PICKLES AND PRESERVES
"Touch you the sourest points with sweetest terms."—Shakespeare.
CATSUP.
To one bushel tomatoes use one small measure onions; boil and sift; one handful salt, one tablespoonful mustard, one tablespoonful cayenne pepper, two tablespoonfuls black pepper, one-half pound sugar. Add spice just before it is finished boiling.
CHILI SAUCE.
Twelve large, ripe tomatoes, two onions, two green peppers, two tablespoonfuls salt, one cup sugar, one cup vinegar, one teaspoonful each cinnamon, allspice, cloves; chop fine, boil about two hours.
CHILI SAUCE.
One peck ripe tomatoes, twelve large onions, four cups vinegar, six tablespoonfuls salt, twelve large tablespoonfuls sugar, four red mango peppers, ground cloves, cinnamon, allspice and nutmeg to taste; chop onions and peppers fine; cut tomatoes in small pieces and drain. Boil all things half an hour. Put in sealed jars.
CUCUMBER PICKLE.
Place the cucumber in a stone jar. Make a strong brine, strong enough to bear up an egg; pour it over them boiling hot, let them stand over night, in the morning pour off the brine and wipe the cucumbers dry, put them in a preserving kettle and pour over them enough cider-vinegar to cover them; put in also the following spices for four hundred pickles: Two ounces whole cloves, two tablespoonfuls white mustard seed, several strips horseradish, four or five sticks cinnamon, coffee-cupful brown sugar, two ounces allspice, four small red peppers cut in small pieces and the seed taken out, three onions sliced. Let all come to a boil, boil for five minutes, and put boiling hot over cucumbers.