vegetables. When cold cover and keep in a cool place.

~TOMATO CATSUP~--This catsup has a good relish on account of the onion
in it. Wash ripe tomatoes, cut them in slices and cook slowly for one
hour. Press through a sieve to take out the seeds and skin. To one quart
of this pulp and juice add one tablespoon of cinnamon, one of black
pepper and one of mustard, one teaspoon of cayenne, one-half cup of salt
and two onions chopped fine. Simmer two and one-half hours, then add two
cups of vinegar, cook an hour longer. Put in bottles and seal.

~TOMATO CHUTNEY~--Cut up and peel twelve large tomatoes and to them add
six onions chopped fine, one cup of vinegar, one cup of sugar, a handful
of finely chopped raisins, salt to taste, a half teaspoonful of cayenne
and a half teaspoonful of white pepper. Boil one and one-half hours and
bottle or put in stone jars.

~VEGETABLE RELISH~--Use two quarts each of cooked and finely chopped
beets and cabbage, add four cups sugar, two tablespoons salt, one
tablespoon black pepper, a half tablespoon cayenne, a cup of grated
horseradish and enough cold vinegar to cover. Bottle in glass jars and
keep in a cool place.

~APPLE AND GRAPE JELLY~--Pull the grapes off the stems of six large
bunches, put them in a preserving kettle, just cover with water. Pare
and slice six large fall pippin apples. Put them with the grapes. When
boiled soft strain through a flannel bag. To a pint of juice allow three
quarters of a pound of sugar. Boil the juice fifteen minutes, skim and
add the sugar, which has been heated. Boil ten or fifteen minutes. This
will fill three jelly glasses.

~BLACK CURRANT JELLY~--This is one of the best old-fashioned remedies
for sore throats, while a teaspoonful of it dissolved into a tumbler of
cold water affords a refreshing fever drink or family beverage on a hot
day. Stem large ripe black currants and after washing put into the
preserving kettle, allowing a cupful of water to each quart of fruit.
This is necessary because the black currant is drier than the red or
white. Mash with a wooden spoon or pestle, then cover and cook until the
currants have reached the boiling point and are soft. Turn into a jelly
bag and drain without squeezing. To each pint of the juice allow a half
pound loaf sugar. Stir until well mixed, then cook just ten minutes from
the time it commences to boil. Overcooking makes it tough and stringy.
Pour in sterilized glasses and when cold cover w