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Show Chili- Baace, li chill nance calls for a peck of ripo tomatoes and eig-ht white onions. Skin tho tomatoes by putting- them in boiling- water and rubbing- oil the peel. Peel the onions also and chop them with the tomatoes as finely as possible. Place them over the lire, let them boil for 15 minutes nnd add a pint of vinegar. vine-gar. Place in 11 small cheesecloth bog-n bog-n teaspoonful of -cloves, a tnblespoonful of allspice, one of cinnamon nnd one of black pepper. -Put this bag of Bpices into the mixture nnd let it boil until it is thick, whioh will be In about five hours. Stir it occasionally, o that it will not burn. When it Is ready to be taken from the fire remdve the bag- of spices nnd add a teaspoonful of cayenne pepper, two teaspoonf uls of white gin-gerr gin-gerr a'.tablespoonful of ground mustard mus-tard and salt enough to suit the tnste. Strain the same through a sieve, bottle it and let away. N. Y. Tribune. , ' . ..:? A I I ft V1 - " A . . |