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'Soups, Pickles and Relishes 2 In. men and bone ' on. cold unm- Cul the meal Into and! pieces and cook with bone in cold - one hour; then cook at a low tempenr lure tor 3 hours. Strum through a cloth. The trimmings and bone- of (re-h menu, bone. or pieces from mall, cut into anal] pieces, my be mod tor tstock, but no smoked or charred pieces may be used. Stock may be colored with wmol. “moms-nun»: 1% cup celery _ llpt. stock _ , cups milk 4 "trhrp. butter ' tablsp. Hour % lea-p. salt % teout. pepper lk teasp. onion juice Cook celery in balling water until very soft. press through . "nine: (there should be 1 pt. celery stock and pulp). and add to hot milk. Make as a white sauce. The outer stalks and green leaves of celery my be med. Beat eggs slightly, add other in- gredients. Knead on a slightly tletter- ed board. Roll as thin as possible. bet dry and cut into thin drips. Add to chicken stock. Season with par- sley and salt and pepper to tastei 1 egg. I's cup milk, salt, flour enough to make a min doughy _ 1 pt. oysters 1 qt. milk 1 mblsp. butter 2 rolled crackers Season with salt and pepper to taste. Bring to boiling point, except the oysters. Add oysters, let come to boiling point as quickly as possible, and serve at once. fine) 4 whisp. beet dripping: yi cup of carrots Y, cup ot turnips 55 cup celery J % onion Ir/z cups potatoes 1 qt. of boiling water 1 tablsp. butter 5 tablsp. chopped parsley 1 teasp. salt . lh teasp. pepper Prepare vegetables and cut into small cubes. Cook carrots. turnips, celery and onions in dripping until a delicate brown, add potatoes, cook two minutes longer and then add wa- ter .coeer and simmer one hour. Add wateran needed to keep amount of liquid one quart. Add butter, pars- ley and seasoning. 'Butter may he used instead of dripping. 1 qt. boiled beets (chopped) 2 cups sugar 1 tablsp. salt 1 teasp. black pepper 1 teacup grated horseradish Cover with cold vinegar ,and bottle. PICKLES AND RELISHES 6 bunches celery 10 large onions 15 tablsp. brown sugar 4 cups vinegar 1 pk. ripe tomatoes 4 red peppers 5 tahlspp. salt Boil 2 hours and bottle while hot BEET RELISH Mrs. L. M. Bidwell 1 qt. raw red cabbage (chopped CREAM OF CELERY SOUP Stoves, Tin and E-uariarire, Neplo-lac Enamels, I Brothers Paints and Household Specinltion, Walling Machines, Eladrictl Andi-Ices. Phone 403 VEGETABLE SOUP CELERY SAUCE Mrs. S. C. Tweed OYSTER SOUP BEEF am . K. WILHELM HARDWARE WAT ERLOO 100 small cucumbers 1 peck green tomatoes % peck onions 2 hands caulmower or 2 at cabbage 2 bunches ot celery Chop all tine. sprinkle with salt and let gland over night. Drain thorough- ly and cover with vinegar and, add: 2 red pepperl. chopped fine 4 lbs. brown sugar 1 OB. cash. 1 oz. tumerlc % lb. mustard mixed cold vinegar Boll until tender and bottle. This makes 10 on]. 3 sweet peppers (chopped) 3 strong green peppers (chopped) 1 qt. small onions (whole) 1 qt. large onlons (chopped) 1 qt. large cucumbers (dropped) 1 qt. small cucumbers (whole) 1 large head cauliflower Put in separate dlshes and cover with hot brine. Let stand over night, then drain, put together and add: 3 cups sugar % gallon cider vinegar 14 lb. white mustard seed % ounce celery seed Let come to a boil, then make a paste ot'2-3 rup of flour, 16 lb. yellow mustard, % ounce tumerlc with a litle vinegar. Stir in slowly and let boil up. 1 gal. white wne vinegar 1 lb. brown sugar 6 green peppers 1 oz. ginger 1 om celery seed 1 teasp. turmeric powder 1 m. salt 4 red peppers ., 1 oz. whole black pepper 2 oz. mustard 1 temp. cayenne Wash the cucumbers (if large cut in small pieces), and drop in we above mixture. Stir every day. Small onions, small green tomatoes, beans cauliflower may also be put in. 1 qt. whole pickles 1 qt. chopped pickles 1 nt. whole onions 1 qt. chopped onions 1 head celery chopped tine 1 head cauliflower chopped fine Salt this and let stand over night, drain and add: 15 gal. vinegar 1 teasp, celery seed 1 teasp. mustard seed 1 teasp. tumerie 1 tablsp. mustard 3 cups brown sugar when almost done add % cup flour. 1 Leon). curry powder Cook Ilowly tor ' hours. 