Mrs. Seely's Cook Book: A Manual of French and American Cookery : with ..

Chop and boil together two hours six dozen large, ripe tomatoes, one dozen green peppers, one dozen white onions, twelve tablespoons of salt, twenty-four tablespoons of brown sugar, twelve teaspoons each of ginger, cloves, and cinnamon. The kettle used here, as in cooking all acids, should be porcelain. While hot pour in bottles and seal hermetically. Chili Sauce Have at band eighteen ripe tomatoes, six onions, six small red peppers, nine tablespoons of sugar, two cups of vinegar, and salt to taste. Peel the tomatoes and onions and remove the seeds and core from the peppers. Chop all very fine, add the sugar and salt, and boil in a porcelain kettle until the sauce becomes thick. While hot pour in air-tight jars. Pepper Hash Take one good-sized cabbage chopped fine, remove the seeds and core from twelve green peppers and two red peppers, chop them, also two small teacups of grated horseradish, two ounces of whole cloves, two ounces of white mustard seed, haU an ounce of celery seed, and about two quarts of cider vinegar. Sprinkle the chopped cabbage with salt. Let it stand for an hour. Then with the hand squeeze out all the water. After chopping the peppers, cover them with salt. Let them stand one hour. Press all the water from them through a colander or sieve, using a spoon, for the liquid would burn the hands. Mix all together and cover with vinegar. Cucumber Pickle Make a brine strong enough to hold up an egg. When boiling hot, pour over six hundred pickles and four green peppers. The pickles must be covered with the brine. Let them stand for twenty-four hours. Drain and thoroughly dry each one, then cover with boiling vinegar, and stand for twenty-four hours. Drain, beat fresh vinegar, and add the following ingredients to it: One ounce of whole cloves, one ounce of cinnamon sticks, one ounce of whole allspice, two quarts of brown sugar, half a pint of whole mustard seed, and four tablespoons of whole celery seed. While this mixture is boiling hot, pour it over the cucumbers. Place in a stone crock or glass jars. Remove the cores and nearly all the seeds from the peppers. Stuffed Cucumbers Pack medium-sized cucumbers in dry salt. In two weeks take them from the brine, soak them three days in fresh water, changing the water each day. Without rinsing, place them in a kettle in layers, between each layer add sliced onion, red (Chili) pepper, strips of horseradish, and a small quantity of sugar. When the kettle is half full, place in the middle a smaU quantity of whole spice — cinnamon, allspice, and cloves (less of cloves) — tied in a cloth. Cover with cold vinegar. CANDIE8, PRE8ERVBS, AND PICKLE8 891 Stand on the stove and let them slowly come to a boil, and at once take them off and place in jars. Open the cucumbers lengthwise, cut a small piece out of each half, fili the opening with strips of horseradish and black and white mustard seeds, wet with olive oil. Put the two halves together and tie with narrow strips of cheese-cloth. Put the cucumbers back in the vinegar to keep until needed. Serve after cutting and removing the binding. French Pickle