Chili Sauce

Etta C. Springer.

One peck ripe tomatoes boiled one hour; add a cup of salt, one quart of vinegar, one ounce whole cloves, one ounce cinnamon, one ounce allspice, one ounce ground white mustard, one quart onions sliced, a little celery, a little horse radish, one-half pound of sugar, six red peppers.

Chili Sauce With Spice

Mrs. Lamkin.

Eighteen tomatoes (ripe ones); one green pepper chopped fine; three onions, if that flavor is desired; two tablespoons of salt; one-half cup of sugar, two cups of vinegar, one teaspoon of each kind of spice ; stew slowly; tomatoes to be sliced. Good without onion.

Chili Sauce

Mrs. E. H. Dennison, Highland Park, IU.

To nine large ripe tomatoes and three green peppers, add one onion chopped fine, two cups of vinegar, two tablespoons of sugar, and one of salt; steam one hour, then add one teaspoon of ginger, one of allspice, and one of cloves.

Horse-Radish Sauce

Two teaspoons of made mustard, two of white sugar, half a teaspoon of salt, and a gill of vinegar; mix and pour over grated horse-radish. Excellent with beef.

Made Mustaed

Pour a very little boiling water over three tablespoons of mustard; add one saltspoon of salt, a tablespoon of olive oil, stirred slowly in, and one teaspoon of sugar; add the yolk of an egg, beaten well together, and pour in vinegar to taste. It is best eaten next day.

Sauce Mayonaise

Mrs. P. B. Ayer.

Yolks of two raw eggs, (not a particle of the white or your sauce will curdle,) and one and a half mustardspoons of mixed mustard beaten together; add very slowly the best salad oil, stirring constantly until you can reverse the dish without spilling; then add one tablespoon of vinegar and cayenne and black pepper to taste, one-half teaspoon salt; stir briskly until quite light colored, and serve on lobster, lettuce or fish.

Curry Powder

Mrs. S. F. Page, Rockford, 111.

Mix an ounce of ginger, one of mustard, one of black pepper, three of coriander seed, three of turmeric, quarter of an ounce of cayenne pepper, half an ounce of carda-mon, half an ounce of cummin seed, and cinnamon; pound the whole very fine, sift and keep it in a bottle corked tight. To be used for gravies for ducks and other meats.

Maitre D'Hotel Sauce

Mrs. E. M. E.

Put one teacup of butter in an earthen dish; have ready two large tablespoons of parsley, which have been boiled for a few moments in water; chop fine and add to the butter the juice of two lemons; add cayenne pepper and salt to taste; let it boil a few moments. An excellent sauce for a variety of meats.

Celery Vinegar

Soak one ounce of celery seed in half a pint of vinegar; bottle it and use to flavor soups and gravies.

Gooseberry Soy

M. A. Bingham, Elgin, 111.

Take six pounds of gooseberries that are nearly ripe, and three pounds sugar, one pint best vinegar, and boil all together until quite thick. To be eaten with meats; will keep good a long time ; season to suit your taste with ground cloves and cinnamon.

Cheery Or Currant Sauce

M. A. Bingham, Elgin, 111.

Four pounds of cherries or currants, two pounds sugar, one cup vinegar, one-half ounce cinnamon; cook slowlY about one hour.

Gooseberry Catsup

Mrs. J. B. Adams, Mrs. Henry Stevens, and Mrs. R. Harris.

Eight pounds of ripe or partially ripe fruit, four pounds brown sugar, one pint good vinegar, two ounces each fine cloves and cinnamon tied in a bag; boil the berries and sugar for three or four hours, then add spice; boil a little more; put in a jar and cover well. Will keep two years by occasionally scalding and adding a little vinegar and spice.

Cucumber Catsup

Take a dozen large ripe cucumbers; pare and cut them open, and take out all the seeds ; then grate them; make a bag like a jelly-bag of some thin muslin cotton, and hang them up to drain over night; chop two or three onions and two or three green peppers, a tablespoon of salt, and thin substance left in the bag, with a quart of best vinegar. If made of good vinegar wiLL keep two or three years.