DELICIOUS GREEN TOMATO PICKLES

Use approximately 6 lbs. small green tomatoes. Peel and drop into 3 pints
water and % cup salt. Cook until tender, but not soft. Drain well.

Boil 4 cups white sugar in 3 cups white wine vinegar and | cup water, with
2 tbsp. mixed spice in a bag. Pour over drained tomatoes and let stand overnight.
In the morning pour vinegar off and boil with spices until it is a thick syrup. Put
tomatoes in sealers and pour over them the cooled syrup. Seal.

MUSTARD PICKLES

| cauliflower broken in flowerets 1 quart large cucumbers, chopped
I qt. small cucumbers, whole or 1 qt. large onions, chopped
cut in two ] qt. small whole onions
3 green peppers, chopped 3 red peppers, chopped

Cover with hot brine and leave overnight. (Use 1 cup coarse salt to 3 qts.
water.) In the morning drain. M1x together 3 cups sugar, 2 cups water and 6 cups
vinegar, % oz. celery seed, %4 oz. mustard seed. Add vegetables and let come to
boil. In the meantime make the following:

34 cup flour 4 cup mustard ] tbsp. tumeric

Add enough vinegar to make a smooth paste and pour over vegetables. Stir
well and let come to the boil. Bottle and seal.

Clear pickles made from this recipe are very good. Simply omit mustard paste.

DUTCH RELISH

| head cabbage, diced 1 head cauliflower, separated
1 qt. onions, diced 1 qt. cucumbers, diced
1 qt. green tomatoes, diced

Add | scant cup salt and cover with water. Leave overnight. Scald the vege-
tables in brine. Drain. Rinse. Make the following sauce:

1% qts. vinegar 2 cups water ©
1 cup flour 3 cups sugar
10 tsp. mustard 1 tbsp. tumeric

Mix the sugar, flour and spices; then add the vinegar and water. Bring to
boiling point and add the vegetables. Boil all together for 2 minutes. Stir frequently
while cooking. Bottle, adding a red pickling pepper to each jar for decoration.

BEET RELISH

] qt. raw cabbage, chopped ] tbsp. salt

1 qt. cooked beets, chopped I tsp. black pepper

1 cup grated horseradish (dry) \ tsp. cayenne (scant)
2 cups brown sugar 2 cups vinegar

- Pack vegetables in sterilized jars. Cover with boiling hot spiced vinegar syrup
and seal. ;

CORN RELISH

12 ears corn 2 red peppers (remove seeds)
YZ doz. cucumbers 1 head celery
10 medium onions 114 qts. white wine vinegar

4 tbsp. flour 4 cups brown sugar

1 tbsp. tumeric I tbsp. mustard

Y4 cup salt

Make a paste of the mustard, flour and tumeric mixed with vinegar, sugar
and salt. Cut cucumber, celery, onion and red peppers very fine. Add corn which
has been cut from the cob. Cover vegetables with above paste and boil till tender
—about 30 minutes. Seal in sterile jars. Yield about three quarts.

USE COVERED UTENSILS TO KEEP STEAM IN