A L A B A M A
Sauces and Dressings

 

Chili Sauce

One bushel tomatoes, two dozen large onions, three to four dozen red peppers. Chop fine and put together with twelve tablespoons of sugar, three quarts cider vinegar, salt to taste. Boil gently four or five hours until all is soft and it begins to thicken.  [Source: Watson's Magazine, July 1906, Transcribed by C. Anthony]

Oil Dressing for Celery

The yolks of two eggs, two-thirds teaspoon of mustard, a little cayenne peper and a pinch of salt. Beat all up together. Add olive oil of a good quality until it is thick. Add vinegar last, to taste.  [Source: Watson's Magazine, July 1906, Transcribed by C. Anthony]

 




Home

 
Copyright Genealogy Trails
All Rights Reserved with Full Rights Reserved for Original Contributor