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Chili Sauce

Pare twelve large tomatoes, and chop them fine; peel two good-sized onions, and chop them also; chop very fine four medium-sized green peppers. Cut up each kind of vegetable separately. Stir all together, and add as follows: Two tablespoons of salt; two tablespoons of sugar; one tablespoon of cinnamon; three teacups of vinegar. Boil one and one-half hour, stirring well, and bottle the same as catsup. This sauce gives a delicious zest to any sort of cold meat.

COLD TOMATO CATSUP-A recipe used in the kitchen of General Washington is the following: Take one peck of ripe tomatoes and grate them over a coarse grater; strain through a wire sieve; put the liquor in a bag and let drip; take the pulp and thin with one pint of vinegar. Season with salt, pepper, garlic, allspice, and cloves. Bottle and seal. This catsup retains the taste of the fresh tomatoes and is an excellent flavoring for soups and sauces.