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FOUR FRUIT CONSERVE 2 quarts fresh peaches 3/: cup drained crushed canned pineapple 1 cup drained and cut up maraschino cherries 5 cups sugar 1% box Certo crystals 1 small tin frozen orange juice Dip peaches in boiling wa- ter and peel. Quarter the peaches and crush with po- tato masher or spin in blen- der until pureed. Put in preserving kettle with pineapple, cherries and Certr). Mix well and put on high heat. Bring to a hard boil and then add sugar, stirring con- tinuously. Bring to a full rolling boil and boil for one minute. Remove from heat. Open orange juice and add immediately, stirring all the time. Adding the frozen or- ange juice after the boiling period adds the fresh orange flavor. and the conserve keeps perfectly without re- frigeration as the juice is sterile. Stir and skim alternately for five minutes, then put in sterilized jars and cover with melted paraffin. When com~ ploter cool. put lids on jars. This makes about three cups of conserve when peaches are crushed. but more when they are done in the blender as air is beaten in, adding to the bulk. In shopping for the con- served buy a four-quart bas- ket of ripe peaches, five~ pound bag of sugar, two ten-ounce cans crushed pine- apple. 1 medium-size jar of cherries. three boxes of Cer- to crystals, two small tins of frozen orange juice and one box of parawax. This quantity is sufficient for two batches of conserve without anything left over. Mrs. Mary Devitt, 263 Ruggles Avenue, Richmond Hill. 8â€"Cookbook ’73 peel 2 tablespoons cloves 2 teaspoons nutmeg 4 pounds brov‘vn sugar Wash tomatoes, remove stem and blossom ends. Put through food chopper using medium blade. Drain and coâ€" ver with cold water. Bring to a boil and boil until most of the green color is gone â€" about five minutes. Draln again. GREEN TOMATO MINCEMEAT 6 pounds green tomatoes 6 pounds tart apples 1% pounds ground wet 1 cup cider vinegar 1 cup ling corn syrup 1 tablespoon salt 2 pounds seedless raisins 3/: pound currams lxé cup lemon juice 9% Clip orange juice IA pound mixed candied Pare and core apples and put through food chopper. Add suet. Add to tomatoes with remaining ingredients. Bring to a boil and simmer slowly for about two hours, until thick, stirring occasio- nally. Pack in hot sterilized jars and seal immediately. Makes about 12 pints. Mrs. E. Tobei', 12 Oak- bank Road, Thomhill. Add butter, lemon juice and beets. Heat through â€" about five minutes â€" and serve. Mrs. Adelaide C. Fowler, Apt. 307. 216 Essex Avenue, Richmond Hill. 2 tablespoons brown sugar 1 tablespoon cornstarch 1/4 teaspoon salt 1 cup pineapple tidbits 1 tablespoon butter or margarine 1 tablespoon lemon juice 2 cups cooked sliced, or small whole, beets Combine brown sugar, corn starch and salt in saucepan. Stir in pineapple with syrup. Cook over low heat stirring constantly till mixture thick- ens and bubbles. BEETS WITH PINEAPPLE Preserves and Pickles Hors D’Oeuvres & Party Snacks Next drain vegetables. Com- bine ingredients for sauce. stir until dissolved, cooking over moderate heat until thickened. Combine vegetables in large pot and pour the sauce over all. Cook for 15 minutes, then bottle in sterilized jars. Mrs. Elinor Graham, 100 Baker Avenue. Richmond Hill. HEAVENLY RHUBARB JAM 5 cups rhubarb cut finely 5 cups sugar 1 can (20 ounce) crushed _ pineapple 2 packages (3 ounce size) Strawberry Jello In a saucepan combine cut rhubarb, sugar and canned pineapple and boil for 20 minutes, then stir in the strawberry Jello until dis; solved Sauce: 10 teaspoons dry mustard 2 teaspoons tumeric 3 cups white sugar 1 cup flour 2 quarts vinegar Chop cucumbers, tomatoes, cauliflower and red pepper coarsely. Shred cabbage and put each vegetable into its own container. Add salt and enough water to cover. Let stand overnight. Pour into sterilized jam jars and seal with double coating of new melted paraf- fin. June M. Svenson, 434 North Taylor Mills Drive, Richmond Hill. 1 quart cucumbers 1 quart cauliflower 1 quart onions Grind these in food chopper 1 quart small cucumbers 1 quart cauliflower 1 quart small onions Soak all above ingredients in salt brine overnight. Drain in morning. 