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PAGE SIXTEEN FRESH FROM ONTARIO'S FIELDS By MARY ATWATER HE handsome young chef on the front page reminds us of our good fortune to be living in Ontario where, especially at this time of the year, there is such a wide variety of really fresh fruits and vegetables available for every meal and every taste. Whether you visit the wonder- ful Farmers' Market at Woodstock or other centres; any of the numerous roadside stands; 'or if you gather the produce from your own backyard garden, be sure to take full advantage of the seasons' yield and collect fruit and vege- table for use now and for preserving for future consumption. Combine pears and cheese for a hearty luncheon dish on hot fall days. Use: 3 medium fresh pears or 6 canned halves orange juice, paprika 34 cup slivered, toasted almonds 34 cup shredded Provolone cheese 6 tbsps. sour cream, curly endive Peel pears, cut in half and core. Dip in ~arange juice to keep from darkening. Blend to- : gether cheese, almonds and sour cream. Fill centers of pears. Sprinkle with paprika and serve on endive. HEESE Pepper Salad is good served with a bowl of hot soup or as an addition to a roast beef dinner. 3 medium green peppers, curly endive 3% cup diced Cheddar cheese 34 cup diced Swiss cheese 12 cup diced, unpeeled red apple V4 cup Italian style French dressing Parboil whole peppers about 5 minutes. Drain, cut in half and cut out seeds. Chill. Mar- inate diced cheeses and apple in dressing for at least one hour. Fill peppers and serve on endive. If your family is fond of sweet potatoes this recipe may appeal to them. Use two or three medium sweet potatoes. Cook in jackets 30 to 45 minutes, or until tender. Pare and cut in Ya inch thick slices. Deep fry in 375 degrees fat until lightly browned. Drain, and shake in 1 cUp grated Parmesan cheese and sprinkle with salt. Serve hot. UR ycung chef on the cover seems to be inspacting the carrot crop. While he will un- doubtedly be content to munch on the raw vegetable, older members of the family can look forward to tasty Carrot Marmalade. This can be made in two ways, one to serve as a relish with meat dishes or, by omitting the spices, as a spread for toast or bread. For the spiced variety use: 4 cups raw carrots, 3 cups sugar 2 lemons, %2 tsp. cloves ¥> tsp. allspice, 12 tsp. cinnamon Squeeze juice from lemons and grate rinds. Grate carrots or put through food grinder. Mix all ingredients and bring to a slow boil. Reduce heat, simmer until thick, stirring constantly. ONTARIO TODAY Pour into sterilized jars and seal. For the Sweet Marmalade use: 2 lbs. carrots, 3 lbs. sugar 4 lemons, % cup chopped nuts. Grate or chop carrots and cook, in a minimum of water, until tender. Add sugar and juice of 4 lemons, then grated rind of 2 lemons. Cook about 20 minutes, stirring frequently. Add nuts just before removing from stove. Pour into hot jars and seal. RESH corn is always eagerly awaited and never seems to loose its appeal whether served at regular meals or a corn roast held under the autumn moon. It is also excellent as a basis for relishes to brighten winter menus. This recipe makes use of many of the vegetables now in abundance. For Corn Relish use: 3 cups corn, 1% cups brown sugar 2 cups cucumber, 2 cups ripe tomatoes 2 cups celery, 2 cup green pepper 1, cup sweet red pepper, 2 cups onions 1%. tbsps. salt, 1 tbsp. dry mustard V5 tbsp. turmeric, 22 cups vinegar Cut kernels from cobs and chop all vege- tables. Mix ingredients and simmer, uncovered, until thickened. This will take about an hour and the mixture should be stirred frequently. Pour into hot jars, cool and seal. Pickled Corn is another favorite, very easy tc make. 20 cobs corn, 2 small cabbages 3 cups white sugar, 1 tbsp. dry mustard 3 cups vinegar, 3 cups water 2 tbsps. salt Cut kernels from corn and shred cabbage. Mix all ingredients and boil 20 minutes, then seal immediately in sterilized jars. OSSIBLY the most abundant vegetable crop in Ontario comes from the tomato fields. When they are at their peak use them sliced, raw or fried with the breakfast bacon, in sand- wiches and salads at lunchtime and stuffed and baked or sliced at dinnertime. To three quarts of tomatoes add a few slices of onion, cut cel- ery leaves and seasonings, simmer gently, then strain and chill for fresh, tangy tomato juice. For a bright, colorful marmalade use: 5 lbs. ripe tomatoes, 8 cups sugar 1 orange, 1 lemon, sliced thin SATURDAY, SEPTEMBER 2, 1961 Peel and quarter tomatoes. Cover with sugar and allow to stand overnight. Drain off syrup, bring to a boil and cook until! liquid spins a thread. Add tomato sections and orange and lemon slices. Cook over low heat until tomato' is transparent. Pour into hot jars and seal im-, mediately. The Niagara Peninsula is justly famous for the supply of grapes sent to all parts of the province. The next time you see grapes from the vineyards near Welland consider making a. few jars of grape juice for winter use. Wash and pick grapes from stems, using 2 qts. grapes to 1 qt. water. Boil for 15 minutes, then put in jelly bag and let drip overnight. For a clear Juice do not squeeze the bag. When juice has finished dripping bring to a boil then add 1 1b, sugar for each quart of juice. When mixture has reached a full boil skim and pour into ster- ilized jars and seal. Grape Marmalade calls for: 6 lbs. Concord grapes, 6 lbs. sugar 1 1b. seedless raisins, 3 oranges 1 cup chopped nuts. Press pulp from skins and slowly cook pulp until tender. Rub through a sieve to re- move seeds. Combine pulp and hulls, add sugar, raisins, juice and grated rind of oranges. Cook until thick. Add nuts and remove from heat. pour into hot glasses and seal immediately. OT Dog Relish can be a handy addition to the pantry shelf, either to please the chil- dren or to dress up winter menus. For one type use: 1 pt. green tomatoes, 1 pt. cucumbers 1 gt. onions, 1 hot red pepper 2 sweet green peppers, 2 sweet red peppers 4 cups sugar, 2 tsp. dry mustard 2 tsp. celery seed, 1 tsp. tumeric Ya tsp. cloves, Y4 tsp. cinnamon, 1 qt. vinegar Put vegetables through food grinder, sprinkle with 1 cup coarse salt and let stand over night. Drain, rinse with cold water and drain again. Add remaining ingredients and beil for 20 minutes. Thicken with % cup flour mixed with some of the liquid and added grad- ually. Seal immediately.