1 large bake: tomatoes 6 red pony." 4 tubby. all 4 call arttitet - l telly. tteric , holds celery ' onto-- 9 ears of corn 6 onions 3 pts. vinegar 2 cups brown sugar % teasp. tumeric 6 stalks of celery 1 red pepper 2 tablsp. salt 4 OB. mustard 1 tablsp. flour Mix and boil 20 minutes EASY INDIA [ELISE] COLD DILL PICKLES MIXED PICKLE cumuucl In". Vllenlino CHOW CHOW In. J. Walker CORN RELISH Mrs. M. Hawke Mrs. C. Roos Mrs. Harper " King St. South Loire THE WATEILOO CHRONICLE I can. while "w _ cup Inn-uni good 1 “blip. celery to“ Cover with vines-r and let. the mix- tura “and a days. Stir it a or 4 “no. . day then bring it to a Milli; will! and tau Four qua. cucumbers cut in pieces, put In strong brine tor 3 den. Then put in clean water tor t days. chang- in; water daily. “an new in week vinegar for 3' hours and drun. Boil together and pour on the pickles tor 3 successive days, healing every time, the following. 3 pts vinegar 3 lbs. sugar 1 oz. auspice bud: 1 oz. cinnamon buds 1 oz. celery seed (put in has) ilar 1 large head ot can“. ' onion. ' - ”PM" 4 red pepper! Chop all ttrut, then sprinkle with bi cup ot an. 1 doz. sweet red peppers 1 doz. green Pepper! 1 qt. onions Chop together and pour boiling water on and tron 5 Inmates, drain and pour boiling water on ttgain and let stand 10 minutes. Drain well and add 1 qt. vinegar, 1 lb. sugar. , lamina. salt Boil 15 minutes and bot. tle while hot. 1 large basket tomatoes 10 large onions 1 Labial). cloves‘ 1 handful bruiséd ginger 1 handful stick cinnamon Large horse-radish Boil 1 hour, then strain through a sieve and add 2 cups vinegar. 5 small tablsp. salt, 13 tahho. sugar, % teal). cayenne pepper. Boil 2 hours or until thick enough. Put spice in a. muslin 2 cups ot water in which beets have been boiled 1 heaping teasp. salt " 4 tablsp. sugar % teaitp. pickle spice Pinch of pepper Bring to a boil. then add 1 temp. horse-radish. Let stand a moment I," extract flavor, then add 2 pack- iages of cherry jello. strain and pour (over cold boiled beets. 1 large basket of tomatoes 12 large onions 2 red hot peppers 3 green sweet peppers 5 dessert spoonfuls salt 3 cups vinegar Boil all this and strain Then add 4 cups sugar and boil % hour. Add 1 large tablespoon corn starch and 2 teaspoons catsup fuvor. Recipe for 1 gal. ot tomato Juice. 3 mblsp. salt 2 tablp. pepper 1 pt. vinegar % tabla. cinnamon A little red pepper 2 tabkp. mustard 1 lb. sugar % tablap. cloves % tablsp. auspice Put all spices in a bag and boil until thick. Lot [Md over night. than dull HORSE-“DISH SAUCE Mrs. C. W. Wells 4 lanky, grated horse-radish lie 193.59 pepper C', or 4 tablsp. cream 1 leaSp. salt 2 teasp. mustard, vinegar and su- r In taste 2 cups vinegar JELLIED BEETS Miss Adeen Bruegeman NINE-DAY PIC“ Imam PICK“ TOMATO KETCHUP Miss L. manger ' CATSUP Margaret Stoltz, Apr TOMATO CATSUP MIKE. Irwin In. Prod snydor PEPPER CHOW Mrs. J. Welter In. N. Bolduc 1 qt. well onion. 1 qt. chopped onion- 1 " null cum-Den 1 at. chopped -aBbqea 1 qt. cauliflower t at. chopped celery ' green pepper- chopped Cover with boiling not brine over night, your " brine, and add: 1 qt. Villas" 3 cup. brown "In! it on. celery coed I on. “and seed ' Lethal]. lake " cup no". 56 lb. mustard, 1 on. tuneric into e pate with utter, Boil all together, and bottle. a c_loth Lug) he mi}, spice and hi."gg, into kettlg, let cop"! to n__boil, pm, add "ysnijsder _ of inedieti; boil _ gs minutes, take ar befoFe apples break up. Sweet. call. In best. 2 large orange- l aunt pint vinega- §_teupoons cinngmgn and lbs. crab apple. lbs. white sun! KITCHENER chopped onion. lull cum-Don chopped -bqru cauliflower SUNSHINE PNMLE (New Humbug W1.) IUSTAID PIG-l WEAR REGISTERED CERTIFIED FITTED M,, W. LOCKS SHOES up ground clove. (tied in insignia won: by our sure to' help you because they are REGISTERED * ty, ammo " w. 1itte rgf' lOCKE SHOE Ems-trained to know feet and shoes and theproper method of correct fitting. CONSULT HIM NOW-mve him about you the exact M. W. LOCKE shoe you Ihonld be wearing. You’ll be glad you did! LOOK FOR THIS DIPLOMA MUNDY'S gramme of Whammy tr. a an. "ekua1AGsa1.a-gaa Mer-ey, xw/afo‘ii 150 King St. West MwLoch 15mm SHOB/ " .r._-." "rt""""'""""- mam: 4 an». an A ma or two of Doric-II Cook [clay tor ' hours. Bottle N ripe tomatoes. chopped no 4 [use onions, chopped he 4 rod ppm, chopped an. ' can while nun 4 cum vinegar " King 8., Want-loo Phone 781 Rememhet--sdiBrhe does not give modi- cal ttdvV-he of. Low acid milk is required [or sweet milk recipes. Thea Em MILK __ " is duly- ' new All) USED SEWING MACHINES REPAIRS Thequjgrbo Sewing fers a new and improved fitting EAST INDIA IRISH KITCHENER PAGE NINB