cup flour and one teaspoonful baking powder; one cup oatmeal and
shredded cocoanut mixed; a little salt and vanilla. This will be quite
stiff. Drop from spoon in small pats.
CORN FLAKE COOKIES
Mrs. S. Friedlander
Three cups corn flakes; one cupful flour; three-fourths cup shortening
(butter and lard); one-half cup raisins, chopped; two teaspoonfuls
baking powder; one teaspoonful cinnamon; two eggs; one cup sugar. Drop
with spoon on greased tins.
CORNFLAKE KISSES
Mary Roberts
Two eggs, well beaten; three-fourths cup sugar, beaten into eggs. Add
cornflakes until substance will hold shape when dropped from teaspoon,
on to buttered paper. Bake fifteen minutes in slow oven.
NUT KISSES
Mrs. C. A. Carscadin
To the white of one egg, well beaten, add ten teaspoonfuls pulverized
sugar, a little ground cinnamon and cloves and a cup of chopped nuts;
flavor with vanilla. Put teaspoonful of mixture on bottom side of pie
pan and bake ten minutes in a moderate oven.
MERINGUE SHELLS
Mrs. C. A. Carscadin
Whites of four eggs beaten twenty minutes; one cup sugar; one
teaspoonful vanilla; one-half teaspoonful vinegar. Bake forty-five
minutes to one hour. Moderate oven.
CREAM PUFFS
Mrs. Paul Klein-exel.
One-half cup flour; one-half cup of boiling water; one-quarter cup
butter; two eggs; one-quarter teaspoon of salt. Add salt and butter to
water. When boiling add flour all at once, stirring constantly until
mixture leaves the side of pan. Remove from fire, add unbeaten eggs, and
beat constantly while adding one at a time.
MACAROON COOKIES
Mrs. W. D. ("Ma") Sunday
Four cups cornflakes; one cup shredded cocoanut; one cup granulated
sugar; one cup chopped almonds. Beat whites of four eggs very stiff, and
mix all together. Bake in a slow oven about twenty minutes.
HERMITS
Mrs. J. H. Shanley
Cream one and one-half cups of butter and two cups of brown sugar; beat
four eggs and add to butter and sugar; one level teaspoonful soda in a
tablespoonful of hot water; then add two and one-half cups flour; one
pound of dates (cut small) and about one cup chopped walnuts; flavor
with vanilla. Drop by spoonfuls on pan and cook for about 45 minutes.
ROCKS
Mrs. H. B. Rairden
One pound brown sugar; one pound raisins; one pound currants; one pound
walnuts; one-half teaspoonful each cinnamon and nutmeg; one-half cup
sour milk; one-half teaspoonful soda; three eggs; flour enough to make
stiff. Drop on well buttered tins and bake.
MARGUERITES
Mrs. W. L. Gregson
Make frosting from two tablespoonfuls of thick sweet cream and powdered
sugar; flavor; spread frosting over long salted wafers; sprinkle with
chopped nuts and bake in moderate oven. Allow to stand in dripping pan
until cool, to guard against breaking. Melted chocolate or pink fruit
coloring added to frosting makes variety. Dainty for afternoon teas,
etc.
CHRISTMAS COOKIES
Mrs. Adolph Holeman
One-half pound of butter; one-half pound of sugar; two eggs, beaten
separately; one pound of flour; one teaspoonful baking powder; one
teaspoonful vanilla. Roll out thin and cut spreading top of cookies with
the white of egg and sprinkle sugar over the tops before baking. These
will keep for months in a dry place.
OATMEAL COOKIES
Mrs. A. J. Atwater
One cup sugar; one cup lard; one cup raisins, ground fine; two eggs,
beaten light; two cups oatmeal dry; one-half cup cold water; dash salt;
one teaspoonful soda; sifted flour enough to make stiff dough.
OATMEAL COOKIES
Mrs. W. D. ("Ma") Sunday
One cup sugar; one-fourth cup lard; one-half cup butter; three eggs
beaten; one and one-half cups sifted flour; two cups dry oatmeal; one
teaspoonful cinnamon; one and one-half cups chopped, seeded raisins; one
and one-half teaspoonfuls soda, mixed with one tablespoonful vinegar.
Drop on greased pans. Bake in quick oven.
