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731 CORN RELISH

4 onions

2 sweet red peppers

| small cabbage

12 cobs corn

4 cups vinegar

114 cups white sugar

2 tablespoons salt

| tablespoon mustard

114 tablespoons Purity Flour
| teaspoon tumeric

Method:—Wash vegetables. Peel
onions; remove seeds and tongues
from peppers; cut cabbage into
quarters; remove heart; put. all
through food chopper. Cut corn
from cob; add to vegetables, then
add 3 cups vinegar, sugar and salt;
bring to boiling point; mix mustard,
flour and tumeric powder in remain-
ing cup of vinegar; add to relish and
boil 30 minutes. Seal while hot in
sterilized jars.

732 SWEET PICKLED PEACHES

4 cups mild vinegar
8 cups brown sugar
| oz. stick cinnamon

| peck peaches
Whole cloves

Method:—Make syrup by boiling

vinegar, sugar and cinnamon for 10

minutes. Blanch peaches and re-
move skins. Stick each fruit with
4 cloves and cook a few at a time
in syrup until soft. Fill sterilized
jars and pour boiling syrup over
them. Seal while hot.

Pears or crabapples may be
pickled by the same method but
should not be blanched.

PURITY FLOUR

733 KENTUCKY RELISH

12 large cucumbers
2 quarts onions
5 green peppers
1 cauliflower
8 cups vinegar
14 tablespoon mustard seed
| tablespoon salt
8 cups brown sugar
14 cup mustard
V6 tablespoon tumeric
34 cup Purity Flour

Method:—Wash vegetables. Peel
cucumbers and onions; remove
seeds and tongues from peppers;
break cauliflower into pieces; put
all through food chopper. Add
vinegar, mustard seed, salt and
sugar, and mustard, tumeric and
flour mixed with a little vinegar.
Bring to boiling point and boil 15
minutes, stirring frequently.

734 MUSTARD PICKLES (1)

| quart large onions, chopped

6 green peppers, chopped

| red pepper, chopped

| quart large cucumbers, chopped
1 quart small cucumbers, whole

1 large cauliflower

Method:—Wash vegetables, peel
onions; remove tongues and seeds
from peppers;remove stem endsfrom
large cucumbers; cut cauliflower
into pieces and cover all with hot
brine (14 cup salt to 4 cups water).
Let stand overnight. Drain and
cover with the following dressing:

Dressing
7% cup Purity Flour
14 cup mustard
14 tablespoon tumeric
8 cups vinegar
8 cups white sugar
| tablespoon white mustard seed
l tablespoon celery seed

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