Chili Sauce

One peck of ripe tomatoes, peeled and sliced, six onions, one pint of vinegar, one cupful of sugar, six red peppers, two tablespoonfuls of salt, one tablespoonful of cinnamon, one-half tablespoonful cloves. Chop the whole very fine and simmer the mixture until it is thick; then bottle and seal. Set in cool place and it will keep good. Or if you wish it clear you can boil it till you can put the mixture through a colander. When strained, add the spices, simmer for an hour, then bottle and seal.

Imitation Worcestershire Sauce

One cup of molasses, one-half cup of brown sugar, four cups of vinegar, three large onions, two teaspoonfuls of cayenne pepper one teaspoonful of cloves, one tablespoonful each of cinnamon, nutmeg, allspice, and one teaspoonful of mace. Simmer till the onions are thoroughly done, then strain and bottle for use.

Horseradish Sauce

One dessertspoonful olive oil, melted butter, or cream, one of ground or prepared mustard, two tablespoonfuls grated horseradish, one of vinegar, one teaspoonful of sugar and a little salt, stirred and beaten together until thoroughly mixed. Serve with cold meats. When made with oil or melted butter, and not with cream, this will keep two or three days.

Tomato Sauce

Stew ten tomatoes with three cloves, and pepper and salt, for fifteen minutes (some add a sliced onion and sprig of parsley), strain through a sieve, put on the stove in a sauce-pan in which a lump of butter the size of an egg and a level tablespoonful of flour have been well mixed and cooked; stir all until smooth and serve. Canned tomatoes may be used as a substitute.

Onion Sauce

Boil four white onions till tender, mince fine; boil half pint of milk, add butter half size of an egg, salt and pepper to taste, and stir in minced onion and a tablespoonful of flour which has been moistened with milk.

Cranberry Sauce

Pour hot water over one quart of cranberries; when cool enough pick them over, the good will be bright red; put them into a sauce-pan with a teacupful of water. Stew slowly, stirring often until they are thick like marmalade. They require at least an hour and a half to cook. When you take them from the fire, add two cups of sugar, which have been heated very hot in the oven. If sweetened while cooking, the color will be dark. Put through a colander into a mould wet with cold water. When firm, turn into a glass dish.

Apple Sauce

Pare, core, and slice some ripe tart apples, stew in water enough to cover them until they break to pieces. Beat up to a smooth pulp, and stir in a good lump of butter, and sugar to taste. If you wish, you can add a little nutmeg. Serve with roast pork or fresh pork cooked in any way.

Nasturtium Seed

Take the green seed after the flower has dried off. Lay in salt and water two days, in cold water one day; pack in bottles and cover with scalding vinegar, seasoned with mace and white pepper-corns, and sweetened slightly with white sugar. Cork, and set away four weeks before you use them. They are an excellent substitute for capers.

Curry Powder

(This is the genuine East India recipe). Take of fennel seed, cummin seed and coriander seed each four ounces with two ounces of caraway seed; dry them before the fire, then grind and sift them, add to this two ounces of ground turmerac and the same of black pepper, one ounce of ground ginger, and half an ounce of cayenne pepper. Mix well and keep dry and well stopped.

Fixe French Mustard

Take a quarter of a pound of the best, yellow mustard, pour over it enough vinegar and water, equal parts of each, to make a very thin paste; add a pinch of salt, and a bit of calamus root, not larger than a small pea. Set it on the stove, and while it boils, stir in a tablespoonful of flour. Let it boil for twenty minutes, stirring constantly. Just before it is done stir in a small teaspoonful of honey. When cool, put it in bottles and cork very tight. This is the recipe for the real French mustard, for which a very high price is paid.

How To Mix Mustard

In mixing mustard for the table care should be taken that the water has been previously boiled and become nearly cold; by using hot water its essential qualities are destroyed, and it becomes flat; or by mixing with raw cold water it is liable to ferment; neither should vinegar be used. Only one day's supply should be mixed at a time; if any is left over, throw it away.

In mixing, stir thoroughly until every dry particle has disappeared and the mass becomes oily and of the consistency of thick cream. Good, fresh-mixed mustard is not only an appetizing condiment and table luxury, but is valuable as a remedy for dyspepsia.