The Toronto Cook Book

Select peppers of about the same size and quite perfect. With a sharp knife cut a circle around the stem and take out this piece. Through this hole remove all the seeds, and tie the stem back in place. Put the peppers in strong brine, allow them to remain for thirty-six hours. To fill use the following filling: two Quarts green tomatoes, one quart ripe tomatoes, one cabbage, three white onions and one red pepper. Mince these fine, sprinkle with salt, put them in a coarse bag and squeeze out such juice as you can. When well squeezed add three-quarters of a pound of sugar, two tablespoons grated horse-radish and half teaspoon black pepper. Cover all the ingredients with enough cold vinegar to moisten them, let them stand all night, and in the morning pour off the vinegar. Just before filling the pepper stir into the chow-chow two tablespoons each of white mustard and celery seed, and half teacup chopped nuts. Fill the peppers, tie on the covers, and pour over the peppers the spiced vinegar. Keep them in jars well covered. A bit of horseradish dropped in the bottom of the jar keeps them fresh. Garibaldi Sauce Four green tomatoes, one pound of raisins, three pounds of brown sugar, three apples, three onions, one lemon, quarter pound of red pepper, one small cup salt, three pints vinegar; chop all fine and cook gently until tender. Bottle as jam or jelly. Tomato and Raisin Sauce Five pounds of ripe tomatoes peeled and sliced, half a tablespoon each ground allspice and cloves, one tablespoon ground cinnamon, quarter teacup salt, one pint cider vinegar, two pounds sugar, two pounds raisins, seeded and chopped; boil slowly for two hours; put in glass jars and seal at once. Bean Sauce One peck butter beans cut small; cook half an hour in salt water, three pints cider vinegar, two cups sugar, boiled together; mix together one large cup Keen's mustard and same of flour, two tablespoons celery seed and two of tumeric; mix to a batter with cold vinegar; then pour into boiling vinegar, stirring all the time; add beans which have been well drained and cook five minutes. Pickles and Relishes Chutney Sauce Sixteen large ripe tomatoes, sixteen sour apples, sixteen onions chopped fine, three large red peppers chopped fine, two pounds seeded raisins, three teaspoons salt, two cups brown sugar, one quart vinegar; boil one hour. Chutney One and a half pounds brown sugar, three-quarters pound salt, quarter pound minced garlic, quarter pound onions, one pound stoned raisins, one ounce ground ginger, one ounce ground chillies, ten pounds of apples, three and a half pints of malt vinegar; peel, core and slice apples, mince onions and boil apples, onions, garlic and ground chillies in two pints of vinegar until quite soft, then turn into a large pan. .Mix the other ingredients thoroughly. When cold put into jars. Chili Sauce Six large ripe tomatoes, four green peppers, one onion, one tablespoon sugar, one tablespoon salt, one and a half cups strong vinegar; chop peppers and onions. Boil one hour. Chili Sauce Twelve medium-sized ripe tomatoes, one red pepper finely chopped, two onions chopped fine, two cups vinegar, four tablespoons sugar, one of salt, two tablespoons each of cloves, cinnamon, allspice and grated nutmeg. Peel tomatoes, put into preserving-kettle with the remaining ingredients. Let come to boiling point and cook slowly for three hours.