2 tablespoonfuls sugar.
A little mace.
Boil the spices and sugar in two quarts of best cider vinegar, and pour boiling hot over the cabbage and pepper.—Mrs. W. A. S.
Pepper Vinegar.
One dozen pods red pepper, fully ripe. Take out stems and cut them in two. Add three pints vinegar. Boil down to one quart; strain through a sieve, and bottle for use.—Mrs. Dr. J.
Red Pepper Catsup.
To four dozen fine ripe bell-peppers add two quarts good vinegar, one quart water, three tablespoonfuls grated horseradish, five onions chopped fine. Boil till soft, and rub through a sieve. Then season to your taste with salt, spice, black and white mustard well beaten; after which boil ten minutes. Add celery-seed if liked, and a pod or more strong pepper, a little sugar. All should be cut up and the seed boiled with it. Bottle and cork tightly.—Mrs. G. N.
Caper Sauce.
Stir in melted butter two large tablespoonfuls capers, a little vinegar. Nasturtiums pickled, or cucumbers cut very fine will be good substitutes for the capers. For boiled mutton.—Mrs. R.