The Toronto Cook Book

One dozen heads of celery, one quart cider vinegar, small half tin of mustard, one ounce curry powder, one and a half tablespoons of flour, one and a half of sugar, one tablespoon red pepper, salt to taste; let vinegar boil, then let simmer for about fifteen minutes; mix curry and mustard separately with a little cold vinegar; pour on the vinegar first, then mustard, curry, salt and sugar; chop celery and peppers and boil all together for ten minutes, Have the cooked ingredients perfectly smooth before adding the celery. Celery Relish with Tomatoes Take two onions, two large green peppers, two large bunches of celery, five cups ripe tomatoes, peeled and chopped, two tablespoons salt, four tablespoons sugar, four tablespoons allspice (whole), one and a half cups vinegar; chop ingredients, mix, heat gradually to boiling point and cook slowly for two and a half hours. Mustard or cayenne may be added to suit taste. If this is made in winter, canned tomatoes may be used. Beet Relish Two cups of chopped cold cooked beets, four tablespoons lemon juice, six of grated horse radish, two teaspoons salt (bottled horseradish well-drained may be used if preferred). This is a relish that may be made at any time for use during winter or summer, being most delicious when served with cold meats or fish. The Toronto Cook Book Beet Relish Boil beets till done, then peel and chop fine; boil slowly for half an hour three cups cider vinegar and one of water; add salt and sugar to taste; take one teaspoon cloves, one teaspoon black peppers and place in bag, tying with long string to handle of kettle, and let boil with the above ingredients. Add beets and let come to boiling point. Bottle and seal at once. Corn Relish Take thirty-six ears of corn, eight large onions, two cabbages, six red peppers, six cups granulated sugar, two cups salt, one gallon cider vinegar, quarter of a pound of mustard, one teaspoon tumeric; pick corn from cob, mix all together and boil one hour; add mustard and tumeric ten minutes before removing from fire. Corn Relish One dozen ears of corn, one dozen green peppers chopped, three red peppers chopped, one quart of small onions, left whole, two quarts ripe tomatoes (measure after being peeled), one quart cucumbers (measured after being peeled and cut), one quart white sugar, two quarts cider vinegar, half a cup salt, one ounce celery seed, one ounce mustard, half an ounce tumeric; boil one hour. Pick the corn from the ears. Indian Relish Twenty large tomatoes, four red peppers, two and a quarter cups brown sugar, four cups cider vinegar, four tablespoons salt, four onions; chop tomatoes, peppers and onions: add vinegar and sugar and boil three hours. Ripe Tomato Relish One peck red tomatoes, peeled and chopped fine, half a cup salt; put in colander and let stand over night, then drain; add two cups finely chopped celery, six large onions, one green pepper seeded, two cups brown sugar, two ounces mustard seed, one pint cider vinegar. This does not require cooking. French Mustard Grate an onion and cover with vinegar, let stand one hour, then pour off vinegar; add a little cayenne pepper and salt, a spoonful of sugar, and enough mustard to thicken; mix and set on stove, stirring until it boils. Bottle and seal with wax. Pickles and Relishes Green Tomato Relish