and
four pounds of sugar. Select the tomatoes when they are beginning to
turn white, slice and lay them in salt for twenty-four hours. Drain and
put in the kettle, which should be of granite ware or porcelain lined,
with the peppers, onions and horse radish chopped, and sprinkle the
mustard seeds over all. Tie the spices in a thin muslin bag and cover
the whole with best wine vinegar, boil until tender and clear in
appearance. The peppers should have all the seeds removed. Half a cup of
dry mustard is considered by some an improvement.

GOOSEBERRY CATSUP.

Boil ten pounds of large English gooseberries, seven pounds of coffee
sugar, and three pints of vinegar together for an hour and a half. Then
add two tablespoonfuls of cinnamon, one of allspice and one of cloves
and boil half an hour longer. Put in jars and seal.

RASPBERRY VINEGAR.

Put a pound of fine fruit into a bowl and pour over it a quart of the
best wine or cider vinegar. Next day strain the liquor on a pound of
fresh raspberries. The following day do the same. Do not squeeze the
fruit, but drain as dry as possible by lightly pressing it. The last
time strain it through muslin previously wet with vinegar to prevent
waste. Put into a preserving kettle with a pound of sugar to every pint
of juice. Stir until the sugar is melted and let it cook gently for five
minutes, skim it. When cold, bottle and cork well.

Sweet Sauces.

FRUIT SAUCE.

Put a cupful of granulated sugar in a saucepan, pour over it two and a
half cupfuls of boiling water, let it boil a few minutes, then add two
heaping tablespoonfuls of butter, two even teaspoonfuls of cornstarch
rubbed to a paste with a little cold water, then add a cupful of canned
fruit or a glass of any kind of fruit or jelly liked and the juice of a
lemon. Press through a fine sieve and serve with fritters or puddings.

FRESH FRUIT SAUCE.

Follow the above recipe, using a cupful of pure juice of the fruit
desired and the juice of either a half or whole lemon.

ORANGE SAUCE.

Beat four egg yolks, three ounces of sugar, a teaspoonful of flour and
the grated rind of one orange together until light, add a pint of
boiling milk and stir over the fire until thick, taking care that it
does not curdle, remove from the fire and add a liqueur glass of
curacao, and beat until light and foaming.

BANANA SAUCE.

Rub two bananas through a fine sieve. Put half a cup of granulated sugar
in a saucepan with