peppers; six green
peppers; large head of cabbage; two tablespoonfuls salt; three cups
sugar; two quarts vinegar (diluted); one-half pound dry mustard; add
celery and onions as much as you like. Cook the salt, mustard, sugar and
vinegar together; add cabbage, celery and onions. Cook a little, then
add corn; let boil up and can air tight.

CORN SALAD

Sue. C. Woodman

Four large onions; one cabbage; four green peppers; one red pepper;
twenty ears of corn; one and one-half cups sugar; one-half cup salt.
Make paste of and pour on above; one-half cup flour; one-half
teaspoonful tumeric; three tablespoonfuls mustard; one quart vinegar.
Boil twenty minutes.

CHILI SAUCE

Mrs. R. Heidorn

Twenty-four ripe tomatoes; four white onions; three green peppers; four
tablespoonfuls salt; one of cinnamon; one-half of ground cloves and
allspice mixed; one teacup sugar; one pint vinegar; boil three hours,
seal hot.

CHILI SAUCE

Belle Shaw

One peck tomatoes; six large onions; four green peppers; two red
peppers; six tablespoonfuls white sugar; three tablespoonfuls salt;
three cups vinegar; two tablespoonfuls whole cloves; two tablespoonfuls
whole allspice; two stalks whole cinnamon; chop tomatoes, pepper and
onions, very fine; tie spices in two bags, loosely. Boil three hours,
slowly.

CHILI SAUCE

Mrs. H. D. Sheldon

Thirty large tomatoes; eight onions (medium), three green peppers
chopped fine; two red peppers chopped fine; ten tablespoonfuls brown
sugar; three tablespoonfuls salt; two tablespoonfuls cinnamon; one-half
tablespoonful cloves; one quart vinegar. Peel and slice tomatoes, put in
kettle with remaining ingredients, cook slowly until thick, add vinegar
when nearly done.

SPICED CURRANTS

Mrs. C. A. Robinson

Four pounds of currants; one and one-half pints of vinegar; one-half
pint of water; pound of brown sugar; one tablespoonful cinnamon; one
teaspoonful cloves; one nutmeg. Boil slowly three hours.

NEVER FAIL CATSUP

Mrs. Minnie E. Bodwell

One gallon of ripe tomatoes, after having been boiled and strained; one
pint of vinegar; five tablespoonfuls of salt; two tablespoonfuls of
black pepper; three ounces of white mustard seed ground finely; one
teaspoonful of cayenne pepper; one teaspoonful of cinnamon; one-half
teaspoonful of allspice. Cook all together for four hours.

TOMATO CATSUP

Sue C. Woodman

Cut up one peck of tomatoes over night with one cup salt. Boil well and
str