OATMEAL COOKIES
Mrs. Minnie E. Bodwell
Cookies: One-half cup of lard; one-half cup of butter; one cup of sugar;
two-thirds cup of sour milk; one level teaspoonful of soda, dissolved in
milk; two cups of oatmeal; two cups of flour. Filling: One-half pound of
dates put through chopper; one-half cup of white sugar; one-half cup of
cold water. Boil all together until thick; when cool and cookies are
warm, spread filling between two cookies; it is then ready to serve,
very nice.
LACE OATMEAL WAFERS
Mrs. F. T. Hoyt
One cup of sugar; one tablespoonful of butter; two eggs beaten
separately; two and one-half cups of uncooked oatmeal; two teaspoonfuls
of baking powder; 1 teaspoonful of vanilla; one pinch of salt. Mix well,
adding the stiffly beaten whites of eggs last. Drop a small teaspoonful
on greased pans, far apart, and bake in quick oven.
DROP CLOVE COOKIES
Mrs. C. E. Upham
Two cups sugar; one cup shortening; two eggs; one cup molasses; two
teaspoonfuls soda dissolved in little hot water; six scant cups flour;
one cup cold water; three teaspoonfuls salt; one teaspoonful cloves; one
teaspoonful cinnamon; raisins if wanted. Drop with a teaspoon.
DROP COOKIES (LIGHT)
Two cups of sugar; one cup of shortening; two eggs beaten light; one cup
of milk (sour); one teaspoonful each of soda, salt baking powder--the
latter well mixed with the four cups of flour--and grated nutmeg or any
desired flavoring. Mix well and drop in small teaspoonfuls upon a
greased pan. Allow room to spread. Bake in a quick oven.
PEANUT COOKIES
Mrs. L. Ficklen
One cup sugar; two eggs; two teaspoonfuls butter; one cup peanuts
rolled; enough flour with baking powder to make stiff batter.
CHOCOLATE COOKIES
Mrs. H. S. Mount
Cream one cup of shortening, one cup of brown cugar, one cup of white
sugar. Then add four squares (one-half of one-half pound cake), melted
chocolate, one-fourth cup milk, one-half teaspoonful of baking powder,
flour enough to roll very thin. Bake in cookie pans.
CHOCOLATE NUT COOKIES
Mrs. J. W. Moss
One tablespoonful grated chocolate; one cup chopped nut meats; one cup
seeded raisins; one cup sugar; one egg; two tablespoonfuls butter;
one-half cup milk; one and three-fourths cups flour; one teaspoonful
powdered cinnamon; one teaspoonful vanilla extract.
CHOCOLATE FINGERS
Three eggs; one-half pound of powdered sugar; one-half pound of sifted
pastry flour; two ounces of powdered chocolate. Method: Beat sugar and
eggs for half an hour, sift chocolate and sugar together, then stir into
the flour. Beat well, then with a pastry squirt form oblong cakes, size
of a finger on waxed tins. Set away over night, then bake as other
cookies in moderate heat. They have the appearance of being frosted
owing to the light components rising to the top during night. If you
have no pastry tube or squirt, form little round mounds by dipping up
portions with a small spoon dipped in cold water. When baking the above
cakes be sure to use only moderate heat. Remove cakes from pan as soon
as done and place in tin pails or cans as soon as cold. If kept in
closed tin small cakes will keep a long time and remain palatable.
DROP COOKIES (Dark)
One cup of brown sugar; one-quarter cup shortening; one egg; one-half
cup each of hot water and molasses; one teaspoonful each of soda, baking
powder, cinnamon, cloves and salt; one-half teaspoonful of ground
nutmeg, all sifted thoroughly with two and one-half cups of flour. Mix
well, drop in small spoonfuls upon a greased tin, and bake in a quick
oven. This makes a small batch.
GINGER SNAPS
W. B. McKinley (his mother's recipe)
Two cups brown sugar; two cups molasses; one cup lard or butter;
one-half cup sweet milk; one teaspoonful salt; two tablespoonfuls soda;
one teaspoonful cinnamon; one-half teaspoonful cloves; two
tablespoonfuls ginger; add flour enough to roll. Put molasses, lard,
sugar and spices on the stove, let get hot. When cool dissolve the soda
in the milk, add flour and milk alternately, roll very thin and bake.
