UNCOOKED CHILI SAUCE— Chop together 1 small onion and 1 large green pepper, then add to each pt. of ripe tontatoei^ t^iafftrd^ dkof^ aeaia, add ^ cop sugar, 1 pt. vinegar, 2 satall Uiiiooiiii doves aad aSs^kct, 2 large teaspoons cinnamon✪ Uncooked Chili Sauce. It is ready to bottle at once. — Mrs. F. Alexander, Glenwood, 111. CHOW-CHOW. — Ped and slice 25 large, ripe tomatoes, chop 5 naedBBB-siEcd onions fine, and 4 small green peppers; add 1 cup sugar, 2 tibirwpnoM ok salt, 1 teaspoon each ground cinnamon, ali- enee and dores. P^t all the ingredients into a porcelain kettle aad cook for 1J4 hrs. Can while hot, — ^Mrs. Chas. A. Johnson, 219 S. 9th Ave., Maywood, IB. VARIATION L — ^Wipe and remove skins from 2 qts. small gttXM. tooBLtoes. Wi3>e aad pare 12 small cucumbers. Wipe 3 red peppers. ScaMy«« ^k leaves and cut ofF the stalk of 1 cauliflower. Separate 2 bunches of celery, and remove the leaves. Peel 1 pt. Rmiove 1^ uliiaii ixoaa 2 qts. of green or wax COOK COUNTY "TO?: BOOK 599 b&am. Cat all the vegetables in =tna!" p:e:r5. :r,-er wki salt. let >taii^ 24 &T5.. dram. To I saL vimc^r a^ j^ IIl. hwUmij seeii. 2 ozL taoBeric^ ^ oz. eacic q£ iWipiin, p<r|pyu aad <J— cjl Sna^ to tjie &o^a^ ptm^ ai&i wegctjiiieav ^i£ let aimiiiar t9l 3o£l 1^ into a 5tooe x*!" or crodL — Mrs^ BL A^ WadkaBSy O^ Forest. IIL ly witk 1 fiaUespoMB of feor^ 'wiSe A?; fil a cap 3i£ imertagJt- 9l0<»fFr ^ *inwi lanvn^s; aai let Mi IBM as iftidt as costziniL ^r nugiw c finm tikr frv antf atM a lEaEqMBm <]€ Mfis. Ciaaiiifiar 914 If^ 5^ A'veu Ma.f wood^ Ilf. KIPS CDdimER PICKLESL— Peri 1 ^ok. lars<e. ripe ra- ctmrbers. zad eat arila saiall pieces^, pat Ik a Csr^e staae jar. and ?3^ ffiieiiiL IdCt ataarf over oagftC^ uuHfiei pressareL ^Gct oiorrnngr drais off ^e wTttsr, and w^pe eadi pnece of caEOHfter wrtfr a dot^ Ihst I ^t- wMie" wime liiiigar and the 2 Bis. gtaBaiaAsi sai^Ear <Hi t^dWBe^om whrik denres in a Ift^ cfesn. fftna dodL smI yat arto — t™'^ ni€jB anc tne cacaaaMZV ana von Have tibe Xasaai ^L jars faBL TfccB screw om tike umeu!*- ti^JEriL fiff prevent anr from 9IGKLED BXAHSL— 3 p&. nmtjiar. ? As. wiiifie ss^sb-, I cnp uMHjLtfw, 1 cap floun^ 3 tabCespaoas tefct • see<t^ S tancspcwns Lntu— tcic Bcnl Tf star aatS i^jpili^, 'Ufees stir ts 1 pecfr^ ftatier or "wsx besns. stning^ aid Voflerf ia s^ -aafeer aatH t&er are tefnier. — Mrs. C. C C^jjiBMLw^ Kel l^Qi^eclL. tH. . — seiecr ince» ren. neos^ anci dch- utrttT teiaier^ "Pluaeic eae& one i jiii rtifj afia caU **tlt joQr haaife S've' a fiKde tarist to stt^p aff Ifte ^kn. Cat wise iaC^ str^s. Fbce Acsc,. aak iao- vlw&Jj^ ia ^bss rars. lezrr- mg raoaa idbat f&e fiqanr aja^^ saccaaMitf cadk faeti^ To 2 <|tSL of vmesar ana ^ sis. <sa aKaana saB^pxa^ ana 7% ae^spaoa ai ama^ p^v*- ^ered Let t&i^ beS; arf^Kr «JiSwMHg aM I fiwiipaiiia cack <i>f chrres^ ^kpiccv. iniiiiiiliaiiil s fiev ticp|icii.ot] tiei ia a b^L Bail ^^ia^ aifinr * ^Hle OTcr Ae beets. Nca:t dxr 4aia off 1^ s^vap. tiian^ tm a 510 CANNING, PRESERVING AND PICKLING over the beets again, then seal. This pickle will be of a rich, red color, and very delicious. — Mrs. Edgar Wilkinson, Palos, 111.

