The New century cook book

One peck peaches, two quarts vinegar, three nutmegs, one tablespoon cloves, one tablespoon cinnamon, one quart sugar. After paring peaches place in crock, strewing spices through them; boil vinegar and sugar together and pour over them; let stand one day, then pour the liquid off and bring to a boil again; pour over the fruit and let stand another day; do this three days in succession, the fourth day boil all together twenty minutes. They are then ready to bottle and seal. Mrs. B. F. Moon. Spiced Peaches. Five pounds peaches, three pounds loaf sugar, one quart cider vinegar, two or three cloves in each peach or a small piece of mace. Boil soft and can hot. Spiced Peaches. Seven pounds of fruit, five cents worth of cloves, ten cents worth of cinnamon, four pounds brown sugar, one quart vinegar; put vinegar and sugar into a kettle and let them come to a boil, skim well, then add the spice tied in their sacks; add fruit. Boil slowly until the fruit is soft enough to run a straw through. Put into cans and seal. Mrs. J. B. Swift. Spiced Currants. Five pounds currants, three pounds sugar, small pint of vinegar, mustard pepper and other spice to taste. Boil one hour. Spiced Currants. Seven pounds of currants, four pounds sugar, one pint of vinegar, one tablespoon cinnamon, one teaspoon cloves, one of allspice. Boil slow two hours. Oakland Church. Spiced Gooseberries. One pint vinegar, three pints sugar, five pints berries, one teaspoon cloves and cinnamon, scald all together thoroughly then skim out the fruit and boil juice down as thick as desired, add the fruit, let it boil up again and put in jars. This same recipe is good for cherries or currants. New Century Cook Book. Chili Sauce. Eighteen ripe tomatoes, six onions, one and one-half teacup vinegar, three red peppers, one teaspoon each cloves, allspice, nutmeg, pepper and cinnamon, two teaspoons salt, one cup sugar. Cook about one hour. Antwerp Sauce. Four common-sized onions, one-half peck ripe tomatoes (skinned), two red peppers, one-half scant teacup salt, one teacup white sugar, three-fourths teacup white mustard seed, one teacup grated horseradish, two tablespoonfuls ground cloves, three tablespoonfuls celery seed, two tablespoonfuls ground cinnamon, two tablespoonfuls black pepper, one quart cider vinegar; chop pepper and onions very fine; chop tomatoes and drain them; mix well with the spices and put in a stone jar with cover; do not cook. Good with cold meats. E. B. Shepard. Chili Sauce. Thirty large tomatoes, ten red peppers, twenty large onions, ten tablespoons of sugar, five tablespoons of salt, ten cups of vinegar; remove seed from peppers and boil two hours; bottle and seal. Mrs. Russell. Chili Sauce. Thirty-six ripe tomatoes, eighteen green peppers, twelve onions; chop these together and boil three hours; then add ten tablespoonfuls of brown sugar, three or four of salt, six teaspoonfuls of cinnamon, six teaspoonfuls of ginger, and two quarts of cider vinegar; let come to a boil. Mrs. D. D. Thompson. Chili Sauce (Splendid).