MIXED SAUCE TO SERVE WITH MEATS
- Yolks of 4 eggs.
- ½ cup sugar.
- 1 tablespoonful mixed yellow mustard.
- 1 tablespoonful olive oil.
- 1 teaspoonful salt.
- 1 tablespoonful vinegar with flavor of peppers.
Thin with vinegar and boil until thick. Add 1 teaspoonful of grated horseradish.
To flavor vinegar cover finely-cut green and red peppers with vinegar and allow all to stand about 24 hours, then strain and use the vinegar.
PEPPER RELISH
Chop fine 12 sweet red peppers, 12 sweet green peppers and 8 small onions. Put all in a bowl and cover with boiling water and let stand five minutes. Drain off, cover again with boiling water and let stand ten minutes. Then place in an agate colander or muslin bag and let drain over night. The following morning add 1 quart of good sour vinegar, 1½ cups sugar, 2 even teaspoonfuls salt and boil 20 minutes. While hot fill air-tight jars. This is excellent.