OLD FASHIONED CHILI SAUCE

4 qts. (approx. 8 lbs.) peeled, chopped

tomatoes

cups chopped onions

cup chopped sweet red peppers

cup chopped green peppers

small hot red pepper

tbsp. salt

cup sugar 1 tsp. cinnamon
1 tbsp. white 1 tsp. allspice

mustard seed 2¥2 cups vinegar

Combine vegetables, salt and sugar

and cook until the mixture begins to

thicken. Add spices and vinegar and

cook until desired consistency. Pour

into sterilized jars and seal. Yield: 5

pints (approx.)

CAPE COD CHILI SAUCE

9 large ripe 1 tbsp. salt
tomatoes l tsp. ginger

1 large onion, 1 tsp. cloves
minced 1 tsp. allspice

1 green pepper, 1 cup vinegar
minced Y cup sugar

Peel tomatoes, chop and place in a
kettle with onion, pepper, salt, ginger,
cloves, allspice, vinegar and sugar.
Cook over low heat until thick and
brown, stirring occasionally to prevent
burning. This will take about 2% hours.
Pour into sterilized jars and seal. Serve
with meats. Makes 2 pints.

CHILI SAUCE (Canned Tomato)

1¥2 cups chopped Y2 cup mild
onion vinegar
1 No. 2% can 2 tsp. salt
tomatoes Y tsp. pepper
(3Y2 cups) 1 tsp. cinnamon
Y cup sugar 1 tsp. cloves

Scald chopped onions for 20 minutes.
Drain and add remaining ingredients.
Boil until desired consistency. Yield:
1% pints.

SPICED RHUBARB
2¥2 lbs. rhubarb
4¥2 cups granu- 1 tsp. cinnamon
lated sugar Y2 tsp. cloves
Wash rhubarb, cut in 1 inch pieces.
Combine with remaining ingredients
and bring to a boil. Simmer uncovered
until thick, tender and transparent. The
mixture should be the consistency of

Ys cup vinegar

marmalade. Turn into hot, sterilized
preserve jars and seal. Makes 2%
pints.

56

SANDWICH SPREAD

2 cups green tomatoes
2 sweet red peppers
2 green peppers

2 tbsp. salt

Put tomatoes and peppers through
the food chopper and let stand with
salt added for Y2 hour. Drain and add 1
cup water and let simmer until tender,
then add the following sauce:

2 tbsp. flour

1 cup sour
cream beaten

¥Y2 cup vinegar

1 cup white sugar
3 eggs, well beaten
1 tsp. mustard

Put all together and boil until thick.
Put into sterilized jars and seal. Will
keep indefinitely.

DUTCH TOMATO RELISH

7 lbs. tomatoes (about 28 medium
tomatoes)

3 pounds sugar

2 tbsp. whole cloves
Vinegar to cover

Peel tomatoes and cover with vine-
gar. Let stand overnight. Drain and
add sugar and cloves (tied in a cheese-
cloth bag). Simmer until thickened,
about 30 to 40 minutes, stirring fre-
quently. Remove bag of cloves. Pour
into hot, sterilized glasses. Paraffin.
Makes about six 6-oz. glasses.

SWEET FRUIT PICKLES

SWEET PICKLED PEARS OR PEACHES

Peel and quarter firm fruit. Make a
syrup as follows—for 8 lbs. fruit:

4 lbs. brown sugar

4 cups vinegar

1 cup mixed whole spices

Tie spices in bag and boil with sugar
and vinegar for 5 minutes. Add fruit
and cook until tender but not broken.
Remove fruit from syrup and put in
crocks. Boil syrup 5 minutes and pour
over fruit. Repeat this process of pour-
ing off the syrup, boiling it down, and
pouring it over the fruit 3 successive
days. Put fruit into sterilized hot jars,
cover with boiling syrup and seal.
Yield: 4 pints.