The national course in home economics

Take a peck of green tomatoes, slice them thin, add one pint of salt. Let them stand twenty-four hours, strain, and put over the fire with twelve raw onions, an ounce of black pepper, one ounce of allspice, one-quarter of a pound of ground mustard, one-half pound of white mustard seed and a little cayenne pepper. Cover the whole with vinegar and boil till as thick as a jam, stirring occasionally with a wooden spoon, to prevent burning Katie Upton. RIPE TOMATO SOY. One peck of tomatoes peeled and sliced, one cupful of salt; let stand twenty-four hours; drain off liquor and add one head of celery, eight onions, chopped fine, one quart of vinegar, one tablespoonful each of ground mustard, ginger, cloves, allspice, cinnamon, and one-half spoonful of cayenne pepper; stew slowly two hours; when nearly done add one pound of sugar and one-quarter pound of white mustard seed. Mrs. Milburn. RELISHES AND CATSUPS. CHILLI SAUCE. Take a peck of ripe tomatoes, skin and cut up coarse into kettle. Take six large onions, five large green peppers, and a good-sized bunch of celery, cutting them all up. Put all on to boil, adding about a pint of cold water. Boil slowly four to five hours. Add one small teacupful of salt, one pint of cold vinegar, tablespoonful of black pepper and one-half teaspoonful of cayenne pepper. Boil all these together one hour. Then bottle it. It must never stop boiling. If you use canned tomatoes four cans equal one peck of whole ones. Maggie Green, CHILLI SAUCE— No. 2. Three teacupfuls of vinegar, twelve tomatoes chopped, three peppers chopped fine, two large onions chopped fine and two teaspoonfuls of salt, two teaspoonfuls of sugar, one teaspoonful of cinnamon; simmer on back part of stove two hours. Very nice. Mrs. Carrie Vroman. CHOW=CHOW. For Chow-Chow and Piccalilli see Department of "Pickles," TOMATO CATSUP. "One -half bushel of tomatoes, one teacupful of salt. Boil and strain through a coarse sieve. Add one-half teaspoonful of powdered cloves, one teaspoonful of powdered allspice and four dashes of cayenne. Boil down to five quarts. Bottle while hot and pour over a teaspoonful of olive oil before corking. H. F. L. TOMATO CATSUP— No. 2. One bushel of tomatoes, three onions, two large red peppers, two tablespoonfuls of cloves, two tablespoonfuls of allspice, one tablespoonful of mace, one and one-half whole black peppers and salt to taste. Cut and heat the tomatoes until they are soft enough to strain. After straining put in the ingredients and boil down one-half; then strain through a colander, cork and seal In heated bottles, Mrs. M. H. Skinner. TOMATO CATSUP— No. 3. To one gallon of strained tomatoes, put one quart of vinegar, one large cupful of sugar, four tablespoonfuls of pepper, four tablespoonfuls of mustard, four tablespoonfuls of salt, four tablespoonfuls of mixed spices, one teaspoonful of red pepper. Boil till thick and then strain it again. Bottle and set away. Mrs. M. Dawson. GRAPE CATSUP. Wash and stew ten pounds of fruit over a slow fire until soft. Then strain through a sieve and add nine cupfuls of granulated sugar, two [illustration: 402 RELISHES AND CATSUPS.] teaspoonfuls of cinnamon, two tablespoonfuls of allspice, one tablespoonful of ground black pepper, one tablespoonful of salt and two quarts of cider vinegar. Boil until a little thick and bottle. Lettie T CUCUriBER CATSUP.