PEPPER HASH Mrs. John T. Gilchrist
Nine sweet peppers; one large head cabbage; six large onions; chop fine and add one-half cup salt. Stand over night and drain in morning. Add two cups sugar; cup white mustard seed; one tablespoonful celery seed; vinegar to cover. Do not remove pepper seeds and do not cook. Put in earthen jar, covered with a plate.
OLIVE OIL PICKLES Mrs. A. J. Atwater
Forty cucumbers, dill size, scrub and slice with rind; one-half cup salt; a layer of cucumbers and a layer of salt in a crock; put weight on top and let stand for two hours; pour off water and add ten onions, four green peppers, sliced fine; two ounces mustard seed; one pint olive oil; one ounce celery seed. Pack in jars and cover with vinegar.
UNCOOKED CHILI SAUCE Mrs. Herman Vander Ploeg
One peck ripe tomatoes; two cups chopped onions; two cups chopped celery; two cups sugar; one-half cup salt; four ounces white mustard seed; one teaspoonful powdered mace; one teaspoonful black pepper; one teaspoonful powdered cinnamon; four chopped green peppers; three pints vinegar. Chop the onions and peppers, add tomatoes peeled and chopped; sugar, salt, mustard seed, mace, pepper, cinnamon and vinegar. Seal and if screw top jars are used, turn upside down overnight.
CANNED TOMATO SOUP Mrs. Edwin Oliver
Fourteen quarts of sliced ripe tomatoes; fourteen stalks celery; fourteen sprigs parsley; two bay leaves; twenty-one cloves; seven medium sized onions. Boil until tender and strain. Then blend fourteen tablespoonfuls each of butter and flour; eight tablespoonfuls salt; sixteen tablespoonfuls sugar; one-fourth tablespoonful paprika. Cook until the desired thickness; makes about eight quarts. If milk is used, add soda.
CORN RELISH Mrs. A. J. Langan
One dozen ears of corn, boil ten miutes, cut from cob; one head of cabbage; four green peppers; four red peppers; one cup sugar; three pints vinegar; one small box Coleman's mustard; one tablespoonful celery seed; salt to taste; one teaspoonful tumeric. Mix well; boil twenty minutes and seal.