1 tablespoon pepper.
1 pint vinegar.
^ tablespoon nutmeg.
1 tablespoon cloves✪ Grape Catsup.
E.:i until quite thick. Ripe goosebcrrie.^ arc very nice prepared in this way.
CURRANT CATSUP
5 pounds curratits
3 pounds sugar.
i pint vinegar.
1 teaspoon cloves.
1 teaspoon each of cinnamon, salt,
and allspice, and 1 teaspoon of
black and red pepper, mixed.
Boil li hours.
Page One Hundred and Fifty-seven
PURITY
FCQUR
More Bread and Better Bread
Pack musli rooms in
them remaiu ior about o
up once or twice. To ea
Cover the jar containing
for 3 hour?;. Then strain
it so strong as this boil it
catsup very closely, and
the warm weather.
MUSHROOM CATSUP
layers in an earthen pot, sprinkling a very little salt between each layer. Let
hours, then pound with a potato masher and let remain for a day, stirring them
ch quart of this mixture add 1 teaspoon black pepper and ^ teaspoon allspice,
the mixture and set it in pan of boiling water. Let the water boil round this
it through cloth and let it boil down until it is reduced half, or if you do not wish
merely for | hour, when it makes a nice light catsup. Be careful to cork this
do not make too hirge a quantity at a time, as it does not keep well during
PEACH PICKLES
8 pounds peacliea.
4 pounds sugar.
1 pint vinegar✪ Currant Catsup.
Stick 2 or ,5 clove? in peaches after being peeled. Add a few sticks of cinnamon, cook until tender.
Take them out on a platter to cool. When cool put m jars, pour the cold syrup over them. Let them
stand 24 hour,-;, then .--eal up. This is a good rule for all kinds of fruit pickles if wanted rich. If not, use'
less sugar.
Use PURITY FLOUR for all your baking
Page One Hundred and Fifty-eight
Canada's Best
Bread, Cakes
and Pastry
are baked from
PURITY
FtOUR
The Product
of Canada's
Best Wheat
Western Canada Flour Mills Co., Limited ^
TORONTO - WINNIPEG
WINNIPEG, GOOF RICH. BR* vrv>^ AND CAI.GARY
p
ERFECTLY milled from the most careful
selection of the hardy, nutritious and
strength-giving wheat of the Western Prairies,
PURtTypCOUR
ca*r '^s its gift of health ana good cheer to the
ends ot the earth, ar» to the people of all climes.
roughout the length and breadth of our fair
Cinada, through the lands of the temperate
zones, from the sunny lands of the equator to
the far-off co intries' of perpetual winter, the »
thrifty^, housewife kneads and moulds into
tempting delicacies and strength-giving neces-
sities, this perfect product of the golden wheat
of Western Canada.
mm
Page 89 · 6 recipe records on this page
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
1 tablespoon pepper. 1 pint vinegar. ^ tablespoon nutmeg. 1 tablespoon cloves.
Boil until quite thick. Ripe gooseberries are very nice prepared in this way.
CURRANT CATSUP
5 pounds currants 3 pounds sugar. i pint vinegar. 1 teaspoon cloves.
1 teaspoon each of cinnamon, salt, and allspice, and 1 teaspoon of black and red pepper, mixed.
Boil li hours.
Page One Hundred and Fifty-seven
FCQUR
More Bread and Better Bread
Pack musli rooms in them remaiu ior about o up once or twice. To ea Cover the jar containing for 3 hour?;. Then strain it so strong as this boil it catsup very closely, and the warm weather.
MUSHROOM CATSUP
layers in an earthen pot, sprinkling a very little salt between each layer. Let hours, then pound with a potato masher and let remain for a day, stirring them
ch quart of this mixture add 1 teaspoon black pepper and ^ teaspoon allspice, the mixture and set it in pan of boiling water. Let the water boil round this it through cloth and let it boil down until it is reduced half, or if you do not wish merely for | hour, when it makes a nice light catsup. Be careful to cork this do not make too hirge a quantity at a time, as it does not keep well during
PEACH PICKLES
8 pounds peacliea. 4 pounds sugar.
1 pint vinegar.
Stick 2 or 3 cloves in peaches after being peeled. Add a few sticks of cinnamon, cook until tender. Take them out on a platter to cool. When cool put m jars, pour the cold syrup over them. Let them stand 24 hours, then seal up. This is a good rule for all kinds of fruit pickles if wanted rich. If not, use less sugar.
Use PURITY FLOUR for all your baking
Page One Hundred and Fifty-eight
Canada's Best
Bread, Cakes
and Pastry
are baked from
The Product of Canada's Best Wheat
Western Canada Flour Mills Co., Limited ^
TORONTO - WINNIPEG
WINNIPEG, GOOD RICH, BRANDON AND CALGARY
p
ERFECTLY milled from the most careful selection of the hardy, nutritious and strength-giving wheat of the Western Prairies,
PURITY FLOUR
carries its gift of health ana good cheer to the ends ot the earth, ar» to the people of all climes.
roughout the length and breadth of our fair Cinada, through the lands of the temperate zones, from the sunny lands of the equator to the far-off countries of perpetual winter, the thrifty housewife kneads and moulds into tempting delicacies and strength-giving necessities, this perfect product of the golden wheat of Western Canada.
mm
Records on this page
Grape CatsupSweet Tomato PickleCurrant CatsupMushroom CatsupPeach PicklesPeach Pickles