GINGER BREAD
Mrs. A. P. Roberts
One cupful molasses; two cupfuls sour milk; three cupfuls flour;
one-half teaspoonful each nutmeg and cinnamon; scant half cupful sugar;
two eggs; one heaping teaspoonful ginger and a teaspoonful soda
dissolved in the sour milk.
SOFT GINGERBREAD
Mrs. T. C. Hollenberger
Two-thirds cup molasses, fill cup with sugar; one-half cup butter, fill
cup with hot water; two cups flour; two teaspoonfuls ginger; one-half
teaspoonful cinnamon; one teaspoonful soda, dissolved in a little of the
hot water; one egg.
GINGER BREAD
Mrs. Eustace
One cup molasses; one cup brown sugar; one-half cup butter and lard; two
eggs; two scant teaspoonfuls of soda in one cup of sour milk; three cups
of flour; one teaspoonful each of ginger and cinnamon; one-half
teaspoonful each of cloves and allspice. Bake slowly.
GINGER BREAD
Mrs. W. F. Barnard
Two-thirds cup molasses, fill up cup with granulated sugar; one-half cup
butter, fill cup up with hot water; two scant cups flour; one egg,
beaten light; one teaspoonful ginger; one teaspoonful cinnamon; one
teaspoonful soda. Bake in moderate oven about one-half hour.
COLONIAL GINGERBREAD
Mrs. Floyd E. Jennison
One cup molasses; one-half cup sugar; one-half cup shortening. Pour over
the above, one cup warm water in which one level dessertspoonful of soda
has been dissolved. Let mixture cool; then add two and one-half cupfuls
flour (sifted); one teaspoonful each of ginger and cinnamon and lastly
two well beaten eggs and one cup (or less) of English walnut meats.
Raisins may be added, if desired.
CHOCOLATE GINGERBREAD
One-half cup molasses; one tablespoonful each of melted butter and lard;
one-half cup brown sugar; one-fourth teaspoonful each of ginger and
cinnamon; one heaping tablespoonful grated sweet chocolate, mixed to a
paste with a little hot water. Blend the ingredients thoroughly, then
stir in one teaspoonful soda in one cupful of sour milk; flour to
stiffen. Bake twenty minutes.
CINNAMON STARS
Two tablespoonfuls of butter; one cupful of sugar; two eggs; one and
one-half cupfuls of sifted pastry flour; one teaspoonful of cinnamon;
one-fourth teaspoonful of baking powder. Method: Cream butter, sugar and
eggs until light, sift all dry ingredients together, then stir into egg
mixture. Take onto a floured board, using a very little more flour if
needed. Roll quite thin, then cut with a star cutter. Bake on waxed tins
in a very moderate oven.
CALIFORNIA COOKIES
Mrs. E. T. Clissold
One cup molasses; one egg; one-half cup milk; one cup chopped raisins;
one-half cup butter; one-half cup sugar; one-half teaspoonful each of
cloves, nutmeg and cinnamon; one teaspoonful soda. Drop in spoonfuls in
buttered tins. Bake quickly.
DOUGHNUTS
Mrs. H. P. Sieh
Two cups sugar; four eggs; one cup buttermilk; six tablespoonfuls hot
lard; one teaspoonful nutmeg, one of soda and one of salt. Flour to make
a good rolling dough. Cut and cook in hot lard.
MOLASSES SQUARES
Mrs. E. Oliver
One cup sugar; one egg; two tablespoonfuls shortening; three-fourths cup
molasses; one teaspoonful soda dissolved in molasses; one cup milk; two
and one-half cups flour (after sifting); one cup raisins; one
teaspoonful each cinnamon, cloves and one-half teaspoonful nutmeg. Beat
egg, add shortening, molasses, milk, spices and last the raisins
(floured). Bake in two shallow pans. Any desired frosting.
GINGER BLOCKS
Four tablespoonfuls of butter or butterine; one-third cupful sugar; one
egg; one-half cupful of golden drip syrup; one-half cupful of milk; one
and three-quarters cupfuls of sifted pastry flour; one teaspoonful of
baking powder; two teaspoonfuls of ginger. Method: Cream butter, sugar
and yolk; then add the sirup and beat hard. Sift dry ingredients
together, and then add, alternating with the milk. Whip white of egg and
fold in. Bake in square tins. When done cut into blocks and sift
confectioners' sugar over. To make the blocks of uniform size trim the
very outer edge of cake before cutting. These rims can be used for a
pudding some other day.
