Chili Sauce

Take same quantity of green peppers and tomatoes and half the amount of onions; chop very fine and add a little vinegar and salt to suit taste

Mrs. Webb.

Chili Sauce

24 ripe tomatoes,

6 green peppers,

8 onions,

8 teacupfuls of the best cider vinegar,

4 tablespoonfuls of salt,

8 tablespoonfuls of sugar,

1 teaspoonful of cinnamon,

1 teaspoonful of ginger.

1 teaspoonful of cloves.

Pare and slice tomatoes; chop peppers and onions fine; put together and boil for three hours, then add spices, sugar and vinegar, and boil one hour longer. Put in jars and seal.

Mrs. E. B. Cahoon, Soquel.

Chili Sauce

Take one dozen red peppers, removing half the seeds. Cover them with boiling water and cook one-half hour. Mash fine, and when cool remove skins with the hand. Add a little salt, a teaspoonful of vinegar, and chopped onions; stir all together. It is then ready for use.

Mrs. M. R. Merritt.

Cold Catsup

4 qts. unpeeled ripe tomatoes,

2red peppers, 2 onions,

1/2 cupful salt,

1 cupful sugar,.

3/4 cupful white mustard seed,

1 cupful'grated horseradish,

2tablespoonfuls white pepper,.

1 qt. cider vinegar.

Chop tomatoes fine, then drain; chop onions and peppers fine, then mix with tomatoes. Mix all together, putting in horseradish last. Put in fruit jars. This is sure to keep for a long time.

Mrs. E. F. Hawkins.

Cucumber Catsup

6 large cucumbers peeled, grated and drained,

3green peppers,

2 onions,

2 tablespoonfuls horseradish, 2 tablespoonfuls salt, 1/2 tea-spoonful black pepper, 1 qt. vinegar.

Chop onions and peppers fine and mix with grated cucumbers. Add pepper, salt and horseradish, then the vinegar and stir well.

Miss F. G. Woodcock.

Tomato Catsup

One box of ripe tomatoes, sliced and simmered in a porcelain kettle until soft; press them through a sieve; then add.

1/2 cupful of salt,

1 oz. mace,

1 tablespoonful of black pepper,

1/2 dozen green peppers:

1 tablespoonful of cloves,

7tablespoonfuls ground mustard.

1 tablespoonful of cinnamon.

1 tablespoonful celery seed tied in a thin muslin bag. Return to the fire and boil five hours, stirring frequently, and constantly during the last hour. Let it stand twelve hours in a stone jar in a cool place, then add one pint of strong cider vinegar. Take out the bag of celery seeds, and bottle, sealing the corks. Keep in a cool dark place.

Mrs. E. B. Cahoon, Soquel.

Tomato Chutney

1 can of tomatoes,

1 pt. of vinegar,

1 oz. of salt,

1 medium sized onion,

1/4 oz. ground white pepper,

1 teaspoonful of cayenne pepper.

Boil all together, then press through a sieve; add a small bowl full of sliced apples, same quantity of stoned raisins, one cupful of sugar, and juice of three lemons. Boil till raisins are tender, and when cold put into small jars.

Mrs. F. May, Soquel.

Sauce Piquante

12 large ripe tomatoes, 9 long green peppers, 4 large onions, 1/2 cupful sugar,

2cupfuls vinegar,

2 tablespoonfuls salt. Chop onions and peppers very fine. Cook until thick and onions are soft.

Mrs. N. E. Beckwith, LOS Gatos.

Prepared Mustard For Cold Meats

1/2 cupful Coleman's mustard, 1 teaspoonful of salt, 2 tablespoonfuls of sugar,

1cupful of boiling vinegar, Yolks of two eggs,

A little dash of cayenne pepper. Cook till it thickens. Will keep a year.

Mrs. H. A. Mitchell, Palo Alto.

Made Mustard

4 tablespoonfuls of mustard,

2tablespoonfuls of salad oil,

1 teaspoonful of salt,

2teaspoonfuls of sugar.

Mix mustard and oil to a paste, add other ingredients and thin with vinegar.

Mrs. CherY HeBert.

French Mustard

1 egg,

1 teaspoonful of butter,

1 heaping tablespoonful of sugar,

1 teaspoonful of salt,

3 heaping tablespoonfuls of mustadd, 2/3 of a cupful of vinegar,

A speck of cayenne pepper. Beat egg, dissolve mustard in a little vinegar, and add other ingredients. Put in a double boiler, or in a bowl over teakettle, and stir until it thickens. This will keep a long time.

Mrs. F. F. Kellogg.