Catsups and spiced sauces are now so much used that the epicure feels they are an indispensable accompaniment to his roast or broiled meat, his bit of fish, or fowl, or dish of game. They may be prepared months beforehand and kept against the day of need. The same rule holds in the preparation of these relishes which we have quoted with regard to pickles. They must be cooked in a porcelain-lined vessel, or one of agate iron.

Chili Sauce (No. 1)

Peel, and cut up together three dozen large tomatoes and a dozen onions. Chop into bits half a dozen green peppers and mix with the tomatoes and onions. Stir together a teacupful of brown sugar, five tablespoonfuls of salt, half a dozen teaspoonfuls, each, of powdered allspice, cloves and cinnamon, two teaspoonfuls of ground ginger, and a saltspoonful of paprika. Put these spices into three quarts of vinegar, add the vegetables, mix thoroughly, and cook steadily for two hours. When cold, bottle and seal.

Chili Sauce (No. 2)

Peel and chop two dozen ripe tomatoes and six onions. Remove the seeds from two red peppers and chop the peppers fine; then stir them into the tomatoes and onions. Season all with a teacupful of granulated sugar, four tablespoonfuls of salt, three teaspoonfuls, each, of powdered allspice, cloves and cinnamon, and a teaspoonful of ground ginger. Pour over all two quarts of vinegar, and boil in a porcelain-lined kettle for two and a half hours. When cool, bottle and seal.


Chop a white cabbage and eight onions. Pack in a crock with alternate layers of salt and let it stand twenty-four hours. Into a pint of vinegar stir a half-pound of brown sugar, a heaping teaspoonful, each, of tumeric, powdered alum, cinnamon, allspice, mace, black pepper, mustard and celery seed, and heat all to boiling. Pour this liquid over the cabbage and onions, and set aside for twenty-four hours longer. Now drain off the liquid, bring again to the boil, and pour it again over the pickle. Do this for three mornings; put liquor and vegetables together in the preserving kettle, boil for five minutes; set aside until cold, then pack in jars.


Chop two fine large cabbages and a pint of onions, and mix. Pack down in a stone crock and stir in a handful of salt. Leave thus for twenty-four hours. Bring to a boil a quart of vinegar, into which have been stirred a pound of sugar and a tablespoonful, each, of the following ground spices - mustard, pepper, mace, allspice, celery seed, cinnamon and tumeric. Pour over the cabbage and onion, turn all into a preserving kettle and boil for ten minutes. When cold, pack in pint jars.

Grape Catsup

Wash tart grapes, remove the stems and put the fruit into a kettle, with just enough water to prevent scorching. Stir often with a wooden spoon and cook until tender. Rub, a little at a time, through a fine colander. Reject the seeds and skins, and measure the pulp. To each quart and a pint of this add a pound of brown sugar, a cupful of white vinegar, a heaping teaspoonful, each, of ground cinnamon, allspice, mace, salt and white pepper, and a half teaspoonful of ground cloves. Boil long and steadily until the catsup is reduced to less than half the original quantity, and very thick. When cold, bottle, cork tightly and cover the corks with sealing wax.