25 ripe tomatoes (medium sized). 1/2 cup brown sugar. 4 large white onions. 6 peppers. (chopped fine) 4 teaspoons of ginger. 4 teaspoons of allspice 1 teaspoons of cloves. 2 tablespoons of salt. 1 qt. vinegar.
Mix these materials and cook for one hour, stirring occasionally. The consistency should be quite thick and more than an hour's cooking may be necessary. Strain or not as desired, but if strained put back in the kettle and bring to the boiling point before scaling. Use tall wide necked bottles and fill to overflowing, using the same precautions as you would in canning fruit. The chili sauce is quite "hot," but this can be remedied by altering the number of peppers and onions. In preparing, the tomatoes should be washed; scalded and peeled. The peppers should be washed in cold water, the stems removed and the peppers chopped finely. Chop the onions finely in the same bowl as the peppers.
Olive Oil Pickles.—
8 qts. sliced cucumbers. 1 teaspoon cloves. 1 cup olive oil. 1 teaspoon allspice. 1 cup sugar. 1 teaspoon celery seed. 1 teaspoon mustard seed. 4 teaspoons cinnamon. One dozen onions.
Slice the cucumbers thin and let stand over night in a weak brine. In the morning drain, add the onions sliced thin. Mix the ingredients given. Put the cucumbers and onions in a crock, pour over the mixture and add enough vinegar to cover. Mix well.
[DOMESTIC SCIENCE 827]
Sweet Cucumber Pickles.—Select small cucumbers. Wash well but do not peel. Put into a crock one cup of salt and 4 quarts of cucumbers. Cover with boiling water and let stand over night. In the morning remove from the brine, put in a granite kettle, cover with vinegar to which has been added mustard seeds, whole cloves, stick cinnamon, two cups of sugar and other desired seasonings. Let it come to the boiling point, but not boil. Seal while hot.
Green Tomato Pickles.—Remove a thin slice from each end of the green tomatoes. Slice and sprinkle one peck of tomatoes with one cup of salt and let stand over night. Drain, boil 15 minutes in two quarts of boiling water and one quart of vinegar. Drain again. Cook for 10 minutes the following: one gallon of vinegar, 2 pounds or less of sugar, 1 red pepper, 10 teaspoon mustard seed, 3/4 cup cinnamon bark, and any other seasonings desired. Add the tomatoes and simmer for about one hour, stirring occasionally. The spices should be removed; this is easily accomplished if they are tied in a muslin bag. Pack in sterilized jars.
SOME HINTS ON CHAFING DISH COOKERY.
The Use of the Chafing Dish and Some Favorite Recipes.