Indian Relish

Chop fine 1 small head of cabbage, 6 onions, 6 bell peppers, 6 small red peppers, 2 qts. green tomatoes, sprinkle over all 1 cup of salt. Let it stand over night, drain well, partly cover with vinegar, add 1-2 cup mustard seed, 1 teaspoon celery seed, 1-2 cup sugar, boil until done, then add 1 tablespoon English mustard. Mrs. F. A. Wood.

Catsup

Two gallons ripe tomatoes, 5 table poons mustard, 5 tablespoons salt, 4 tablespoons pepper, 2 tablespoons cloves, 3 tablespoons allspice, 2 small teaspoons red pepper.

Cover with 2 qts. of vinegar, boil 1 hour, run through a sieve, bottle and seal. Mrs. Logan.

Chili Sauce

Nine tomatoes, 2 onions, 2 peppers, 1 teaspoon allspice, 1 of ginger, 1 of nutmeg, 1 of cloves, 1 of cinnamon, 1 tablespoon salt, 1 cup sugar, 2 cups vinegar, boil until thick.

Mrs. H. W.McLellan.

Chili Sauce

Eighteen ripe tomatoes, 3 green peppers, 2 medium sized onions, 1-2'cup brown sugar, 1 teaspoon each cloves, allspice,, cinnamon, 1-2 oz. white mustard seed, boil 1-2 hour, add 21-2 cups vinegar and boil 1-2 hour longer, bot.tle and seal,

Mrs. A. B. Cummins.

Sweet Pickled Pears

Ten lbs. fruit, 3 lbs. extra C sugar, 1 qt. vinegar, 1-2 oz. each of cloves and cinnamon.

Pare the fruit but do not core it, only remove the stems. Make a syrup of the vinegar, sugar and spices, and when boiling add the pears carefully a few at a time and allow them to be cooked until they can be pierced with a straw. Take out, with a skimmer and put into a crock. Pour the syrup over the fruit. A.water bucket of pears equals about 10 lbs. Mrs. R. E. Woodhams.

Tomato Preserves

Scald and peel carefully yellow egg tomatoes, prick with a needle and let them lie over night with their weight in sugar. Pour the juice off, boil to a thick syrup, add the tomatoes and cook until they look transparent. ' Put a small piece of ginger root, and 1 lemon sliced with every pound of fruit.

To prevent preserves from sugaring, add a very little tartaric acid.

Chili Sauce

Eighteen largeViometoes, 10 peppers seeded and chopped fine, 6 onions chopped fine, 9 tablespoons sugar, 6 even tablespoons salt, 4 cups vinegar. Cook at least 3 hours.

Mrs. A. M. Wallace.

Preserved Raspberries

Fill the fruit jars with fresh berries, put on the rubbers and tightly screw on the tops, set the jars in a wash boiler, raising them an inch or so off the bottom by means of slats of wood. Put into the boiler several quarts of water and cook steadily for 15 minutes after it boils. Then lift the jars out one by one and fill to overflowing with boiling syrup made of 3 parts of sugar and 1 part water. Seal quickly and keep in a dark cool place.

Pear Preserves

Eight pounds of pear weighed after peeling, 5 lbs. granulated sugar, 1-2 lb. preserved ginger, 6 lemons (pulp), rind of 3 lemons. Put altogether in layers and let stand over night. Cook for 4 or 5 hours or until tender.

Henrietta Connick.