Clinton News-Record, 1980-11-08, Page 52ickies and preserves
THOUSAND ISLAND
RELISH
8large cucumbers (sliced, not peeled)
l large cauliflower (broken up)
/2 -onions (peeled and good size)
2'redpeppers (seeded)
2 green peppers (seeded)
Put all through coarse blade of chopper.
Sprinkle 1/2 cup salt and add 5 cups. water.
Let. stand 1 hr. and drain thoroughly. Then add
following dressing:
8.cups white vinegar
s/ cup flour
6 cups white sugar
1 tablespoon tumeric
1 tablespoon mustard seed
6 tablespoons dry mustard
1 tables.poon.celery seed.
Cook all together slowly for 2 hrs and seal hot.
This makes about 5 quarts.
Very good with hot dogs or hamburgers.
By Mrs. Graydon Ritchie,
Lucknow
POLISH DILL
CUCUMBERS
In a quart jar place 2 or 3 slices of onions
1' fresh bud section garlic
1/2 fill jar with quartered cucumbers
Add few more slices onion and till jar with
cucumbers.
Pack and shake down
Place head of dill on top of each jar and pour
syrup over.
' SYRUP: for 4 quarts follows :
4 cups w. vinegar
31/2 cups sugar
1 cup. water
1/2 cup pickling salt
Boil and pour over cucumbers hot.
By Margaret McVittie,
Wingham
GRAPE JELLY
Wash and stem grapes. Mash them and boil ten
minutes .
Measure the juice and put an equal amount of
sugar in a pan to warm. (Use oven at low tem-
perature).
Boil thea juice ten minutes then pour over the
warm sugar. Stir quickly until the sugar is
dissolved. Pour into jelly glasses. Use only fully
ripened grapes.
DILL
By Russell Brock,
R.R. 4, Goderich
CKLES
11/2 c. vinegar
21/2 c. water
2 tbsp. salt
Boil 5 min. .put dill head in bottom of sealer,
pack cucumbers in jars, put dill on top and pour
solution hot over cucumbers and seal ready for
using in 4 to 6 weeks.
By Lois Straughan,
Goderich
Dr
p your salads in style
BOILED DRESSING
11/2 cups white sugar
2 teaspoons dry mustard
.2 tablespoons flour
1 tablespoon cornstarch
3 teaspoons salt .
1eupwater
3/ 'cup vinegar
2 eggs beaten
Mix dry ingredient.
beaten eggs and cook until
Add water, vinegar,
thick.
From Trinity U.C.W.,
Listowel
BLENDER FRENCH DRESSING
Into blender put :
1% cups Crisco oil
11/2 cups sugar
1 medium onion chopped
Pinch of garlic
Blend well
Add:
1tsp.s t
1 tsp., rika
.1 cup ke hup
3/4 cup white vinegar
one-third cup lemon juice
By Joyce Hummel,
Kippen