Chili Sauce

Mrs. M. G. Moore.

Forty-eight ripe tomatoes, eight green peppers, eight large onions, eight teacupfuls of vinegar, eight tablespoonfuls of salt, eight tablespoonfuls of brown sugar, eight teaspoonfuls of ginger, eight teaspoonfuls of cinnamon, eight teaspoon-fuls of allspice, eight teaspoonfuls of cloves, eight teaspoon-fuls of Worcestershire sauce. Bake four hours.

Chili Sauce

Miss Lillie E. Bashford, Oakland.

Nine large tomatoes scalded, two teacupfuls of vinegar, one onion chopped, three small peppers. Boil one hour; add one teaspoonful of cloves, one teaspoonful of allspice, two teaspoonfuls of sugar, one teaspoonful of ginger, two tea-spoonfuls of salt.

Sweet Pear Pickles

Mrs. R. M. Widney.

To one pint of good vinegar take four pounds of brown sugar, a quarter of a pound of cinnamon stick, and a quarter of a pound of cloves. Tie up the spices in small bags, and boil with sugar and vinegar till a good syrup is formed. Put in Bartlett or Sickle pears; place on the back of the stove; cover closely, and cook very slowly, until they can be pierced through with a straw.

Chowder

Mrs. C. G. Du Bois.

One peck of green tomatoes chopped fine, sprinkle a good quantity of salt over and let it stand till morning; then squeeze out all the juice. Add one dozen of green peppers, chopped fine, and some horseradish, and cover with weak vinegar, letting it come to a boil; then drain off, and mix with it two tablespoonfuls of cloves, four tablespoonfuls of white mustard-seed, three tablespoonfuls of cinnamon, and one tablespoonful of black pepper. Put into jars and cover with fresh vinegar. Onions chopped fine can be added, if liked.

Grape Catsup

L. M. Thompson.

Five cupfulsof pulp or juice, one cupful of brown sugar, one cupful of vinegar, one teaspoonful of black pepper, one teaspoonful of cloves, one teaspoonful of cinnamon, and one teaspoonful of salt. Boil half away.

French Pickles

Mrs. J. Hines.

Take small onions, tomatoes, cauliflowers, and string-beans; cook them in salt and water; when done, bottle, and pour over boiled vinegar, which has been thickened with mustard.

Marten As Beans

Mrs. Anna Ogier.

Pour boiling salt water over the beans every other day for two weeks; then boil chopped onions and sugar, according to the quantity of beans used - about four pounds to a half peck. Put spices, pepper, cloves, and cinnamon in the vinegar, and pour over while boiling hot; repeat five or six times. A most delicious pickle, but resemble pickled rats.

Green Pepper Pickles

Mrs. M. G. Moore.

If you prefer your peppers less pungent, cut an opening in the top of each and take out half the seeds. Lay them for two weeks in salt and water, which will bear an egg. Be careful to keep them covered with the brim, by putting some weight on them, and take off the scum as it rises. If they are not yellow at the end of two weeks, let them remain a little longer. When yellow, take them out, wash and put them into a kettle with cold water,cover the tops with grape-vine leaves, and place near the fire; let them get hot, but not simmer. When they are greened in this manner, take them out, drain, place them in your jars, and pour cold, spiced vinegar over them. If you wish to stuff them, chop some cabbage and green cucumbers very fine; season it highly with mace, cinnamon, cloves and mustard-seed. Stuff each pepper with this preparation, and tie a thread around it. I find the Bell pepper here too mild to soak.