTARD PICKLES
14 large cucumbers
12 onions
Peel & cut fine and removed seeds
Sprinkle with about l/i cup salt and let
stand overnight (Rinse, drain well & add:
2 cups white sugar
2 cups white vinegar
3*/2 cups water
*/2 cup flour
3 cups white sugar
2 red pepper (sweet)
Boil 15 minutes tf
about 7 to 8 pints.
Carolyn Thornton
Brussels
SALAD DRESSING
4 tbsp, flour
1 cup white sugar
2 tsp. dry mustard
2 tsp. salt
2 eggs well beaten
2 cups milk
3/« cup vinegar
Mix all dry ingredients put into well
beaten eggs; beat until all is dissolved
and real smooth; add 2 cups milk and put
on stove in double boiler and cook until it
thickens, stirring all the time. Take off
stove and add 3/< cup vinegar. Will keep
in frig, indefinitely.
Dorothy Parker
Hensail
io o o o e o a o a w
• ••••••• »••••••• —• ••••• ---------------
• •
»•
• •
* i » 1 l l i i i i• • • 1 m2* • • •
BAUER
**.**** M t M il
••••••
---
TRAVEL SERVICE
1 Main Street Seaforth 527-1237
Call us for all your travel needs: land - sea- air
We represent ail major tour companies including:
/"i,i
SUNTOURS
SKYLARK
INTERVAC
PARAMOUNT
FIESTA
SUNQUEST
ADVENTURE
HOLIDAYS
TOURS
as well as
HANOVER HOLIDAYS
ALL STAR TOURS
VIA RAIL
CHARTERWAYS
CRUISE LINES
K
Groups a specialty!
■
information and reservationsFor
Call collect 519-527-1237
Christmas Cookbook Page 11