Pepper Relish

Twelve each of red and green peppers, 12 onions, medium size. Put through food chopper. (If hot peppers are used take out seeds.) Pour boiling water over all; let stand 12 minutes. Drain thoroughly; add 1 cup sugar, 3 cups vinegar, 3 tablespoons salt. Boil 15 minutes; seal hot.

Mrs. Arthur Montgomery, Mrs. H. Hagerty.

Pepper Hash

Chop fine 12 green peppers; 12 red peppers; cover with vinegar and cook 10 or 15 minutes; then drain off vinegar; add 15 onions, chopped fine, 3 teaspoons salt, 2 cups sugar, 1 quart vinegar; cook up well and seal while hot.

Mrs. Fletcher.

Beet And Cabbage Relish

One quart chopped cabbage, 1 quart boiled beets, chopped fine, 2 cups sugar, 1 teaspoon black pepper, 1 teacup grated horse radish. Mix all together; cover with cold vinegar and bottle. Mrs. J. K. Stock.

Ripe Cucumber Relish

Twelve large, ripe cucumbers (leave out seeds), 8 large red peppers (take out seeds), 10 large onions, 3 pints vinegar, 5 cups sugar, 6 tablespoons white mustard seeds, 4 tablespoons celery seeds. Peel cucumbers and slice; make a brine and let them lay over night; drain well. Chop onions and peppers together and cucumbers separately so to drain the water that forms from chopping. Place all in a kettle with the vinegar and boil about 30 minutes, or until transparent. Mrs. J. E. Warren.