San Rafael cook book, 1906

1 pk. green tomatoes and 1 doz. green cucumbers, sliced and sprinkled with about 2 cups of salt; let them stand over night; in the morning wash thoroughly and cook until tender in equal parts of vinegar and water; when tender drain, and throw away the liquid. Slice 1 doz. large dry onions and 1 dozen bell peppers, and put them to cook in 3 quarts of vinegar; when tender drain off the vinegar, and return to the ■stove for the sauce. To the vinegar add 1/2 cnp of ground mustard, 2 ■tablespoons of black pepper, 1 cup of flour wet in a little of the vinegar, 4 cups of brown sugar, 1 tablespoon celery seed. Cook all until the sauce thickens, and pour it over the chow-chow. Put in the jars while hot, and seal. In this way it keeps for years. Delicious. PICCALILLI — Mrs. W. J. Wickman. 1 peck green tomatoes, 8 large onions chopped fine, 1 cud of salt, well stirred in. Let it stand over night and in the morning drain off all the liquor, add 2 quarts of water and 1 quart of vinegar; boil all together 20 minutes. Drain all through a sieve or colander, put it back into the kettle again, turn over it 2 quarts cf vinegar, 1 pound of sugar, 1/3 pint of white mustard seed, 2 tablespoons of ground pepper, 2 of cinnamon, 1 of cloves, 2 of ginger, and 1 of allspice, and % teaspoon of cayenne ■pepper. Boil all together 15 minutes or until tender. Stir it often to -prevent scorching. Seal in glass jars. A good relish with meat or fish. PICKLED EGGS— Mrs. W. J. Wickman. 3 dozen eggs boiled hard; drop in cold water, remove the shells, and Tpack them when entirely cold in a wide-mouthed jar large enough to let them in or out without breaking. Take as much vinegar as will cover them entirely, and boil in it white pepper, allspice, and a little root ginger; pour this over the eggs in the jar, occasionally putting in a tablespoon of white and black mustard seed mixed, a small piece of face ginger, a garlic if liked, horseradish ungrated, whole cloves, and a -very little allspice. Slice 2 or 3 green peppers and add in very small ■quantities. They will be fit for use In 8 or 10 days. TOMATO KETCHUP— Mrs. J. Sheehy. Select 1 pk. of solid tomatoes, wash thoroughly, cut in halves and put in porcelain lined kettle. Add % oz. whole cloves, 1 oz allspice, a doz. small bird peppers crushed, 7 bay leaves, 3 tablespoons whole mustard, 6 in. stick cinnamon broken, 1 oz. ginger root, pounded fine, five large finely chopped onions, 7 cloves of garlic, sliced. Simmer gently for % of an hour and pass through sieve. Return to fire and cook quick- PICKLES, CATSUPS, ETC. ]89 ly until very thick, add 1 pt. of vinegar and cook 15 min. longer. Then add 4 level tablespoons salt, 1 level teaspoon white pepper, % teaspoon cayenne. Wash and scald beer bottles and fill with hot ketchup. TOMATO CATSUP — Miss Parsons, Tamalpais. 2 quarts of tomatoes skinned and chopped, 1'% pints vinegar, % pound brown sugar, % pint New Orleans molasses, 1 teaspoon red pepper, 2 tablespoons salt, 2 onions (2 inches in diameter) chopped fine, 3 tablespoons winter squash steamed and mashed. Mix all together and boil down to % the original quantity. Excellent. Makes about 3 quarts. TOMATO CATSUP— Mrs. A. A. Smith. Scald and strain tomatoes through a sieve to remove seeds and skins; then add to each gallon of juice 3 tablespoons of salt, 4 of ground mustard, 3 of black pepper, 2 of allspice, 2 of cinnamon, 1 of cloves, 1 teaspoon of cayenne pepper, 1 pt of white wine vinegar; simmer slowly for 4 hours, bottle and cork tight. APPLE CATSUP — Miss Tena Bremner.