[CHILI PEPPER SAUCE.]
Twenty ripe tomatoes, six green peppers and four white onions chopped fine, two cups of best wine or cider vinegar, one cup of sugar, two tablespoonfuls of salt, two even teaspoonfuls of ground mace, two teaspoonfuls of nutmeg, two teaspoonfuls of cloves, one teaspoonful of celery seed. Boil an hour and bottle while hot. Very nice to serve with baked beans.
[MUSTARD PICKLES.]
One quart each of tiny whole cucumbers, large cucumbers sliced, green tomatoes sliced and small button onions, one large cauliflower divided into flowerettes, and four green peppers cut fine. Make a brine of four quarts of water and one pint of salt, pour it over the mixed vegetables and let it stand covered twenty-four hours. Then scald it and turn into a colander to drain. Mix one cup of flour, six tablespoonfuls of mustard, and one tablespoonful of turmeric with enough vinegar to make a smooth paste, add one cup of granulated sugar and sufficient vinegar to make two quarts in all. Boil this mixture until it is thick and smooth, stirring constantly, then add the vegetables and heat them through.
[RIPE TOMATO PICKLE.]
A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half a pound of ground mustard, one ounce of cloves, two green peppers, two or three onions and one pound of brown sugar. Pierce the tomatoes with a silver fork or broom straw, put them in a stone jar with salt in alternate layers. Throw away all the liquor made by standing one week. Return to jar and cover with cold water, cover and let it stand twenty-four hours. Drain again thoroughly, throw away the water, return the tomatoes to the jar and cover with cold vinegar, having added to the fruit, the onions and peppers sliced, with the mustard, cloves and sugar. After they have stood three weeks they are ready for use.
[GREEN TOMATO PICKLES.]
One peck of sliced tomatoes, eight onions, one pound of bell peppers, one pound of horse radish, one pound of white mustard seed, half a pound of black mustard seed, half an ounce of whole cloves, half an ounce of stick cinnamon, half an ounce of pepper corns, one or two nutmegs and four pounds of sugar. Select the tomatoes when they are beginning to turn white, slice and lay them in salt for twenty-four hours. Drain and put in the kettle, which should be of granite ware or porcelain lined, with the peppers, onions and horse radish chopped, and sprinkle the mustard seeds over all. Tie the spices in a thin muslin bag and cover the whole with best wine vinegar, boil until tender and clear in appearance. The peppers should have all the seeds removed. Half a cup of dry mustard is considered by some an improvement.
[GOOSEBERRY CATSUP.]
Boil ten pounds of large English gooseberries, seven pounds of coffee sugar, and three pints of vinegar together for an hour and a half. Then add two tablespoonfuls of cinnamon, one of allspice and one of cloves and boil half an hour longer. Put in jars and seal.