Stevenson Memorial Cook Book Part 49

CHILI SAUCE

Mrs. R. Heidorn

Twenty-four ripe tomatoes; four white onions; three green peppers; four tablespoonfuls salt; one of cinnamon; one-half of ground cloves and allspice mixed; one teacup sugar; one pint vinegar; boil three hours, seal hot.

CHILI SAUCE

Belle Shaw

One peck tomatoes; six large onions; four green peppers; two red peppers; six tablespoonfuls white sugar; three tablespoonfuls salt; three cups vinegar; two tablespoonfuls whole cloves; two tablespoonfuls whole allspice; two stalks whole cinnamon; chop tomatoes, pepper and onions, very fine; tie spices in two bags, loosely. Boil three hours, slowly.

CHILI SAUCE

Mrs. H. D. Sheldon

Thirty large tomatoes; eight onions (medium), three green peppers chopped fine; two red peppers chopped fine; ten tablespoonfuls brown sugar; three tablespoonfuls salt; two tablespoonfuls cinnamon; one-half tablespoonful cloves; one quart vinegar. Peel and slice tomatoes, put in kettle with remaining ingredients, cook slowly until thick, add vinegar when nearly done.

SPICED CURRANTS

Mrs. C. A. Robinson

Four pounds of currants; one and one-half pints of vinegar; one-half pint of water; pound of brown sugar; one tablespoonful cinnamon; one teaspoonful cloves; one nutmeg. Boil slowly three hours.

NEVER FAIL CATSUP

Mrs. Minnie E. Bodwell

One gallon of ripe tomatoes, after having been boiled and strained; one pint of vinegar; five tablespoonfuls of salt; two tablespoonfuls of black pepper; three ounces of white mustard seed ground finely; one teaspoonful of cayenne pepper; one teaspoonful of cinnamon; one-half teaspoonful of allspice. Cook all together for four hours.

TOMATO CATSUP

Sue C. Woodman

Cut up one peck of tomatoes over night with one cup salt. Boil well and strain. Add: One tablespoonful ground cloves; one tablespoonful allspice; one tablespoonful mace; one tablespoonful white mustard seed; one tablespoonful black pepper; one teaspoonful red pepper; one-half cup sugar; one pine white wine vinegar. Boil down one-half. Bottle.

CURRANT CATSUP

Mrs. J. H. Ostrander

Clean and stew four pounds of ripe currants; add two pounds of brown sugar and one pint of vinegar; boil steadily and slowly until thick; add one teaspoonful each of ground pepper, cloves and cinnamon; boil for five minutes longer. Bottle and seal.

VEGETABLES FOR WINTER SOUP

Mrs. C. E. Seaton

One peck ripe tomatoes; one head of cabbage; one bunch carrots; six large onions; nine ears of corn; six stalks celery; two green peppers; one large bunch parsley. Scald the skins off the tomatoes and cut in rather large pieces; shred cabbage; peel and slice carrots; peel and chop onions; cut corn from cob; cut celery as for salad; remove the seeds from peppers, chop them and the parsley quite fine. Mix all together and boil for one hour in a porcelain or agate kettle, stirring often to prevent scorching; about ten minutes before it is done, add salt to taste. Seal hot in gla.s.s jars. Potatoes may be added to the soup in the winter.

SWEET WATERMELON PICKLE

Mrs. N. F. Swartwout

Remove the thin rind (green), also all of the ripe melon, using only the white portion of the rind. Nine pounds fruit, three pounds sugar, one quart vinegar. After soaking the rinds over night in strong salt water and then rinsing in hot water; put the fruit, sugar and vinegar together in preserving kettle and boil until tender. Skim out fruit and put into the liquid a bag of spices and boil until a little thick; then pour over the fruit. If there is not enough syrup to cover it add a little more vinegar.

PRESERVES

"_The best of families have their family 'jars.'_"

FOUR FRUIT JAM

Mrs. W. C. Thorbus

One quart cranberries cut coa.r.s.ely; one cup sultana raisins; six ries; one quart gooseberries; two quarts granulated sugar. Boil forty minutes and put in jelly gla.s.ses.

CRANBERRY CONSERVE

Sue C. Woodman

One quart cranberries cut coa.r.s.ely; one cup sultana raisins; six oranges; soak raisins; cut up oranges; mix. Equal measure of sugar; cook. Stir constantly.

RHUBARB CONSERVE

Mrs. John Ingram

Six pounds rhubarb; six pounds granulated sugar; one-half pound English walnuts; six oranges, pulp and juice. Boil until proper consistency.

PLUM CONSERVE

Mrs. A. C. Allen

One box of blue plums; one pound of raisins, chopped; three pounds sugar; juice of four oranges; rind of two oranges chopped. Boil the rind in water until bitterness is gone. Cook for one-half hour.