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.

CORN RELISH

Boil nine ears of corn and cut from cob; chop fine large head of cabbage and salt it; chop six green peppers; two tablespoons of white mustard-seed, three pints of vinegar, one cup of granulated sugar, two tablespoons of turmeric, two tablespoons of cornstarch, and one tablespoon of dry mustard. Dissolve cornstarch and mustard in the vinegar; put on to thicken. Strain salt-water from the cabbage. Mix all the ingredients and stir in pot of vinegar. Let all get very hot and seal in pint jars. This is fine as a pickle with cold meats.