Ogden Daily Standard | 1916-08-31 | Page 8 | Chili Sauce

CHILI SAUCE. This delicious chili sauce Is excellent excel-lent served with cold meats, stews and also for oyster cocktails. The ingredients are as follows: Twelve good, firm, not too ripe tomatoes, to-matoes, four cups vinegar, two teaspoons tea-spoons of ground cloves, two teaspoons tea-spoons of ground cinnamon, one-half teaspoon of ground ginger, one tablespoon table-spoon of mustard, one red pepper, four large onions, two tablespoons of salt. Wash the onions and the tomatoes in warm water. The outer skin of the onions should be removed, and then chop the onions. Some peoplo prefer putting the tomatoes in boiling boil-ing water to remove the skin. Tho reason for this is obvious. Mix the ingredients together and boil slowly for two hours, removing any scum that settles on top while it is cooking. cook-ing. Seal while boiling hot in sterilized steril-ized glasses. If the glasses are kept warm in a pan of water on the stove there will be no danger of the bottles bot-tles breaking. Store in a cool but dry p1a.ee.