Chili sauce (No. 2)
Peel and chop two dozen ripe tomatoes and six onions. Remove the seeds from two red peppers and chop the peppers fine; then stir them into the tomatoes and onions. Season all with a teacupful of granulated sugar, four tablespoonfuls of salt, three teaspoonfuls, each, of powdered allspice, cloves and cinnamon, and a teaspoonful of ground ginger. Pour over all two quarts of vinegar, and boil in a porcelain-lined kettle for two and a half hours. When cool, bottle and seal.