PUFF BALLS
Mrs. J. Dana Brown
One egg; three-fourths cupful sugar; one scant cupful milk; one and
one-half cupfuls flour; and one-half teaspoonful baking powder; pinch of
salt. Mix and roll out and cut with the smallest biscuit cutter and
dropped in hot fat.
DOUGHNUTS
Mrs. J. H. Shanley
Three eggs; one cup sugar; one cup sweet milk; three teaspoonfuls baking
powder sifted with three cups flour; spice and flavoring to suit your
taste. When these are put into the boiling lard they sink, but rise
almost at once and turn themselves. They never break apart when frying,
as they contain no shortening, yet they are sufficiently rich to satisfy
anyone.
DOUGHNUTS
Mrs. T. C. Hollenberger
Three eggs beaten very light; one cup sugar; four tablespoonfuls melted
lard, add to the eggs and beat all together. One teaspoonful salt and a
little nutmeg or lemon rind grated; one cup thick sour milk with
one-half teaspoonful soda dissolved in it; add flour with one heaping
teaspoonful baking powder sifted with flour--three cups, with enough
more to make a very soft dough.
DOUGHNUTS
Miss Shay
Two eggs, well beaten; add one and one-half cupfuls sugar; one-half
grated nutmeg; one cup milk; two heaping tablespoonfuls butter, melted;
two heaping teaspoonfuls baking powder sifted in the flour and flour
enough to make the dough roll easily, about three pints of flour.
PICKLES
"_How Cam'st in Such a Pickle?_"
--SHAKESPEARE.
SLICED PICKLE
Mrs. William H. Fahrney
One peck cucumbers; thirty small onions; four green peppers; two red
peppers; slice and soak over night in salt water. Soak cucumbers
separately, rinse in cold water. One-half gallon vinegar; two
tablespoonfuls mustard seed; one tablespoonful celery seed; six cups
brown sugar; one-fourth teaspoonful tumeric; one teaspoonful powdered
alum. Let the vinegar and seasoning come to a boil, add the onions and
peppers, cook five minutes; then add the cucumbers and cook five
minutes. Can hot.
MUSTARD PICKLE
Mrs. William Molt
One quart tiny cucumbers; one quart large cucumbers, cut or sliced; one
quart green tomatoes, cut in pieces; one large cauliflower, divided;
five green peppers, chopped fine; one quart button onions, cut up. To
four quarts of water add one pint salt and pour over the vegetables and
let stand twenty-four hours; then heat in same brine just enough to
scald; turn into colander and drain. Mix one-half cup flour; six
tablespoonfuls mustard; two tablespoonfuls tumeric, with enough cold
vinegar to make a smooth paste; add one cup sugar and enough vinegar to
make two quarts in all; boil this until it thickens and is smooth. Add
this to the pickles and cook until they are heated through, about
fifteen minutes; pack in Mason jars and seal.
MUSTARD PICKLES FOR TWO QUART JAR
Mrs. Wm. J. Maiden
Three tablespoonfuls Coleman's mustard; one-fourth cupful salt; piece of
horseradish root; fill jar with vinegar. Wash and wipe pickles and pack
in jar, then pour over the above mixture.
PICKLES
Alice H. Tolmie
Slice 25 small cucumbers with a large onion, put in salt brine and let
stand for three hours, then drain and boil in following syrup: One quart
vinegar, one pound sugar, one-half cup mustard seed, one tablespoonful
ginger, one teaspoonful each of celery seed and tumeric powder. Boil
five minutes and can.
MIXED PICKLES
Mrs. H. D. Sheldon
One quart of small cucumbers; one quart of white onions; one quart green
tomatoes; two large cauliflower; soak in weak salt water over night;
scald in same brine and drain. Paste: Six tablespoonfuls dry mustard;
one tablespoonful tumeric powder; one and one-half cups flour; two cups
brown sugar; five pints vinegar. Add vegetables to paste; heat through
and seal in cans.
CUCUMBER PICKLES
Mrs. Samuel Friedlander
Twelve long cucumbers; five large onions, sliced and salted. Let stand
over night. In morning drain well. Boil three pints vinegar; one and
one-half pounds sugar; one red pepper, cut in strips; two tablespoonfuls
dry mustard; a tablespoonful whole white peppers; one tablespoonful
whole black pepper; two tablespoonfuls mustard seed. Boil until tender
and can hot.
