Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ...

Bordeaux Sauce. Two gallons cabbage cut coarse, one gallon cut green tomatoes, one-half dozen onions sliced, two heads of cauliflower, broken in pieces, two heads celery, cut fine, eight green peppers cut in small pieces, one ounce whole allspice, one ounce whole black pepper, one-half ounce whole cloves, four tablespoons ground mustard, one pound sugar, one and onehalf gills of salt, vinegar to not quite cover the whole. Mix, and boil slowly two hours. Chili Sauce. Forty-eight ripe tomatoes, ten peppers, two large onions, two quarts vinegar, four tablespoons salt, two teaspoons each cloves, cinnamon, nutmeg and allspice, one cup sugar. Slice the tomatoes, chop peppers and onions together, add vinegar and spices, and boil until thick enough. Mustard and curry powder improves this. 2. Twelve ripe tomatoes, four green peppers, one large onion, one cup strong vinegar, tablespoon salt, three of sugar, one teaspoon each of all kinds spice. Cook till soft. Chow-Chow. Two gallons green tomatoes, two white onions, one-half dozen green peppers, one dozen cucumbers, two heads cabbage, all chopped fine; let this stand over night with a teacup of salt sprinkled over it; in thie morning drain off the brine, and season with one tablespoon of celery seed, one ounce turmeric, one-half teaspoon cayenne pepper, one cup brown sugar, one ounce cinnamon, one ounce allspice, one ounce black pepper, one-fourth ounce cloves, vinegar enough to cover. Boil one-half hour. Cauliflower. Six heads cauliflowers, two and onehalf quarts vinegar, two and one-half cups brown sugar, three eggs, one-half bottle French mustard, one tablespoon ginger, few garlics, about four, one green pepper, one-fourth teaspoon cayenne pepper, butter size of half an egg, one-half ounce turmeric; beat well together the egg, sugar, mustard, ginger and turmeric, then boil all the ingredients in the vinegar ten minutes; boil cauliflower in salt water until tender; then place cauliflower in jar and pour vinegar hot over it. Cut the cauliflower in pieces of convenient size. Cucumber. Sprinkle small cucumbers with salt, then pour vinegar over them and let them soak twentyfour hours; scald in hot vinegar and put in jars when cold. If you wish put various spices, done up in a little bag in the vinegar. Pure Grape. Four quarts grapes, four pounds sugar, one-half pint vinegar, one tablespoon ground cloves; squeeze the pulp from the skins, put the pulp in a kettle with water enough to keep from scorching, and boil until you can easily separate the seeds by rubbing through a coarse sieve; then put skins, pulp and juice together and boil fifteen minutes. Hodge Podge. Two quarts chopped green tomatoes, two of onions, two green peppers, mix together; to the six quarts add one pint brown mustard seed, one cup salt; after standing three or four days, add good cider vinegar sufficient to cover it. Keep in dry place. Mustard. Two quarts onions, two quarts pickled cucumbers, two quarts green. tomatoes, two quarts, red and green peppers, two heads of cauliflower, two or three heads of celery, chop and let stand in brine oyer night, then drain and scald in vinegar with apiece of alum size of a filbert; have only vinegar enough to cover the pickle. Cook until tender, draw off the vinegar. Dressing: — One-fourth pound ground mustard, one-half ounce turmeric, one-half ounce celery seed, two cups sugar, one cup flour; stir into one gallon of boiling vinegar, let stand over the fire about three minutes, stirring constantly. Pour over the pickle while hot and bottle when cold.