welve hours. When ready to cook drain off the water that will
have formed, adding sufficient vinegar to well moisten, one cupful of
sugar, a tablespoon olive oil and two teaspoonfuls of celery seed tied in
a piece of muslin, for about five minutes. Remove from the fire and mix in
quickly half a teaspoonful ground English mustard blended with a little
vinegar; seal immediately in small well-closed jars.

47. Corn Relish.--One dozen ears of corn, one large cabbage, one large red
pepper, chop all these up fine together, mix thoroughly and add one pound
of brown sugar and one quart of vinegar, salt to suit taste. Let this all
come to a boil.

[840 MOTHERS' REMEDIES]

48. Mustard Pickles.--One hundred small cucumbers (if you get the larger
ones cut them in two), one-half peck of the tiny white onions, large head
of cauliflower, one pound brown sugar, 1-1/2 cups flour, 1/2 pound
mustard, five cents worth of tumeric powder, one cup salt. The cucumbers
are to be soaked in salt and water over night and drained in the morning,
put in the vinegar and let come to a boil, then add your onions and
cauliflower. Take the flour, mustard and tumeric powder, work to a cream
with a little vinegar, then gradually stir into the boiling vinegar to
thicken it. Boil this all about fifteen minutes. Watch every minute as
this scorches very easily.

49. Spiced Currants.--Steam and wash the fruit carefully, and for every
four pounds of currants take two pounds of brown sugar, one pint cider
vinegar, one tablespoon each of ground cinnamon, cloves, mace, nutmeg and
allspice. Put in the fruit and boil all together for a half hour. Fill
into wide mouthed bottles, lay a paper wet with vinegar over the currants
and tie up the mouth of the bottle with paper.

50. Spiced Grapes.--Five pounds of grapes, three pounds of granulated
sugar, half pint of vinegar, two teaspoonfuls each of cinnamon, allspice
and cloves. Pulp the grapes, boil skins until tender. Cook the pulp soft
and strain through a sieve, add to skins. Put in spices, sugar and vinegar
and boil thoroughly. Seal.

51. Ginger Pears.--Peel a dozen large pears which are not quite ripe and
cut into long, thin strips. Add two-thirds as much sugar as you have
fruit, the juice of a lemon, two-thirds cupful of water and a
desertspoonful of ginger. Boil all together until the fruit is
transparent, and serve as a relish.

52. Tomato Soye.--One peck of ripe tomatoes, one dozen large onions,