Pickled Watermelon Rind

(Special Recipe)

Remove thick paring from watermelon rind, cut out all the pink part; then cut in pieces of uniform size. Cook until soft in boiling water, then drain. To every seven pounds of rind add six cups brown sugar, three cups vinegar, one ounce stick cinnamon, two teaspoons whole cloves. Bring this slowly to the boiling point, then let it simmer two hours. Pack in jars, fill jars to overflowing and adjust rubbers, seal at once.

Cauliflower Pickles

(By Request)

Choose such cauliflower as are perfect and full size, cut away all the leaves and pull away the flowers by bunches. Soak in brine for two days, drain, and put in bottles with whole black pepper, allspice and stick cinnamon. Boil vinegar and pour over the cauliflower and seal while hot. An equal quantity of small white onions may be added before the vinegar is poured on.

Stuffed Pepper Mangoes

Cut the tops from one dozen green peppers, remove seeds and save tops. Stand peppers upright in a tub, put a teaspoon of salt in each and soak twenty-four hours, then drain and rinse. Cut one large head of cabbage on a cabbage cutter, add to it half teaspoon of ground cloves, the same of ground allspice, an ounce of whole mustard and a tablespoon of salt. Mix thoroughly. Stuff the peppers with this mixture, put on tops and tie tightly. Stand upright in a stone jar and cover with hot vinegar. A half cup of chopped horseradish or a handful of nasturtium seeds may be added to prevent vinegar from molding.

Relish

Three dill pickles, one stalk celery, one onion, one teaspoon mustard. Chop fine pickles, celery and onion, add mustard and salt, pepper and vinegar to taste. Serve with roasts. Prepare for table as you need it.

Mrs. L. Kuehn.

Corn Relish

Ten cups corn cut from cob, ten cups cabbage chopped, three cups white sugar, five red peppers, three tablespoons salt, four tablespoons white mustard seed, two tablespoons celery seed, one-half gallon vinegar. Mix and cook one-half hour, stirring every few minutes.

Mrs. Towers.

Tomato Relish

One peck ripe tomatoes, six large onions, two large green peppers, two cups celery, one cup horseradish, two ounces white mustard seed, one-half cup salt, two cups sugar, one quart vinegar. Chop tomatoes fine, put in jelly bag to drain over night. Grind onions, peppers, horseradish, but chop the celery. Mix all together, cold; do not heat. Seal in jars. Hattie Farber.

India Relish

One-half peck green tomatoes, six cucumbers, one small cabbage, three large Spanish onions, three bunches celery, four green peppers; chop fine; add one cup salt, let stand twelve hours, then drain thoroughly; add one-half cup mustard seed, one-half cup celery seed, one and one-half cups brown sugar, two quarts vinegar; boil until tender. Mrs. R. R. Rutledge.

117 Cooper Street, Peoria, 111.

Tomato Relish

One pint ripe tomatoes, one cup celery, six white onions, two red peppers, all chopped fine separately; one ounce mustard seed, two pounds brown sugar, one-half cup salt. Chop celery, tomatoes, onions and sprinkle with salt. Let stand twenty-four hours. Heat vinegar and sugar and let cool. Drain tomatoes and other ingredients, mix in mustard seed and put on vinegar. Do not cook.