medium onions

cups white vinegar

cups granulated sugar

teaspoon celery seed

teaspoon white mustard seed
Grind vegetables through medium blade of food chopper.
Combine ground vegetables with rest of ingredients in large
kettle and heat to boiling. Simmer for 3 minutes. Seal in hot,
sterilized jars.

MUSTARD SWISS CHARD AND ONION RELISH
1/2 cup flour

11/4 teaspoons turmeric
3 cups sugar

11/2 teaspoons salt

1/2 cup mustard

Dash black pepper

11/2 tablespoons celery seed
11/2 pints white vinegar

1 quart Swiss chard stalks
1 quart onions

Make a sauce combining dry ingredients and vinegar.
Add Swiss chard and onions cut into 1 inch pieces. Boil the
vegetables in sauce until tender. Seal in hot, sterilized jars.

UNCOOKED GARDEN RELISH (1)

2 medium size heads cabbage
8 medium size carrots

8 red or green peppers

12 medium size onions

1/2 cup Salt
5 to 6 cups vinegar

6 cups sugar
1 teaspoon mustard seed
1 teaspoon celery seed

Grind the cabbage, carrots, peppers and onions in food
chopper. Add salt; let stand2hours. Drain. Mix with vinegar,
sugar, mustard seed and celery seed, Seal in sterilized jars.

UNCOOKED RELISH (2)

pounds ripe tomatoes

pounds celery

large onions

ounces mustard seed

cup Salt

cups white sugar

cups white vinegar

red peppers, finely chopped
Chop the tomatoes, celery and onions fine and then put
them through a food chopper. Sprinkle them with the cup of
salt and put in a jelly bag and let stand overnight.

In the morning put sugar, vinegar, mustard seed, and
chopped red peppers into a pot on low heat and stir until sugar
is dissolved. Then add the tomatoes, celery and onion, mix
well and put into hot, sterilized jars.

VEGETABLE RELISH
4 cups chopped peeled red tomatoes

NON OrwW-In I

21/2 cups chopped peeled onions

21/2 cups chopped seeded, peeled cucumbers
6 medium cobs of corn (kernels)

1 small head of celery, chopped

2 cups white vinegar

11/2 cups white sugar

1 cup corn syrup

2 tablespoons salt

1 teaspoon dry mustard

1 teaspoon white pepper
1/8 teaspoon curry powder
1/4 teaspoon turmeric

27

3/8 cup flour
1/4 cup cold water

Prepare vegetables and measure into large pot. Add
vinegar, sugar, corn syrup, salt, mustard, pepper, curry
powder and turmeric. Bring to a boil, stirring occasionally
then simmer uncovered for 30 minutes. Cover and cook 15
minutes longer. Stir occasionally during cooking.

Mix flour toa smooth paste withthecold water. Gradually
stir it into the hot mixture and stir and cook until smoothly
thickened and there is no flavour of rawflour (about 5 minutes).
Seal in sterilized jars.

VEGETABLE MARROW RELISH

41/2 pounds vegetable marrow
1 pound green tomatoes
1/3 cup chopped onion

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon ginger

1 tablespoon curry powder
4 cups sugar

3 tablespoons cornstarch
3) cups vinegar

Peel marrow; cut in small cubes; sprinkle with 1
tablespoon salt; add chopped green tomatoes; stand 24 hours.
Drain; add onion.

Mix spices, sugar, cornstarch. Blend with little vinegar,
then add remainder. Cook 10 minutes then add vegetables;
cook to desired consistency, 40 to 45 minutes. Seal in hot,
sterilized jars.

THOUSAND ISLAND PICKLES

8 large cucumbers, not peeled
1 large cauliflower

1 head celery

12 large onions, peeled

2 sweet red peppers, seeded
2 green peppers, seeded

1/2 cup pickling salt

SAUCE

8 cups cider vinegar

6 cups granulated sugar

1 tablespoon mustard seeds
1 tablespoon celery seed
3/4 cup flour

6 tablespoons dry mustard

1 tablespoon turmeric

Chop cucumbers, cauliflower, celery, peeled onions and
seeded peppers. Mix salt with vegetables and let stand 1 hour.
Drain off liquid and throw it out.

Mix spices, sugar and flour ina largepan. Moisten with
water to make a runny paste. Add hot vinegar, drained vege-
tables. Cook in uncovered pan, stirring often, until thick, about

20 minutes. Seal in hot, sterilized jars. Makes 10 pints.
SANDWICH FILLINGS
CUCUMBER SANDWICH FILLING
14 medium-size cucumbers
3 red peppers
3 green peppers
1 quart of sliced onions

Chop vegetables with fine knife or food chopper. Add
2/3 cup salt and let stand overnight. In morning cover with
white wine vinegar. Scald and squeeze out all moisture.

COMBINE:

1/2 cup butter

3 tablespoons flour

2 teaspoons dry mustard
1 pint vinegar