Cooks in clover

Chili Sauce, I. — Eight quarts of tomatoes, three pints of vinegar, one pound of brown sugar, one teacup of salt, one teacup of mustard seed, one teaspoon of black pepper, one teaspoon of ground mustard, two ounces of cloves, two ounces of cinnamon, two ounces of allspice, one quart of onions chopped, three peppers chopped, celery seed to taste. Cook three hours. Miss Libbie Still. Chili Sauce, II. — Thirty tomatoes, ten onions, two green peppers chopped, one quart of vinegar, one large cup of sugar, three teaspoons of salt, one j of cloves, one of cinnamon, and one of allspice; one] nutmeg grated, one tablespoon of celery seed. Boil] until quite thick. Mrs. W. N. Kip. Chili Sauce, III. — Thirty-five large ripe tomatoes, ten bell peppers, eight onions, four teaspoons of cinnamon, four teaspoons of cloves, four teaspoons of ginger, four tablespoons of salt, eight tablespoons of sugar, eight cups of vinegar. Peel and chop the tomatoes very fine ; cut the peppers and take out onethird of the seeds ; peel the onions, chop them and the peppers together very fine, and put in a large preserv |ing kettle; when they begin to boil, add spices and ; vinegar. Boil all together two hours, stirring f re- Iquently to prevent burning. When cold, put in ] wide-mouthed bottles and cork tightly. Mrs. John Wooley. Spanish Sauce. — Half a peck of green tomatoes; six onions sliced thin. Sprinkle with salt and let them stand over night. In the morning drain very dry and add half a pound of brown sugar, two ounces of white mustard seed, half an ounce each of ground black pepper, ginger , cloves and cinnamon. Mix dry, and alternate the layers of tomatoes and mixed spices. Cover with vinegar and boil two hours. Mrs. A. C. H. Queen of Odds Sauce. — One peck of green tomatoes chopped fine, one cup of salt sprinkled through them; let them stand over night. In the morning, drain the water off and add one cup of SAUCES AND GRAVIES. sugar, one cup of grated horse-radish, six large peppers, four large onions chopped fine, one tablespoon of ground cinnamon, the same quantity of cloves, allspice and mace. Add cider vinegar enough to cover, and cook until soft. Mrs. Robert Bill. Green Tomato Sauce.— One peck of green tomatoes, four onions, six green peppers, all chopped fine; add one cup of salt, and let it stand over night; then strain very dry and add one cup of grated horse-radish, one cup of brown sugar, one tablespoon of whole cloves, one tablespoon of whole cinnamon, one tablespoon of whole allspice. Cover with vinegar, and stew until soft. Mrs. M. Tindall. Sauce Hollandaise. — Put in a sauce pan an ounce of butter, and, as it melts, add one tablespoon of flour; stir this till it is smooth, and add half a pint of boiling water or soup- stock. As it boils, stir in ! the beaten yolks of two eggs. Add the juice of half I a lemon and a teaspoon of fresh butter. Serve at I once. *•