This section is from the book "The American Woman's Cook Book", by Ruth Berolzheimer. Also available from Amazon: The Domestic Arts Edition of the American Woman's Cook Book.
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.
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.
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.
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.
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
2 1/2 pounds cranberries
Vinegar
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.
 
Continue to: