The Toronto Cook Book

One dozen small mackerel, half cup salt, half ounce ground cloves, half ounce ground allspice, cider vinegar. Roll the mackerel in the salt and pack closely in a stone jar. Put the spices in a bag and lay on top, then add enough vinegar to cover them. Bake in a moderate oven six hours. Remove the bag of spices and set away for use. Cucumber Catsup Made without cooking and it retains perfectly the taste of fresh cucumbers. Pare very thin six large fresh cucumbers, chop fine and add a small tablespoon of salt. Let it drain in a colander about an hour, add two small or one large onion chopped fine, teaspoon of white pepper, pint of white wine vinegar. Stir it well together, put in wide-mouthed bottles. Seal it air tight and let stand at least a month before using. If air tight will keep for years. Grape Catsup Ten pounds grapes; boil and press through a colander; three and a half pounds sugar, one pint vinegar, one tablespoon cinnamon, half a tablespoon cloves, one tablespoon each of allspice, cayenne pepper and salt. Pickles and Relishes Green Tomato Catsup Chop very fine seven pounds green tomatoes and four red peppers; cook together in a preserving- kettle with a quart of vinegar for one and a half hours; then add one pound brown sugar, two tablespoons salt, two tablespoons mustard, one tablespoon cinnamon and allspice, one teaspoon ground cloves; cook three hours longer, then bottle and seal while hot. Mustard Catsup Take one and a half baskets ripe tomatoes, one pint vinegar, one pound brown sugar (this may be omitted if desired), quarter pound salt, two red peppers, one ounce allspice, one ounce black pepper, half an ounce cloves, half an ounce ginger, one ounce mace; add salt first, then sugar, then half cup mustard last. Canned Sweet Red Peppers Wash outside of peppers thoroughly and wipe dry. Cut slice from stem end and remove seeds. Cut into thin strips; scald well and then drop into ice water to make crisp. Drain well. Make a syrup of two cups sugar and one of vinegar. Put peppers into jars, fill to overflowing with hot syrup, cover and keep in a cold place. These are very nice cut up in salads in the winter. French Mustard Pass together through a sieve quarter cup of flour, quarter cup of sugar, five level tablespoons mustard, half level tablespoon of tumeric powder and quarter teaspoon of salt. Mix to a smooth paste with cold vinegar. It will take about two-thirds of a cup. Then gradually stir in one cup of hot vinegar and stir and cook over hot water until thick and smooth. Cover and let cook ten minutes, then store in glass and tightly cork. Delicious Chopped Pickle Three pints each ripe tomatoes, green tomato and onions, measured after chopping, four medium-sized red peppers, chopped, and one good bunch of celery, chopped. Add half cup salt and stand over night; then drain well, add one quart granulated sugar, two quarts vinegar, half cup mustard, half teaspoon ground clove, half teaspoon cinnamon. Cook twenty minutes. The Toronto Cook Book Green Peppers, Stuffed and Pickled