Margaret Hodges

Ingredients

• 1 tablespoon of ground mustard
• 1 teaspoon of celery seed
• 1 cup of sugar
• 1 teaspoonful of salt
• 1 quart of vinegar
• 5 cloves
• two ounces of bread crumbs
• 1 slice of onion
• 1 tablespoon celery seed
• a teaspoonful of black peppercorns
• one small head of cabbage
• 1 dozen ears of corn
• 1 tea- spoon of tumeric
• one-half peck green tomatoes
• 2 bermuda onions
• 1 dozen sweet peppers
• 4 sharp red peppers
• 1 bay leaf
• 1 all- spice
• 1 cinnamon stick
• pepper
• salt
• mustard
• vinegar

Directions

1. Corn Sauce (a Relish) — One small head of cabbage, 1 dozen ears of corn, 1 tablespoon of ground mustard, 1 tea- spoon of tumeric, 1 teaspoon of celery seed, 1 cup of sugar, 1 teaspoonful of salt, 1 quart of vinegar. Put corn on in cold water, boil 10 minutes, then grate cabbage. Mix all together, cook ^ hour. Put in jars while hot and seal.

2. MRS. MAXWELL.

3. Apple Sauce — There is no need to give directions for apple sauce, but may I suggest that some time you try 4 or 5 cloves and the thinly sliced rind of ^ lemon.

4. Bread Sauce — Bread sauce is served mostly with game, but occasionally with fowl. Two ounces of bread crumbs, 1 slice of onion, y^ ounce of butter, 3^ pint of milk, seasoning. Simmer the milk, butter and onion for 15 minutes, then strain off the milk onto the bread crumbs which should be very fine. Put the milk and bread crumbs back into the saucepan, season with pepper and salt and allow to just come to a boil. Serve very hot. A blade of mace added to the onion in the first simmering is sometimes used and all the older recipes call for a teaspoonful of black peppercorns.

5. India Relish — One-half peck green tomatoes, 2 Bermuda onions, 1 dozen sweet peppers, red and yellow, 4 sharp red peppers. Take through meat grinder, boil until tender, drain through a colander. Put in pan with mustard seed and salt to taste. Take 1 quart of vinegar, 1^ pounds of sugar, 1 tablespoon celery seed, 1 of whole cloves, 1 bay leaf, 1 all- spice, 1 cinnamon stick. Put all the spices in a bag and boil with the vinegar and sugar, add tomatoes and ingredients. Let it all boil up well, and then put in jars.

Nutrition, whole recipe (rough)

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.