Chili Sauce

Twenty-five ripe tomatoes, 3 onions, 2 green peppers, 2 red peppers. Pass through food grinder. Add 2 1/2 cups vinegar, 1 cup brown sugar, 1 teaspoon each of cloves and cinnamon. Salt to taste. Boil one hour.

Mrs. G. W. Osterhout.

Pickled Peaches

One-half peck peaches (ripe). Peel and stick 6 cloves in each peach. Make a syrup of 2 lbs. brown sugar, 1 ounce stick cinnamon, l pinch allspice. Boil syrup twenty minutes. Put in half of peaches and boil until soft.

Mrs. Elam.

Pickled Figs

Allow 1/2 lb. of brown sugar to each pound of figs, and 1 quart of good cider vinegar to each 10 lbs. of figs; stick a clove in each fig. Let the vinegar and sugar come to a boil, then throw in a handful each of cinnamon bark and allspice; then add the figs and boil until clear - about an hour and thirty minutes. The figs should be picked while still in the milk state. Mrs. J. P. Sharp, Fresno.

Cucumber Pickles (Sour)

Pick small cucumbers, put into 2-gallon jar; add 1 cupful salt and fill with water. Let stand 2 4 hours. Drain and drop 2 quarts and 4 red peppers at a time into boiling vinegar; when again at boiling point fill jar, pour vinegar over and seal. Mrs. W. A. Prestidge.

(Original.)

Green Tomato Pickle

One peck green tomatoes sliced, 6 large onions sliced, 1 teacup of salt over both; mix thoroughly and let remain over night. In the morning drain off liquor and throw away; then add 4 green peppers chopped, a teacup of grated horseradish, 5 cts. white mustard seed, 1 teacup sugar and 2 qts. vinegar. Let boil, stirring gently occasionally till the tomatoes are tender; then if you like add a little cinnamon and cloves. Mrs. Wyllie.

Chowchow

Two gallons of green tomatoes, 1/2 gal. of onions, 1/4 pint of green and red peppers mixed, 2 large heads of cabbage, 4 tablespoonfuls of white mustard seed, 2 tablespoon-fuls of cloves, 2 tablespoonfuls of celery seed, 2 table-spoonfuls of allspice, 1 small box of yellow mustard, 1 lb. of brown sugar, 1 ounce of tumeric. Slice the tomatoes and let them stand over night in a brine not too strong, then squeeze out. Chop cabbage, onions and tomatoes, separately. Mix with spices thoroughly, then put in a porcelain kettle, and cover with vinegar and boil slowly two hours. I think it best to wash the tomatoes before using them as you might get more salt then you intended.

Mrs. D. M. Edwards.

Cold Chili

Take any amount of tomatoes, one-third as much cabbage, peppers, onions and salt and pepper to taste. Chop very line and pour over this vinegar to taste.

Mrs. Sweeney, Orosi.

Whole Ripe Tomato Pickles

Use thoroughly ripe small, round tomatoes. Do not prick them. Let them lie in strong brine three or four days, then put down in layers in jars, mixing with small onions and pieces of horseradish. Then pour on vinegar (cold), spiced if preferred. Cover carefully and set in cellar for a month before using.

Mrs. Demaree, Orosi.

Chili Sauce

One dozen large ripe tomatoes, 4 large onions (silver skin), 3 green peppers, 2 teaspoonfuls whole allspice, 1 teaspoonful cinnamon, 1 teaspoonful cloves, 1 cupful vinegar, 2 tablespoonfuls sugar. Add 1 tablespoonful of celery seeds and 1 tablespoonful of salt, if desired. Chop tomatoes, onions and peppers very fine, tie spices in bag and boil all together for at least an hour. Bottle and seal.

Mrs. Geo. Hedgepeth.

Sweet Tomato Pickles

One peck green tomatoes, 6 large onions sliced; sprinkle with one cup salt and stand over night. Drain and cook in 1 quart of vinegar and 2 quarts of water. Boil 15 minutes, then drain and put in jars. Boil 2 qts. vinegar, 2 lbs. brown sugar, 2 tablespoons each of allspice, cinnamon, ginger, cloves, mustard, teaspoon cayenne. Pour over pickles. Mrs. H. F. Seifried.

Sweet Tomato Pickles

One peck of green tomatoes sliced, 1 cup of salt, let stand over night and drain. Take 1 quart of water, 1 pint of vinegar, boil five minutes and drain again. One and one-half quarts vinegar, 2 lbs. brown sugar, 1/2 ounce mustard seed, 2 teaspoons each cloves, cinnamon, allspice, 1 teaspoon mustard. Put all in kettle and boil fifteen minutes.

Pickled Onions

Skin small white onions, lay in salt water over night. Boil enough vinegar to cover them with mace and whole peppercorns, half ounce each to half peck of onions. When vinegar and spices boil put in onions for five minutes. When cold put in wide-mouthed bottles and cork closely.

Susie F. West

Heiden Salad

One gal. chopped green tomatoes, 1/2 gal. chopped cabbage, 1/2 gal. chopped cauliflower, 1/2 gal. button onions or onions sliced, 1 pint green peppers. Mix with 1 cup salt and let stand twenty-four hours. Then add mustard seed, 2 tablespoons ginger, 2 tablespoons ground cloves, 2 tablespoons ground cinnamon, chopped celery, 1 1/2 lbs. brown sugar, 2 quarts vinegar. Boil slowly till tender, and can.

Mrs. Arthur Dechman.

Pickled Grapes

For 6 lbs. of fruit use 3 of sugar, a pint of vinegar and an ounce each of cinnamon, cloves and allspice. Tie spices in bag and boil with vinegar and sugar about 10 minutes. If preferred use stick cinnamon and whole cloves. Have grapes broken in small bunches and in jar. Pour over boiling vinegar. Let stand until next day, then heat vinegar again and pour over fruit. Repeat this three times and then tie cloth or cover over jar and let stand until ready for use. Mrs. Wyllie.