New Delineator recipes.

Remove the stem ends of green peppers, carefully extract the seeds and midribs and lay the peppers in strongly salted water (one-half cup salt to two quarts water) for twenty-four hours. Chop the cabbage fine and add the salt, mustard seed, cloves, cinnamon and sugar, mixing them well. Drain the peppers, stuff them with the prepared cabbage, replace the pepper caps and tie them in position. Pack the peppers in a stone jar and cover them with strong cold vinegar. They will be ready to use in two or three weeks. The amount of stuffing will need to be increased if many peppers are used. In increasing, keep the same proportions of ingredients. GINGER PEARS 5 pounds hard pears Yz cup preserved ginger 3 cups water 3 lemons, juice and grat-ed rind 5 pounds sugar Remove the skin and cores from the pears and cut the fruit in slices lengthwise. Add the water and cook until the pears are tender. Add the sugar, juice and grated rind of the lemons, the ginger cut in small pieces, and simmer the mixture until it is thick. Pour into clean, hot jars and seal. SPICED CURRANTS 4 quarts currants i teaspoon allspice 2 pounds white sugar i teaspoon cloves I pint vinegar 2 teaspoons cinnamon Stem the fruit, and wash it. Make the sirup of the sugar, vinegar and spices and boil for five minutes. Add the fruit and cook until the mixture is thick and clear. Seal in clean, hot jars. SPICED PLUMS 4 quarts plums i tablespoon ground cinnamon 3 pounds sugar i tablespoon cloves I pint vinegar i tablespoon allspice Make a sirup from the vinegar, sugar and spices. Boil for five minutes. Prick each plum with a fork ana pour the boiling sirup over the fruit. Let the whole stand three days, then skim out the plums, boil down the sirup until quite thick, add the plums and heat to boiling. Seal in clean, hot jars. DIXIE RELISH 3 or 4 whole red peppers i pint white onions I pint chopped sweet green 2 tablespoons salt peppers 4 tablespoons mustard seed I pint chopped sweet red 2 tablespoons celery seed peppers ji cup sugar I quart chopped cabbage i quart vinegar Soak green and red peppers in brine for twenty-four hours, using one cup salt to one gallon water. Take from the brine and freshen in clear, cold water, from one to two hours. Drain well, cut open, remove seeds and white sections, and chop the peppers. Put cabbage and onions through the food-chopper separately and measure before mixing. Add chopped cabbage and onions to chopped peppers. Add salt, spices, sugar and vinegar. Let the mixture stand overnight in a covered crock or enameled vessel. Drain, and heat the liquid. When hot add the other ingredients and cook for ten minutes. Seal in clean, hot jars. RED-PEPPER RELISH 12 red peppers i quart vinegar 12 green peppers 2 cups sugar 3 large onions 13/2 tablespoons salt Split the peppers and remove the seeds. Chop the peppers coarsely, pour boiling water over them and let stand for five minutes. Drain, pour more boiling water over them, and let stand ten minutes. Drain and add the chopped onions. Boil the vinegar, sugar, and salt for five minutes, and add all the other ingredients. Cook the mixture ten minutes after it has come to a boil. Pack in clean, hot glass jars. BEET RELISH I quart chopped cabbage 2 cups vinegar