How to Cook in Casserole Dishes

by Marion Harris Neil

INDIA RELISH

• 6 green tomatoes
• 1 red pepper
• 2 green peppers
• 2 onions
• 12 medium sized cucumbers
• Salt
• 1 pint (2 cups) vinegar
• ½ pint (1 cup) water
• 3 tablespoonfuls sugar
• 1 teaspoonful cinnamon
• 1 teaspoonful turmeric
• 1 saltspoonful cloves
• 1 saltspoonful allspice
• 1 pint (2 cups) hot vinegar
• 2 tablespoonfuls white mustard seeds
• 2 tablespoonfuls powdered mint

Slice the tomatoes and remove as many of the seeds as possible. Take the seeds also from the peppers and chop them with the onions. Slice the cucumbers into a stoneware jar. Cover them with salt and let them stand for twenty-four hours. Drain, pour the cold vinegar and one cupful of water over them, bring slowly to a scald, and drain again. Mix the sugar, cinnamon, turmeric, cloves, and allspice together with a little cold vinegar. Put the mustard seeds, spices, and vegetables into the hot vinegar and boil for twenty-five minutes, stirring almost constantly. Pour into small jars, lay a nasturtium leaf over the top, and seal.