1 peck tomatoes
1/2 peck onions
1 dozen carrots
1 dozen ears of corn (cook 10 minutes, then cut off the cob)
1 dozen bunches of celery
6 green peppers
2 red peppers
Salt
2 head of cabbage
Scald, peel, and cut tomatoes.
Dice carrots
Chop onions, celery, peppers, and cabbage.
Put all together and cook until carrots are tender. (2 cups of water may be added).
Put in fruit jars and seal.
A vintage recipe card for a Linguini Supreme, made with linguini, Salad Supreme, Italian Dressing, celery, red pepper, green pepper, cucumbers, and tomatoes.
A vintage recipe card for a Cranberry Salad made with fresh or frozen cranberries, sugar, miniature marshmallows, pecans, and whipped cream.
A vintage handwritten recipe card for a Jell-O Ice Cream Salad, make this recipe with Jell-O, ice cream, and chopped fruit. This recipe is great with peaches.