18 large cucumbers 9 onions 1½ pts. vinegar 1½ cups brown sugar 2 tsps. celery salt 1½ tsps. ginger 2 tsps. mustard seed 1½ tsps. pepper 1½ tsps. salt 1½ tsps. turmeric powder 1½ tsps. cinnamon buds Preparation: Peel and slice fine cucumbers and onions, sprinkle with salt and let stand one hour. Drain and add remaining ingredients; let come to a boil and seal while hot. No. 111—CHILI SAUCE. For About 6 Pint Bottles. 1 onion 12 medium-sized ripe tomatoes 3 red peppers 2 cups vinegar 3 tbsps. sugar 1 tbsp. salt 2 tsps. cloves 2 tsps. allspice 2 tsps. grated nutmeg Preparation: Peel and slice tomatoes; add peppers and onion, cut very fine. Boil one-half hour, and add the rest of the ingredients and boil two hours. Put in jars while hot and seal well. No. 112—ENGLISH CHOW CHOW. For About 24 Pint Glasses. 1 qt. young cucumbers 2 qts. small white onions 2 qts. string beans 3 qts. green tomatoes 2 heads cauliflower 2 heads cabbage 1 oz. turmeric powder 6 red peppers 4 tbsps. mustard seed 2 tbsps. allspice ⅔ cup mustard 2 tbsps. celery seed 2 tbsps. whole cloves Vinegar Preparation: Put cucumbers, onions, tomatoes, cauliflower, and cabbage through the food chopper. Mix all together and put into stone jars with a sprinkling of salt. Let stand 24 hours and drain off the brine. Put the vegetables in a kettle over the fire and stir in the turmeric, red pepper chopped fine, mustard seeds, allspice and ground mustard. Pour over enough vinegar to cover. Cover tightly and let simmer until thoroughly cooked, stirring often. Put into glass jars and seal while hot. No. 113—CHILI SAUCE. For About 18 Pint Glasses. 1 pk. ripe tomatoes 2 cups chopped celery 3 green peppers 3 onions 1 cup sugar 1 qt. vinegar ½ cup salt 2 ozs. mustard seed Preparation: Chop tomatoes fine and strain, add all other ingredients, boil about two hours, fill-glasses while hot and close up tight. No. 114—DILL PICKLES. For About 14 Pint Glasses. To 6 qts. of water, add 2 qts. vinegar 1 lb. of salt 5 cents worth of Weinsteinsaeure (tartaric acid) Pepper Cloves Allspice A good quantity of dill Horse radish Grape leaves Bay-leaves Preparation: Place a layer of cucumbers in a stone jar and sprinkle over some of the spices; continue until all are used, laying the dill and leaves between each layer. Put a tight, well weighted cover over them. No. 115—MUSTARD PICKLES. For About 20 Pint Glasses. 2 qts. green tomatoes 2 qts. small onions 2 qts. string beans 2 heads cauliflower 20 small cucumbers 2 cups sugar 1 lb. Coleman’s mustard 1 tbsp. turmeric 1 gal. vinegar Preparation: Slice the tomatoes, cut the cauliflower in small pieces, and salt vegetables over night. In the morning drain thoroughly. Mix mustard with vinegar. When the vinegar boils, put all in and boil one-half hour. Bottle while hot. SANDWICHES. No. 1—EGG SANDWICHES.