Pepper Sauce
2 dozen peppers. Twice this quantity of cabbage. 1 root of horseradish, cut up fine. 1 tablespoonful mustard-seed. 1 dessertspoonful cloves. 2 tablespoonfuls sugar. A little mace.
Boil the spices and sugar in two quarts of best cider vinegar, and pour boiling hot over the cabbage and pepper.-Mrs. W.A. S.