boil. Immediately pour into small jars and seal.

NOTE: This is a fiery hot sauce using hot red peppers. It’s
used for seasoning purposes only, These are NOT the sweet
red peppers and you MUST use rubber gloves to handle these
peppers or you’ll burn your hands.

GOVERNOR SAUCE

pounds green tomatoes, sliced

green peppers, sliced

onions, sliced

cup salt

quarts water

cups sugar

teaspoons ground cloves

teaspoons ground cinnamon

teaspoon ground allspice

tablespoon grated horseradish

cups cider vinegar
Sprinkle sliced vegetables with salt and let stand Shinto,
In the morning pour the water over the vegetables and drain well.
Add remaining ingredients and cook for 3 or 4 hours, or until
desired consistency. Seal in sterilized jars.

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MINT SAUCE
1 cup water 3
1 cup vinegar
2 cups white sugar ®
1 cup firmly packed mint leaves

Cook water, vinegar and sugar together for 3 minutes.
or until syrupy. Put mint leaves through finest blade of
food chopper and add to syrup. Blend sauce thoroughly.
Place in small sterilized jars and seal.

NEW ENGLAND SAUCE

12 large tart cooking apples
1 pound seedless raisins —
8 quarts (14 pounds) ripe tomatoes

Cut and quarter apples, add raisins and cut tomatoes.
Boil 2 hours. Sieve, then add:

1 quart cider vinegar
2 pounds brown sugar
1/4 teaspoon cayenne pepper

1/2 cup dry mustard
1/3 cup salt

Simmer 1/2 hour or until thickened.
sterilized jars. Makes 3 1/2 quarts.

Seal in hot,

RELISHES
BEET HORSERADISH RELISH

1 quart raw cabbage, chopped
1 quart cooked beets, chopped
1 to 2 cups sugar
1 teaspoon black pepper
1 teaspoon salt
1 cup grated horseradish

Mix ingredients well. Cover with cold vinegar and seal

in hot, sterilized jars.

SPICED BLUEBERRY RELISH

5 pounds (15 cups) cleaned berries
6 cups sugar
2 cups cider vinegar
1 tablespoon EACH cinnamon, cloves, allspice

Boil sugar, vinegar, spices 10 minutes. Add berries;
simmer to desired consistency (20 to 25 minutes). Seal in hot,
sterilized jars.

22

CELERY RELISH

1 dozen large heads celery, cut fine

3 very large onions, chopped very fine
3/4 pound dry mustard

6 cups white sugar

1/4 pound mustard seed

3 quarts vinegar

1 tablespoon turmeric

Salt

Cayenne

Mix together, adding salt and cayenne to taste. Simmer
slowly 3 hours. Half an hour before removing from heat, mix
in 6 tablespoons cornstarch. Stir till thickened. Seal in hot,
sterilized jars.

CHERRY RELISH

4 cups cherries, pitted
1 cup seeded raisins ©
1/2 cup brown sugar

1/2 cup honey

1/2 cup vinegar

1 teaspoon cinnamon
1/4 teaspoon cloves

3/4 cup pecans

Mix all ingredients with the exception of the nuts. Bring
to a boil, then simmer slowly until thick. Add pecans in last
5 minutes of cooking. Seal in hot, sterilized jars.

CHERRY PICKLE RELISH

pounds cherries, pitted

large onion, chopped

cloves garlic, minced

cup brown sugar

tablespoons pickling spice

cup malt vinegar

teaspoons celery seed

teaspoons salt
Tie pickling spice in bag. Combine all ingredients in a
kettle and bring to a boil. Simmer for 45 minutes. Seal in hot,
sterilized jars.

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CHINESE RELISH

4 cups minced cabbage

1/2 cup each minced sweet red and green peppers
2 cups finely chopped celery

2 cups minced onion

Brine

Combine and let stand overnight in brine (1/2 cup salt
to 3 cups water). Wash off brine; drain. Add:
1/4 cup mustard seed
31/4 cups brown sugar
2 tablespoons celery seed
11/2 cups cider vinegar
Mix well, Pack in hot, sterilized jars. Seal.

CORN RELISH (1)

12 ears of corn
1 small cabbage, chopped
3 Sweet red peppers
3 green peppers
1 cup sugar
1 tablespoon celery seed
1 teaspoon salt
2 to 3 quarts vinegar

Boil corn 3 minutes. Cool. Cut from cob. Wash, and
chop cabbage and peppers. Add sugar, celery seed, vinegar
and salt. Boil 15 to 20 minutes. Seal in hot, sterilized jars.
(Peppers may be omitted.)