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perature. Peel, cut in halves or slices, or mash. To prevent darkening; dip halves or slices for 5 seconds in lemon water. (Vi cup lemon juice to 1 quart water); mix 2 tablespoons orange or lemon juice with each quart of mashed.
RED PEPPER RELISH
(Excellent sweet-sour accompaniment with meat)
7 cups finely chopped sweet red peppers (14-16 medium)
2 tablespoons salt
6 cups sugar
1 quart vinegar
Combine peppers and salt, let stand 3 to 4 hours. Add sugar and vinegar, cook stirring frequently until thick about 45 minutes. Pour, boiling hot into hot jars. Leave Vi inch head space. Adjust caps. Process 10 minutes. Yield about 6 half pints.
4uxiliary Meeting
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