Cooked Chili Sauce

Peel and cut 1 pk sound, ripe tomatoes and cook 1 hour, then add 1 qt onions, 3 green peppers and 3 bunches celery, all chopped fine, 1/2 cup salt, 1 teasp each mustard, black pepper and cloves, 1 tablesp cinnamon, 1 lb brown sugar and 1 qt vinegar. Boil 1 hour, bottle while hot and cork and seal. Chopped apples and grated horseradish can be added to the above recipe, and also a little nutmeg, ginger, mace or cassia, if liked. Do not strain this sauce.- [G. L. N., N. Y.

Uncooked Chili Sauce

Peel and chop fine 1/2 pk good, ripe, solid tomatoes, 2 cups celery, 2 cups onions and 2 small red peppers. Mix well and add 1/2 cup each salt, sugar and white mustard seed, 1 tablesp each black pepper and ground cinnamon, and 1 qt good cider vinegar. This need not be cooked. Mix all ingredients well together, put in a stone crock, weight down with a small saucer, cover well with a cloth and paper and keep in a cool, dry, dark place.- [Mrs. M. J. L., Mich.

Red Chili Sauce

Boil 1 doz ripe chili peppers in water enough to cover. When thoroughly soft, press through a fine sieve, thus removing seeds and skins, and bottle the pulp. This may be used as a sauce or as a seasoning in cooking rice, beans, or meat.- [Mrs. L. J., Cal.

New England Chili Sauce

Chop fine 1 pk green tomatoes, 1 small head cabbage, 12 large, tart apples, 6 medium-sized onions and 4 large, green peppers. Mix thoroughly and add 1 tablesp each ground mustard, cinnamon, cloves and allspice, 2 lbs brown sugar, 2 qts vinegar and 1/2 cup salt. Boil 2 hours and put away in crocks, well covered. Keep in a dark, cool and dry place.- [Mrs. M. J. L., Mich.