The Elm City cook book

One gallon tomatoes which have been cooked and strained, one pound sugar, one quart vinegar, one tablespoonful each of cloves, mace, ginger, pepper, mustard and cinnamon. ‘Three pods red pepper, two teaspoonfuls salt, same of horseradish. Boil until thick. CHILI SAUCE. Eighteen ripe tomatoes, three green peppers, one cup sugar, six onions, two teaspoonfuls salt, one each of cinnamon, spice and nutmeg, half teaspoonful cloves. Seald and peel the tomatoes, and cook with onion and peppers until tender, then add sugar, vinegar and spices. TRY ANWAY'S CROUP SYRUP, AT BRADHAM'S PHARMACY. CUCUMBER CATSUP. Pare and grate some full grown cucumbers, then drain through a sifter and throw away the green water which is unwholesome and will also cause the catsup to spoil. To every pint of the pulp left add one tablespoonful of salt, two of sugar, two of white mustard seed, two of ground mustard, one large or two medium sized enions (grated) and one half pint vinegar. Put into small jars and cover well with vinegar. It needs no cooking and will retain the natural flavor of the cucumber. Small jars are best because after being opened it will deteriorate from long exposure to air. GRAPE CATSUP. Select large common wild grapes not quite ripe. Stem four quarts, place over the fire with water enough to prevent burning. Boil gently, rub through colander, rejecting skins and seeds. To each quart of pulp add half pint vinegar, one tablespoonful salt, one teaspoonful each of ground nutmeg, ginger and cloves, half teaspoonful each pepper and allspice, and a quarter of a red pepper minced fine. Return to fire and cook fifteen minutes, skim thoroughly, bottle and seal. PICKLES AND PRESERVES: GREEN BELL PEPPER PICKLE Make slit in peppers, remove seeds, soak in brine. When ready to pickle cover the peppers with water. When fresh, chop hard white cabbage very fine, scald, add two ounces w hite mustard seed, chopped celery, or a little celery seed, and grated horseradish. Salt ‘abbage and squeeze dry. Stuff peppers with the mixture, and close with a few stitches. Put in large stone jars. Cover with hot spiced vinegar, made in proportion to one gallon vinegar, three quarters pound sugar, add cloves, cinnamon and spice in vinegar, tied in cheese cloth bags. ARTICHOKE PICKLES. Wash and scrape carefully, soak in strong brine for three days. Put them into equal parts vinegar and water, with a piece of alum size of hickorynut. ‘To each gallon vinegar put a small box mustard, one ounce allspice, ounce celery seed, ounce tumeric, two of white mustard seed, and four of sugar. One handful of whole peppers. Let boil and pour over while hot. SPICED GRAPES, Seven pounds grapes, three and half pounds sugar, one pint vinegar, two teaspoonfuls cinnamon, one of cloves. Put the sugar, skins and spice into the vinegar, and let them stand while the pulps cook enough to strain. ‘Then boil all together thirty minutes. Seal in pint jars. : MUSTARD PICKLES. One quart sliced cucumbers, soak over night im salt water, one pint small onions scalded in salt water, one cauliflower scalded as above; three peppers sliced, one quart green tomatoes, scalded. Drain them and put in jars. Pour hot vinegar over them and let remain three days; then drain vinegar from them. Take one box (4 Ib.) ground mustard, one pint vinegar, one and a half cups sugar and half cup flour; mix the flour and mustard, smooth with cold vinegar. Pour into the boiling vinegar and then over the pickles. Celery is a nice addition. Keep in stone jars. CHOW CHOW.