Page:Gurney - Things Mother Used to Make.djvu/67

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them one cupful of salt. Let stand over night. In the morning drain off the water, put in the other ingredients, and let come to the boiling-point, then add one ten-cent bottle of horse-radish. Seal in jars having a glass top.

Green Chopped Pickle, No. 2
  • 1 Peck of Green Tomatoes
  • 2 Large Cauliflowers
  • 1 Head of White Cabbage
  • 3 Pounds of Sugar
  • Vinegar
  • 6 Red Peppers (Seeded)
  • 5 Large Onions
  • 1 Cupful of Salt
  • ½ Ounce of White Mustard Seed
  • ½ Ounce of Whole Cloves
  • ½ Ounce of Celery Seed
  • 1 Dessertspoonful of Ground Mace

Put through the meat-grinder, or chop, tomatoes, cauliflower, cabbage, onions, and peppers. Sprinkle over these one cupful of salt and let stand over night. In the morning drain off water, cover with vinegar, and add the other ingredients. Cook until tender.

Chili Sauce, No. 1
  • 6 Ripe Tomatoes
  • 1 Onion
  • 4 Green Peppers
  • 1 Tablespoonful of Sugar
  • 1 Tablespoonful of Salt
  • 1½ Cupfuls of Vinegar

Chop, or put through the meat-grinder, tomatoes, peppers, and onions, add sugar, salt, and vinegar. Boil one hour and seal in jars.

Chili Sauce, No. 2
  • 1 Quart of Ripe Tomatoes
  • 1 Cupful of Cider Vinegar
  • 1 Onion
  • 1 Red Pepper
  • 2 Teaspoonfuls of Salt
  • 2 Teaspoonfuls of White Sugar

Chop, or put through the grinder, the onion and pepper, then add the other ingredients and cook one hour, uncovered.

Chili Sauce, No. 3
  • 8 or 9 Large Ripe Tomatoes
  • 1 Large Onion
  • 2 Red Peppers
  • 1 Teaspoonful of Cloves
  • 1 Teaspoonful of Allspice
  • 1 Nutmeg
  • 1 Tablespoonful of Salt
  • 2 Tablespoonfuls of Sugar
  • 1 Teaspoonful of Ginger
  • 1 Teaspoonful of Cinnamon
  • 2 Small Cupfuls of Vinegar

Chop the onion and peppers fine, mix all together, and cook half an hour. Bottle while hot.

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