CORN RELISH

Place in a preserving kettle One can of shoepeg corn, One quart of cooked string beans, One quart of cooked lima beans, Eight green peppers, cut in small pieces, One small head of cabbage, shredded fine, One ounce of mustard seed. Equal parts of vinegar and water to cover. Bring to a boil and cook for thirty-five minutes. Now place in a bowl One cup of flour, One-half cup of yellow mustard, One-half cup of salt, One-half cup of sugar, One ounce of paprika, Two cups of vinegar. Stir to dissolve and then add to the boiling mixture. Cook for fifteen minutes and then fill into all-glass jars and seal. Store in a cool dry place.