CHILI SAUCE Belle Shaw
One peck tomatoes; six large onions; four green peppers; two red peppers; six tablespoonfuls white sugar; three tablespoonfuls salt; three cups vinegar; two tablespoonfuls whole cloves; two tablespoonfuls whole allspice; two stalks whole cinnamon; chop tomatoes, pepper and onions, very fine; tie spices in two bags, loosely. Boil three hours, slowly.
CHILI SAUCE Mrs. H. D. Sheldon
Thirty large tomatoes; eight onions (medium), three green peppers chopped fine; two red peppers chopped fine; ten tablespoonfuls brown sugar; three tablespoonfuls salt; two tablespoonfuls cinnamon; one-half tablespoonful cloves; one quart vinegar. Peel and slice tomatoes, put in kettle with remaining ingredients, cook slowly until thick, add vinegar when nearly done.
SPICED CURRANTS Mrs. C. A. Robinson
Four pounds of currants; one and one-half pints of vinegar; one-half pint of water; pound of brown sugar; one tablespoonful cinnamon; one teaspoonful cloves; one nutmeg. Boil slowly three hours.
NEVER FAIL CATSUP Mrs. Minnie E. Bodwell
One gallon of ripe tomatoes, after having been boiled and strained; one pint of vinegar; five tablespoonfuls of salt; two tablespoonfuls of black pepper; three ounces of white mustard seed ground finely; one teaspoonful of cayenne pepper; one teaspoonful of cinnamon; one-half teaspoonful of allspice. Cook all together for four hours.
TOMATO CATSUP Sue C. Woodman
Cut up one peck of tomatoes over night with one cup salt. Boil well and strain. Add: One tablespoonful ground cloves; one tablespoonful allspice; one tablespoonful mace; one tablespoonful white mustard seed; one tablespoonful black pepper; one teaspoonful red pepper; one-half cup sugar; one pine white wine vinegar. Boil down one-half. Bottle.