CORN RELISH Mrs. Samuel Friedlander
Twelve ears of corn, cut from cob; twelve green peppers; two red peppers; two quarts ripe tomatoes; a head cabbage; one quart onions, chopped all together; add one quart sugar; one-half cup salt; two quarts vinegar; one ounce celery seed: one ounce mustard seed; one ounce dry mustard; one tablespoonful tumeric. Mix and boil forty minutes. Seal hot in air tight cans.
CORN RELISH Mrs. R. Heidorn
Twelve ears corn; six cucumbers; six large onions; two stalks celery; six green peppers; three red peppers; three tablespoonfuls salt; two cups sugar; three tablespoonfuls dry mustard; three tablespoonfuls flour; one-half ounce tumeric; two quarts vinegar; boil one hour and seal hot.
CORN RELISH Mrs. E. L. Phelps
Two dozen ears of corn, cut from the cob; six red peppers; six green peppers; large head of cabbage; two tablespoonfuls salt; three cups sugar; two quarts vinegar (diluted); one-half pound dry mustard; add celery and onions as much as you like. Cook the salt, mustard, sugar and vinegar together; add cabbage, celery and onions. Cook a little, then add corn; let boil up and can air tight.
CORN SALAD Sue. C. Woodman
Four large onions; one cabbage; four green peppers; one red pepper; twenty ears of corn; one and one-half cups sugar; one-half cup salt. Make paste of and pour on above; one-half cup flour; one-half teaspoonful tumeric; three tablespoonfuls mustard; one quart vinegar. Boil twenty minutes.
CHILI SAUCE Mrs. R. Heidorn
Twenty-four ripe tomatoes; four white onions; three green peppers; four tablespoonfuls salt; one of cinnamon; one-half of ground cloves and allspice mixed; one teacup sugar; one pint vinegar; boil three hours, seal hot.