Philadelphia Relish (For Immediate Use)

1 quart chopped cabbage 1 1/2 mild green peppers 1 1/2 mild red peppers 1 pint chopped celery 1/2 tablespoon celery seed.

3/8 teaspoon mustard seed 1 level teaspoon salt 3/4 cup brown sugar 1/2 cup vinegar.

Chop fine the first four ingredients. Mix and set in cool place until ready to serve. Then add seasonings, vinegar and sugar. Serve with roast meat or fried oysters.

Mrs. C. O. Boring.

Tomato Relish

1 peck half ripe tomatoes.

2 cups chopped celery 1 cup chopped onion.

1/2 cup salt.

2 green peppers.

3 cups vinegar.

1 tablespoon mustard seed 3 cups sugar.

Chop the tomatoes very coarse and drain them. Combine all ingredients, boil ten minutes. Skim and seal.

Mrs. Jennie Harwood.

Pepper Relish

2 dozen green peppers 2 dozen red peppers 2 dozen small onions.

1 quart vinegar.

3 cups sugar.

6 tablespoons salt.

Slice or grind all together. Pour boiling water over all and let stand ten minutes. Drain off thoroughly and add vinegar, sugar and salt. Let simmer fifteen minutes after it starts to boil. Seal in glass jars. If the vegetables are sliced it adds much to the looks of this relish. This is a nice sour relish.

Mrs. Orley E. Brown.

Corn Relish

1 dozen ears of corn.

1 large bunch of celery or cabbage.

2 red peppers.

1 cup sugar.

1 tablespoon salt.

1 tablespoon mustard.

Vinegar to cover.

Grind celery or cabbage, which ever used, chop peppers fine, mix all ingredients, boil twenty minutes, and seal.

Mrs. W. C. Gilbert.