The new Kentucky home cook book

The Neiv Kentucky Home Cook Book. 83 mustard-seed, four table-spoonfuls of horse-radish grated, two dozen stalks of celery chopped fine or one-half ounce of celery-seed, two table-spoonfuls of ground black pepper or one of black and one of red, and one quart of strong vinegar cold ; stir well. Bottle, and seal. Mrs. George Suxser. CHILLI SAUCE. Twenty-four ripe tomatoes peeled and cut fine, eight onions and six green peppers chopped fine ; put them in a porcelain kettle, and add eight coffee-cupfuls of vinegar, one tea-cupful of Lexington mustard, eight table-spoonfuls of sugar, and one ounce of cinnamon in sticks (take out when done), one ounce of ground allspice, two ounces of cloves, one grated nutmeg, and salt to taste. Boil two hours, or until thick. Bottle, and seal. Mrs. Amanda Trueman. CHILLI SAUCE. Twenty-four large ripe tomatoes peeled and chopped fine, or enough small ones chopped fine to make a gallon, eight green bell-peppers, and four large onions; chop all fine, then add a dessert-spoonful of cloves, one of ginger, one of cinnamon, one of grated nutmeg (use the ground spices), eight table-spoonfuls of brown sugar, six of salt (not heaping), and eight coffee-cupfuls of vinegar. Boil all together until tolerably thick. Just before taking up, add one teaspoonful of celery-seed. Mrs. L. C. Dimmitt. CHILLI SAUCE. One gallon and a half of ripe tomatoes, measured after being peeled and cut in small pieces, two pints of onions, three pods of red pepper chopped fine, eight table-spoonfuls of salt, ten table-spoonfuls of sugar, one of cinnamon, and one of ginger, one tea-spoonful of mace and one of cloves, and a handful of horse-radish grated; put all, except the spices, into a porcelain kettle, and boil until reduced to 84 The JSfetv Kentucky Home Cook Booh. one-half, or quite thick ; add the spices five minutes before taking up. Put in jars while hot, and seal. Slice one peck of green tomatoes, sprinkle them with a little salt, put them in a basket or bag and let them drain overnight; peel and slice two dozen large white onions, sprinkle them with a little salt, and let them drain overnight, separate from the tomatoes. Put in alternate layers in a porcelain kettle, adding one ounce of whole cloves, one of black mustard-seed, half an ounce of black pepper, three pods of red pepper cut in small pieces, and one box of ground mustard; cover well with good vinegar, and boil hard for twenty minutes. . Mrs. Bruce. Mrs. M. H. McConnell. BURNET HOUSE SAUCE. PICKLES. In making pickles, use none but the best cider vinegar, it being not only the most wholesome but it will preserve pickles or catsups a longer time than any other. Use a porcelain kettle, but if a brass one is used it must be scoured with sand or ashes, washed and wiped dry, then scoured with vinegar and salt ; and the pickles or catsups must be poured from the kettle the instant it is taken from the fire, or they will canker. Keep pickles in a dry, cool cellar, in glass or stone ware ; look at them frequently, and remove all soft ones. If white specks appear in the vinegar, drain off and scald, adding a tea-cupful of sugar to each gallon, then pour again over the pickles. A little horse-radish and a few cloves assist in preserving the life of the vinegar.