Canadian cook book

1. Wipe peppers, remove stems, seeds and tongues. 2. Put through mincer, cover with boiling water; let stand 5 mins., drain and repeat. 3. Peel and chop onions, cover with boiling water; let stand 5 mins., drain and repeat. 4. Boil vinegar, sugar and salt 3 mins., add onions and peppers drained from water. 5. Boil 15 to 20 mins., bottle and seal. INDIAN RELISH 12 ripe tomatoes. 12 tart apples. 9 medium onions. 1 qt. vinegar. 4 c. brown sugar. c. salt. 1 T. ground ginger. 1 T. mustard. 1 T. ground cloves. 1 T. pepper. 1. Wash, scald and peel tomatoes; cut into pieces. 2. Wipe, quarter, core and pare apples; cut in eighths. 3. Wash, peel and cut onions into small pieces. 4. Put into kettle; add remaining ingredients, heat to boiling then simmer 3 to 4 hours, stirring frequently. 5. Bottle and seal. CHILI SAUCE II 30 ripe tomatoes. 6 ripe pears. 6 ripe peaches. 6 sweet red peppers. 2 large onions. 4 c. brown sugar. 1 qt. vinegar. 23^ tb. salt. 2 tb. whole cloves. 4 tb. stick cinnamon (broken). 2 tb. whole allspice. 1. Wash and peel tomatoes and onions; quarter, core and peel pears; scald and peel peaches; remove seeds, tongues and skins from peppers. 2. Cut tomatoes, peaches and pears; chop onions and peppers. 3. Place all together in kettle; add spices, tied in cheesecloth, and other ingredients. 4. Cook slowly 2 to 2}/2 hours; stir frequently. 5. Seal in sterile jars. CREAM DRESSING 2 yolks of eggs. 1 tb. sugar. 3^ T. salt, f.g. cayenne, f.g. white pepper. 1 T. mustard. 2 tb. vinegar. 2 tb. butter. 1 c. cream, whipped. 1. Beat eggs, add sugar and seasonings, mixed. . 2. Add vinegar and butter; cook over boiling water, stirring constantly until thick, cool. 3. Fold in whipped cream just before serving. MINCEMEAT 2 c. chopped apples. 1^ c. raisins. ^ c. currants. ]4 c. citron peel, sHced. }/2 c. chopped suet. }/^io %Q. sugar. 2 T. mixed spice. 3 tb. rich fruit juice. 1. Combine ingredients in the order given. Note. — This amount makes 2 pies. ROLLED SANDWICHES II 1. Cut the crust from the top of a fresh loaf of bread. 2. Turn loaf on its side and cut }/^ inch slices. 3. Remove crusts; spread one side of each slice with butter, then with pimento cheese mixed to a paste with salad dressing. 4. Roll tightly from side to side as a jelly roll; cut in inch slices. Variations. — Chopped olives, nuts, green pepper or cress may be used in the filUng. COCOANUT CREAM PIE 2 c. hot milk, 3 tb. cornstarch. Yi T. salt. }/z c. sugar. M c. cold milk. 2 eggs. 2 T. butter. % T. vanilla. Y2 c. cocoanut. 1. Mix cornstarch, sugar and salt with cold milk. 2. Add gradually to hot milk; stir and cook over boiling water until thick; cover and cook 20 mins. 3. Add yolks of eggs, well beaten; cook 3 mins. longer. 4. Remove from heat, add butter, vanilla and cocoanut; pour into baked shell. 5. Garnish with a meringue made of 2 whites; return to slow oven to cook and brown. Temperature— 275° F. BUTTERSCOTCH PARFAIT 13^ c. brown sugar. 2 tb. butter. }/2 c. boiling water. 3 eggs. 1 T. vanilla. 13^ c. cream, whipped. }4 c. chopped nuts. 1. Make syrup of sugar, butter and water; stir until sugar is dissolved, then boil gently to soft ball stage — 238° F. 2. Pour slowly over beaten yolks of eggs.