If desired to keep, seal in self sealers.
CURRANT CATSUP. MRS. E.
Five quarts juice, three pounds sugar; boil juice and sugar until it
thickens; then add one pint vinegar, tablespoon ground cinnamon and
cloves, teaspoon each of salt and pepper; bottle for use. You can use
grape juice.
FLINT PICKLES. MRS. LAURA MARTIN EVERETT.
Use medium-sized cucumbers; wash clean, and lay in jars. Make a brine
of water and salt--one teacup of salt to a gallon of water; boil, and
pour over the cucumbers; move brine nine mornings in succession; boil,
and pour over; then wash in hot water, and put to drain. When cool,
place in stone jars, one layer of pickles, and then a layer of grape
leaves, some horseradish, and a few sliced onions, if you like the
taste of onion. When your jars are full, make a syrup of good vinegar
and sugar, sweetened to taste, and add stick of cinnamon, a little
celery seed; boil, and pour over the pickles. Invert a plate or
saucer, and put on a small weight; tie up closely. They will keep the
year round, and are very palatable.
TOMATO CATSUP. MRS. G. LIVINGSTON.
One gallon strained tomatoes, one quart good vinegar, one tablespoon
each cloves, mustard, and cinnamon, a little salt, one teaspoon red
pepper; cook one hour, and bottle.
TOMATO CATSUP. MRS. ALICE KRANER.
Two and one-half gallons ripe tomatoes; rub through a sieve; eight
cups cider vinegar, one and one-half cups salt, two and one-half cups
brown sugar, nine teaspoonfuls mustard, four teaspoonfuls ginger, five
teaspoonfuls allspice, five teaspoonfuls cloves, five teaspoonfuls
black pepper, four teaspoonfuls cayenne pepper.
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