Mother Hubbard's cupboard

Pickles, Canned Fruit, &c. 71 TOMATO SOY. One-half bushel green tomatoes, three onions, three green peppers, one-quarter pound mustard seed, three cups sugar, three cabbages. Chop the tomatoes and onions together (fine) ; add to one gallon of the tomatoes one cup of salt ; let stand twenty-four hours, drain and add the peppers (chopped fine), mustard seed, sugar and other spices, to taste. Moisten all with vinegar and cook until tender. Before bottling, add the cabbages (chopped), and one cup chopped horseradish. CHILI SAUCE. One peck ripe tomatoes, six green peppers, six onions, two teaspoons ground allspice, two teaspoons ground cloves, two teaspoons ground cinnamon, two cups brown sugar, five cups vinegar, salt to taste. Scald and skim the tomatoes, chop the onions and peppers fine ; boil all together slowly, three or four hours, then bottle. Mrs. Lane. CHOW CHOW. One quart large cucumbers, one quart small cucumbers, two quarts onions, four heads cauliflower, six green peppers, one quart green tomatoes, one gallon vinegar, one pound mustard, two cups sugar, two cups flour, one ounce turmeric. Put all in salt and water one night ; cook all the vegetables in brine until tender, except large cucumbers. Pour vinegar and spices over. TOMATO CATSUP. One gallon of tomatoes (strained), six tablespoons salt, three tablespoons black pepper, one tablespoon cloves, two tablespoons cinnamon, two tablespoons allspice, one and onehalf pints vinegar ; boil down one-half. One peck of tomatoes will make one gallon strained. 72 "Mother Hubbard's Cupboard." GREEN TOMATO CATSUP. One peck of green tomatoes, one dozen large onions, onehalf pint salt ; slice the tomatoes and onions. To a layer of these add a layer of salt ; let stand twenty-four hours, then drain. Add one-quarter pound mustard seed, three dessertspoons sweet oil, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two tablespoons black pepper, two teaspoons celery seed, one-quarter pound brown sugar. Put all ingredients in preserving pan, cover with vinegar, and boil two hours. L. B. TOMATO CATSUP. One peck ripe tomatoes, cut up, boil tender and sift through a wire sieve ; add one large tablespoon ground cloves, one large tablespoon allspice, one large tablespoon cinnamon, one teaspoon cayenne pepper, one-quarter pound salt, onequarter pound mustard, one pint vinegar. Boil gently three hours. Bottle and seal while warm. Mrs. Lane. GRAPE CATSUP. Five pints of grapes, simmer until soft, then put through a colander ; add to them two pints brown sugar, one pint vinegar, two tablespoons allspice, two tablespoons cinnamon, two tablespoons cloves, one and one-half teaspoons mace, one teaspoon salt, one and one-half teaspoons red pepper. Boil till thick ; then bottle. E. & I. RIPE CUCUMBER PICKLE. Pare and scrape out the inside of the cucumber ; put in a weak brine for twenty-four hours. Make a syrup of sugar and vinegar ; boil a few slices of the cucumber at a time in this, until they look clear. When the cucumbers are all cooked, boil down the syrup and pour over them. M. C. Pickles, Canned Fruit, &c. 73 RIPE CUCUMBER PICKLE.