Lowney's cook book

For bag of spices, mix four tablespoons each of cloves, peppercorns, mace, celery and mustard seed. Chili Sauce 2 dozen tomatoes finely chopped 1 cup brown sugar 1 dozen onions finely chopped 3 cups cider vinegar 1 dozen red peppers finely ^ cup salt chopped Mix all ingredients, add more salt if needed, and boil slowly until thick. Keep in air-tight jars. Chutney 4 cups sliced sour apples 2 onions chopped 8 cups chopped green tomatoes 4 cups brown sugar 4 cups chopped raisins 1 quart vinegar 1 shallot chopped 1 inch ginger root J cup salt 1 teaspoon cayenne Mix all ingredients and cook gently all day. Cool ; then boil hard five minutes, stirring constantly. Fill sterilized jars and seal. Tomato Ketchup No. i 24 ripe tomatoes i cup brown sugar 6 onions peeled 2 tablespoons ginger 6 green peppers 2 tablespoons cinnamon I cup salt 2 tablespoons mustard 6 cups vinegar Peel tomatoes, and cook all ingredients six hours, stirring often. Poiir into sterilized bottles and seal. Tomato Ketchup No. 2 ^ bushel tomatoes 3 quarts vinegar 2 tablespoons mustard 2 cups alcohol 2 tablespoons ginger 3 cups brown sugar 1 tablespoon cloves 1 cup salt 1 tablespoon allspice 2 lemons finely chopped 2 tablespoons pepper cayenne pepper Cook tomatoes one hour ; press through a sieve ; add all ingredients, except alcohol, and cook until thick ; boil one minute ; add alcohol, and bottle. The cooking will take six or eight hours ; stir occasionally to keep from burning. Mushroom Ketchup Arrange layers of mushrooms and salt in preserving kettle ; let stand on back of stove for twelve hours. Press through a sieve. Measure. For each quart of mushroom liquor add one pint vinegar, one tablespoon salt, two tablespoons each of cloves, allspice, mace, and mustard seed. Boil until thick, then bottle. Cucumber Ketchup 3 large cucumbers 2 tablespoons salt 1 large onion 2 cups vinegar 2 tablespoons grated horse- 2 tablespoons pepper radish 1 teaspoon paprika Grate cucumber and onion, add remaining ingredients, boil five minutes, bottle, and seal. CHAPTER XIX The chafing dish is composed of the blazer and hotwater pan, set in a standard with a small lamp underneath. Some lamps have an electric attachment, but alcohol is the fuel most used. The best alcohol is the most satisfactory, although many use wood alcohol. Every kind of dish which is usually prepared in a saucepan or double boiler can be made in the chafing dish, but ordinarily, oyster, mushroom, fish, egg^ and cheese dishes are the ones most popular. When preparing for a chafing dish supper, arrange the chafing dish on a tray, have the lamp filled, and matches at hand. A wooden spoon or regular chafing dish spoon and a wire whisk are convenient and really necessary utensils. It is well to have all the ingredients measured and neatly arranged on a tray. If butter is to be used, butter balls, each representing a tablespoon, are a convenient and attractive way in which to serve it. Light the lamp and have the water boiling before the supper is announced, then the compounding of the dish may be done quickly. Salted Almonds Heat one tablespoon olive oil in chafing dish; add one cup blanched and dried almonds. Stir until evenly colored. Drain and sprinkle with salt. Deviled Almonds