Twentieth century home cook book

Chili Sauce. — Take nine large tomatoes, four large onions, four red peppers, or in the same proportion. Chop them together; then add four cups of vinegar, three tablespoonfuls of sugar, two of salt, two teaspoonfuls of cloves, the same of cinnamon, ground, of ginger, of allspice and of nutmeg. Boil one hour, and bottle for use. XII. Flavored Vinegar. Raspberry Vinegar. — Take six pounds of ripe raspberries, and pour on them four pints of the liest vinegar. Leave them thus for four days, frequently stirring, but not mashing the fruit so as to bruise the seeds ; then place a piece of clean fresh washed linen or flannel in a colander, and filter the vinegar; to each pint of juice add two pounds of loaf-sugar; put it into glazed jar or pan, which place in boiling water and keep there till the juice boils thick and syrupy. Let it become cold, then bottle it. The whole process should be carried on in a glazed kettle or earthen vessel. The same fornmla may be used with other small fruits. Horseradish Vinegar. — Put into a jar, four ounces of grated horseradish, a teaspoonful of cayenne, two teaspoonfuls of salt and one tablespoonful of mustard; pour over them a quart of boiling vinegar, and set the jar, covered, by the fire for a fortnight; then boil up the vinegar, let it cool, strain through a jelly-bag, and bottle. It is an excellent relish for salads, cold meats, etc. The same means may be used for peppers, mushrooms, green walnuts and other articles, the flavor of which is desired. TINNED RIM KITCHEN SIEVE. CHAPTER XXI. THE CHAFING DISH. ,.^ 'THE CHAFING DISH is now a recog- -*- nized part of every well regulated household. It can be used for a hasty breakfast, an impromptu luncheon, a late supper, Sunday night tea and at a picnic, and nowhere does it do better service than in the sick-room, where a small quantity quickly prepared and served hot will often tempt the invalid's appetite. The Chafing Dish consists of two dishes which fit one inside the other, the lower one being called the dish and the upper one the "blazer." They fit into a stand over an alcohol lamp, heat very quickly and at a cost of about five cents an hour for alcohol. The cost of a Chafing Dish will be governed by what one can afford to pay, as there are many grades on the market and they can be bought from a very low price to a very high one. A five-dollar Chafing Dish will be found very serviceable and attractive. HOW TO USE THE CHAFING DISH. Fill and light the lamp. Have in the water pan about one-half pint of water — hot water, if convenient. Put over the blazer (or food pan) and cover it while it heats. Mixtures requiring slow cooking, or those which burn very easily, should be cooked over the hot water. If great heat is called for, as in broiling, remove the hot water pan and place the blazer directly over the flame. In the following recipes the latter method is indicated by the word "blazer" in parentheses. "Both" in parentheses shows that slow blazer and hot water pan are to be used. SUPPLIES FOR THE CHAFING DISH. It is well to keep on hand for serving hasty luncheon the following articles, such as beef extracts, canned soups, lobster, shrimp, tongue, dried beef, salmon, peas, grated corn, and tomatoes, crackers, cheese, olives, and pickles and condensed cream. These, with bread, butter, eggs, cake, tea. coffee and cocoa, will help to make the unexpected visitor a welcome instead of a dreaded guest. RECIPES FOR CHAFING DISH. QUAIL (Blazer). Two plump quails. Two tablespoonfuls butter. One gill highly seasoned broth. One gill port or claret. One teaspoonful onion vinegar. Celery. Salt. White pepper. One tablespoonful mushroom catsup.