"People who love downy peaches are not apt to think of the stone, and sometimes jar their teeth terribly against it."

Our Favorite Catsup

Peel and cut into small pieces twelve large ripe tomatoes. Chop fine four green peppers and two large onions. Put into a large cooker kettle with four cups of vinegar, one cup of brown sugar, two tablespoonfuls each of salt and ginger, one tablespoon each of cinnamon and mustard, one nutmeg grated. Mix thoroughly. Heat to boiling and consign to the cooking box for twelve hours or more. Then cook over the fire a short time if necessary, and seal in Mason cans. This is to be served with Boston baked beans.

Ripe Cucumber Sweet Pickles

Pare large ripe cucumbers and cut them into quarters lengthwise, then once across, and scoop out the seeds and soft pulp with a spoon. Put them into a jar and sprinkle salt through them, about one-half cup to a gallon of cucumbers, and pour over them a little cold water. Let them stand twenty-four hours. Into a large kettle put vinegar and water in the proportion of one part vinegar to three of water, and to each quart add one-third teaspoonful of powdered alum. Bring to a boil, put in the drained cucumbers, and when just at the boiling point (do not boil), place in the box for one hour. Then drain and put into a stone jar. Prepare enough spiced vinegar to cover the cucumbers, using two cups of sugar and one tablespoon each of whole cloves and cinnamon to each quart of vinegar. Tie the spices in cheesecloth and throw them into the vinegar; boil and skim, and pour boiling hot water over the cucumbers. Cover the jar closely and let stand a few days and they will be ready for use.

Chili Sauce

Twelve ripe tomatoes, two red peppers, two onions, one tablespoon of salt, six tablespoons of brown sugar, three teacups of vinegar, and cinnamon to taste. Peel the tomatoes and chop all together fine. Boil ten minutes and place in the cooker for two hours.

Dill Pickles

One teaspoon of powdered alum, one cup of whole mixed spices, one cup of dill, and one-half bushel of large cucumbers. Put grape leaves in the bottom of a stone jar, then sprinkle a little dill, a little alum, a layer of whole cucumbers, and a little mixed spice. Alternate layers until jar is full, then cover with a brine made strong enough to float an egg. Dilute this using two-thirds brine and one-third water. Put in the jars and cover with a cloth and a plate turned over it. Once a week open up the jar and skim off as long as the pickles last. Dill is an herb to be found at drug stores.

Ginger Pumpkin

Six pounds of pumpkin cut into small pieces and sliced thin, five pounds of granulated sugar, one-fourth pound of green ginger root, and the juice and grated rind of six lemons. Prepare and mix in the morning and let stand until night; then put it into a small cooker kettle or jar, and inclose in the large kettle of boiling water. Leave it over the fire until it boils, and consign to the cooking box for the night. In the morning cook over the fire to reduce the syrup as much as you choose. Can.

Grand Mother's Pickles

Four quarts of green tomatoes, one quart each of small onions, cabbage, cucumbers, cauliflower, corn, beans, and celery. Two green peppers and two red peppers. Heat to boiling. Set in the cooker eight hours. Reheat with the following dressing:

Dressing

Two quarts of vinegar, one cup of sugar, one cup of flour, one tablespoon of turmeric, and one tablespoon of mustard. Boil all together and pour over mixture hot and seal up.

Spiced Peaches

One pound of brown sugar, one pint of vinegar, one and one-half pounds of peaches, stick cinnamon, and whole cloves. Put the cloves in a small cheesecloth bag, also the cinnamon. Boil the sugar, vinegar, and spices together, add peaches, boil two minutes, and set in the cooker one hour, then put in cans.

Spiced Prunes

Soak prunes ten minutes, wash well, remove the seeds, crack them and chop the kernels. Make a spiced vinegar, tying the spices in a bag. Heat the vinegar and put in the prunes and kernels. Boil five minutes and place in the cooker over night. Delicious.

A variation is made by whipping with an egg beater after being taken from the cooker. This may then be stiffened with gelatine or cooked down to a jelly or marmalade.

Watermelon Pickles

Fill your cooker kettle with watermelon rinds pared and cut in cubes. Salt them slightly and cover with water. Boil ten minutes and set in the cooker kettle over night. In the morning drain them through a colander. Prepare a syrup to your taste. Heat the watermelon cubes in the syrup and can immediately.