To these Adelaide added the tablespoon of salt, the one and one-half teaspoons of ground mixed spices, the half teaspoon of ground ginger, the pound of brown sugar and the one and one-half cups of vinegar.
Placing the saucepan over the fire she let the contents come slowly to the boiling point, stirring occasionally with the wooden spoon, and stewed the mixture gently for one-half hour.
It was then ready to pour into the sterilized pint jars. These she filled to overflowing, inserted a silver knife around the sides to let all air bubbles rise to the top and break, fitted on the new rubbers, sealed quickly and stood upside down out of the way of any draft.
In the morning Adelaide looked the jars over carefully to be sure they did not leak, wiped the outside thoroughly with a damp cloth, pasted on the labels, then stored the jars away in the preserve closet.
Adelaide found that nearly everybody enjoyed this "Chili Sauce" on Saturday night with their beans.
Piccalilli was another general favorite, and the recipe came from a friend who had experimented with it a number of years so that now she considered the flavor exactly right.
Piccalilli
| Green tomatoes, | 1 quart |
| Onions, | ¾ pint |
| Green pepper, | One-half |
| Salt | |
| Vinegar | |
| Water | |
| Sugar (brown), | ¼ lb. |
| Mixed spices (ground), | ¼ teaspoon |
Adelaide washed and wiped the tomatoes and peeled the onions. From the half of the green pepper she removed the seeds.