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Show 77iis Week's RECIPE . . . I Friends of Mrs. Ned Bellon ; have commented favorably on her delicious home-made Hot Sauce, which can be used for Italian spaghetti, shrimps, meats, etc. Now is the time to make this superb sauce, which you . will enjoy having all winter. j HOME-MADE HOT SAUCE i 1 gal. or 6V lbs. ripe tomatoes toma-toes Peel and core before measuring mea-suring 2-3 cup chopped white onions Wz cups white sugar 1 tsp. nutmeg, grated tsp. tobasco sauce Vz tsp. curry powder 2 cups vinegar 5 tsp. salt 2 tsp. ginger 1 tsp. cinnamon 1 tsp. dry mustard Put tomatoes and onions through food chopper, or chop finely with knife. Add the remaining ingredients ingred-ients and boil slowly for two hours, or until of desired thickness. thick-ness. (To use as a spaghetti sauce, do not boil down as thick). As soon as sauce is of desired consistency, pour into sterilized I jars. Seal at once. When using as a shrimp sauce add to 1 pint of prepared sauce the following: 1 tsp. prepared mustard, a few drops tobasco sauce, and parmesan or roque-fort roque-fort cheese to taste. |