CORN RELISH
18 ears of corn,
1 onion,
1 cabbage,
¹⁄₄ pound of mustard,
1 pint of vinegar,
4 cupsful of sugar,
¹⁄₂ cupful of salt,
2 peppers.
Cut the corn from the cob, chop, onion, peppers and cabbage, add sugar, salt and vinegar, and cook slowly three-quarters of an hour. Ten minutes before taking from the fire, add a very scant fourth of a pound of dissolved mustard. Seal in glass jars.