"What relish is this?"

Apple Relish

7 lbs. apples.

2 lbs. Sultana raisins.

1 pint (2 cups) vinegar 3 1/2 lbs. sugar.

3 lemons.

2 tablespoonfuls orange flower water.

1 teaspoonful powdered cloves.

2 teaspoonfuls powdered cinnamon.

Clean the raisins and put them into an earthenware pan with the orange flower water, the strained lemon juice, sugar, vinegar, spices, and apples chopped.

Cook steadily for thirty minutes. Divide into jars and cover.

India Relish

6 green tomatoes.

1 red pepper.

2 green peppers.

2 onions.

12 medium sized cucumbers.

Salt.

1 pint (2 cups) vinegar.

1/2 pint (1 cup) water.

3 tablespoonfuls sugar.

1 teaspoonful cinnamon 1 teaspoonful turmeric 1 saltspoonful cloves 1 saltspoonful allspice.

1 pint (2 cups) hot vinegar.

2 tablespoonfuls white mustard seeds. 2 tablespoonfuls powdered mint.

Slice the tomatoes and remove as many of the seeds as possible. Take the seeds also from the peppers and chop them with the onions. Slice the cucumbers into a stoneware jar. Cover them with salt and let them stand for twenty-four hours. Drain, pour the cold vinegar and one cupful of water over them, bring slowly to a scald, and drain again. Mix the sugar, cinnamon, turmeric, cloves, and allspice together with a little cold vinegar. Put the mustard seeds, spices, and vegetables into the hot vinegar and boil for twenty-five minutes, stirring almost constantly.

Pour into small jars, lay a nasturtium leaf over the top, and seal.

Corn Relish

18 ears corn.

2 lbs. sugar.

1 firm cabbage.

5 large sliced onions.

3 red peppers.

1 head celery 3 pints (6 cups) vinegar 1 teaspoonful turmeric 1 teaspoonful dry mustard.

Cut the corn from the ears, put it into an earthenware pan, add the spices, vinegar, and the vegetables chopped.

Cook for twenty minutes, then can and cover.

Lime Relish

12 thin-skinned limes 1/2 pint (1 cup) vinegar.

1/4 pint (1/2 cup) water 12 ozs. (1 1/2 cups) sugar.

Wash the limes and soak them in cold water for twenty-four hours, changing the water several times. In the morning put them in an earthenware dish over the fire, cover with cold water, and boil till a straw can penetrate them easily.

Let cool, cut in eighths, and remove the seeds. Put the sugar, vinegar, and water into a casserole, allow it to boil for twenty minutes, then pour it over the limes.

Pour into jars and seal. This is very good with fish or cold meats.