Cook beans in salted water just until tender crisp. Drain.
Make adressing of the remaining ingredients and cook until thick,
stirring constantly. Add beans and cook for 5 mins. Pour into ster-
ilized jars and seal. Yield: 2 qts.

Variation: For a paler, milder flavored sauce, follow the above

recipe making the following changes:

1/3 c. flour 1 tsp. turmeric

1% c. sugar 2 tsp. celery seed
3c. vinegar % c. dry mustard
1 c. water 1 tsp. salt

CORN RELISH
1 doz. ears corn or 5 tbsp. celery seed
2 (14 oz.) cans of niblets 3 tbsp. mustard seed

8 green peppers 1 qt. white vinegar
4 sweet red peppers 1/3 c. pickling salt
4 ripe cucumbers 1 tbsp. turmeric

12 ripe tomatoes 4 c. sugar
1 qt. onions 1/3 c. flour

Cook corn and cut from cobs. Chop remaining vegetables
or put through chopper and add to corn. Combine seasonings,
sugar, flour and vinegar and add to vegetables. Cook till thick
for 1 to 14% hrs. Fill sterilized jars and seal. Yield: 4 qts.

CORN RELISH
12 ears corn 4 tbsp. flour
¥ doz. cucumbers 4 c. brown sugar
10 medium onions 1 tbsp. turmeric
1 head celery Y%c. pickling salt
2 red peppers 14% qts. white vinegar

1 tbsp. mustard

Make apaste of the mustard, flour, sugar, turmeric, salt and
vinegar. Cut cucumber, celery, onion and red peppers very finely.
Add corn which has been cut from the cob. Cover vegetables with
above paste and boil until tender — about 30 minutes. Seal in ster-
ile jars. Yield: approx. 3 qts..

CUCUMBER SUPREME

8 lbs. (12 cups) cucumbers 1 tbsp. butter
2 tbsp. coarse salt 3% tsp. turmeric
2% c. vinegar 1 tbsp. dry mustard
2c. hot water % c. flour
1 c. cream or top milk 3c. Sugar

Put cucumbers through the mincer. Add 2 tbsp. salt and let
stand overnight. Combine remaining ingredients and bring to the
boil. Add cucumbers and cook slowly until thick — about 30 min.

30