10 c. ground squash
4 c. ground onions

Mix together and soak overnight in own juice. Next day, drain well.

Grind 2 red and 2 green peppers.

dd:

2 1/2 c. vinegar
5 c. sugar
1 tsp. nutmeg
1 tsp. dry mustard
1 tsp. turmeric
1 tsp. celery seed
1/2 tsp. cinnamon or stick
1/2 tsp. pepper

Add ground pepper, onions and squash. Cook for 15 minutes and can in hot jars.