Cucumber Relish

Peel and slice enough cucumbers to fill a quart fruit jar. Add a sliced onion, season with salt and mix carefully, fill the jars and pour over boiling hot vinegar and seal at once. Keep in a dark cool place.

Green Relish

1/4 of a head of cabbage

3 onions

2 stalks of celery

1 green pepper 1/2 teaspoonful salt vinegar to suit

Cut out the core of the cabbage, chop finely with the onions, celery and pepper, add seasoning and stir in as much vinegar as desired.

Two tablespoonfuls butter and the same of flour is the usual quantity to one cupful of liquid in thickening sauce.


Mix grated horseradish with lemon juice. Serve with Nut Roast or Baked Beans.

Horseradish Tasty Relish

Mix fresh grated turnips with vinegar, salt and a dash of cayenne pepper. Serve with Nut Roast and Baked Beans.

1 teaspoonful sugar 1 teaspoonful vinegar

1 teaspoonful mustard 1/2 teaspoonful flour

1 egg

Add sugar to the beaten egg, stir in mustard and flour, and beat till creamy, then add vinegar, put over the fire and stir until it thickens, then remove.

Table Mustard

1/4 cupful mustard vinegar olive oil

1 teaspoonful onion juice 1 teaspoonful sugar 1 teaspoonful paprika

Add olive oil to mustard till creamy, add onion juice, sugar, paprika, mix well, beat in vinegar to make a smooth paste, bottle, and serve cold with roasts.

Egg Sauce

yolks 3 hard boiled eggs 2 tablespoonfuls lemon juice

1 tablespoonful butter

1 tablespoonful milk or cream

Mash yolks, mix in butter till creamy, then lemon and milk. Serve with vegetables.

Mint Sauce

3 tablespoonfuls chopped mint 1/3 cupful vinegar

2 tablespoonfuls powdered sugar

The leaves stripped from six stalks of mint are usually enough for three tablespoonfuls chopped. Mix mint and sugar, adding gradually the vinegar. Serve cold with roasts.

Tomato Sauce

3 tomatoes 2 tablespoonfuls chopped pars-

1 small onion ley

1/4 cupful olive oil pinch of salt

1 teaspoonful butter dash of red pepper

3 tablespoonfuls flour

Put tomatoes through colander, add the other ingredients and boil all together a few minutes. Serve hot with vegetables.

Watercress Sauce

Chop watercress and onions, simmer in butter till tender, add a little cream, cook a few moments, and serve cold with Nut Roast.


When a bottle is opened and only part of them used, pour about two tablespoonfuls of olive oil over the remaining olives to prevent their becoming soft.

Keep olive oil in the dark to retain its flavor.


Wash, put in cold water, wipe dry, and keep in a cool place till time to serve.