Chili Sauce

Ingredients

• a peck of ripe tomatoes
• half a dozen white onions
• two cups of vinegar
• a tablespoonful of ground cinnamon
• a tablespoonful of all-spice
• a tablespoonful of black pepper
• a teaspoonful of cloves
• a tablespoonful of cayenne pepper
• two teaspoonfuls of ground ginger
• two tablespoonfuls of salt

Method

1. 1

   Chop tomatoes and onions, cook in their juice for 30 minutes.

2. 2

   Strain, add vinegar and spices, cook until thick, then bottle.

Nutrition per serving

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 42. The excerpt below is the record exactly as published.

two tablespoonfuls of celery seed. Let it stand for twenty-four hours, and if necessary add vinegar enough to cover; put in jars and do not open for three or four months. 153 i AUGUST 31ST ''Where other people would make preserves He turns his fruit into pickles.'' — ^HooD. THE old-fashioned housekeeper frequently turned her fruit into pickles with excellent result. Peaches make on the whole the best sweet pickle, and the following is a good rule: Peel white peaches, and to every pound of fruit allow half a pound of sugar. Place sugar and fruit in a pre- serving kettle and bring to a boil. To three pounds of fruit allow one cup of vinegar and a tablespoonful each of mace, cinnamon, and cloves, tied up in little bags not to discolor the fruit. Pour the spiced vinegar over the fruit and boil fifteen minutes. Remove the fruit, and put it carefully into glass jars. Boil the syrup down until quite thick, pour over the fruit in the jars, and seal. Z53 SEPTEMBER ist ''He . . . beat up yolks of eggs in neat Schied- am and administered it in small doses, followed this up by meat stewed in red wine and water, shredding into both mild febrifugal herbs that did no harm." — Charles Reade ("Tlie Cloister and the Hearth")- AN eegf cocktail is an excellent appetizer and more nourishing than its spirituous prototype. Mix for each cocktail a tablespoonful of lemon juice, a few drops of Tabasco sauce, a tablespoonful of sherry or Ma- deira, and a well-beaten egg. It should be served in a tall glass and eaten with a long-handled spoon. SEPTEMBER 2D ''Nor hears with pain New oysters oy'd, nor sighs for cheerful ale." — ^JOHN Philips. WHEN tfie oysters are new each autumn and a fresh pleasure, the simplest method of prepar- ing them seems best, and to those to whom raw oysters do not appeal an ap- petizing way to serve them is roasted in the shell. They need only be washed clean and laid upon hot coals or in a shallow pan on the top of the range, 154 which should be hot. Lay the deeper shell next the pan ; when they open wide, take off the loosened upper shell — ^be careful not to spill the juice — and lay upon a hot platter, with a small piece of butter on each. Pass pepper, salt, Ta- basco, sliced lemon, and any other fa- vorite sauce. SEPTEMBER 30 "If we will plant nettles, or sow lettuce." — Shakespeare ('"Othello")- SHRED two heads of green lettuce and cook for half an hour in a quart of chicken stock; rub through a colander and return to the fire; stir in two tablespoonfuls of butter rubbed into one of flour, a tablespoonful of chopped boiled onion, and a tablespoonful of minced parsley. In another sauce-pan heat, but do not boil, a cup of milk, sea- soned with salt and pepper, stir in a well- whipped egg. Pour into the tureen and add the lettuce soup. Serve with strips of toast or crisp dinner biscuit. ISS SEPTEMBER 4th "We had delicate cucumbers stuffed with forced meats." — ^Thackeray. PARE the cucumbers and cut them in halves. Remove the seeds. Drop the cucumbers into cold salted water and set away in a cold place. Make a forcemeat of breast of chicken, pounded to a paste, rubbed through a sieve, and cooked for ten minutes in a cupful of cream, with half a cupful of stale bread and seasoning of salt and pepper. A little onion juice is an im- provement if the flavor of onion is liked. Wipe the cucumbers dry and fill with the forcemeat, packing it as much as possible. Stew in veal stock and serve with a sauce of the thickened stock. SEPTEMBER sth "After the puddings, sweet and black, the fritters and soup, came the third course, of which the chief dish was a hot venison pasty." — ^Thackeray ("Eng- lish Humourists"). TAKE the bones out of a shoulder of venison, season and beat the meat, cut it into large pieces, lay it in a stone jar, cover it with plain beef stodc, set the jar in boiling water and IS6 let the contents simmer for three or four hours; then take it from the fire and set in a cold place until the next day. When ready to use remove the fat, lay the meat in a deep dish, season well, and cover with the stock gravy. Dot freely with lumps of butter and cover the dish with a thick biscuit crust. Bake in a mod- erate oven three-quarters of an hour. SEPTEMBER 6th " Epicurean cooks sharpen with cloyless sauce his appetite." — ^Shakespeare ("Antony and Cleo- patra"). TO make chili sauce peel a peck of ripe tomatoes and half a dozen white onions. Chop fine and put over the fire to cook in their own juice half an hour. Strain through a sieve and add two cups of vinegar, a table- spoonful each of ground cinnamon, all- spice, and black pepper, and a teaspoon- ful of cloves. Return to the fire and cook about four hours, or until it is quite thick, stirring often. When cooked sufficiently, add a tablespoonful of cay- enne pepper, two teaspoonfuls of ground ginger

Cook this with the app: pantry check, scaling, and the assistant.