HOT DOG RELISH mas. nev. uarris

YOU'LL BE GLAD YOU MADE THIS WHEN WEINER-
ROAST SEASON COMES AROUND AGAIN.

WC. GROUND ONIONS \X% GROUND GREEN PEPPERS
We GROUND CABBAGE GROUND RED PEPPERS
WC GROUND GREEN TOMATOES Y ¢ SALT.

MIX GROUND VEGETABLES AND SALT. LET STAND
OVERNIGHT, RINSE AND DRAIN. ADD bb C SUGAR,
\TASP CELERY SEED, 2 TBSP MUSTARD SEED, | %2TSP
TUMERIGC , HC CIDER VINEGAR, 2C@ WATER. BRING
TO BOIL AND SIMMER 3 MINS, BOTTLE AND SEAL.

CELERY: GALICE)\: umes nail

40 LARGE RIPE TOMATOES WC CIDER VINEGAR

4 RED PEPPERS b&b TRSP SALT
HEADS CELERY \O ONIONS
6 ¢ SUGAR

PEEL AND CHOP TOMATOES, CHOP ONIONS AND CELERY
FINELY, DICE RED PEPPER, ADD SUGAR , VINEGAR, SALT.
Boik IN HEAVY PAN UNTIL THICK, ABOUT & HOURS.
BOTTLE WHILE WOT. |

MUSTARD PICKLE = mes.tev zinvan

1@T SMALL WHOLE CUCUMBERS 2 GREEN PEPPERS DICED.

1QT BUTTON ONIONS | CAULIFLOWER DiviIdDED
1\Q@T CUCUMBER CURED a RED PEPPERS SLICED

4 OTS WATER , \ GT GREEN BEANS SLICED
) PT. SALT L CORS CORN (REMOVE CORN)

MAKE A BRINE OF SALT AND WATER AND POUR OVER VEG.
LETSTAND 24 HRS. HEAT TO SCALD AND DRAIN WELL.
MIX 1 FlouR, I TRSP,.TUMERIC, 1 C SUGAR, L TasP.
DRY MUSTARD, VINEGAR TO MAKE SMOOTH PASTE. ADD
ENOUGH VINEGAR TO MAKE 2QT. COOK UNTIL THICK.
ADD VEG. AND COOK UNTIL HEATED THROUGH. BOTTLE.

| J

3
,
—_—=— meal l

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