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Classic
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page 107
CATSUPS AND SAUCES.
Always select perfect fruit; cook in porcelain, never in metal. In making
catsup, instead of boiling, some sprinkle the tomatoes with salt and let them
stand over night, then strain and add spices, etc., and a little sugar. Bottle
in glass or stone, and never use tin cans; keep in a cool, dry, dark place. If,
on opening, there is a leathery mold on top, carefully remove every particle of
it, and the catsup will not be injured. To prevent this molding, some do not
fill the bottles quite to the top with catsup, but fill up with hot vinegar. If
there are white specks of mold all through the catsup it is spoiled. If on
opening and using a part, there is danger that the rest may sour, scald, and, if
too thick, add vinegar. Sauces should always be made with great care in a pan
set in hot water, having the sauce pan clean if a delicate flavor is desired,
especially if the sauce is drawn butter.
An excellent thickening for soups, sauces, and gravies, is prepared as follows:
Bring butter to the boiling point in a small stew-pan, dredge in flour, stirring
together until well cooked; thin this with a part of the soup, sauce or gravy,
and then add it to the whole, stirring thoroughly. The flour may be browned
before using if intended for brown gravies or sauces.
CUCUMBER CATSUP.
Three dozen cucumbers and eighteen onions peeled and chopped very fine; sprinkle
over them three-fourths pint table-salt, put the whole in a sieve, and let drain
well over night; add a tea-cup mustard seed, half tea-cup ground black pepper,
mix well, and cover with good cider vinegar.--Mrs. Hattie Clemmons, Asheville,
N. C.
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