Sunshine Relish

Six pounds crab apples, quartered and cored and cut each quarter in half, six pounds sugar, two pounds raisins, two oranges chopped, one pint vinegar, one teaspoonful cloves, three teaspoonfuls cloves, three teaspoonfuls cinnamon (put in bag). Put sugar, vinegar and spices together, and then let boil, then add the other ingredients and boil twenty minutes. - Mrs. Don Reed, Harper, Kans.

Cold Relish

Eight quarts ripe tomatoes, six large onions, two cups chopped celery, three red peppers, one pound brown sugar, one quart vinegar, two ounces mustard seed, one ounce ground cinnamon, one cup salt. Chop tomatoes and drain through colander. Chop all and mix. Do not cook. Put in fruit jars. - Mrs. E. H. Ayer, Detroit, Mich.

Tomato Relish

Chop fine equal parts ripe tomatoes and celery, small onion, salt and pepper to taste, also sugar and vinegar to taste. Serve with meats. - Mrs. A. D. Lebsch, Williams, Ariz.

Tomato Relish

Tomatoes one package, celery two cups, six large onions, two green peppers, two cups sugar, one-half cup salt, two ounces white mustard seed, one quart vinegar. Peel tomatoes, chop fine and drain over night in a jelly bag, chop onions, celery and pepper fine. Mix well and bottle. Does not require beating. Seal with parafine. - Mrs. T. E. Pollock, Flagstaff, Ariz.