6 cups vinegar 1 ounce celery seed 1 tablespoon tumeric pow- der 5 cups white sugar 1 ounce mustard seed 1/4 pound tin Keen’s mustard Bring last six ingredients to a boil and add vegetables 2 green peppers 2 red peppers 1 cup flour water Remove seeds and chop peppers. Add them to the APPLE CHUTNEY 3 pounds apples after peeling) 1 pound onions 3/ pounds stoned raisins heaped teaspoons ground ginger pound brown sugar teaspoon allspice teaspoon cinnamon grated nutmeg pinch cayenne pepper 3 teaspoons salt 1% pints vinegar Chop the apples and onions finely and put them in a pan with all the ingredients except the raisins. Simmer gently until the ingredients are tender and the chutney of a good consistency. (weighed Nib $§§ Remove seeds and chop peppers. Add them to the boiling mixture. Blend flour and water to make a smooth, thin paste. Add it slowly to the boiling pickles. stirring constantly until mixture thickens. Pack In sterile Mrs. F. E. Aldred. Mount Albert. VARIETY PICKLES DUTCH PICKLE 1 quart very small onions 1 quart green cucumbers 1 quart green tomatoes 1 large caulifIOWer 1 small cabbage 3 sweet red peppers lxé cup salt BREAD AND BUTTER PICKLES 6 quarts green cucumbers 1 quart sliced onions 2 sweet red peppers lré cup pickling salt 1 quart cider vinegar 1 dozen whole cloves 8 cups white sugar 1% teaspoon tumeric 1% teaspoons celery seed Slice cucumbers quite thick, add onions and red peppers cut in small pieces. Place in enamel pan or pickling crock and sprinkle with one- half cup pickling salt. Let stand overnight. Drain well. In large pot combine re- maining ingredients and bring to a boil. Add cuc- umbers, onions and peppers. Boil seven minutes. Pack in sterilized jars. filling to the top and sealing with tight- fitting lids. Mrs. Donald Cowden, 448 Marybay Crescent, Rchmond Hill. pies. Mrs. Robert Bowyer, Gamble Sideroad, Richmond Hill. GREEN TOMATO MINCEMEAT Combine in a large cooking pot: 3 3 2 1 2 Simmer until thickâ€"about 30 minutes. Pour into hot sterile jars. A little brandy poured on top of each jar will en- hance the flavor and insure the keeping quality of the pounds green tomatoes. chopped pounds tart apples, chopped pounds seedless raisins, chopped â€" 8 ounce packages mixed peel. chopped teaspoon grated orange rind cups brown sugar cup white vinegar teaspoon salt teaspoon nutmeg teaspoon ginger teaspoon allspiceâ€"all spices ground teaspoon cloves tablespoons cinnamon mincemeat. Seal. ROSE SPARKLE PUNCH In a bowl combine 3 - 15-02. packages frozen raspberries. thawed 1 cup sugar 1 bottle Rose sparkling wine Cover; let stand 1 hour at room temperature. Add the chopped raisins, cook for a few minutes longâ€" er, then bottle while it is hot Makes approximately seven pounds. Mrs. Alex Knight, King City. Place raspberry mixture in a large punch bowl; add: 2-12-02. cans frozen lemonade, uniluted; stir until thawed. 3 more bottles Rose sparkling wine, chilled 2 large bottles chilled sparkling water large block ice About 2 quarts or 60 servings. Can be made most success- fully with one bottle of wine, 1/1 cup sugar, 1% cups rasp- berries, 6 ounces lemonade, and V.) large bottle sparkling water. Teresa Flood, 421 Centre St. E.. Richmond Hill. HOT BU'I'I‘ERED RUM 2 cups soft butter 11/; cups honey 4% cups brown sugar ‘43 to 1/4 teaspoons rum extract 2 tablespoons nutmeg 2 teaspoons cinnamon 1 teaspoon cloves Combine all ingredients and store in a jar in the refrig- erator to use for a hot and refreshing beverage. Serve in coffee mugs. using 1 table- spoon of mixture. one and one half ounces of rum and hot water. Mrs. Molly Waite, 235 Baythorn Drive. Thomhill. Yields enough for three Take one whole pound of A HAPPY DAY kindliness, And mix it round with thoughts that bless, Plenty of patience makes it it nice Some fun will add a little spice Don‘t weigh out love. but pour it in Oil of good cheer will grease your tin Mix well in just the good old way And you'll have A HAPPY MEAT-CHEESE BALL 1 package (8 ounces) Braun- schweiger sausage spread 1 package (8 ounces) Phil- adelphia cream cheese 9% teaspoon onion salt 1/; teaspoon parsley flakes 3 teaspoons green relish 1 teaspoon Worcestershire sauce pecans Mix well and chill. (More relish may be added if deâ€" sired). Form into a ball and roll in finely chopped pe- cans. Serve with crackers. Since this is an original recipe, its creator had some trouble coming up with a name for it. Other sugges- tions were “One Big Meat Ball" and “Sweigerball”. Mrs. Doreen Cole, 100 Mill Street, Richmond Hill. COUCH SYRUP 3/1 cup black molasses 1% cup brown sugar 1/2 stick black licorice 1 pint boiling water 1 dram of oil of anise l dram of oil of peppermint Break the licorice up into very small pieces. Put into a pan with molasses, brown sugar and boiling water. Let boil gently until licorice is dissolved. Remove from heat and add oil of peppermint and oil of anise. Stir well. Seal in hot sterile bottles. Mrs. Robert Bowyer, Gamble Sideroad, Richmond Hill. A. Frickleton, 446 Bent Crescent, Richmond Hill. Beginner’s Luck? Bride: “The two best things I cook are meat loaf and apple dumplings." GLOBAL BEVERAGE 1 cup strong coffee 1 teaspoon brown sugar 1 tablespoon whipping cream 1 ounce dark rum This makes one serving â€" good after _meals in or be- tween. Mrs. T. Van Ravenzwaaij, 85 Yonge St. N., Richmond Hill. Having Trouble? Are you having trouble keeping your brown sugan soft? Just add a piece of apple to the container and keep it airtight. 2 packages (16 ounces) cream cheese 1 can (81/2 ounces) drained crushed pineapple 2 cup chopped nuts 1/4 cup green pepper chopped 2 tablespoons chopped onion 1 tablespoon flavor salt Soften cheese and beat until smooth. Gradually stir in drained pineapple, 1 cup chopped nuts, green pepper and onion finely chopped and flavor salt. PINEAPPLE-CHEESE BALL Shape into a ball and roll in 1 cup chopped nuts. Wrap in plastic film and refrigerate overnight. Slice and dice to make 40 appetizer servings. Mrs. Pat Young. 300 Skopit Road, Richmond Hill. DAY Grobfn: “Which is this 9n WALNUT FUDGE 2 pounds soft brown sugar 1 tin Nestle’s Milk (7% ounce size) 1%; pound walnuts 5 tablespoons water M4 pound butter Melt butter in water, add su- gar and stir together, then add the condensed milk and bring to boil. Boil 15 minutes, stirring all the time. Just be- fore it is ready. add chopped walnuts. CHUTNEY CHEDDAR SPREAD 1 cup (4 ounces) shredded cheddar cheese M; cup chopped chutney 2 tablespoons butter 1 teaspoon mixed onion 1/4 teaspoon Worcestershire sauce dash of bottled hot pepper sauce Combine ingredients in small mixer, beat until fluffy. SUGAR PLUMS Turn into buttered pie plate or cake pan and cool, then cut in squares. Mrs. Alex Knight, King City. 1 package (10 ounce) 1 teaspoon salt shredded coconut be teaspoon chili powder 2 packages strawberry jelly 1 medium onion finely powder chopped 1 cup vanilla wafers Combine all ingredients in t crushed jar or blender and refriger‘ 1 can sweetened Eagle ate. This keep indefinitel: Brand condensed milk and for those who like their: Leave one tablespoon jelly really nippy, tabasco sauc< powder out to roll cookies in. call‘also be added: Combine remaining ingre- dients, then shape mixture with your fingers into a strawberry shape. Roll the little strawberries in the re~ served jelly powder. Makes two- thirds cup Spread on fancy crackers Mrs. Barbara Pinkerton, 21 Kings Inn Trail, Thomhill. Press a whole clove into the base for a stem. Chill and eat. Miss Nick McKay, 122 Brooke Street. Thornhill. This firm, which is widely recognized as the Home of Quality and Service, is in a class by itself. There is no comparison in Home Furnishings in the area. They feature the best in furniture. and home acces- sories offered on the market today. Michelangelo Furniture has become recognized as the store with the pleasant atmosphere where selecting Quality Home Furnishings is a pleasure. Here you will find quality furniture very well dis- played. Here one is assured of finding furnishings that are suitable, featuring the finest furniture man- ufactured on the market today such as: Andrew Mal- colm - Vilas - Gibbard - Hespeler and of course their own fine upholstered furniture. Ask them about their free decorating advice. Everything is featured here at reasonable prices and one is assured of complete satisfaction as Michel- angelo Furniture is a trusted name. It is on these points, we recommend Michelangelo Furniture, who are recognized for their personalized service, they extend to evey customer, and is the reason why this firm is destined for even greater success, for the business is worthy of high recognition. BABIES MOST WANTED PHOTOGRAPHER Hank Smit Photography INSTANT PHOTO 44 Levendale Rd., Richmond Hill 18 Levendale Rd., Richmond Heights Centre 884-5127 A Respected Name in the Furniture Business Portrait - Wedding - Passphoto Commercial - Custom Printing Repro - Framing - Amateur MICHELANGELO FURNITURE 884-1 CHICKEN PATE 1 pound chicken livers 1 large onion 3 tablespoons margarine salt 3 eggs hard boiled Separate egg whites from yolks. Simmer the livers in a little water until white (about ten minutes). Drain. Fry cut up onion unti brown and soft. Put onion, livers, cooked egg whites through mincer or in blender. Add a little melted margar- ine, amount depending on how soft you like pate. Sal to taste. Sprinkle mashed egg yolks on top. Mrs. J. R. Bull. 16 The Water Gardens. Burwood Place, London, England. (Mrs. Bull, mother of Mrs. Barney Danson, 111 Harrison Road, Willowdale has been visiting with her daughter and family this summer.) QUICK AND EASY BARBECUE SAUCE W cup ketchup 17% cup water 1 tablespoon vinegar 1 tablespoon Worcestershirl sauce 1 teaspoon salt 17% teaspoon chili powder The sauce may be used a: a marinade for those nob-so tender cuts of meat and is a: economical basting sauce £01 beef, pork or chicken cooket indoors or out. Note to all waistline watch ersâ€"this recipe contains n1 oil or sugar. Jackie Corrick, 75 Edgar Avenue, Thomhill.