Our favorite recipes (Stake Relief Society, 1954)

of 2 eggs. Cook remaining syrup to hard ball stage then gradually beat into first mixture. Continue beating until stiff enough to drop bv teaspoon onto waxed paper, Add nuts if desired, during beating. fy Tees Saleh che adi ees ies f of ee aves Bei oi ha ee: Hants.» BREAD AND BUTTER PICKLES 3 quarts small green 6 cups white sugar or yellow cucumbers 2 teaspoons tumeric 1 quart onions 2 teaspoons mustard seed 3 green peppers and 1 teaspoon celery seed 3 red peppers Vinegar 5 cup salt Wash cucumbers but do not peel them, Slice them in rounds, very thin. Peel and slice onions very thin. Wash and quarter peppers and remove core and seeds. Chop peppers fairly small. Combine cucumbers, onion and peppers and add salt previously dissolved in sufficient water to cover vegetables. Leave for 12 hours. Drain. Add rest of the ingredients, including sufficient vinegar to barely cover, and then boil for 5 minutes. Fill hot sterilized jars and seal. Helen Mayernik GREEN TOMATO PICKLE 5 lbs. green tomatoes 1 tablespoon whole cloves 1.5 lbs. brown sugar 1 tablespoon cinnamon l pt. vinegar Slice tomatoes, cover with water. Add 4 cup salt. Simmer 10 minutes. Then drain. Add other ingredients - boil 1 hr. Bottle and seal. Emma Pastor EASTERN GRAPE CONSERVE l basket concord grapes -- rinse with cold water, separate pulp from skins. Boil pulp a few minutes, until seeds loosen. Then run through a sieve. Grind skins with 3 oranges (whole, skins on) and one cup seedless raisins. Mix with strained pulp. Measure all and put on to boil 10 minutes. Add one cup chopped walnuts and boil 10 more minutes. Then put in jelly glasses. Cover with melted wax. Konda Atkisson CHOPPED MUSTARD PICKLES 1 qt. green tomatoes) 1 qt. onions ( Chop fine or cut in smll cubes 1 qt. cucumbers ) 6 red peppers ) Grind and drain off juice 6 green peppers 1 large or 2 smll heads cauliflower 2 stalks celery (cut up both celery and cauliflower) Sift together: 6 tbsp. mustard 3/4 ¢. flour 1 tsp. tumeric 1 scant cup salt 3 c. sugar 1/2 tsp. curry powder Mix with: 3/4 qt. water and 3/4 qt. vinegar. Bring to boil mixing carefully to make smooth mixture. Add vegetables and cook until clear (5-10 minutes). Scorches Easily Seal in sterile jars. LuAnne Vau Uitert CUCUMBER RELISH 2 cucumbers (medium size, firm ones) Peel and slice. Alternate layers with salt - let stand a couple of hours in refrigerator. Then drain off the salty brine - take the juice of 2 or 3 lemons into which is melted 1 to 2 teaspoon full of sugar and pour this over the sliced cucumber and let stand a couple of hours before serving. Can be made the evening before. Very Refreshing With Hot or Cold Meat Dishes. Laura Jensen STRAWBERRY JAM 1 qt. strawberries (measured after they have been hulled and washed.) 6 c. sugar Clean strawberries and hull them. Then pour boiling water over them and then drain it right off. Put 4 c. sugar on the berries and bring to a boil and boil hard 2 minutes (stir a little). Take off and let stand 5 or 10 minutes and then add remaining 2 cups of sugar and bring to boil. Boil hard 5 minutes. Take off the stove and stir a while and skim, Let stand over night, but ever so often stir a little. This standing over night and frequent stirring keeps the berries evenly distributed thru the juice and so they won't float. Next day can while cold and paraffin. (Be sure you drain them well after the boiling water step, so there won't be any water in the berries - otherwise the syrup won't be as thick. ) Helen Pearson CHILE SAUCE 12 large onions 1 tbs. cloves 5 bushel tomatoes 1 tbs. nutmeg 3 green peppers 14 cup sugar 3 red peppers 1/3 cup salt 1 qt. malt vinegar Pickling spice (bag) 1 tbs. cinnamon