Corn Relish

12 large ears corn, 1 small cabbage, 4 large onions, 4 large red peppers, 2 tbsp. salt, 4 tbsp. ground mustard, 3 tbsp. celery seed, 3 cups sugar, 1 quart vinegar.

Put corn, cabbage, onions and red peppers through meat grinder. Mix together and add spices, sugar, salt and vinegar. Cook 1 hour and seal hot.

- Mrs. Elmer A. Johnson.

Celery Relish

60 large ripe tomatoes, sliced, 8 large, ripe, red peppers, 20 large onions, 46 tbsp. sugar, 10 tbsp. salt, 12 cups vinegar, 16 large heads of celery, cut, 4 sweet green peppers. Boil 2 1/2 hours. - Mrs. Bliss Langill.

Red Pepper Relish

Twelve red peppers, sweet, 12 green peppers, sweet, 12 large onions, 1 tbsp. salt, 1 pint brown sugar, 1 qt. vinegar.

Chop the peppers coarsely, pour on boiling water, let stand 5 minutes, drain, pour on boiling water again and let stand 10 minutes. Drain, add chopped onion. Boil sugar, vinegar and salt, add mixture and boil 15 minutes after it begins to boil. Seal in glass jars.

- Mrs. U. G. Buck.

Pepper Relish

1 doz. large green sweet peppers, 1 doz. large red peppers, 1 large stalk celery, 1 doz. large onions, 3 cups cider vinegar, 2 cups sugar, 4 tbsp. salt. Chop, and pour boiling water over vegetables and let stand for 5 min.

Drain well. Put vinegar, salt and sugar in a kettle and boil for several minutes. Then add the mixture and boil 5 min. longer. Seal hot. - Mrs. W. M. Hofstetter.

Pepper Relish

1 doz. red sweet peppers, 1 doz. green peppers, 3 good sized onions. Remove seeds from peppers and chop with with onions. Cover with boiling water, let stand 10 minutes and drain. Cover again, bring to boil and drain. Add 1 qt. vinegar, 2 cups sugar and 4 tbsp. salt. Bring to boil, pack in jars and seal while hot.

- Mrs. S. Belnap.

Philadelphia Relish

2 cups cabbage, 2 mild peppers, 1/2 tsp. salt, 1/4 cup brown sugar, 1 tsp. mustard seed, 1/4 cup vinegar, 1/2 tsp. celery seed. Chop cabbage and peppers very fine. Mix all other ingredients, and pour over the cabbage and peppers. Stir well. Serve with fish, meat or baked beans.

- Mrs. J. D. Kindig.

Rhubarb Relish For Cold Meats

2 lbs. rhubarb, cut in small pieces, 1 lb. sugar, 1 tsp. each, cinnamon, cloves, allspice, tied in a bag. Cook very slowly until thick, remove spice bag, pour into glasses. Seal when cold with paraffin. Makes 5 glasses. - Mrs. L. Scharstein.

Indian Sauce Or Relish

12 large ripe tomatoes, 12 large sour apples, 9 onions, 1 qt. vinegar, 3 cups brown sugar, 2 tbsp. salt, 1 tbsp. pepper, 1/2 tbsp. each cloves, allspice and cinnamon. Cook slowly until tender. - Mrs. C. H. Reed.