Tomato Catsup

Mrs. E. F. Spence.

Three gallons of tomato juice, three pints of vinegar, nine tablespoonfuls of salt, six tablespoonfuls of black pepper, one tablespoonful of cayenne, five tablespoonfuls of cloves, three tablespoonfuls of allspice, three tablespoonfuls of cinnamon, three tablespoonfuls of mustard. Boil until the usual consistency of catsup.

Tomato Catsup

Mrs. J. G. Eastman.

To one gallon of strained tomato juice add four table-spoonfuls of mustard, four tablespoonfuls of black pepper, four tablespoonfuls of salt, three tablespoonfuls of cinnamon, two tablespoonfuls of allspice, one tablespoonful of cloves, two tablespoonfuls of cayenne pepper, three pods of green pepper, one teacupful of sugar, one quart of vinegar. Boil three hours, stirring frequently. The vinegar should not be added until the juice and spices are nearly done. When cold, bottle and seal.

Piccalilli

Mrs. E. S. Chase.

One gallon of sliced tomatoes (green). Salt them in layers and let them stand all night; drain in the morning; cut six green peppers fine and spread over the top. Take one tablespoonful of black pepper, one ounce of stick-cinnamon, and one ounce of cloves. Boil the whole mixture in sufficient vinegar to cover it, until it is tender - about two hours, moderately. Put up in cans while hot, and cover tightly.

Tomato Catsup

Mrs. G. W. Wells.

To one gallon of pulp put half a pint of vinegar, one teacupful of sugar, one tablespoonful of cinnamon, one ta-blespoonful of cloves, one tablespoonful of salt, half table-spoonful of black pepper, and half teaspoonful of cayenne pepper. Boil down one-half.

Spiced Tomatoes

Mrs. E. F. Spence.

For seven pounds of tomatoes take three and a half pounds of sugar, one pint of strong vinegar, one tablespoon-ful of whole cloves, and three sticks of cinnamon. Boil thirty-five minutes. Put the sugar and vinegar on to boil; remove the skins from the tomatoes and drop in.

Chili Sauce

Mrs. Stafford, Santa Ana.

Ten ripe tomatoes, eight green peppers, six onions, one tablespoonful of salt, one-half cupful of sugar, one quart of vinegar; chop onions, pepper and tomatoes very fine; boil all together two hours.

The above is the finest sauce I ever used, and bottled will keep years.

Preserved Walnuts

Mrs. John Milner.

Use full-grown nuts, when still green and in milk, before they begin to harden (the best time here to take them from the tree is generally in the month of May); pierce each nut with a thick needle in several places, and lay them in cold water for about eight days, changing the water three times a day; then boil them, well-covered with water, with a pinch of salt, until soft enough to be easily pierced with a needle; put again in cold water for a couple of days, changing the water three times a day. Then boil in sugar, pound for pound, for a few minutes, and allow to stand and cool; next day pour off the sugar, boil it down, and pour over the nuts, the same to be repeated on the third and fourth day. On the fifth day boil the walnuts again with the sugar for a few minutes, adding some cloves and stick cinnamon; and then put the nuts in glasses or jars. Let the sugar boil down, and when about the thickness of syrup, pour over the nuts. Let them be well covered with the syrup, and, when cool, close the jars lightly. If after three or four days the sugar should have become thin, pour off and boil once more. Then fill and close up your jars tightly.