Ebook - Recipes Tried And True (1894 Cookbook).txt

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.

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.

Page 72