Chili Sauce-Quaker Recipe 1915

As I took the trash to the curb a few minutes ago, I observed that mornings in Texas are the best time to get outside if you need to do anything that takes even a speck of energy.  It is moderate (I really couldn't stretch the truth and say, "cool"!) and there is a breeze.  After I chat with you and share a recipe, I'm going to dead-head my petunias and water my hanging planter.  I really enjoy living in Texas but the heat is muy caliente'!   Oh well, it makes those Knock-Out  Roses (a beloved  heat-resistant Texas variety) bloom!

I mentioned that I have a recipe to share, and as many of you have told me, you enjoy tidbits from my collection of old cookbooks.  I have a friend, Earlene, who cans every summer and that prompted me to share a canning recipe from an old Quaker cookbook from Carmel, Indiana.  This soft back book was published in 1915 by the "Women's Sunday School Class" and the quote on the front cover says, "With baked and boiled, stewed and toasted;  Fried and broiled, smoked and roasted;  We treat the town."  Hope you enjoy this "treat" from the Quaker ladies in long-ago Indiana.  (My Mom brought me this sweet book from a thrift shop near my Uncle Dave's house.)

Chili Sauce

~Abbie Quick

One peck of green tomatoes, one-half peck ripe tomatoes, twelve onions, three large heads cabbage, one-half dozen green peppers, one-fourth dozen ripe peppers.  Chop fine, mix well, sprinkle with salt and let stand twenty-four hours.  Then drain off liquor and add the following:  Three pounds brown sugar, two tablespoonfuls pepper, two tablespoonfuls cinnamon, two tablespoonfuls mustard, one tablespoonful celery seed;  cover with vinegar and cook thirty minutes.

Note:  As usual, this recipe is copied directly, as it was written,  to retain the literary flavor of the old cookbook and it's recipe donor's writing style.  I make no apologies for these old treasures.  I've found that the home cooks of the past  were often brief and to-the-point;  they had homes and sometimes farms to run.  Most were not writers by trade, but 'knew their stuff' when it came to cooking and preserving produce.  It's an honor every time I have the opportunity to share something from these cooks of the eighteen and nineteen hundreds.

***Good movie rental:   "The Iron Lady" with Meryl Streep***

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