The New century cook book

Eighteen ripe tomatoes, one and one-half teacups of vinegar, two onions, three large green peppers, one teaspoon salt, one teaspoon cinnamon (ground), one teaspoon allspice (ground), one teaspoon cloves (ground), one cup sugar. Boil thick as catsup, and do not strain; boil tomatoes one hour, put onions and peppers in, boil another hour, then put in the spices and let simmer a few moments. (Chop onions and peppers separately.) C. A. Wilson. New Century Cook Book. Chili Sauce. Twelve large ripe tomatoes, two green (or ripe) peppers, one cup onions, all chopped fine, one tablespoon salt, one teaspoon each of ginger, cinnamon, allspice, cloves, two tablespoons sugar, one cup vinegar. Boil until thick. Mrs. A. H. Reeves. Chili Sauce. Peel thirty large tomatoes, ripe, chop, ten red peppers, chop fine, twenty large onions, chop fine, ten tablespoons of sugar, five tablespoons of salt, ten cups vinegar. Remove the seeds from the peppers. ■ Boil two hours. This makes one gallon and three pints. Mrs. Russell. Chili Sauce. One-half peck tomatoes, one large pepper cut fine, one large onion chopped fine, one teaspoonful each of ground allspice, black pepper, cinnamon and cloves, and one pint of cider vinegar. Boil all together, slowly, for one hour; cool and bottle. Mrs. E. F. Higgins. Chili Sauce. One peck tomatoes, three teacups each of peppers and sugar, two cupfuls of onions, one cupful of salt, three pints of vinegar, three teaspoonfuls of cloves, three of cinnamon, two each of nutmeg and ginger. Boil three hours. Mrs. B. F. Masters. Chili Sauce. Two quarts of ripe tomatoes, skinned and chopped fine, two large onions, three red peppers, all chopped fine, four cups vinegar, three tablespoons brown sugar, two tablespoons of salt, two teaspoonfuls of all kinds of spices and ginger. Cook all together until done. Oakland Church. Chili Sauce. One peck tomatoes, boiled, strained through a colander, two quarts onions; one dozen green peppers, chopped fine, one quart vinegar, one small teacupful salt, four teacupfuls of brown sugar, two tablespoonfuls of whole spice (tied in a cloth.) Boil the whole for two hours. Mrs. H. Hill. New Century Cook Book. Chili Sauce. Twelve ripe tomatoes, four peppers, two onions, two cups sugar, three cups of vinegar, two tablespoons salt, one tablespoon cinnamon. Chop tomatoes and onions separately very fine, add the peppers (chopped) and other ingredients and boil one and one-half hours. Bottle and it will keep a long time. Mrs. W. A. Lowell. Chili Sauce. Twenty-four large ripe tomatoes, six green peppers, four large onions, three tablespoons salt, eight tablespoons brown sugar, six teacupfuls good vinegar. Chop peppers and onions very fine. Peal and cut the tomatoes. Boil all together three hours. Mrs. H. L. Rankin. Chili Sauce. Thirty ripe tomatoes, seven green peppers, ten onions, twelve tablespoonfuls sugar, five tablespoonfuls salt, five cups of vinegar. Chop onions and peppers very fine. Cook one hour and a half. Mrs. W. J. Ludington. Chili Sauce. Twenty-four ripe tomatoes, six peppers, four onions, four tablespoons sugar, two tablespoons salt, one tablespoon ginger, one tablespoon cloves, one tablespoon allspice, one tablespoon cinnamon, one quart vinegar. Simmer slowly two hours. Mrs. Prentiss Warner Drew. Chili Sauce.