The Relief Societ Cookbook

2 Tbsp. salt 1 pt. vinegar 2 Tbsp. flour Steam corn 30 minutes and add to the chopped cabbage, onion, and peppers. Mix flour, sugar, mustard and salt. Add the vinegar, add the mixture to the vegetables and simmer for 30 minutes. Bottle and seal — Mrs. J. E. Garner. PICKLES 51 GREEN TOMATO RELISH 2 gal. green tomatoes 1 tsp. allspice 12 large onions 1 tsp. cloves 4 red bell peppers 1 Tbsp. mustard seed 1 qt. vinegar 1 Tbsp celery seed 2 Tbsp. mustard V2 c. salt 2 Tbsp. black pepper Cook until tender and bottle — Mrs. Elizabeth Waldram. SWEET RELISH 1 peck green tomatoes put through food chopper. Let stand over night in salt. Wash and drain, add one medium cabbage, ground, Boil 2 qts. vinegar 1 qt. water 6 onions, ground 3 red peppers, ground 5 c. sugar 2 green peppers, ground 2 Tbsp. celery seed 2 Tbsp. mustard seed 1 tsp. cinnamon 1 tsp whole cloves Tied in a bag and cooked until soft and thick. TOMATO RELISH 12 ripe tomatoes 12 apples 6 large onions 8 green peppers 8 red peppers (sweet) Grind all through food chopper. Add: 1 pound brown sugar 1 pound raisins, seedless 1 qt. vinegar 2 tsp. ginger V2 tsp. cayenne pepper 2 Tbsp. salt Boil 1 hour and seal. — Mrs. Myrtle Morris. UNCOOKED CELERY RELISH 12 c. chopped celery 2 tsp. powdered cloves 4 c. chopped cabbage 3 c. sugar 1 c. chopped green pepper 6 c. vinegar 1 c. chopped red pepper 1 c. salt 1 c. chopped onions 2 Tbsp. mustard seed 1 qt. chopped green tomatoes 1 Tbsp. powdered cinnamon Mix the vegetables and salt and let stand over night. Strain thoroughly and add the rest of the ingredients. Pour into a jar and weigh down with a lid. After a week the relish will be ready to serve. APPLE DUMPLINGS Make syrup of 1 c. sugar, 1 T. butter, 2 heaping c. of sliced apples, and 2 c. of hot water. Let come to a boil. (Fresh canned apples may be used.) Dumplings Sift together 1 c. flour, 2 tsp. B. P., ½ tsp. salt. Mix with ¾ c. sweet cream and drop in spoonfuls into the boiling syrup. Cover and boil for 20 minutes without lifting lid. — Mrs. L. Y. Rigby. RICE APPLE PUDDING 1 c. boiled rice 2-3 c. brown sugar 1 c. chopped tart apples 2 tbsp. butter Y2 c. stewed prunes, chopped lk tsp. salt Vz tsp. vanilla Combine ingredients and turn into a greased baking dish. Cover with buttered crumbs. To I c. of milk, add 1 beaten egg and pour this over the mixture. Bake 30 to 40 minutes, serve hot. with thin cream. BREAD CRUMB AND APPLE PUDDING 3 c. bread crumbs l/2 c. sugar 3 c. apple sauce V2 tsp. cinnamon Mix sugar, apple sauce and cinnamon. Into a buttered baking dish put a layer of crumbs then a layer of apple sauce, making, three layers each with bread on top. Dot with butter and bake 20 minutes. HARVARD PUDDING 1-3 c. butter 3V2 tsp. B. P. y2 c. sugar lA tsp. salt 2y2 c. flour I c. milk 1 c. fruit (raisins or dates) Steam 2 hours in cans or pan. Serve with sauce or cream.. — Mrs. Arthur Harris PRUNE PUDDING 1 c. prunes cooked, seeded, chopped V2 c. sugar 1 T. butter 1 c. nuts, chopped I c. bread crumbs y2 c. prune juice 1 tsp. B. P. Salt Bake 20 minutes. — Mrs. Clyde Packer. PINEAPPLE FOAM