Pickled Nasturtium Seeds

Fill a jar with unripe nasturtium seeds. Pour boiling vinegar, well salted, over them. Drain off the vinegar after three days and boil again. Pour over the pickles as at first. Repeat this three times. These are an excellent substitute for capers.

Peach Chutney

Six lbs peaches, 2 lbs sugar, 1 lb raisins, 1-3 lb salt, 1/2 lb green ginger root, 1/4 lb mustard seed, 1/4 lb red chili peppers and 2 quarts vinegar. Pare and slice peaches, stew until soft in half of the vinegar; boil the sugar and the other half of vinegar into a syrup; add the raisins, seeded and chopped; the mustard seed, crushed; the peppers, seeded and chopped; and the ginger root, chopped. Add the salt and a little garlic; boil all together for 20 minutes and seal in jars.

Curry

Fry tender 1 dry onion, 1 large tooth of garlic, a piece each of carrot and parsnip; add 1 teaspoon salt and put all through a colander. Brown 1 tablespoon butter; add 1 dessertspoon flour rubbed smooth, then add gradually 1 pint soup stock and 1 raw potato, grated. Boil slowly until it thickens. Boil 1 cup cocoanut in 1 cup milk. Strain and add to curry just before serving.

Mixed Mustard

Two tablespoons mustard, 1 tablespoon each of flour and olive oil, I teaspoon sugar and a pinch of salt. Mix all but the oil. Stir in boiling water sufficient to make a thick paste. Thin with vinegar, add oil and stir well. Milk may be substituted for oil.

French Mustard

Cream together three tablespoons each of mustard and sugar. Add 1 egg beaten light, then add gradually 1 teacup vinegar and beat until smooth. Cook 3 minutes, stirring constantly. When cool beat in 1 tablespoon of olive oil. Milk may be used instead of oil.

Enchilada Sauce

Fry until brown 3 sliced onions in 3 tablespoons olive oil. Strain, and add 3 tablespoons flour. Stir smooth and add the strained juice from 1 quart cooked tomatoes which have been brought to a boiling point. Add 1 teaspoon each of sugar and salt, 3 tablespoons "Grandma's" pepper which has been moistened with water for 10 or 15 minutes before using. Strain mixture and add grated cheese if desired. Pour over macaroni or rice.

Chili Sauce

Twenty-four ripe tomatoes, 8 green peppers (hot), 4 large onions, 1 quart vinegar, 1 cup brown sugar, 1 tablespoon each of allspice, cloves, cinnamon, mustard and salt. Chop onions and peppers. Tie spices in a bag. Boil all together 4 or 5 hours.

Seal in fruit jars.

Chili Sauce

To 1 dozen ripe tomatoes and 2 onions, chopped fine, add 1 cup vinegar, 1/2 cup sugar, I large spoon salt, little cayenne or chili pepper. Boil 3 hours and bottle.

Spiced Currants (Fine.)

To every pint currants allow 1 pint sugar. Make syrup in proportion to 4 pints sugar to 1 pint vinegar, 2 teaspoons cinnamon, 2 teaspoons allspice, 1 teaspoon cloves, 1/2 teaspoon mace, 1/2 teaspoon salt. When boiling add currants and boil 20 minutes.

Spiced Plums

The blue damson plums are best. Take 4 lbs sugar, 5 lbs fruit, 2 tablespoons each of cinnamon and cloves. Boil 2 hours; then add 1 pint cider vinegar. Cook a few7 minutes and put away in jars.