COLD CATSUP. MRS. F. E. BLAKE.
One peck of tomatoes, sliced fine; sprinkle with salt lightly, and let
stand two hours; rub through coarse sieve or colander; to this, add
one-half pint grated horseradish, one large cup salt, one and one-half
cups white mustard seed, one tablespoonful black pepper, one quart
fine chopped celery, one large teacupful chopped onions, one and
one-half cups sugar, one tablespoonful ground cloves, one
tablespoonful ground cinnamon, three pints good cider vinegar. Mix
cold, and use immediately, or can, and it will keep for years.
COMMON CATSUP. MRS. F. E. BLAKE.
Cut up tomatoes, skins and all; cook thoroughly. When cool, rub
through a sieve. To one gallon of tomato juice, put a tablespoonful
of salt, one tablespoonful of pepper, one tablespoonful of cinnamon,
and one quart of good cider vinegar. Cook until thick.
GOOSEBERRY CATSUP. EVELYN GAILEY.
Six quarts berries, nine pounds sugar, one pint vinegar, one
tablespoonful each of cloves, cinnamon, and allspice. One-half the
vinegar put on berries at first. When nearly done, strain, and add
rest of the vinegar, and spices. Boil three or four hours.
SPICED GRAPES. MRS. G. A. LIVINGSTON.
One pound of fruit, one-half pound of sugar, one pint of vinegar, two
teaspoonfuls of cinnamon, two teaspoonfuls of cloves, one teaspoonful
of allspice. Cook pulp and skins separately.
PICKLED PEARS.
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