Relish

1 Quart cooked beets, 1 quart raw cabbage, 1/2 cup horse-radish, cover with vinegar, salt to taste. , Mrs. W. V. Rath bone.

Home Made Pickles

To every gallon vinegar, 1 cup sugar, I cup salt, 1 cup ground mustard. Pick small cucumbers and put into soak whole. Mrs. D. A. Lehman.

Spanish Pickle

1 1/2 Dozen large cucumbers. Peel, cut lengthwise and seed. 2 Large heads of cabbage, 3 dozen small onions or 1 dozen medium size, 4 green sweet peppers, 4 red sweet peppers. Chop fine and mix well. Salt and let stand 2 hours. Press dry and put in kettle in alternate layers with the following spices: 2 ounces white mustard seed, 1 ounce tumerick, 1 ounce celery seed, 3/4 pound dry mustard, 2 pounds sugar. Cover with apple vinegar, boil until it begins to thicken and seal while hot. Fannie Gaskins.

Cucumber Pickle

Select small, fresh picked cucumbers, wash and pack in sterilized cans. Fill cans to overflowing with liquid made of 1 pint of salt dissolved thoroughly in 1 gallon apple vinegar. You can put up any amount by using the same proportion - 1 of salt to 8 of vinegar.

Mrs. E. E. Baker.

Dixie Relish

Make a brine in proportion of 1 cup salt to 1 gallon water. Soak in this brine for a few hours the following: Mix 1 pint sliced onions, 1 quart sliced cabbage, 1 pint of green mango peppers, 1 pint of red mango peppers, 2 tablespoons salt, 4 tablespoons of mustard seed, 2 tablespoons of celery seed. Drain, pack loosely in hot sterilized jars and no cover with 1 quart vinegar in which has been dissolved 3/4 cup sugar. Process 10 minutes. Used with a dressing makes a nice salad. Mrs. Ida Stilwell.

Beet Relish

1 Quart chopped cooked beets, 1 quart of chopped raw cabbage, 1 cup grated horseradish, 2 bunches of chopped celery. Mix all together, add 2 cups sugar, 1 tablespoon each salt and white mustard seed, 1 teaspoon celery seed, little ground red pepper, enough vinegar to cover. Place over fire, let come to good boil, seal hot.

Bess S. Parish.

Sour Pepper Pickles

Same amount of sweet green peppers and tomatoes, 1/4 as many large onions, red peppers to suit taste. Grind all together medium fine, put in colander to drain. Season with salt and moisten with good vinegar and put in airtight jars. Mrs. Lehman.

Corn Salad

Cut off 2 dozen ears corn, chop fine 1 large head of cabbage, 4 green peppers, 1 sweet red pepper, 4 large onions, 2 teaspoons celery seed. Mix all in 1 quart cider vinegar and put on fire. While heating mix 3/4 cup flour (scant), 3 ounces mustard, 1 cup salt (scant), 3 cups sugar, 1 quart vinegar. Add all this to other mixture and boil 45 minutes, stirring constantly. Seal in jars. Mrs. M. S. Coleman.

Corn Relish, Or Salad

12 Ears or 10 cups corn, 10 cups chopped cabbage, 5 sweet mango peppers, 2 onions, 4 cups vinegar, 3 cups sugar, 2 tablespoons salt, 2 tablespoons celery seed, 2 tablespoons mustard seed. Cook 1/2 hour and seal. May Bonnell.

Gooseberry Catsup

9 pounds of gooseberries, 6 pounds sugar, 1 ounce each of nutmeg, cloves, allspice and cinnamon in bags. 1 quart vinegar. Put in kettle and cook about 3 hours. Put through sieve and seal. May Bonnell.

Miss Moffett's Green Tomato Pickles

Slice green tomatoes and sweet mango pepper shells in a crock with salt sprinkled through. Put a weight on and let stand over night. In the morning drain and pack in stone jar with layers of sliced onions. Pour over all a slightly sweet spiced vinegar syrup. Cover with plate and weight down and tie cloth over jar. Good to eat in three days. Since this is uncooked it must not be put up till very late in fall if wanted for winter use, and then kept in a cool place. May Bonnell.

Cucumber Pickle

Slice 1 gallon of cucumbers, sprinkle sparingly with salt, and let stand over night. Drain well and cook in the following sauce: 3 Cups sugar, 3/4 cup flour, small handful of white mustard seed, 1 teaspoon mustard, 1 teaspoon turmeric, 3 teaspoons celery seed; 5 cups vinegar diluted to taste. Mrs. G. G. Mugge.