The Preservation of Food in the Home. — Part II 1299 



^ lb. mustard 6 cups brown sugar 



y cup flour I green pepper, cut fine 



2 qts. good vinegar 



Mix mustard, flour, sugar, and pepper, and boil in vinegar 10 minutes. 

 Pour over chopped pickles while boiling hot. 



Pepper relish 

 12 red peppers 

 12 green peppers 

 12 onions 



Chop all and mix. Cover with boiling water and let stand 5 minutes. 

 Drain. 

 Add I pint vinegar, 2 cups sugar, 3 tablespoons salt. 

 Boil 5 minutes and put in sterile cans. 



Tomato preserves 



1 pk. tomatoes, chopped 

 6 lbs. sugar 



4 or 6 lemons 

 Cook until thick. 



Chili sauce 

 12 large tomatoes, chopped 



2 medium onions, chopped fine 



3 green peppers, chopped fine 



2 tablespoons salt 



3 cups vinegar 



I tablespoon mustard 

 I teaspoon cinnamon 



1 teaspoon nutmeg 



2 tablespoons sugar 



Cook until of right consistency (about i\ hour). Bottle. 



Good cider vinegar 



The following directions are quoted from Bulletin 258, New York Agri- 

 cultural Experiment Station, Geneva, N. Y., " Making Cider Vinegar 

 at Home": 



" Briefly summarized, the method to be employed for the manufacture 

 of good vinegar at home, without the use of generators, is this: Use 

 sound, ripe apples, picked, or picked up before they have become dirty 

 if possible, otherwise washed. Observe the ordinary precautions to 

 secure cleanliness in grinding and pressing, and discard all juice from 

 second pressings. 



