Bordeaux Sauce Recipe

4 qts. of chopped cabbage; 2 qts. of green tomatoes, sliced, 1 doz. large onions, sliced, 1/2 oz. of tumeric, 1/2 oz. of ground cloves, 1/2 oz. of white pepper, 1/4 of mustard seed, 2 tablespoons salt, 1 1/4 cups of sugar, 1 1/2 qts. of cider vinegar. Boil slowly for 40 minutes. - Mrs. Mary Lawrence, Chicago Ridge, 111.

Crabapple Catsup

Quartered and cored, 3 lbs. crab-apples, boil with about 1 cup of water, and rub through a colander; then add 1 3/4 lbs. sugar, 1 qt. vinegar, 1 teaspoon salt; spice to taste, and boil till thick. - Mrs. C. A. Armstrong, Oaklawn, 111.

Cranberry Catsup

Boil ripe cranberries until the juice is extracted from the pulp, strain and add 1 pt. of vinegar, 2 lbs. brown sugar, 1 teaspoon each of cayenne pepper, black pepper, allspice, cloves and cinnamon; boil until thick enough to run freely from the bottle when cold. Put into jars piping hot, and cork tightly. - Mrs. D. E. Remley, Willow Springs, 111.

Cucumber Catsup

Grate 50 fair-sized cucumbers; let them stand in a colander with salt, and drain, all night. Add, not quite a peck of onions, grated, and add the vinegar, and can, leaving 1/3-inch of vinegar on top. It can be made with or without horseradish. - Mrs. C. C. Armstrong, Oaklawn, 111.

Currant Catsup

Cover with vinegar 2 qts. red currants and 2 qts. sugar; add 1 tablespoon cinnamon, 1/2 tablespoon cloves,