[Flamenco Lady]

Okay here is the last of the recipes my mother typed up in her cookbook that appear to be complete recipes. Once again I have included her notes in quotes.

Chili Sauce

1 tbs. Allspice
1 tbs. Cloves
1 tbs. Mace
1 tbs. Cinnamon
3 Tbs. Salt
4 quarts peeled fresh tomatoes
7 large onions
14 green peppers
1 quart vinegar

Chop vegetables into chunks. Throw all the ingredients in a large stock pot and bring to a boil and reduce to a simmer. Cook about 4 hours. Cool and puree or leave chunky, depending on how you are going to use it. Pour into bottles or jars and refrigerate.

“Great to make in a large batch and give some as gifts.”

[rightly_dividing]

Since you have hit a treasure trove of old family recipes, I will run one past you. I have looked for a long time for a recipe to make mac and cheese like people did in the 50's or 60's. Most modern recipes make a creamy smooth mac and cheese. I do not know how to express just what I am looking for. Maybe use a very sharp cheddar, or a yellow cheese and a little white cheese, I don't know. Mac and cheese was a baked dish then rather than a stove top quickie. I have tried a number of recipes over recent years but all seem to miss the mark, though they may make a good mac and cheese.

Anything in your mom's cookbook that I might try? Or anyone else?

In those days people went to the grocery store only twice per month on paydays, and refrigerators were very small. So most cooking was done with basic ingredients that were always on hand and would keep with minimal refrigeration. Women stayed at home for the most part and most had no second cars. They cooked wonderful meals with so much less than what we consider normal today. Gee I wish that I had learned to cook from my mom!