CUCUMBER PICKLE
Florence Trainer
Two dozen large cucumbers, chopped fine and salted over night; one cup
salt; four large onions; two stalks celery; one red pepper; chop all
fine. Heat three cups cider vinegar; one cup water; two cups brown
sugar; three tablespoonfuls mustard seed; three tablespoonfuls ground
mustard; one tablespoonful celery seed; one-fourth teaspoonful cayenne
pepper. When hot, pour over chopped mixture and cook ten minutes. Then
bottle.
PICKLED ONIONS
Mrs. W. L. Gregson
Peel and drop in hot brine. The third day heat the brine again and pour
over them; the sixth day make a new strong brine; the tenth day drain
and pour scalding vinegar containing a very little ginger root over
them. Let stand on the stove until thoroughly heated through, but do not
cook; pour into jars and seal hot. A little alum in the brine makes them
firmer, and white wine vinegar aids in keeping them white, but malt
vinegar adds to the flavor.
TOMATO RELISH
Mrs. A. Donald Campbell
One peck ripe tomatoes, peeled, chopped fine and drained in jelly bag
over night; in the morning add two cups chopped celery, six large onions
chopped fine; two large green peppers (without seeds), chopped fine; two
cups sugar; half cup salt; two ounces white mustard seed; one quart
cider vinegar. Mix well and bottle; it does not require heating and will
keep for years.
OIL PICKLES
Mrs. A. C. Allen
One-half peck small cucumbers; one pint silver skin onions, slice thin
and place in stone jar alternately, sprinkling salt between. Let stand
over night; pour off brine and wash thoroughly; add the following: one
teacup olive oil, two tablespoonfuls white mustard seed, two
tablespoonfuls celery seed, four pepper corns and vinegar to cover.
OIL CUCUMBER PICKLES
Mrs. E. D. Gotchy
Cut one hundred small cucumbers into thin slices; put in earthen crock
in layers with salt for four hours; drain off liquor and mix with three
pints of sliced onions, three ounces white mustard seed, three ounces
celery seed, three ounces of ground white pepper. Dissolve small lump
alum in vinegar; add to it two cups olive oil; add white vinegar enough
to cover.
PICKLES FOR IMMEDIATE USE
Mrs. S. A. Power
Mix together one cupful each of salt and dry mustard; add it to one
gallon of good vinegar, spices of various kinds and a little sugar, if
liked, may be added. Drop the well washed cucumbers into this pickle
each day as they grow. These pickles will keep indefinitely.
DILL PICKLES
Mrs. W. T. Klenze
One hundred medium sized cucumbers; one small red pepper; one big bunch
of dill; some cherry leaves; ten quarts of water; one quart of vinegar;
two cups salt. Mason jars, two quart size. Lay cucumbers in salt water
over night (one-half cup salt to four quarts water). Boil water, vinegar
and salt; let cool over night. Drain cucumbers and place in jars in
layers between cherry leaves and dill. Pack cucumbers tight; add a small
piece of red pepper, cover with brine and screw down cover. Will keep.
One cup of mustard seeds and one cup of horseradish root, shaved fine,
may be added.
PICCALILI
Mrs. H. B. Rairden
One peck of green tomatoes; eight large onions; one cup salt; slice and
let stand over night. In the morning drain and add three quarts of water
and let come to a good boil, then drain well through a colander. Put
back in kettle and add two quarts vinegar; one pound of sugar; half
pound of white mustard; two tablespoonfuls ground pepper; two of
cinnamon; one of cloves; two of ginger; one of allspice and half a
teaspoonful of cayenne pepper. Boil all together until tender; it will
take from thirty minutes to an hour to cook. Stir it often to prevent
scorching. Seal in glass jars; add more sugar if liked sweeter.
BEET RELISH
Mrs. R. McNeil
One quart cooked beets, chopped fine; one quart cabbage, chopped fine;
one cup each of grated horseradish, chopped onion and sugar; one
teaspoonful salt; one pint vinegar. Heat vinegar, pour over all and
seal.
PEPPER RELISH
Sue C. Woodman
Twelve green peppers; twelve red peppers; ten medium onions; chop
together. Pour boiling water over and let stand five minutes; strain and
repeat. Three cups of vinegar; one cup sugar; two tablespoonfuls salt;
one-half cup mustard seed; cook thirty minutes. Bottle.
