sterilized jars and seal.

RED BEET EGGS

When making pickled beets, save some of the spicy pickling liquid and
put into it a half-dozen, shelled, hard-boiled eggs. These take on a
beautiful color and excellent flavor and are grand as appetizers served
with crisp hearts of celery. They are also good sliced in sandwiches or
salads.

GINGER PEARS

5 lbs. hard pears
3 cups water
5 lbs. sugar
1/2 cup chopped preserved ginger
3 lemons juice and rind

Pare and core the pears. Dice or cut into thin slices. Add water and
cook until tender. Add the sugar, ginger, the lemon juice and grated
rind. Simmer mixture until thick and pears are transparent. Pour into
sterilized jars and seal. Makes 5 pints.

PICKLED BEETS

3 lbs. beets
1 stick cinnamon
1 teaspoon whole allspice
1/2 cup sugar
6 whole cloves
1 pt. vinegar
1/2 cup water

Boil beets until tender. Remove skins. Tie spices in cheesecloth. Heat
vinegar, water, sugar and spices to boiling point. Add beets and boil 5
minutes. Pack in sterile jars and fill with hot liquid. Seal.

CORN RELISH

9 ears corn
1 qt. vinegar
1 cup sugar
1 tsp. salt
1-1/2 tblsps. dry mustard
1 tsp. turmeric
1 medium head cabbage
2 medium onions, chopped
3 red peppers
2 green peppers

Cook corn in boiling water for 2 minutes. Dip in cold water and cut
grains from the cob. Chop the cabbage, onion and peppers into small
pieces and add to corn. Mix vinegar, sugar, salt and spices and heat to
boiling. Add the corn and vegetables and boil until tender, 20 to 30
minutes, stirring frequently. Pour into sterile jars and seal. This
makes about 8 pints.

PEPPER RELISH

12 sweet red peppers
12 sweet green peppers
8 small onions
1 qt. vinegar
1-1/2 cups sugar
2 tsp. salt

Seed the peppers and chop fine with the onion. Put into a bowl, cover
with boiling water and let stand for 5 minutes. Drain and cover again
with boiling water, let stand for 10 minutes longer. Place in colander
or cheesecloth bag let drain over night. In the morning add the vinegar,
sugar and salt. Boil for 20 minutes. Place in hot sterilized jars and
seal.

PICKLED GREEN BEANS

2 cups green beans
1 cup vinegar
1 cup sugar
1 cup water

Clean and cook whole green beans. Place them in a sterile pint jar. Boil
the water, vinegar, sugar and 1/8 tsp. salt. Pour over the beans and
seal jar.

CHOW CHOW

2 qts. chopped cabbage
1