Chili Sauce.

One dozen large ripe tomatoes, 2 large onions, 1 tablespoon ground cinnamon, 2 teacups vinegar, 3 chili peppers, 2 tablespoon salt, 1/2 teacup sugar. Chop tomatoes and chili peppers, season with other ingredients and cook slowly for 1 1/2 hours.

Mrs. C H. Griffen

Chopped Pickle.

Two gallons small green tomatoes, 1 dozen large onions, or 1/2 gallon little pickling onions, 1 dozen green peppers, 2 boxes seedless raisins, 2 pounds brown sugar, 1 box mixed spices, 2 bunches celery, 2 quarts cucumbers or dill pickles. 1 pint green natsurtium seed, vinegar enough to cover well. Slice the tomatoes thin and salt over night, then drain and scald a few at a time in 1 pint of vinegar and 1 pint of water, then put in a bag and hang up to drain all day or all night. Slice the onions (if the large ones are used) and salt a little while the tomatoes are draining. Cut up the peppers, leaving out the seed pad. Cut the celery into small pieces, and slice the cucumbers. Mix all together thoroughly, put into a large pan, pour the vinegar over until covered, and simmer gently for twenty minutes, or half an hour. "Will keep a long time. This quantity makes between 2 and 3 gallons.

Mrs. H. M. Clayton.

Chutney.

Six green tomatoes (8 if small) from which seeds are taken, 12 sour apples, 4 large sliced onions, 1 cup seeded raisins. Chop each fine, peeling apples and tomatoes. Into a quart of vinegar stir 2 cups sugar, 2 teaspoons salt and 2 teaspoons dry mustard. Put on fire, cook 5 minutes after it begins to boil, then add other ingredients and boil over slow fire for an hour. Add more sugar if too sharp. Also some currants. This makes 4 pints.

Chili Sauce.

Twelve large ripe tomatoes, 4 ripe or 3 green chili peppers, 2 onions, 2 tablespoons salt, 2 tablespoons sugar, 1 tablespoon cinnamon. 3 cups vinegar. Peel tomatoes and onions, chop separately very fine, add the peppers chopped, with the other ingredients, and boil al 1 together 1 1/2 hours. Bottle and it will keep a long time. This chili sauce is excellent and more healthful than catsup.

Mustard Pickles.

Cut up small cucumbers, green tomatoes, onions, celery (more than of others), cauliflower, soak in brine over night, drain. Put in kettle vinegar enough to cover vegetables and sugar to taste; when hot put in vegetables and cook tender. Then add 1/2 cup flour, 3 tablespoons mustard and a pinch of red pepper for each 2 quarts of pickles. Cook a short time longer and put in crock.

Mrs. Charles S. McKelvey.

Tomato Jelly.

Peel and cut up firm, ripe tomatoes and to each pound add the grated peel of a lemon. Boil until tomatoes are soft, then mash and strain through a cloth. To each pint of juice add the juice of one lemon and a pound of heated loaf sugar. Let the sugar melt, put where it will boil gently until it jellies when dropped on a plate - about thirty minutes. Seal like any other jelly, and serve with meat or fowl. A spiced jelly can be made by adding some bags of whole spice after straining the juice, and letting them boil together.