Farm and home cook book and housekeeper's assistant

Peel and cut 1 pk sound, ripe tomatoes and cook 1 hour, then add 1 qt onions, 3 green peppers and 3 bunches celery, all chopped fine, % cup salt, 1 teasp each mustard, black pepper and cloves, 1 tablesp cinnamon, 1 lb brown sugar and 1 qt vinegar. Boil 1 hour, bottle while hot and cork and seal. Chopped apples and grated horseradish can be added to the above recipe, and also a little nutmeg, ginger, mace or cassia, if liked. Do not strain this sauce. — [G. L. N., N. Y. Uncooked Chili Sauce Peel and chop fine V2 pk good, ripe, solid tomatoes, 2 cups celery, 2 cups onions and 2 small red peppers. Mix well and add V2 cup each salt, sugar and white mustard seed, 1 tablesp each black pepper and ground cinnamon, and 1 qt good cider vinegar. This need not be cooked. Mix all ingredients well together, put in a stone crock, weight down with a small saucer, cover well with a cloth and paper and keep in a cool, dry, dark place. — [Mrs. M. J. L., Mich. Red Chili Sauce Boil 1 doz ripe chili peppers in water enough to cover. When thoroughly soft, press through a fine sieve, thus removing seeds and skins, and bottle the pulp. This may be used as a sauce or as a seasoning in cooking rice, beans, or meat. — [Mrs. L. J., Cal. New England Chili Sauce Chop fine 1 pk green tomatoes, 1 small head cabbage, 12 large, tart apples, 6 medium-sized onions and 4 large, green peppers. Mix thoroughly and add 1 tablesp each ground mustard, cinnamon, cloves and allspice, 2 lbs brown sugar, 2 qts vinegar and y^ cup salt. Boil 2 hours and put away in crocks, well covered. Keep in a dark, cool and dry place. — [Mrs. M. J. L., Mich. Bordeaux Sauce To 2 qts chopped green tomatoes add 1 qt chopped cabbage, 8 small onions, peeled and chopped fine, 1 Vz teasp each turmeric and white mustard seed, 1 tablesp allspice, 2 tablesp celery seed, 2 cups sugar, 4 tablesp salt, and 1 qt good cider vinegar. Boil % hour and seal while hot in glass jars or bottles. — [Mrs. W. W. B., N, Y. Celery Sauce Chop fine 2 qts cabbage, 2 qts celery and 4 qts green tomatoes; drain off all the water and juice, and add to the chopped mixture Vi lb ground yellow mustard, % lb sugar, 1 oz turmeric, V^. cup salt, 1 teasp each black pepper, ground cloves, cinnamon and celery seed and enough good vinegar to cover. Boil Vz hour and put up in air-tight jars. — [S. F. R., N. J. Chutney Sauce Chop fine 12 sour apples, peeled and cored, 2 peppers, 6 tomatoes, 4 onions and 1 cup seeded raisins, then add 1 qt good cider vinegar, 2 tablesp each salt and white mustard, 2 cups brown sugar, and a little cayenne pepper. Cook until soft. Bottle, cork and seal. — [Mrs. D. M. W., Mass. Horseradish Sauce To 1 qt grated horseradish add 1 qt cold vinegar, 2 teasp each salt and sugar, and 1 teasp white, ground pepper. Seal in wide-mouthed bottles or small glass jars. — [Miss I. J. K., Minn. Pickled Com Sauce Chop fine 1 large cabbage and 6 large peppers, sprinkle with ■salt and let stand a while to draw off the juices. Then drain thoroughly, and add 3 pts boiled corn, cut from the cobs, and 3 tabliesp each celery seed and white mustard seed. In another TOMATO SOY AND SAUCE 269'