The Henderson cook book

1 pint vinegar, 3 tablespoons each cinnamon and cloves tied in a piece of muslin. Heat to the boiling point and let cook very slowly l^/o hours. Store in a stone jar and keep in a cool place. A delicious accompaniment to cold meat. CHILE SAUCE. Twelve large ripe tomatoes, 3 large onions, 1 cup sugar, 2 cups vinegar, 2 tablespoons salt, 3 green peppers (seed out), 2 teaspoons ginger, 1 teaspoon spice, 1 teaspoon cloves, 1/2 nutmeg. Cut onions and pepper fine and cook about 2 hours. — Mrs. J. Ed. Young. Twelve large ripe tomatoes, 4 ripe or green peppers, 3 large or 5 small onions, 1 cup sugar, 3 cups vinegar, 1 tablespoon cinnamon. Boil, gently stirring to a paste for an hour and longer if it is still thin. Bottle tightly. — Mrs. J. T. Elmore. BORDEAUX SAUCE. One-fourth, peck green tomatoes, 3 onions, 1 head cabbage, 3 red peppers; chop all these fine. Take 1 quart vinegar, 1/2 gill salt, 1 ounce white mustard seed, % pound sugar, 2 teaspoons celery seed, 1 dozen cloves, 1 dozen allspices, 1 tablespoon turmeric. Mix and when hot add cabbage and cook an hour or more. Stir constantly to keep from burning.— Mrs. Geo. Harris. BRANDIED PEACHES. Put fine, large free-stone peaches into a weak solution of hot soda. Water only until the fur is loosened sufficiently to rub off with a coarse cloth; make a syrup of white sugar, allowing % pound sugar to 1 of fruit. When boiling add fruit and boil for 5 minutes, remove fruit and boil syrup 15 minutes longer, or till thick ; add 1 pint of brandy for each pound of fruit and take syrup at once from fire and pour while hot over fruit (in glass jars) and seal. Pears must be pared with a knife before being brandied. Plums and apricots are brandied by this recipe, pricking before dropping in syrup to prevent bursting. Cherries are similarly brandied, using however 1 pound of sugar to 1 of fruit. Be careful to cork all fruits tightly. AN OLD RECIPE FOR TOMATO CATSUP. One-half bushel of skimmed tomatoes, 1 quart of best cider vinegar, 2 pounds of brown sugar, 1 pound of salt, 6 large onions (sliced), 14 pound of black pepper, 14 pound of allspice (whole grains), 14 pound of English mustard, 14 pound of whole cloves, 14 of an ounce of cayenne pepper, a handful of peach leaves (wash), a little fresh grated horseradish. Boil 3 hours, stir often to keep from burning. Cool and strain through fine sieve. — Mrs. C. M. Cooper. TOMATO CATSUP. I bushel nice ripe tomatoes, cut up and cook (with a good sprinkle of salt over them) until thoroughly done, press through potato masher, so as to get the seed and pulp, only leaving the skins. Now add 4 pounds of brown sugar, a little each of white mustard seed, celery seed, ground spice, cayenne pepper, black pepper, cloves, mace and cinnamon. Pour all of this in with 3 pints of vinegar and 6 or 8 onions (run through meat chopper). Stir all together and cook 4 hours, stirring constantly. Bottle and seal with paraffine wax. — Mrs. Jas. B. Rankin.