Cocktail Sauce

1/4 cup tomato ketchup

1 tablespoon bottled horseradish

2 tablespoons vinegar

1/2 teaspoon salt

1 teaspoon Worcestershire sauce Dash of cayenne

Mix, and serve in four small glasses or lemon shells, with six small clams or oysters in each. Shrimps, prawns, or lobster may be used instead of clams or oysters.

Celery Relish

Cut large white stalks of celery in two-inch lengths, fill with cream cheese which has been seasoned with salt, pepper, and Worcestershire sauce. Garnish with a small piece of celery top.

Cheese And Apple Rings

1 large tart apple

1/2 cup soft cheese cut fine 1/8 teaspoon salt

1 teaspoon Worcestershire sauce Dash of cayenne

2 tablespoons cream

Pare and core apples, and cut in one-third-inch slices; mix cheese with seasonings and cream, beat to a paste, and spread or force through a rose tube on apple rings. Dust with paprika.

Spanish Cheese

Cook together one and a half cups of soft or grated cheese with one-fourth cup of chili sauce until the cheese is melted. Serve immediately on toasted crackers or rounds of toast, as an appetizer or savory.

Cantaloupe Cocktail

2 cups cantaloupe

1/3 cup preserved ginger

Juice of 1/2 lemon

2 tablespoons powdered sugar

Cut melon in small cubes, or in balls (using a potato cutter). Add chopped ginger, lemon juice, and sugar, and serve very cold.

Fruit Cocktail

2 tart apples 1 large banana

2 oranges

1 teaspoon lemon juice

4 tablespoons powdered sugar

Cut apples and bananas in small cubes; remove pith and seeds from oranges, cut pulp in small pieces, and add with juice to apples and bananas; add lemon juice and sugar, place in a shallow dish, and put directly on ice for ten minutes to chill; serve in glasses, and garnish with a Preserved Cranberry (see "No. 670), or a spoonful of Mock Bar-le-Duc (see No. 666). Peeled Tokay or Malaga grapes and a little grated pineapple may be added to advantage.

Winter Chili Sauce

1 can tomatoes

2 onions finely chopped 1/3 cup brown sugar

1 1/2 teaspoons salt

1 teaspoon paprika 1/8 teaspoon cayenne 1/2 teaspoon cinnamon 1/4 teaspoon clove

1/3 cup vinegar

Mix, and simmer about half an hour or until thick.

Piccalilli

3 quarts green tomatoes 3 quarts ripe tomatoes

2 red peppers

3 onions

1/2 cup salt

2 quarts vinegar

1 quart sugar 1 teaspoon cinnamon 1/2 teaspoon clove 4 tablespoons white mustard seed

Put vegetables through the food chopper, using coarse cutter; sprinkle with salt, let stand over night, and drain; add other ingredients, and cook about forty-five minutes.

Table Sauce

12 ripe tomatoes

1 onion

3 green peppers

2 tablespoons sugar 1 1/2 tablespoons salt

1 teaspoon paprika

1/4 teaspoon pepper

1 cup vinegar

1 teaspoon ground clove

1 teaspoon ground cinnamon

2 teaspoons mustard

Wipe tomatoes, cut in halves, and put in a clean, smooth preserving kettle; add onion and peppers sliced, and seasonings; simmer two hours, and press through a sieve; return to kettle, simmer one hour, and seal in jars or bottles; when cool, dip tops in paraffin. This may be used in place of ready-made sauce.

Tomato Ketchup

1 peck ripe tomatoes 3 onions

1/2 cup salt

2 teaspoons cayenne 2 tablespoons paprika

1/2 cup whole mixed spices 1 clove of garlic 1/3 cup dry mustard 1 quart vinegar 1 cup brown sugar

Wipe tomatoes, cut in halves, and put in a smooth, clean preserving kettle; add onions sliced, cook slowly for one hour, and press through a sieve; add salt, cayenne, and paprika; tie mixed spices, garlic, and mustard in double cheesecloth, add to tomatoes, and cook rapidly until mixture begins to thicken; boil vinegar and sugar together while tomatoes are cooking; add them to strained tomato; cook until ketchup is thick, or until water will not separate from it when tried on a plate. Remove spice bag, seal in sterilized jars or bottles, and when cool dip tops in melted paraffin.

Small Cucumber Pickles (Gherkins)

Wash thoroughly, count, and for every hundred cucumbers allow one cup of salt. Cover with boiling water. Let stand twenty-four hours; then drain. Fill quart preserve jars with cucumbers, then add two tablespoons of mixed whole spices, a piece of alum the size of a pea, and boiling vinegar to fill the jar. Seal, and let stand a week before using. The boiling water should be measured, as an equal amount of vinegar will be needed.

Pepper Hash

6 green peppers

6 red peppers

6 onions

1 small white cabbage

1 quart vinegar

1 cup brown sugar

2 tablespoons salt

2 tablespoons mustard seed

Remove seeds from peppers and chop fine with the onion and cabbage. Put in cheesecloth, scald with boiling water, and squeeze dry; heat vinegar, sugar, salt, and mustard seed, add vegetables, and bring to the boiling point. When cool, put in a stone crock or small jars.

Pickled Nasturtium Seeds

Into one quart of cider vinegar put three tablespoons salt and five or six slices of horseradish root. Pour into a jar and cover closely. Add the seeds as they ripen. Use in salads, sauces, or for garnishing as a substitute for capers.