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Chili Sauce.
Large, ripe tomatoes, 30; good sized onions, 6; large green peppers, 3; salt, 3 table-spoonfuls; brown sugar, 6 table-spoonfuls; ground cinnamon, 3 tea-spoonfuls; ground ginger, 2 small tea-spoonfuls; ground cloves, 1/2% tea-spoonful; good vinegar, 6 cups. Directions—Mash the tomatoes, chop or slice the onions and peppers, mix all in a porcelain kettle or large tin pan, and boil till perfectly soft, and when cool rub them through a colander, and cook down to a proper consistency, that of catsup, and bottle for use upon meats, chicken, turkey, etc.
Remarks. —To "bottle, " means to bottle and cork tightly. And all sauces, catsups, etc., should be kept in a cool cellar, except the one being used from Piccalilli, A Good Substitute for Sauces.
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