Corn Relish

18 ears corn. 3 pints (6 cups) vinegar. 1 head cabbage. 2 lbs. (4 cups) sugar. 1 head celery. 1 teaspoonful turmeric. 6 sliced onions. 1 teaspoonful mustard. 3 red peppers. 1 tablespoonful salt.

Cut the corn off the ears; chop the cabbage, onions, peppers and celery. Mix all the ingredients and boil for twenty minutes.

Seal in jars.

Crab Apple Relish

Crab apples. 6 lbs. (12 cups) sugar. 3 oranges. 2 lbs. sultana raisins. 1 pint (2 cups) vinegar. 1 teaspoonful powdered allspice. 1 teaspoonful powdered cloves. 1 teaspoonful powdered cinnamon.

Wash and dry the crab apples, cut them in small pieces, then measure six pints and put them into a large preserving pan, add the sugar, the grated rinds and strained juice of the oranges, the raisins, vinegar and spices. Mix well and let stand over night. In the morning cook slowly until the apples are soft. Seal in jelly tumblers or bottles.

Cranberry Catchup

1 quart cranberries. 6 cloves. 4 allspices. 1/2 stick cinnamon. 2 blades mace. 1/2 pint (1 cup) water. 1 lb. (2 cups) brown sugar.

Put the cranberries, water and spices tied in a muslin bag into a preserving kettle and simmer until the fruit is soft.

Strain through a colander or fruit press, add the sugar, then simmer for two minutes, bottle and seal.

Lemon Catchup

5 lemons. 1 teaspoonful salt. 2 tablespoonfuls grated horseradish. 3 blades mace. 6 cloves. 1 tablespoonful celery seeds. 3 grains red pepper. 1 tablespoonful mustard seeds.

Grate the rinds from the lemons, and add the spices, salt and the strained juice from the lemons.

Boil for forty minutes, then pour into glass jars and seal.

This will be ready for use in six weeks.

Raisin Relish

2 lbs. seeded raisins. 2 lbs. (4 cups) brown sugar. 3 pints (6 cups) vinegar. 4 1/2 lbs. apples. 1/4 lb. (1/2 cup) salt. 1 oz. white mustard seeds. 1 oz. celery seeds. 1 oz. ground or grated ginger. 1/4 oz. red pepper. 1 large chopped onion.

Peel, core, and chop the apples, then put them into an enameled pan, add all the other ingredients, and boil for thirty minutes.

Seal in jars.

This relish is good with all kinds of meats and it may be made at any season of the year.

Raspberry Catchup

4 quarts ripe raspberries. 2 inches broken cinnamon stick. 1 quart cider vinegar. 1/2 teaspoonful mustard seed. 1 small piece ginger root. 1 lb. (2 cups) sugar.

Pick the raspberries and simmer them in the vinegar for three-fourths of an hour, then strain and add the mustard, cinnamon and ginger. Boil slowly for thirty minutes, then strain and measure, and to each quart add one pound of sugar.

Boil slowly until thick, then bottle and seal.

Spanish Sauce

1 peck green tomatoes. 2 teaspoonfuls powdered allspice. 1 doz. white onions. 1 doz. red and green peppers. 1 teaspoonful powdered cinnamon. 4 quarts ripe tomatoes. 1 teaspoonful red pepper. 1 teaspoonful powdered mace. 2 lbs. (4 cups) sugar. 1 bunch celery. 1 gallon vinegar.

Grind the green tomatoes and sprinkle salt over them, in the morning drain, and put into a large saucepan, add all the other ingredients and cook for one and one-half hours.

Bottle and seal.