1 dozen red peppers

. green peppers

1 dozen medium onions
Remove seeds from peppers. Put all
through fine chopper. Pour boiling water
over the mixture and let stand for 15
minutes. Drain, and add the following:

5 cups granulated sugar
1 quart white wine vinegar
3 dessertspoons salt
1 ounce mustard seed
Boil until tender and bottle when cool.
—H¥rATHER ROBERTS

SWEET RELISH

6 ripe tomatoes
6 peaches
6 pears
6 onions
3 green peppers
Cut dani picces. Add syrup made of:
5 cups white sugar
2 tablespoons salt
1 pint vinegar oe :
1 ounce pickling spice (tied in a
cheesecloth bag) .
Boil all together for 114 hours. Pour
into sterilized jars and seal airtight.
—ELEANOR DALY

TOMATO RELISH ag

(This may be made at any season
of the year)

1 large tin tomatoes

1 cup sugar

1 cup vinegar

1 large onion (chopped)

1 tablespoon salt

1 teaspoon pepper (scant)

1 teaspoon cloves

1

1

teaspoon nutmeg
teaspoon cinnamon

14 teaspoon allspice
Simmer all together until onions are
cooked, and sauce is of the desired thick-

ness.
‘ —CLARA LEITH

TOMATO AND APPLE PICKLE

6 large tomatoes
6 apples
4 onions

1 green pepper
1 cup seeded raisins

4 cup mixed spice in muslin bag
3 teaspoons salt
3 cups brown sugar
1 quart vinegar
Boil all together for 1/2 hours. Remove
spice bag, bottle and seal.
—BERTHA BRANDRETH

RED PEPPER RELISH

12 sweet red peppers
3 cups sugar
] pint vinegar
Put peppers through mincer, cover with
water and 1 tablespoon salt and let stand
3 hours. Drain. Cook until thick.
—PaT DAVIES

TOMATO CHUTNEY

1 large tin tomatoes
Put into saucepan with 2 onions cut in
thin slices; then add:
1 teaspoon allspice
1 teaspoon ground cloves
14 teaspoon cayenne pepper
1 teaspoon salt
34 cup vinegar
Put on to boil, and cook until onions are
done, then add 4 cup of raisins or cur-
rants.
—FLORENCE SELMAN

PICKLED WALNUTS

Walnuts are usually right when the rasp-
berries ripen. You should be able to put
a hatpin through with no trouble.

Soak 100 walnuts in a brine of 1 gallon
water to 1 cup salt for 9 days, with fresh
brine on the 3rd and 6th days. Then
drain and prick each walnut and stand
in the sun until they turn black, turning
often. Boil:

4 gallon vinegar
tablespoons black pepper
tablespoons ginger
tablespoon cloves
tablespoon nutmeg
tablespoon mustard
tablespoon mace
Place the walnuts in jars and cover with
the hot vinegar. They will be ready in
six weeks. %

pest jet feet eet ND ND

—LENA PECK

WINTER CHILI SAUCE

1 can tomato

3 medium onions

3 large cooking apples

2 cups brown sugar

Salt to taste

1 cup vinegar

14 teaspoon cayenne pepper (scant)

14 teaspoon ground cloves

Y2 teaspoon cinnamon
Peel and chop onions and apples. Add
to tomatoes with other ingredients. Boil
until thick enough for sauce, or about
half an hour. Makes 2! pints.

—GRACE TURNER

(100 )