SWEET PICKLE APRICOTS

Seven pounds sugar, one pint cider vinegar, one dessert- spoonful cayenne pepper, one dozen cloves. When the syrup boils, drop in the fruit ; cook until clear, but not soft. Seal while hot; put in glass jars. Excellent with any meat, cold or hot.

Mrs. J. B. Duke. ANCHOVY CATSUP.

Two quarts vinegar, twelve small onions minced, twelve an- chovies pulled to pieces and soaked, one tablespoon mace, three tablespoons salt, three of white sugar, one of cloves, three spoonfuls pepper-corns, two spoonfuls ground pepper, .one spoonful cayenne, one quart minced mushrooms, one quart of tomatos. Put in a preserving kettle, boil slowly four hours, until the mixture is reduced to half the original quantity. Strain through flannel bag. Do not bottle until next day. Sealed, this will keep for years.

Mrs. J. G. Mossin. CHILE SAUCE.

Dry red peppers, onions, salt. Remove the seeds from the peppers, soak them in boiling water until soft; remove the skin by rubbing them through a coarse sieve ; season with salt and a small quantity of finely chopped onions. If too thick, add water. Use as a sauce or in gravies and stews.

Charlotte Workman. CHILE SAUCE.

Twelve large ripe tomatos, three green peppers, two onions, two tablespoons salt, two tablespoons sugar, three cups of vin- egar. Peel the tomatos and onions, chop them separately, add peppers (chopped), boil \V2 hours. This makes iy2 quarts.

Mrs. Capen. CHILE SAUCE.

Twenty-four large ripe tomatos, four large onions, twelve hot green peppers (cut out the seeds). Chop all fine and add

PICKLES, CATSUPS AND RELISHES. 201

eight tablespoons sugar, four tablespoons salt, four teaspoons ground ginger, four teaspoons ground cloves, four teaspoons ground cinnamon, four teaspoons grated nutmeg, eight tea- cups of vinegar. Stir all thoroughly until well cooked.

Mrs. C C Carpenter. CHILE SAUCE (NEW MEXICO) .

Eight quarts of ripe tomatos peeled, three cups of chopped red chiles, three cups chopped onions, two cups sugar, one cup salt, three teaspoons each cloves, cinnamon and ginger, two teaspoons nutmeg, i^ quarts vinegar. Boil three hours.; bottle and seal.

Carrie E. Coleman. CHOW-CHOW.

One peck green tomatos chopped fine; sprinkle over it one cup of salt. Let stand all night. Cut fine four green peppers and two onions ; add two tablespoons whole cloves, same of all- spice and stick cinnamon, two ounces mustard seed, one tea- cup salt. Chop two cabbages, two cauliflowers ; boil them in little vinegar twenty minutes, then add all together and boil five minutes. Strain off vinegar, cover with fresh cold vine- gar; add one ounce celery seed.

Mrs. Capen. CHOW-CHOW.

Said to be equal to Cross & BlackwelVs. One quart tiny cucumbers, one quart tiny white onions, two heads cauliflower, two green peppers sliced. Put in brine for twenty-four hours, then scald in brine. To three quarts vin- egar add six tablespoonfuls mustard, three tablespoonfuls flour, one tablespoonful curry powder, half cup sugar or more. Mix mustard, flour, curry powder and sugar together and wet with vinegar to prevent lumping. Stir this into the boiling vinegar and cook until it thickens ; then pour over the pickles. Put in glass jars.

Mrs. Knoll. CHOW-CHOW.

One quart small white onions, two quarts cucumbers (one quart small and one quart large) cut into pieces. Two quarts • of green tomatos cut into quarters, one large or two small cau-