September 6, 1955 Chili Sauce, Hot-Dog Hamburger Relish, Whole Pickled Beets, Dandy Devils Food Cake, Carmel Meringue Frosting

Chili Sauce

25 medium tomatoes
6 medium onions, chopped
2 sweet red peppers, finely ground
1 medium bunch celery, chopped
2 c. vinegar
2 t. whold all spice
1 stick cinnamon
1 t. whold cloves
1 T. salt
1 1/2 c. sugar

Scald, peel and chop tomatoes. Add other vegetables and vinegar. Bring to boiling point. Cook until thick and clear, about 2 hours. Tie spices in bag. Add spices, salt and sugar to first mixture during last hour of cooking. Pour into hot clean jars and seal. Yield: 5 pints.

Note: Have you ever tried cooking chili sauce in the oven. Use above recipe, bring mixture to a boil, place in uncovered shallow pan (as a roaster), cook 3 to 4 hours, stirring occasionally. Cook for 1 1/2 hours, add spices, salt and sugar, cook remaining 1 1/2 to 2 1/2 hours until thickened. Chili sauce cooked in oven has a better flavor, color and consistency than when cooked on top of stove, requires less watching.

Hot-Dog Hamburger Relish

2 pounds small cucumbers
12 red peppers
12 green peppers
1 medium head cabbage
6 large onions
3 T. salt
1 T. celery seed
1 t. turmeric
3 c. vinegar
3 T. mustard seed

Put cucumbers, peppers, cabbage and onions through medium food chopper. Add salt and let stand overnight; drain. Mix with remaining ingredients. Boil 20 minutes. Pour into hot, clean jars, seal. Makes 9 pints.

Whole Pickled Beets

3 pints small beets of uniform size
Salt and water
1 quart vinegar
1/2 c. sugar
2 T. mixed pickling spices
1/2 c. water
1 t. salt

Wash beets, but do not skin or trim off the roots. Leave 1 inch of tops so that the beets will not bleed. Put in a large saucepan and cover with water, use 1 T. salt for each quart of water. Simmer until tender. Drain, cool, skin beets and trim off roots and top. Combine remaining ingredients in saucepan. Place over medium heat and boil together for 3 minutes. Pack beets in hot sterilized pint jars.  Pour hot liquid and seal immediately. Makes 3 pints.

Dandy Devils Food Cake

2/3 c. butter
 2 c. sugar
4 eggs
4 squares chocolate
2 1/2 c. cake flour
3 t. baking powder
1/4 t. salt
2 t. vanilla
1 1/4 c. milk

Cream butter. Add sugar gradually, creaming well. Add eggs one at a time, beating well after each addition. Melt chocolate and cool. Add to first mixture. Sift dry ingredients together. Add vanilla to milk. Pour into 2 greased and floured 9" layer cake pans. Bake 350 degrees 35 minutes. Cool 10 minutes before removing from pans. Cool on cake racks. Frost with Carmel Meringue Frosting.

Carmel Meringue Frosting

4 egg whites
1 c. brown sugar
Dash salt
1 t. vanilla
1 c. chopped nuts

Combine egg whites, brown sugar and salt. Blend well. Cook over boiling water, beating constantly with electric beater or rotary beater until stiff peaks are formed (4 to 5 minutes). Add vanilla and beat until of spreading consistency. Spread on cake. Sprinkle with nuts.