Dixie Relish

1 pint chopped sweet green peppers 1 pint chopped sweet red peppers 1 quart chopped cabbage 1 pint white onions

2 tablespoons salt

4 tablespoons mustard seed

2 tablespoons celery seed

3 or 4 whole hot red peppers 3/4 cup sugar

1 quart vinegar

Soak green and red peppers in brine for twenty-four hours, using one cup salt to one gallon water. Take from the brine and freshen in clear, cold water, from one to two hours. Drain well, cut open, remove seeds and white sections, and chop the peppers. Put cabbage and onions through the food-chopper separately and measure before mixing. Add chopped cabbage and onions to chopped peppers. Add salt, spices, whole peppers, sugar and vinegar. Let the mixture stand over night in a covered crock or enameled vessel. Drain, and heat the liquid. When hot add the other ingredients and cook for ten minutes. Seal in clean, hot jars.

Corn Relish

18 ears sweet corn

1 small cabbage

1 cup chopped celery

4 onions

3 large green peppers

1 quart vinegar

2 cups brown sugar 1/2 cup salt

3 tablespoons mustard

Blanch the corn for two minutes and cut the kernels from the ear. Chop the cabbage, celery, onions and peppers. Combine all the ingredients and cook until the vegetables are tender (twenty-five to thirty minutes). Seal in clean, hot jars.

Beet Relish

1 quart chopped cabbage

1 quart chopped cooked beets

1 cup grated horseradish

2 cups vinegar 1 cup sugar Salt

Combine the cabbage, beets and horseradish and season with salt. Scald the vinegar, dissolve the sugar in it and add it to the first mixture. Cook until clear. Seal in clean, hot jars. This is particularly good with mutton.

Chili Sauce

12 large ripe tomatoes 2 large onions 4 green peppers 2 tablespoons salt

2 tablespoons sugar

1 tablespoon cinnamon

2 1/2 cups vinegar

Peel the tomatoes and onions and chop them fine. Chop the peppers very fine. Stir all together, and add salt, sugar, cinnamon and vinegar. Boil for one hour, stirring well, and seal in clean, hot jars. This sauce gives a delicious zest to any sort of cold meat.

Tomato Chutney

No. 1.

4 pounds ripe tomatoes 1 pound pared, chopped apples 3 onions, chopped fine

1 pint strong vinegar

2 tablespoons salt

2 cups brown sugar 1 cup seeded raisins 1 teaspoon cinnamon 1 teaspoon mustard 1/2 teaspoon cayenne

Chop the vegetables and then the apples. Combine the ingredients and cook until the chutney is thick and clear. Seal it in hot, clean jars.

No. 2 - If a hotter, more highly flavored chutney is desired, add to the above recipe

1/2 teaspoon cayenne 1/2 teaspoon allspice 1 teaspoon cloves

2 teaspoons mustard 12 cloves garlic

Cranberry Catchup

2 1/2 pounds cranberries


2 2/3 cups sugar

1 tablespoon cinnamon 1 teaspoon ground cloves

Wash and pick over the cranberries. Cover them with vinegar and cook until they burst. Force through a sieve. Add the other ingredients, return the mixture to the heat and simmer until thick. Seal in clean, hot jars. Serve as a relish with poultry or meat.