Apples. 2 onions. 1 quart vinegar. 1/2 lb. (1 cup) sugar. 1 teaspoonful mustard. 1 teaspoonful white pepper. 1 teaspoonful salt. 2 teaspoonfuls powdered cinnamon. 1 teaspoonful powdered doves. 1 teaspoonful powdered mace.
Stew enough tart apples to make two pints of apple sauce and rub it through a sieve, add the onions chopped fine, vinegar, sugar, salt, pepper and spices.
Turn into a saucepan and simmer until thick. Seal while boiling hot, in sterilized bottles.
The apples will not require paring or coring if sifted after stewing.
Another Method: Take two quarts of sliced cooking apples, two chopped red peppers, and one cupful of water and stew until tender, then strain. Put the juice into a pan, add one teaspoonful of pepper, one tablespoonful of lemon juice, one-half teaspoonful of ground cinnamon, one-half teaspoonful of ground cloves and one teaspoonful of salt. Tie the spices in a muslin bag.
Allow the liquid to simmer until thick, then add one cupful of vinegar and one-half cupful of sugar and allow to boil until thick.
Pour into bottles and seal.