The Rural Voice, 1982-09, Page 40Don't go through Blyth
without stopping at
Yvonne's for
Homemade
Hamburgers
417
Milkshakes
Ice Cream Cones
Take -Out Dinners
(Also tables inside)
Hours: 7:30 a.m. - 9:00 p.m.
Mon. to Fri.
8:00 a.m. - 9:00 p.m. Sat.
11:OOa.m.-8:OOp.m. Sun.
Yuonne's Take -Out
At the Sunoco station,
in the centre of Blyth,
east side of Highway 4
Head for Monkton
and enjoy a home cooked
meal and the friendly
atmosphere at the
Red 140 Maple
Delicious home baked pies.
HOURS
Mon. - Wed.
11:30 a.m. - 9:00 p.m.
Thurs. - Sat.
11:30 a.m. - 12 midnight
Sunday
12 noon - 9:00 p.m.
Red Maple
Dining Lounge
Highway 23 Monkton, Ontario
RURAL LIVING
In a
pickle
For sonic people the highlight of
summer is those last long days of summer
when cucumbers and other preservables
are plentiful and thoughts turn to
pickling.
PICKI,ED PEARS
5 pounds small pears
3 cups sugar
3 cups vinegar
1 teaspoon whole cloves
% teaspoon allspice
'/ teaspoon mace or
1 tablespoon crushed stick
cinnamon
1 lemon
1. Peel the pears but do not remove stem
(if large, peel, cut in 1/2, core). If very
hard, they may be steamed 8-10
minutes.
2. Place sugar and pears in alternate
layers in a large bowl; add vinegar
and leave overnight.
3. Drain off the liquid; bring to a boil
with spices tied in cheesecloth and
lemon thinly sliced; simmer 5 min-
utes.
4. Add the pears a few at a time and
cook until tender. Bottle and keep at
least 2 weeks before using. Serve with
salads, roast meats.
Quick trick Pack fruit into sterilized
jars; boil liquid from sweet pickles
with spice; strain over fruit; seal;
leave in refrigerator at least 2 weeks.
ZUCHINI PICKLE
16 medium unpeeled zucchini -diced
8 Targe onions -diced
6 large celery sticks -diced
1 cup pickling salt
6 cups each granulated sugar and cider
vinegar
5 tsp. each celery seed, mustard seed,
and tumeric
Place vegetables in large pottery or
PG. 40 THE RURAL VOICE/SEPTEMBER 1982
glass bowl, sprinkle with salt, cover with a
clean towel & let stand overnight.
In the morning drain vegetables in a
colander, and rinse under cold water to
remove loose salt. Combine remaining
ingredients in a large pot, bring to a boil
and simmer about 3 minutes. Add drained
vegetables, remove from heat and allow
mixture to stand 2 hours. Bring to a boil
again, reduce heat, and simmer 5 minutes.
Spoon into sterilized jars while hot, then
seal. Yield - 16-6oz. jars:
PICKLED PUMPKIN
(from Erie Beach Hotel Port Dover)
5-6 lbs. pumpkin -pared
1 pint cider vinegar
3 lbs - sugar
1 tsp. whole cloves
I tbsp. cinnamon stick
(broken)
2 pieces crystalized ginger
place in gauze bag
Cut pumpkin into 1 inch cubes. Bring
vinegar & sugar to a boil, & simmer until
sugar is dissolved. Add spice bag - boil 5
minutes.
Add pumpkin & bring mixture to a fast
rolling boil. Boil over low heat exactly 25
minutes, stirring often. Remove the spice
bag. Place the pumpkin in sterilized jars,
pour vinegar syrup on top to completely
cover & seal.
Yield 5-6 pints of pickle. Good with
pork or poultry or as garnish to fruit
salad.
KOSHER DILLS
Into cooled (sterile) jars (quart) place:
'IA
section garlic clove
tsp. mixed pickling spice
(maximum '/ red pepper -depending
on how hot you like pickles) piece of
dill.
Pack scrubbed cucumbers into (pre-
pared as above) jars.
Cover with brine -not quite to the top
jar but covering cucumbers.
Brine - 7/8 cup non -iodized coarse salt
dissolved in one gallon cold water.
Close jars, but not tight to allow gas to
escape., when the brine starts working.
After 4 days tighten lids, invert to check
for leakage, tighten more if necessary.
Store in cool dark place.
To avoid spoilage, use any that leaked
first.
(The brine will get cloudy after several
days, oon't worry, its suppose to.)