Thin with vinegar and boil until thick.  Add 1 teaspoonful of grated horseradish.

To flavor vinegar cover finely-cut green and red peppers with vinegar and allow all to stand about 24 hours, then strain and use the vinegar.

PEPPER RELISH

Chop fine 12 sweet red peppers, 12 sweet green peppers and 8 small onions.  Put all in a bowl and cover with boiling water and let stand five minutes.  Drain off, cover again with boiling water and let stand ten minutes.  Then place in an agate colander or muslin bag and let drain over night.  The following morning add 1 quart of good sour vinegar, 1-1/2 cups sugar, 2 even teaspoonfuls salt and boil 20 minutes.  While hot fill air-tight jars.  This is excellent.

PICKLED RED CABBAGE

Shred red cabbage, not too fine, and sprinkle liberally with salt.  Stand in a cool place 24 hours.  Then press all moisture from the cabbage, having it as dry as possible; stand the earthen bowl containing the cabbage in the sun for a couple of hours.  Take a sufficient quantity of vinegar to cover the cabbage.  A little water may be added to the vinegar if too sour.  Add 1 cup sugar to a gallon of vinegar and a small quantity of celery seed, pepper, mace, allspice and cinnamon.  Boil all about five minutes and pour at once over the cabbage.  The hot vinegar will restore the bright red color to the cabbage.  Keep in stone jar.

MUSTARD PICKLES

24 cucumbers, 1 quart of small onions, 6 peppers, 2 heads of cauliflower, 4 cups of sugar, or less; celery or celery seed, 3 quarts of good vinegar, 1/2 pound of ground yellow mustard, 1 tablespoonful turmeric powder, 3/4 cup of flour.

The seeds were removed from the cucumbers and cucumbers were cut in inch-length pieces, or use a few medium-sized cucumbers cut in several pieces and some quite small cucumbers. (The quantity of cucumbers when measured should be the same as if the larger ones had been used.) One quart of small whole onions, 6 peppers, red, green and yellow, two of each, cut in small pieces.  Place all together in an agate preserving kettle and let stand in salt water over night.  In the morning put on the range, the vegetables in agate kettle, let boil a few minutes, then drain well.  Take three quarts of good vingar, 4 cups of sugar, if liked quite sweet; 2 teaspoons of either celery seed or celery cut in small pieces.  Put the vinegar, sugar and celery in a preserving kettle, stand on stove and let come to a boil; then add the other ingredients.  When boiling have ready a half pound of ground mustard, 3/4 cup of flour, 1 tablespoon of turmeric powder, all mixed to a smooth paste with a little water.  Cook until the mixture thickens.  Add all the other ingredients and boil until tender.  Stir frequently to prevent scorching.  Can while hot in glass air-tight jars.