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UNCOOKED CHILI SAUCE— Chop together 1 small onion and 1 large green pepper, then add to each pt. of ripe tontatoei^ t^iafftrd^ dkof^ aeaia, add ^ cop sugar, 1 pt. vinegar, 2 satall Uiiiooiiii doves aad aSs^kct, 2 large teaspoons cinnamon. It is ready to bottle at once. — Mrs. F. Alexander, Glenwood, 111. CHOW-CHOW. — Ped and slice 25 large, ripe tomatoes, chop 5 naedBBB-siEcd onions fine, and 4 small green peppers; add 1 cup sugar, 2 tibirwpnoM ok salt, 1 teaspoon each ground cinnamon, ali- enee and dores. P^t all the ingredients into a porcelain kettle aad cook for 1J4 hrs. Can while hot, — ^Mrs. Chas. A. Johnson, 219 S. 9th Ave., Maywood, IB. VARIATION L — ^Wipe and remove skins from 2 qts. small gttXM. tooBLtoes. Wi3>e aad pare 12 small cucumbers. Wipe 3 red peppers. ScaMy«« ^k leaves and cut ofF the stalk of 1 cauliflower. Separate 2 bunches of celery, and remove the leaves. Peel 1 pt. Rmiove 1^ uliiaii ixoaa 2 qts. of green or wax COOK COUNTY "TO?: BOOK 599 b&am. Cat all the vegetables in =tna!" p:e:r5. :r,-er wki salt. let >taii^ 24 &T5.. dram. To I saL vimc^r a^ j^ IIl. hwUmij seeii. 2 ozL taoBeric^ ^ oz. eacic q£ iWipiin, p<r|pyu aad <J— cjl Sna^ to tjie &o^a^ ptm^ ai&i wegctjiiieav ^i£ let aimiiiar t9l 3o£l 1^ into a 5tooe x*!" or crodL — Mrs^ BL A^ WadkaBSy O^ Forest. IIL ly witk 1 fiaUespoMB of feor^ 'wiSe A?; fil a cap 3i£ imertagJt- 9l0<»fFr ^ *inwi lanvn^s; aai let Mi IBM as iftidt as costziniL ^r nugiw c finm tikr frv antf atM a lEaEqMBm <]€ Mfis. Ciaaiiifiar 914 If^ 5^ A'veu Ma.f wood^ Ilf. KIPS CDdimER PICKLESL— Peri 1 ^ok. lars<e. ripe ra- ctmrbers. zad eat arila saiall pieces^, pat Ik a Csr^e staae jar. and ?3^ ffiieiiiL IdCt ataarf over oagftC^ uuHfiei pressareL ^Gct oiorrnngr drais off ^e wTttsr, and w^pe eadi pnece of caEOHfter wrtfr a dot^ Ihst I ^t- wMie" wime liiiigar and the 2 Bis. gtaBaiaAsi sai^Ear <Hi t^dWBe^om whrik denres in a Ift^ cfesn. fftna dodL smI yat arto — t™'^ ni€jB anc tne cacaaaMZV ana von Have tibe Xasaai ^L jars faBL TfccB screw om tike umeu!*- ti^JEriL fiff prevent anr from 9IGKLED BXAHSL— 3 p&. nmtjiar. ? As. wiiifie ss^sb-, I cnp uMHjLtfw, 1 cap floun^ 3 tabCespaoas tefct • see<t^ S tancspcwns Lntu— tcic Bcnl Tf star aatS i^jpili^, 'Ufees stir ts 1 pecfr^ ftatier or "wsx besns. stning^ aid Voflerf ia s^ -aafeer aatH t&er are tefnier. — Mrs. C. C C^jjiBMLw^ Kel l^Qi^eclL. tH. . — seiecr ince» ren. neos^ anci dch- utrttT teiaier^ "Pluaeic eae& one i jiii rtifj afia caU **tlt joQr haaife S've' a fiKde tarist to stt^p aff Ifte ^kn. Cat wise iaC^ str^s. Fbce Acsc,. aak iao- vlw&Jj^ ia ^bss rars. lezrr- mg raoaa idbat f&e fiqanr aja^^ saccaaMitf cadk faeti^ To 2 <|tSL of vmesar ana ^ sis. <sa aKaana saB^pxa^ ana 7% ae^spaoa ai ama^ p^v*- ^ered Let t&i^ beS; arf^Kr «JiSwMHg aM I fiwiipaiiia cack <i>f chrres^ ^kpiccv. iniiiiiiliaiiil s fiev ticp|icii.ot] tiei ia a b^L Bail ^^ia^ aifinr * ^Hle OTcr Ae beets. Nca:t dxr 4aia off 1^ s^vap. tiian^ tm a 510 CANNING, PRESERVING AND PICKLING over the beets again, then seal. This pickle will be of a rich, red color, and very delicious. — Mrs. Edgar Wilkinson, Palos, 111.

The Cook County cook book