k of tomatoes, one quarter as many onions, one
half teacupful of salt, two and one half teacups brown sugar, one and
one half quarts of vinegar, three teaspoons cloves, one tablespoon of
cinnamon, two teaspoons of nutmeg and two of ginger, scant teaspoon
cayenne pepper, more if taste requires. Peel and slice tomatoes and
onions, add the ingredients as above and boil in porcelain or aluminum
kettle three hours, simmering the last hour.--Mrs. Harry McKay.

CHOW CHOW (Excellent).--Four quarts of chopped tomatoes, four quarts of
chopped cabbage, two quarts of chopped onions, sprinkle salt over, let
drain over night. In the morning put over to boil one gallon of
vinegar, stir one and one half pounds of mustard into enough cold
vinegar to mix thoroughly, add to boiling mixture. Then stir into this
the chopped mixture. Keep stirring until it comes to a boil. When cool,
add two ounces of curry powder. Seal in glass cans. Will keep for
years. Excellent for meats.--Mrs. A. McKay.

PICALILLI.--One peck of green tomatoes, eight large onions, seven large
cucumbers, two small heads of cabbage. Pear and chop medium fine. After
well mixed add three quarters cup of salt and let them stand over
night. In the morning, drain well, and add two cups of water, one cup
of vinegar. Boil all together twenty minutes, drain, put back into
kettle, turn over them two quarts of vinegar, one pound of sugar, two
tablespoonfuls of cinnamon, one teaspoonful of cloves, one teaspoonful
of ginger, one teaspoonful of allspice, one half teaspoonful of cayenne
pepper, one cup of chopped horseradish, one tablespoonful of curry
powder. If you use curry powder use less spices. Boil fifteen minutes.
Seal.--Mrs. George Bruegger.

CHILI SAUCE.--Two quarts ripe tomatoes, three green peppers, three
onions, one cup of sugar, three cups of vinegar, two teaspoonfuls of
salt, one teaspoonful each of cinnamon and cloves. Cook the tomatoes
tender, chop the onion and peppers very fine, mix all well and cook a
few minutes. Celery improves it. Bottle and seal.--Mrs. Lynch.

GERMAN SAUER KRAUT.--For this use nice, white, firm cabbages, slice
them in very fine shreds, on one of these kraut cutters; place a layer
of salt into a jar or keg, and alternately cabbage and salt, being
careful to have salt on top. As each layer of cabbage is added it must
be pounded down with a heavy pestle, and layers added as soon as the
juice floods on the surface. When the jar is full, it must be