Superior cook book

One peck green tomatoes, three large onions c!io|)|)tMl l]m\ mix with one cu'p of salt, let this lie over night, then drain in the morning, boil in two quarts of vinegar and one quart of water 15 minutes, drain again, then add two pounds of sugar, three pints of vinegar, one-half pitund of white mustard seed, one-half teaspoon of cayenne popper, two tablespoons of cinnamon, two tablespoons of allspice, two tal)lespoons of ginger. Boil all togetlier 1.") miiinie.-. Afus. ^. B. Chili Sauce. Fourleen large ripe tomatoes, •>}, rups vinegar. 2 J (•u])s sugar, .■) onions, 1 red pepper, 1 small tablespoonful of salt, 1 large teaspoonful of cinnamon, 1 small tea- spoonful of cloves, chop pep|)er and onions verv fine, peel tomatoes and cut very fine: cook until thick. ^Mrs. C. W. Jarvts. Chili Sauce. One pk. tomatoes, 9 large onions, 5 tablespoonfuls salt, 16 tablespoonfuls brown sugar, 2 nutmegs (grated), 4- teaspoons cinnamon, 2 teaspoons allspice, 2 teaspoons cloves, 3 red peppers. 3 green peppers. Boil 2 hours. 7 cups cider vinegar. Boil 1 hour. Mrs. W. J. Suo^ivall. Chili Sauce. Slice 1^ large ripe tomatoes, 8 large onions, oi' 10 of medium size, -i doz. green bell peppers (chopped), 8 tablespoonfuls sugar, 1 small teaspoon of ground cloves, 3 tablespoonfuls salt, 4 tables])oonfuls ground cinnamon, 4 tablespoonfuls ground ginger, 3 teaspoonfuls red pepper, 8 teacupfuls of good vinegar: boil it 5 hours or until quite thick. ^fn^^- Duncan. Chili Sauce. Tliirly-six large ripe tomatoes, (i jcd peppers, 4 large onions, 4 tablespoons salt, 8 tablespoons sugar, 4 teaspoons ginger, 4 teaspoons cloves, 4 teaspoons cinnamon, 4 teaspoons allspice. 2 nutmegs, 8 teacups vinegar. Chop onions and peppers, put all in kettle together and let mixture boil one hour. Mrs. John \riTCHELL, Winter Chili Sauce. One can tomatoes, .', cu|) vinegar, 1 teaspoon eacli of pepper, cinnamon, cloves, allspice, oround mustard. 2 teaspoons salt. 1 tablesj)oon sugar, 1 onion: mix and cook until thick. Mrs. D. D. Kandall. Spiced Peaches. Three lbs. fruit cut in small pieces, 2 lbs. granulated sugar, -} i)t. of vinegar, cloves, nutmeg, cinnamon and salt to taste. Cook slowly until thick. Mi;s. ('. J. SlTADDICK. Spiced Peaches. Seven lbs. fruit. I lbs. sugar, I pt. vinegar, cloves. alls|)ii-e autl i-innamon, whole small handful of each. Boil the fruit and sugar until fruit is tender, then take out the fruit, put into jars, tlu-n put in the vinegar and spices in the sugar and boil down well. I'ourover the frui't ami seal. Mits. DuNCAN. Spiced Blueberries. Four poun.ls fruit, two poniuls sugar, one eiip viiu^gar, one teaspoonful cloves, 160 SUPERIOR COOK BOOK two tcaspoonful^ cinnamon. Boil half hour before putting in sugar; then boil fiom half to tlirec-quartors hour longer. Spiced Gooseberries. Ten pouiuls of goosebei-rics, 7 Ib.s. of coirec sugar, 3 jits, vinegar, 2 tablespoon- fuls ground cinnamon. 1 tablespoonful ground allspice, ^ tablespoonful ground cloves. Stir together and l)oil 4 or 5 liour*. or until tJiick, like jelly. Seal up the same as jelly. 3Ii;s. H. F. iHANDFORD. Spiced Grape. Five ])(»unds gra|)es boih>d and straiiK'd. 'Il pounds sugai", 1 pt. vinegar, 1 table- s|jooii finnamo]!. 1 tablespoon cloves, 1 tablespoon allsj)ice. 1 tablespoon pepper, i teaspoon <alt. Boil until slio-htly tliit-k and ])()ttlc. ^[us. BrtoxsOK. Spiced Fruit.