The New century cook book

One peck tomatoes, one-half teacup red peppers, chopped, two teacups sugar, two teacups chopped onions, one-half teacup salt, three pints vinegar, three teaspoons cloves, three teaspoons cinnamon, two teaspoons nutmeg, two teaspoons ginger. Boil three hours. Mrs. O. B. Jennings. Chili Sauce. Thirty-six large tomatoes, ten large onions, eight large red peppers, eleven cups vinegar, twelve tablespoons sugar, six tablespoons salt, one tablespoon of cinnamon, cloves, allspice and ginger. Chop tomatoes, onions and peppers fine and boil one and three-fourths hours. Mrs. B. E. Arntzen. New Century Cook Book. Chili Sauce. Thirty-six ripe tomatoes, six large peppers, four large onions. Cut the whole small and boil until the mixture can be put through a colander. When strained add one tablespoon cinnamon, one tablespoon cloves, two tablespoons salt, one cup sugar two and a half cups vinegar, simmer for a hour, then bottle and seal. Set in cool place and it will keep good. Mrs. J. M. Melville. Chili Sauce. One peck peeled tomatoes, one dozen chopped onions, one half dozen chopped red peppers, eight tablespoons of salt, sixteen tablespoonfuls of sugar, four tablespoonfuls of cinnamon, four tablespoonfuls of ginger, four tablespoonfuls of cloves, two tablespoonfuls of allspice and eight cups of vinegar. Chop the onions and peppers together; boil the tomatoes three hours, add onions, peppers, vinegar and spices. Let boil another hour and seal while hot. Mrs. P. G. Burns. Tomato Sauce. Twelve tomatoes, two onions, two green peppers, three tablespoons sugar, two teaspoons salt, one and a half cups vinegar. Boil an hour or more. N. C. F. Tomato Catsup. Put into two quarts of tomato pulp (or two cans of canned tomatoes), one onion, cut fine, two tablespoonfuls of salt, and three tablespoonfuls of brown sugar. Boil until quite thick; then take from fire and strain it through a sieve, working it until it is all through but the seeds. Put it back on the stove, and add two tablespoonsful of mustard, one of allspice, one of black pepper, and one of cinnamon, one teaspoon of ground cloves, half a teaspoonful of cayenne pepper, one grated nutmeg, one pint of good vinegar, boil it until it will just run from the mouth of the bottle. It should be watched, stirred often that it does not burn. If sealed tight while hot, in large mouthed bottles, it will keep for years. Mrs. Josie Baker. Tomato Catsup. One gallon skinned tomatoes, one pint vinegar, two tablespoons of salt, two tablespoons of English mustard, one of white pepper, two tablespoons of cloves and cinnamon and one New Century Cook Book. of allspice, a cup of sugar, one large red and one green pepper, one pint sliced onions. Use whole spices. Cook all well together, let stand over night, then strain first through colander, then sieve. Then cook until thick enough and bottle while hot. Mrs. B. F. Head. Tomato Catsup, as my mother makes it. One-half bushel ripe tomatoes, one tablespoon ginger, one tablespoon ground cloves, two teaspoons cinnamon, one-half teaspoon red pepper, one teaspoon mustard, two-thirds tea-cup salt, one-half tea-cup sugar, one pint cider vinegar, a few onions chopped fine and tied in a cloth. Boil tomatoes until tender; put them through colander; add spices and simmer three or four hours. Mrs. A. O. McLain. Tomato Catsup.