Page Twenty- Two PERFECT PRESERVING CHILI SAUCE Blanch and peel 24 ripe tomatoes, chop these up with two red bullnose peppers, 2 green bullnose peppers, and 2 large onions. Put into an enameled preserving kettle and add 4 cups of vinegar, 14% cups brown sugar, 2 level teaspoonfuls salt. 2 level teaspoonfuls of whole allspice, 2 level teaspoonfuls ground ginger, 2 level teaspoonfuls ground nutmeg. Bring all to a boil stirring frequently, and boil until the sauce begins to thicken (about one hour). Seal while hot in Jars. STORE PICKLES IN JARS. Bottles with illfitting corks are not sanitary and often cause decay by being improperly sealed. Vinegar should cover the pickles in the jars in which they are kept. If they show any signs of not doing well, pour off the vinegar, put on fresh vinegar and spices and seal care- fully again. Spices which will darken the color of pickles or ketchups should be tied up in a muslin bag. CHOWCHOW Chop fine or put through a food chopper 2 quarts of green tomatoes, 2 quarts small onions, 3 cauliflowers, 3 cucumbers, 6 large bullnose red peppers, 2 quarts vellow string beans. Put in a brine made of 1 pound salt in 5 pints of water. Let stand overnight. In the morning bring brine and vegetables all to the boil and keep boiling five minutes. In a separate kettle bring 1 gallon of cider vinegar to a boil, and while it is heating make the following paste with a little cold water, 14 lb. ground mustard, 4 oz. tumeric, 1 cup brown sugar, 2 level tablespoonfuls of flour. Put this paste and % ounce celery seed into the vinegar, and stir until it begins to thicken. Now drain the brine off the vegetables, and pour the boiling vinegar mixture over them. Mix well heating to boiling point again while mixing them, and seal while hot in Jars. This Chowchow should be about the consis- tency of thick cream. It is therefore necessary in drawing the brine off the vegetables it should be done thoroughly, otherwise the finished product may be too thin. PICKLED CAULIFLOWER Break in flowerlets. Boil in salted water 10 minutes. Drain carefully after dipping in cold water. Pack in Jars and pour over them hot vinegar in which has been scalded a good quantity of whole cloves, pepper, allspice and white mustard. Tie the spices in a bag and remove when ready touse. Then stir into each quart of vinegar two teaspoonfuls French mustard, and half a cup of white sugar. Pour over the pickles to completely fill the jars and seal at once. FRENCH PICKLE 2 quarts green tomatoes, 2 quarts onions, 2 quarts celery, 2 quarts cauliflower all chopped fine; 2 quarts vinegar, 2 cups brown sugar, l4cup mustard, 1 tablespoon salt, 1 tablespoon red pepper, 1 ounce tumeric, 1 egg (raw), 1 cup flcur, 4 cup butter. Bring all to a scalding heat, but do not boil. Seal at once in Jars. PICKLED ONIONS Peel silver skinned onions, and cover with salt and water for 12 hours. Drain and cover with equal parts of milk and water, and bring to a boil. Pour this off and put onions in a colander, pour cold water over them until clear. Half fill Jars with onions, add two tiny red peppers and continue filling jars with onions. Pour cold vinegar over them to com- pletely fill the jars and seal while hot. RIPE CUCUMBER PICKLE 7 large ripe cucumbers peeled and seeded 6 large onions. Chop these together very fine and squeeze out the water with a Potato ricer. Add 1 scant cup of sugar, 1 teaspoon ginger, ! tablespoon salt, 4 teaspoon cayenne pepper, and enough vinegar to barely cover. Fill Jars half full of the pickle and then put ina little shredded red pepper and continue to fill jars with the pickle. The vinegar should completely fill each jar. Seal while hot. INDIAN RELISH 20 ripe tomatoes. 4 large onions, 4 large red peppers, all chopped fine. Add three cups white sugar, 3 tablespoons salt, 4 cups of vinegar, and boil gently for three hours. Seal hot in Jars. SAUERKRAUT Frepare the Sauerkraut and pack in jars filing them completely. Put on rubbers and tops sterilize in the boiler for 2 hours and follow directions for sealing as given on page 11. Remove from boiler.