ater runs from them, take out half of it, then put in the onions
and peppers chopped, boil together four hours, stir constantly the last
hour to prevent burning, then add the other ingredients and simmer long
enough thoroughly to mix them. Put the sauce in small bottles, cork
tight and seal and keep in a dark place.

CHILI PEPPER SAUCE.

Twenty ripe tomatoes, six green peppers and four white onions chopped
fine, two cups of best wine or cider vinegar, one cup of sugar, two
tablespoonfuls of salt, two even teaspoonfuls of ground mace, two
teaspoonfuls of nutmeg, two teaspoonfuls of cloves, one teaspoonful of
celery seed. Boil an hour and bottle while hot. Very nice to serve with
baked beans.

MUSTARD PICKLES.

One quart each of tiny whole cucumbers, large cucumbers sliced, green
tomatoes sliced and small button onions, one large cauliflower divided
into flowerettes, and four green peppers cut fine. Make a brine of four
quarts of water and one pint of salt, pour it over the mixed vegetables
and let it stand covered twenty-four hours. Then scald it and turn into
a colander to drain. Mix one cup of flour, six tablespoonfuls of
mustard, and one tablespoonful of turmeric with enough vinegar to make a
smooth paste, add one cup of granulated sugar and sufficient vinegar to
make two quarts in all. Boil this mixture until it is thick and smooth,
stirring constantly, then add the vegetables and heat them through.

RIPE TOMATO PICKLE.

A peck of perfectly ripe tomatoes, two quarts of fine cooking salt, half
a pound of ground mustard, one ounce of cloves, two green peppers, two
or three onions and one pound of brown sugar. Pierce the tomatoes with a
silver fork or broom straw, put them in a stone jar with salt in
alternate layers. Throw away all the liquor made by standing one week.
Return to jar and cover with cold water, cover and let it stand
twenty-four hours. Drain again thoroughly, throw away the water, return
the tomatoes to the jar and cover with cold vinegar, having added to the
fruit, the onions and peppers sliced, with the mustard, cloves and
sugar. After they have stood three weeks they are ready for use.

GREEN TOMATO PICKLES.

One peck of sliced tomatoes, eight onions, one pound of bell peppers,
one pound of horse radish, one pound of white mustard seed, half a pound
of black mustard seed, half an ounce of whole cloves, half an ounce of
stick cinnamon, half an ounce of pepper corns, one or two nutmegs