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224 British Columbia Women’s Institutes

MIXED VEGETABLE RELISH
1 qt. peeled cucumbers 1 qt. celery

1 qt. onions 1 qt. cabbage
Put all the vegetables through food chopper, sprinkle with 1 cup salt
and let stand over night. Drain.

Bring to a boil 4 cups vinegar and 6 cups sugar.

Mix '% cup flour, 1 tbsp dry mustard and | tbsp turmeric with enough
cold water to make a paste. Add this to the vinegar-sugar mixture. Stir
and boil until thickened.

Add 1 tbsp celery seed, 1 tsp mustard seed, 2 chopped red peppers and
2 chopped green peppers to the drained vegetables and add all to the
thickened dressing. Boil about 10 minutes and seal in jars.

BEET, CABBAGE AND HORSERADISH RELISH

1 qt. beets (cooked and skinned) 1 qt. vinegar

1 qt. cabbage 2 cups brown sugar
1 cup horseradish 2 tsp red pepper
2 large onions 2 tsp black pepper

Put beets, cabbage, horseradish and onions through the food chopper.
Mix with other ingredients and boil for 5 minutes. Seal.

CORN RELISH

18 ears corn 2 tbsp ground mustard
4 onions 2 cups sugar

2 green peppers 1 cup flour

14 cup salt 1 tsp tumeric

2 qts vinegar
Cut corn from cob, chop onions and peppers. Cook vegetables in 1 qt.
of the vinegar for 15 minutes, timing from when the mixture is boiling.
Mix together the salt, mustard, sugar, flour and tumeric. Add slowly to
the other qt. of vinegar and let boil. Add to the vegetables and cook all
together until thoroughly mixed. Stir constantly while cooking. Seal in
sterilized jars while mixture is hot.

DUTCH RELISH

2 cups green tomatoes ¥% cup flour

2 cups peeled cucumbers 3 tbsp salt

2 cups onion 4 tsp dry mustard
1 sweet red pepper 144 cups sugar

1 green pepper 1% cup cold water

114 tsp tumeric

Chop or grind all vegetables. Add salt and stir well. Add enough boiling
water to cover. Allow to stand 30 minutes. Drain very thoroughly. Cover
with vinegar and bring to a boil. Combine dry ingredients and blend
to a paste with cold water. Add to vegetables and boil 2 or 3 minutes.
Seal while hot.