How To Make Stuffing For Peppers

White Mustard Seed-Tumblerfuls................1

Celery Seed-Tablespoonfuls..........................4

Horse-radish (grated)-Tumblerful ..............1/2

Cloves (pounded)-Teaspoonfuls ..................1

Allspice-Teaspoonfuls....................................1

Mace-Teaspoonfuls ......................................1

Ginger-Tablespoonfuls ................................1

Brown Sugar-Pound ....................................1/2

Sweet Oil-Teacupful ....................................1/2

Chopped Garlic to season.

Chop and scald cabbage and press all the water out, then add seasoning; after taking the peppers out of brine soak for a day in clear water, then in vinegar several days before stuffing. MRS. ELLEN MORDECAI.

How To Make Higden Salad

Green Tomatoes (sliced) - Gallons . ...........1

Cabbage (chopped) - Gallons ........................1

Onion (chopped) - Pound ..............................1

Mustard (made) - Tablespoonfuls .................5

White Mustard Seed - Gills ............................3

Allspice (ground) - Tablespoonfuls................2

Cloves (ground) - Tablespoonfuls ....... . 2

Salt - Gill .......................................................1

Brown Sugar - Pounds....................................1

Celery Seed - Tablespoonfuls..........................3

1 Dozen Green Peppers chopped fine or one tableful of ground black pepper.

Let cabbage, onion and tomatoes stand over night in salt, drain off, rinse in cold water and add seasoning; mix three quarts of vinegar well with the above and allow to boil until tender.

How To Make Pepper Sauce

Ripe Bell Peppers - Dozen ............................4

Vinegar - Quarts ..............................................2

Water - Quarts ................................................1

Horse-radish - Tablespoonfuls ........................3

Onions (chopped fine) ....................................5

Strong Pepper - Pods ...............1 or 2

Put all the ingredients into a kettle and boil till soft, then rub through a sieve and season to taste with salt and spice and a little sugar; again boil 10 minutes, then bottle and cork. MRS. T. B. YANCEY.

How To Make Chilli Sauce

Ripe Tomatoes - Bushels............... 1/2

Onions (large) ....................... 4

Red Pepper (chopped fine) - Pods....................4

Sugar - Tablespoonfuls ................................10

Salt - Tablespoonfuls ....................................5

Vinegar - Teaspoonfuls ................................9

Boil one hour and bottle hot.

Mrs. B. S. Skinner

How To Make Tomato Catsup

Ripe Tomatoes - Pecks ..................................1

Vinegar - Quarts ..............................................1

Juice Tomatoes - Gallon..................................1/2

Sugar - Teacupfuls ..........................................1

Salt - Tablespoonfuls . . . ...............................1

Black Pepper - Tablespoonfuls........................1

Mustard - Tablespoonfuls ...........................3

Cloves - Tablespoonfuls ..................................1

Mace - Tablespoonfuls ....................................1

Celery Seed - Tablespoonfuls..........................1

Ginger - Tablespoonfuls ..................................1

Allspice - Tablespoonfuls ................................1

Cinnamon - Tablespoonfuls ............................1

Split the tomatoes and put them in a preserving-kettle without any water and boil till quite done, stirring often to prevent burning; strain through a colander first, then a hair sieve, to get as much pulp as possible; wash kettle, then return to the fire with all ingredients and boil to the consistency of thick honey. Set aside until next day, and should any watery substance arise to the top boil again; if not, bottle. MISS LOUISE HAMBLIN.