Garland Globe | 1907-10-12 | Page 7 | Corn Relish

Corn Relish. Materials Two dozen cars of corn, six largo white onions, ono large, llrm hend of cabbage, six small red poppers, pop-pers, six largo swcot peppers, one cup sugar, two qunrts vinegar, one-quarter cup salt, two heaping tablespoonfuls ground mustard, two tablospoonfuls celery seed. Way ot Preparing Tako a sharp knlfo nnd, after husking, shavo tho corn from tho cobs. Chop your cabbage, cab-bage, onions and peppors. Mix your mustard with ono pint of your vino-gnr vino-gnr and mix all of tho other Ingredients. Ingredi-ents. Then place tho latter mlxturo of all tho Ingredients Into a kcttlo and boll them 20 minutes, stirring all tho time. Now add your mustard aud vlncgnr mixture, bring to tho boiling point onco more, plnco In bottles and seal while hot. This relish is a fine accompaniment of cold meats.