Mrs. H. W. Perkins.
Spiced Currants.
Pick the currants from the stem, weigh them, and to each pound of currants take 1½ pound of sugar, wet it with a little vinegar. To 6 or 8 pounds of currants take 6 teaspoonsful of ground cloves and the same of cinnamon. Dissolve sugar and vinegar, put in the currants and spice, and let them boil half an hour, or until it is quite stiff when cooled. Put in jelly glasses. When cold run a layer of melted paraffine over the top, let it stand until perfectly cold, then put on covers.
Mrs. H. C. Garrett.
Chili Sauce.
9 large tomatoes, 3 small peppers, 1 large onion. Chop fine and add 2 small cups of vinegar, 2 tablespoonsful of sugar, 1 tablespoonful of salt. Mix well together and boil 1 hour, then add 1 teaspoonful of ginger, 1 teaspoonful allspice, ½ teaspoonful of cloves. Put in large mouthed bottles and seal.
Horse-Radish Sauce for Roast Beef.
After beef is roasted, take pan gravy, pour fat from it, grate 2 inches of horse-radish, put in bowl, leave under cover for several hours. Put in pan ½ tablespoonful of butter, teaspoonful of flour, shake together, thin with small ½ teacup of milk and the gravy, pinch of sugar and pinch of salt.
Mrs. John Gregg.