Corn Relish

1 1/2 dozen ears corn 1 small cabbage.

1 bunch celery 4 onions.

2 green peppers 2 quarts vinegar.

2 cups sugar.

1 cup flour.

1/2 cup salt.

1/2 teaspoon mustard.

teaspoon cayenne.

1/2 teaspoon turmeric.

Cut corn from cob. Force cabbage through a meat chopper. Separate celery stalks, remove leaves and chop. Peel onions and cut in thin slices. Wipe peppers and chop. Put vegetables in preserving kettle and pour over one-half of the vinegar.

Mix sugar, flour, salt, mustard, cayenne and turmeric and add remaining vinegar. Combine mixtures, bring to boiling point and let simmer forty minutes. Fill glass jars and seal.

Gooseberry Relish

5 cups gooseberries.

1 1/2 cups raisins.

1 onion.

1 cup brown sugar.

3 tablespoons mustard.

3 tablespoons ginger 3 tablespoons salt teaspoon cayenne 1 teaspoon turmeric 1 quart vinegar.

Pick over, wash and drain gooseberries. Add raisins (from which seeds have been removed) and onion, peeled and sliced. Chop or force through a meat chopper, put in preserving kettle and add sugar, mustard, ginger, salt, cayenne and turmeric. Pour over vinegar, bring slowly to boiling point and let simmer forty-five minutes. Strain through a coarse sieve, fill bottles with mixture and seal.