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TOMATO SAUCE

1 c. canned tomato. 6 peppercorns.
1 slice onion. 1, tsp. salt.

Bit of bay leaf. - _ 1 tbsp. butter.
4 cloves. 2 tbsp. flour,

Boil first six ingredients 15 minutes. Strain, melt the butter, add
flour and strained tomato. Cook 5 minutes.

MINT SAUCE | |
14 e. finely chopped mint 1, ¢. vinegar. —
leaves. 2 tbsp. sugar.
14 c. water. sos
Mix vinegar, water and sugar. When the sugar is dissolved pour
over the mint and let it stand on back of stove for one-half hour,
RELISH
2 cauliflowers. 1 lb. small onions. F
3 cucumbers. ~ 4 green tomatoes. |
Red pepper. | :
Soak vegetables overnight in hot brine. In morning pour off liquid
and wash in cold water. Put through the chopper; add celery if desired |
and red peppers. iE
| |
By
DRESSING ak
1% c. flour. oC. SUgAaT.. . ia |
14 c. mustard (scant). 114 tbsp. celery seed. } |
114 tsp. tumeric. 114 tsp. salt. | |
Pepper. | 11% pts. vinegar.
; Boil dressing 15 minutes and add to vegetables. |
| CHUTNEY |
4 :
1 qt. vinegar. | 2 lbs. ripe tomatoes |
: .
1 gt. water. (peeled). |
214 lbs. brown sugar: 3 apples. |
1 lb. raisins. 14, tsp. black pepper. 3 |
2 onions. 14 tsp. cinnamon. | : |
1 tsp. salt. |
Heat vinegar and water to boiling point. Add other ingredients and
boil two hours or until consistency of hot jam.
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