Chapter M: G. H

In canning, it is customary at hotels to follow the same process as in preserving, with the exception that not nearly so much sugar is used.

=To Can Quinces.=—Cut the quinces into thin slices like apples for pies. To one quart jarful of quince take a coffee-saucer and a half of sugar and a coffee-cup of water; put the sugar and water on the fire, and when boiling put in the quinces; have ready the jars with their fastenings, stand the jars in a pan of boiling water on the stove, and when the quince is clear and tender put rapidly into the jars, fruit and syrup together. The jars must be filled so that the syrup overflows, and fastened up tight as quickly as possible.

=Green Tomato Pickle.=—One peck green tomatoes sliced, six large onions sliced, one tea-cup of salt over both; mix thoroughly and let remain over-night; pour off liquor in the morning and throw it away; mix two quarts of water and one of vinegar, and boil twenty minutes; drain and throw liquor away; take three quarts of vinegar, two pounds of sugar, two tablespoonfuls each of allspice, cloves, cinnamon, ginger, and mustard, and twelve green peppers chopped fine; boil from one to two hours. Put away in a stone crock.

M. G. H.

=Chili Sauce.=—Eight quarts tomatoes, three cups of peppers, two cups of onions, three cups of sugar, one cup of salt, one and one-half quarts of vinegar, three teaspoonfuls of cloves, same quantity of cinnamon, two teaspoonfuls each of ginger and nutmeg; boil three hours; chop tomatoes, peppers, and onions very fine; bottle up and seal.

M. G. H.

=Hot Sauce.=—Six tablespoonfuls of sugar, two tablespoonfuls of butter, one egg; beat butter, sugar, and yolks together, the white, beaten to a stiff froth; add a teacupful of boiling water and one teaspoonful of vanilla.