Pepper Relish

Twelve green peppers, twelve red peppers, twelve onions. Remove seeds and chop together; add four tablespoons of salt; cover with boiling water and let stand until cold. Put in colander, drain, cover again with cold water, set on stove and let come to a boil. Drain again. Heat three pints of vinegar, one and one-half cups sugar. Put peppers and onions into this and let come to a boil; then bottle. Mrs. W. T. Hughes.

Crabapple Catsup

Four pounds crabs, cooked and strained through fine colander, three pounds sugar, two level tablespoons cinnamon, two level tablespoons allspice; two level tablespoons cloves, two level tablespoons salt, one saltspoon pepper, one teaspoon vinegar. Boil slowly till thick, about two hours. Mrs. Darling.

Tomato Catsup

One bushel tomatoes, boil until soft, squeeze them through a fine wire sieve and add half gallon of vinegar, three half pints of salt, two ounces of cloves, quarter of a pound of allspice, three ounces of cayenne pepper, three tablespoons black pepper and five heads of garlic, skinned and separated. Mix together and boil about three hours, or until reduced to about one-half, then bottle without straining.

Tomato Catsup

Take one bushel of firm ripe tomatoes- the Fiji Island, known by their pink or purple color, and the "Trophy," are the best and richest varieties for catsup and canning. Wipe them off nicely with a damp cloth, cut out the cores, and put them in a porcelain-lined iron kettle or a genuine bell-metal one. Place over the fire, and pour over them about three pints of water, throw in two large handfuls of peach leaves, with ten or twelve onions or shallots cut fine. Boil until the tomatoes are done, which will take about two hours; then strain through a coarse-mesh sieve, pour the liquid back again into the boiling kettle and add half a gallon of good strong cider vinegar; have ready two ounces ground spice, two ounces ground black pepper, two ounces mus-tard (either ground or in the seed, as you prefer), one ounce ground cloves, two grated nutmegs, two pounds light brown sugar, and one pint of salt; mix these well together before putting in the boiler; then boil two hours, stirring continually to prevent burning. If you like the catsup "hot," add cayenne pepper to your taste. "When cool, fill bottles (reeded bottles are the nicest, they can be procured at the house furnisher's, and a set with last some time; they look better than ones of all sizes and styles). Cork and seal with bottle-wax so as to exclude the air. Keep in a cool, dry place for future use. This recipe is preferred to all others- it has been used for years. It keeps well, and has been pro-nounced by competent judges superior to all others.

Canned Sweet Peppers

Nothing can take the place of canned sweet peppers or pimentoes to the lover of salads, sandwiches, etc. Wash carefully and with a sharp knife slit the side open and remove the seed pod and stem of each pepper. Then place in a deep bowl and pour boiling water over them. Let stand three minutes, then repeat the process three -times, draining well the last time. Pack in jars and fill with boiling vinegar which has been diluted half with water and to each quart of the vinegar add a teaspoon each of salt and sugar. Seal and set in a cool place.