Royal Victoria cook book

slices onions and carrots, 4 teaspoon salt. Cook for 10 minutes, then strain. Take 1 tablespoon melted butter, 1 tablespoon flour, mix well and add to strained tomatoes, and cook a few minutes. Put a few p: ppercorns, whole cloves, cinnamon and allspice berries in a muslin bag and boil it in tomatoes. Take the bag out when tomatoes are strained. If wanted for soup, add celery, bay leaves and stock. If for poached eggs, pour some of the sauce in a baking dish, break eggs in it, as for poaching, pour the rest of the sauce over eggs. Cook in the oven for a few minutes. Mrs. PLUMMER. MUSTARD PICKLES.—One peck onions, 6 green peppers, 6 cauliflowers, 100 cucumbers. Put all in weak brine for 24 hours. Scald in the same brine and drain. Paste :—4 pound mustard, 3 tablespoons tumeric powder, 44 cups brown sugar, 1 cup flour, 1 gallon vinegar. Mix paste with some cold vinegar. Stir well until boiling, then pour over the pickles. M. E. Ross. OSINDA CHIS —Half pound bruised ginger root, | pound flour sete 4 pound fine salt, 3 pound ee mustard seed, #? aie cayenne pepper, 2 ounces peppercorns (black pepper), 1 ounce ground ae 1 ounce curry powder, 2 ounces tumeric, 1 gallon best vinegar. Boil well together for 10 minutes. Allow to cool. Put in a stone jar or crock and keep well covered. Wash and dry all kind of pickling vegetables, and add to this cold spiced mixture. Not necessary to put all in on the same day or week. Mrs J. K. Ross. SWEET CHUTNEY.—Three pounds peaches stewed and chopped fine, 1 pound raisins, 2 teaspoons salt, + pound preserved ginger, 14 ounces garlic cut small, $ ounce of red pepper, 1 teaspoon mustard, 2 pounds sugar, 1 bottle vine- gar, 3 or 4 chopped up apples. Boil for one hour. Very good with cold meat. Miss D. A. WILLIAMS. CHILI SAUCE. Nine ripe tomatoes peeled and cut small, red peppers and 1 onion chopped fine, 1 teacup vinegar, 2 tablespoons or more brown sugar, 1 dessertspoon salt, 1 teaspoon ginger, 1 teaspoon allspice; vinegar in last. Stew 1 hour. Miss CHESTNUTT. SWEET PICKLES—For Prars and Piums.—To 7 pounds fruit take 3 pounds brown sugar, 1 quart vinegar, 4 ounces cinnamon, 2 ounces cloves. Pears are to be peeled and boiled till soft ; cool, and stick 2 or 3 cloves in each and place in jars. Boil vinegar, spices and sugar 15 to 20 minutes and pour hot over the fruit. Repeat boiling with the same liquid 3 mornings in succession. Plums do not require cooking ; place in jars at once. Sweet apples should be steamed until soft and then treated as pears. CELERY SAUCE —One dozen heads of celery, 3 large onions, + pound of mustard seed, ? pound mustard, 2 quarts of vinegar, 2 cups white sugar, a little tumeric or curry powder, salt and pepper. Cut up fine and simmer for an hour. Mrs. Tos. McKEE. CELERY SAUCE.—One dozen heads celery, $ pound mustard, 2 ounces mustard seed, 1 teaspoon tumeric, 4 small onions, a little red pepper, a little salt, 13 cups sugar, vinegar sufficient to cover, cook till soft. Mrs, H. MUSTARD PICKLE.—Two quarts small cucumbers, 2 quarts small onions, 1 quart small tomatoes, 1 quart large ones sliced, 3 good sized heads of cauliflower, 6 green peppers sliced in strips, $ pound mustard, 1 ounce tumeric, 2 cups brown sugar, 2 cups flour. Mix sugar, flour, mustard and tumeric and stir into | gallon of boiling vinegar. Soak the vegetables over night in a weak brine; drain off and cook slightly in the vinegar. Mrs. H. CUCUMBER SAUCE.—Peel and grate 12 large green cucumbers, drain in a colander several hours. Add 4 grated onions. Season to taste with salt and pepper. Pour over enough vinegar to cover. Put in bottles and seal closely.