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RELAX
WITH A
MOTHERS
H FRIEND
MASSAGE
praOKt si S.J.S. COMTAKY ATLANTA
Cookbook
(Continued from paye 10)
Cucumber-Pepper Relish
1 qt. coarsely chopped
pared cucumber
2 cups coarsely chopped
greea pepper
1 cup coarsely chopped
red pepper
1 cap coarsely chopped
onioa
1 cup chopped ripe to
matoes 1 Vi cape cider vinegar
cap sagar
2 tables poo as salt
1 tableapeaa celery seed
1 teaapoea ground tur
meric 1 tables poo whole all-
spice
1 tablespooa whole
clovea
3 S-ia. ctaaamoa sticks,
brokea la pieces
1. Put vegetables into a large, heavy sauce pot or kettle.
Blend in the vinegar, sugar, salt, celery seed, and turmeric.
2. Tie spices in a spice bag and add to sauce pot. Cook
over medium heat until sugar is completely dissolved,
stirring constantly.
3. Bring to boiling; simmer, uncovered, 30 min., stirring
occasionally. Remove spice bag. Ladle relish into sterilised
jars and seal. 3 pints relish
Spice bag Cut a double thickness of cheesecloth into
a 9-in. square. Place the spices in the center of the square
and tie the corners together.
Apricot Conserve
1 Vi lbs. dried apricots,
cooked and cut in
pieces
1 tablespooa grated
oraage peel
Zy, capa eraage Juice
3 tablespoons leraoa Juice
5 cupa sugar
cup wamata, coarsely
chopped
1. Mix first five ingredients together in a large, heavy
saucepan. Bring mixture to boiling and cook until thick,
about IS min., stirring frequently. Remove from heat
and mix in nuts.
2. Ladle into sterilized jars and seal.
About eight 8-oz. jar conserve
Mixed Fruit Preserve
Yt cap oraage juice
(4 cap lemon juice
I cap coarsely chopped
peaches
1 cap coarsely chopped
pears
1 84-os.'caa crashed .
piaeapple
Vi cup drained atsra
achiao cherries,
chopped
5 capa sagar
Yi cap liquid pectia
1. Mix the first seven ingredients together in large,
heavy saucepan; let stand 1 hr. Bring to a full rolling boil
and boil 1 min.
2. Remove from heat and immediately blend in the pectin.
Stir for 5 min. Ladle into sterilized jars and seal..
Six 8-ox. jam preserve
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TOE NEW ENGLAND COOIWOOK
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