Catsup

Mrs. Warren Smith.

12 ripe tomatoes, 4 green peppers, 2 onions,4 cups vinegar, 1 cup brown sugar.

2 tablespoons salt.

1 tablespoon grated nutmeg.

2 tablespoons ginger.

1 tablespoon cinnamon, 1 tablespoon mustard.

Follow same directions as for making chili sauce.

Chili Sauce I

Mrs. Warren Smith.

8 quarts ripe tomatoes, 2/3 cup salt, 1/2 cup celery, 1 cup brown sugar, 1 quart vinegar.

1 1/2 tablespoons allspice, 1 teaspoon mace, 1 tablespoon pepper, 4 red peppers, 3 large onions.

Peel and cut up tomatoes. Chop the celery, red peppers and onions fine. Mix all the ingredients together in the fireless cooker kettle and allow it to boil twenty minutes and place in the cooker from eight to twenty four hours. To put in one morning and seal the next is often the most convenient. Remove from the cooker, bring again to a brisk boil and seal in glass bottles or earthemware jars with wax or paraffin.

Chili Sauce II

Mrs. P. P. Herrick.

2 cans tomatoes.

4 large onions, 6 green peppers put thru chopper.

6 table spoons sugar, 2 cups vinegar.

1 teaspoon cinnamon.

1 teaspoon cloves.

2 teaspoons ginger, 1/2 teaspoon salt, 1/2 cup mustard seeds.

Cook slowly two and one half hours

Chili Sauce III

2 dozen ripe tomatoes.

3 small green peppers or 1/2 teaspoon cayenne pepper.

1 tablespoon salt, 1 teaspoon ginger.

1 onion (cut fine), 1/2 cup sugar.

2 cups vinegar.

1 teaspoon allspice, 1 teaspoon cloves, 1 teaspoon cinnamon.

Boil all together until thick; then add vinegar; strain and set on the stove add salt and spices: boil all together five minutes and remove.

Crab Apple Pickles

1 quart Chinese crab apples Syrup in proportion as follows:

3 pints sugar.

1 quart vinegar.

2 teaspoons cinnamon, 1 teaspoon cloves.

Carefully look over a quart, or more, of Chinese crab apples to be sure there are no wormy ones. Removing the blossom will generally disclose any flaw in the apple. Leave the stems on. Put in cold water, and bring to a boil, cooking until the fruit is tender, being careful it does not cook to pieces. Prepare and have ready a syrup. In making sweet pickles tie spices up in small bags, leaving them in the syrup. Place the fruit, a little at a time, in the syrup, and let boil slowly a few minutes, then put into a jar or large necked bottle. Pour the syrup over the fruit and have sufficient to cover. Let stand a few days before using. If fermentation begins, reboil the syrup, or if this does not stop fermentation heat all the pickles to a boiling point. Make small quantity at a time, because in the Philippines they do ferment quickly.

Cucumber Pickles

Mrs. J. B. Rodgers.

1 quart sliced cucumbers.

1 onion.

1 green pepper.

1 cup brown sugar.

20 whole cloves, 1 teaspoonful tumeric powder, 1 teaspoon mustard seed vinegar to cover.

Slice cucumbers, onion and pepper, cover with water and salt and let stand three hours. Drain. Add sugar, spices and vinegar to cover. Scald fifteen minutes but do not boil.

Ripe Cucumber Pickles

Mrs. Stuntz.

3 or 4 large ripe cucumbers.

syrup as for crab apple pickles.

Select large ripe cucumbers. Cut lengthwise and remove the seeds. Pare and cut in strips three inches long and one and one half inches wide. Put into sauce pan and cover with cold salted water, place on slow fire and bring to a boil; be careful not to cook too long. Remove from the water and let drain. When quite dry, have ready a syrup as for crab apple pickles and place cucumber pieces in a jar and pour the boiling syrup over them. Let stand a few days before using. Watermelon pickle may be made the same way, using only the white part of the rind.

Egg Plant Relish

Mrs. J. F. Boomer.

2 good sized onions, 6 baked egg plants.

salt and pepper, sugar to taste, vinegar.

Chop onions very fine; mix with it the mashed pulp of egg plants. Season with salt, pepper, sugar and vinegar.

Ginger Pears

Mrs. J. B. Rodgers.

8 pounds hard Chinese pears, 6 pounds sugar.

juice 4 lemons, 2 ounces native green ginger.

Peel, core and slice thin the pears. Scrape the ginger and pass through the meat chopper. Let all stand a short time to start the juice and then boil slowly about an hour.

Peach Pickles

Mrs. Stuntz.

2 pounds dried peaches.Syrup proportioned as 3 pints sugar.

1 quart vinegar.

2 teaspoons cinnamon, 1 teaspoon cloves.

Wash peaches well, let soak over night; place over a slow fire and cook until tender. Have a syrup as for crab apple pickles, and place the peaches in the syrup, let them come to a boil and bottle or put in jars. If syrup is not sweet enough, add sugar to taste.

Pepper Hash

Mrs. J. B. Rodgers.

12 green peppers, 12 red peppers, 12 onions.

1 1/2 pints vinegar, 2 cups sugar, 4 tablespoons salt.

Remove seeds from peppers; chop peppers and onions fine; cover with boiling water and let stand a few minutes; drain. Add vinegar, salt and sugar. Boil up thoroughly once and it is finished.