The Toronto Cook Book

Chili Sauce Fifteen large ripe tomatoes peeled, five green peppers, five large onions, finely chopped together; five cups cider vinegar, two cups of brown sugar, two and a half tablespoons salt, half a tablespoon each of ground cloves, allspice, cinnamon, ginger. Boil about two hours and bottle while hot. Chili Sauce Twelve large ripe tomatoes peeled, two large onions and four green peppers, two tablespoons brown sugar, four of salt, one cup of vinegar; chop peppers and onions fine and boil all together one hour. The Toronto Cook Book Stuffed Peppers Put the peppers in salt and water for a few days, then remove seeds. Chop cabbage and sprinkle with salt. In a few hours drain the water from the cabbage, and season with mustard or celery seed, or a mixture of each. Fill the peppers with the cabbage and seed and sew them up. Cover with hot vinegar. Chili Sauce Thirty-six large tomatoes peeled (either green or ripe tomatoes), six large red peppers, twelve large onions, six teaspoons mixed spice, three tablespoons black pepper, three cups white sugar, three cups cider vinegar, six tablespoons salt; cut altogether and boil for one and a half hours. Chili Sauce (with Peaches and Pears) Thirty-six large ripe tomatoes peeled, six large peaches peeled, six large pears, six large onions, one and a half pints cider vinegar, one and a half pounds brown sugar, one teaspoon ground mace, four red peppers chopped, two tablespoons salt,, two of whole cloves and two of allspice, six sticks pounded cinnamon tied in a bag; cook gently for two hours. Seal at once. Note. — All the above recipes are excellent. Cucumber Relish Take large cucumbers that are not quite ripe, pare them and cut in halves, taking out the seeds, then cut in thin slices, strain off water, season to taste with salt and paprika and add a little sugar, also the same quantity of vinegar as cucumbers; seal in air-tight jars and immerse with melted wax. Cabbage Relish One head of finely chopped cabbage, half a bunch of finely chopped celery, one cup of vinegar, one egg; beat the egg and mix with a small portion of vinegar; after egg is well whipped pour vinegar over very slowly, whipping constantly to avoid egg separating; add mustard, pepper and salt to suit taste. Heat the remainder of the vinegar and when boiling hot add the above mixture, stirring until thickened; pour over cabbage and mix well. This may be used as a cold slaw or sealed and set away in fruit closet. Pickles and Relishes Celery Sauce One peck green tomatoes, twelve large apples, two heads of celery, six onions, chop all fine and add three cups brown sugar, half a cup mustard, three tablespoons cinnamon, four of salt, one of curry, one teaspoon cayenne pepper, three pints of cider vinegar; boil one hour. Celery Sauce Thirty large ripe tomatoes, peeled, four heads celery, four large onions, two red peppers, five tablespoons sugar, four tablespoons salt, five cups cider vinegar; chop tomatoes, celery, onions and peppers separately, then mix together; boil one hour, but if preferred real thick, boil three to four hours. Before adding vinegar, pour off some of the juice. Celery Relish