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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

PICKLES

TOMATO RELISH
 
 
 Take 1 peck of ripe tomatoes, peel, slice, and drain well; chop 6 large onions, 1 cup of celery, and 4 small peppers; mix all together. Add 1 ounce of mustard seed, 2 pints of sugar, 1 pint of vinegar, 2 teaspoonfuls of cinnamon (more if liked), 1/2 ounce of celery seed, and salt to taste. Do not cook. This will make about 6 quarts. Can and seal, and it will keep until late in the spring.

Sister Mary Royer, Mt. Morris, Ill.
 
 

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