June, 1911 AME RIGAN HOMES AND GARDENS xxi 
neighbor, and the narrow beds make it 
easy to take care of each plant. 
Our garden in the winter will be al- 
most as beautiful as in the summer. The 
rose hips are brilliant in color, and the 
warm tones of the branches, in contrast 
with evergreen trees at the back and the 
snow, perhaps, on the ground, make a 
very cheering winter scene. 
I know a lovely informal rose garden 
planted among the rocks and cedars of 
a New England hillside, with the climb- 
ing roses in the tops of old apple trees 
and the tea roses nestling beside a bould- 
er. It is a bird-paradise at all seasons. 
With this material there is no end to 
the beautiful things one can do. 
Preserves That Are “Sightly” 
(Continued from page xvii) 
cloves and one of ginger. When the liquid 
is boiling vigorously, pour it over the 
cucumbers; leave the jar uncovered until 
the contents are cold, then cover and set 
in a cool place; and the pickle will be 
ready for use in about a week. 
SPRING CHILI SAUCE 
It-is naturally supposed that the only 
time to make chili sauce is in the autumn, 
when green tomatoes can be secured, but 
according to some good old recipes that 
are now the favorites in the collection of 
a modern housewife, the really good chili 
sauce is one that can be made in the 
spring as well as in the autumn; one in 
which canned tomatoes may be used, and 
in which anchovies serve to give the 
piquant flavor. With two quarts of 
canned tomatoes use two quarts of vin- 
egar, twelve anchovies, twelve large onions, 
‘and one tablespoonful each of cloves, 
mace, red pepper and black pepper; three 
tablespoonfuls each of salt and sugar; 
and two tablespoonfuls of ground gin- 
ger. After washing and soaking the an- 
chovies and pulling them into bits, place 
the entire ingredients in a preserving 
kettle and boil for four hours, until re- 
duced to about half the original quan- 
tity. Strain through a fine sieve, and the 
result is a thick, rich, smooth sauce, of 
most appetizing flavor. The best plan 
for keeping it is to bottle, cork and seal, 
and lay the bottles down in a cool place. 
SWEET FRUIT PICKLE 
When the first sweet cherries come 
into bearing, they may be used to form 
a delicious pickle. The later cherries, 
the morillas and pie cherries and others 
of tart flavor will be best for the canning, 
preserving and jelly making. For the 
pickled cherries use two quarts of vin- 
egar, three pounds of sugar, one ounce 
each of cloves, cinnamon and_ allspice, 
and seven pounds of cherries. Steam the 
cherries until tender, then place in a jar. 
Boil the vinegar and sugar together with 
the spices in a bag. Pour the syrup 
while hot, over the cherries and let them 
stand twenty-four hours. Again boil up 
the syrup and pour over the fruit while 
hot. At the third boiling, drain all the 
syrup from the fruit and boil down until 
the syrup is thick and rich; pour it over 
the fruit while boiling hot; and when 
cool cover the jar and set in a cool place 
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| 
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MANUFACTURERS 
22 Canal Street - - Boston, Mass. 
e 
