winnipeg-free-press, July 27, 1949, Page 16
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Winnipeg Free Press

Wednesday, July 27, 1949

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Issue date: Wednesday, July 27, 1949
Pages available: 36
Previous edition: Tuesday, July 26, 1949
Next edition: Thursday, July 28, 1949

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About Winnipeg Free Press

  • Publication name: Winnipeg Free Press
  • Location: Winnipeg, Manitoba
  • Pages available: 36
  • Years available: 1872 - 2025
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Pages 1 - 20 of the Winnipeg Free Press July 27, 1949.

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OCR Text

Winnipeg Free Press (Newspaper) - July 27, 1949, Winnipeg, Manitoba Page 15 Winnipeg free press. Wednesday. July 27. 1949 culinary clinic picking time for Beans beets for Mustard bean pickles first. The of summer casuals just in time for the holi Day week end. Broken lines of the season s Best casuals priced to Clear. Many other styles not illustrated. See our window displays Sun togs red Green beige White rec. Baby dolls red Green beige values to Cadet Type Sun togs red White Blue White Black White i St of s10res i limited me smart shies originate 338 Portage ave. 608 main St. By june Hoene what is known As the pickling season is never officially ushered in until locally grown cucumbers become plentiful however pickling can be started in a Small Way before this with a few other vegetables that mature earlier than cucumbers. _ one of these vegetables is the Gnap bean. This is especially Well liked when pickled in a flavoursome Mustard sauce. Then there Are Small beets which have Long been favored pickled in a Clear syrup. Both of these pickles Are very easily made As it is not necessary to brine them As is required with other vegetables. We Are going to give a recipe method used in this recipe is much simpler than any we have Given before for the Beans Are merely cooked until tender in boiling salted water then added to the Mustard dressing and bottled. The dressing in this Case is fairly thick easy Mustard bean Xvi pounds snap hearts boiling sit Tecl water method although Wax Beans Are usually used in making these pickles the Green Beans May also be used. Wash the Beans Well then re move Sterns and Blossom ends and any strings then Cut them into 1-Inch lengths. If you Haven t Scales to weigh the Beans you can measure them after they Are Cut you will need 6vi quarts 26 cups of Cut Beans. Drop the prepared Beans into rapidly boiling salted water using Tablespoon Salt to each quart of boil the Beans in this ered until they Are tender. Then Drain. Meanwhile prepare the Mustard dressing As follows Mustard dressing cup flour ;