PEPPER HASH
Mrs. John T. Gilchrist
Nine sweet peppers; one large head cabbage; six large onions; chop fine
and add one-half cup salt. Stand over night and drain in morning. Add
two cups sugar; cup white mustard seed; one tablespoonful celery seed;
vinegar to cover. Do not remove pepper seeds and do not cook. Put in
earthen jar, covered with a plate.
OLIVE OIL PICKLES
Mrs. A. J. Atwater
Forty cucumbers, dill size, scrub and slice with rind; one-half cup
salt; a layer of cucumbers and a layer of salt in a crock; put weight on
top and let stand for two hours; pour off water and add ten onions, four
green peppers, sliced fine; two ounces mustard seed; one pint olive oil;
one ounce celery seed. Pack in jars and cover with vinegar.
UNCOOKED CHILI SAUCE
Mrs. Herman Vander Ploeg
One peck ripe tomatoes; two cups chopped onions; two cups chopped
celery; two cups sugar; one-half cup salt; four ounces white mustard
seed; one teaspoonful powdered mace; one teaspoonful black pepper; one
teaspoonful powdered cinnamon; four chopped green peppers; three pints
vinegar. Chop the onions and peppers, add tomatoes peeled and chopped;
sugar, salt, mustard seed, mace, pepper, cinnamon and vinegar. Seal and
if screw top jars are used, turn upside down overnight.
CANNED TOMATO SOUP
Mrs. Edwin Oliver
Fourteen quarts of sliced ripe tomatoes; fourteen stalks celery;
fourteen sprigs parsley; two bay leaves; twenty-one cloves; seven medium
sized onions. Boil until tender and strain. Then blend fourteen
tablespoonfuls each of butter and flour; eight tablespoonfuls salt;
sixteen tablespoonfuls sugar; one-fourth tablespoonful paprika. Cook
until the desired thickness; makes about eight quarts. If milk is used,
add soda.
CORN RELISH
Mrs. A. J. Langan
One dozen ears of corn, boil ten miutes, cut from cob; one head of
cabbage; four green peppers; four red peppers; one cup sugar; three
pints vinegar; one small box Coleman's mustard; one tablespoonful celery
seed; salt to taste; one teaspoonful tumeric. Mix well; boil twenty
minutes and seal.
CORN RELISH
Mrs. Samuel Friedlander
Twelve ears of corn, cut from cob; twelve green peppers; two red
peppers; two quarts ripe tomatoes; a head cabbage; one quart onions,
chopped all together; add one quart sugar; one-half cup salt; two quarts
vinegar; one ounce celery seed: one ounce mustard seed; one ounce dry
mustard; one tablespoonful tumeric. Mix and boil forty minutes. Seal hot
in air tight cans.
CORN RELISH
Mrs. R. Heidorn
Twelve ears corn; six cucumbers; six large onions; two stalks celery;
six green peppers; three red peppers; three tablespoonfuls salt; two
cups sugar; three tablespoonfuls dry mustard; three tablespoonfuls
flour; one-half ounce tumeric; two quarts vinegar; boil one hour and
seal hot.
CORN RELISH
Mrs. E. L. Phelps
Two dozen ears of corn, cut from the cob; six red peppers; six green
peppers; large head of cabbage; two tablespoonfuls salt; three cups
sugar; two quarts vinegar (diluted); one-half pound dry mustard; add
celery and onions as much as you like. Cook the salt, mustard, sugar and
vinegar together; add cabbage, celery and onions. Cook a little, then
add corn; let boil up and can air tight.
CORN SALAD
Sue. C. Woodman
Four large onions; one cabbage; four green peppers; one red pepper;
twenty ears of corn; one and one-half cups sugar; one-half cup salt.
Make paste of and pour on above; one-half cup flour; one-half
teaspoonful tumeric; three tablespoonfuls mustard; one quart vinegar.
Boil twenty minutes.
CHILI SAUCE
Mrs. R. Heidorn
Twenty-four ripe tomatoes; four white onions; three green peppers; four
tablespoonfuls salt; one of cinnamon; one-half of ground cloves and
allspice mixed; one teacup sugar; one pint vinegar; boil three hours,
seal hot.
CHILI SAUCE
Belle Shaw