The PURITY Cdk BADK PICKLES 717 TOMATO CATSUP 1% bushell ripe tomatoes 4 large onions 4 cups brown sugar 1é cup salt teaspoon cayenne 21% cups vinegar Small piece root ginger | tablespoon whole allspice 1 tablespoon whole cloves 4 tablespoons stick cinnamon (broken) Method:—Wash and cut toma- toes, add onions and cook until soft. Press through sieve; add sugar, salt, cayenne, vinegar, and spices tied loosely in cheese cloth. Simmer for 3 to 4 hours or until thick, stirring occasionally. Remove spices: seal in sterilized bottles. 718 CHILI SAUCE (1) 4 large onions 15 tomatoes 2 heads celery | cup vinegar 2 tablespoons salt | cup white or brown sugar Method:—Wash vegetables; peel onions; scald tomatoes and remove skins; add celery and chop all finely ; then ‘add vinegar, salt and sugar. Boil 3 to 4 hours or until thick. Seal while hot in sterilized jars. 719 CHILI SAUCE (2) 30 large ripe tomatoes 10 medium-sized onions 6 large apples _ 4 green peppers 3 cups vinegar 4 tablespoons salt | cup white or brown sugar 1 teaspoon cloves | teaspoon cinnamon Method:—Wash and peel toma- toes and onions; peel and core apples; remove seeds and tongues from peppers. Cut tomatoes and chop onions, apples and peppers. Add vinegar, salt, sugar and spices and boil for 2 hours. Seal in steril- ized jars. ~ 720 TOMATO CHUTNEY 6 lbs. ripe tomatoes 6 cups vinegar 4 tablespoons salt 3 lbs. cooking apples | cup brown sugar 2 tablespoons ground ginger 6 cloves 2 tablespoons mustard seed Method:—Scald tomatoes, remove skin, cut into slices; add vinegar, salt and apples, peeled, cored and chopped finely. Cook until soft and rub through sieve. Add sugar, ginger, cloves and mustard seed, and simmer 30 to 45 minutes. Pour contents into a jar, cover and let stand in a warm place for about 3 days; then seal in sterilized jars. 721 TOMATO BUTTER 10 lbs. tomatoes 2 cups vinegar 3 tablespoons salt 5 cups brown sugar 2 tablespoons whole cinnamon 1 tablespoon allspice | tablespoon cloves PURITY FLOUR ~*~ BEST FOR ALL YOUR BAKING 7