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Classic
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page 108
CURRANT CATSUP.
Four pounds nice fully-ripe currants, one and a half pounds sugar, table-spoon
ground cinnamon, a tea-spoon each of salt, ground cloves and pepper, pint
vinegar; stew currants and sugar until quite thick, add other ingredients and
bottle for use.
CHERRY CATSUP.
One pint cherry juice to half or three-fourths pound sugar, with cloves,
cinnamon, and a very little cayenne pepper; boil to a thick syrup; bottle for
use.--Miss M. Louise Southwick.
GOOSEBERRYY CATSUP.
Nine pounds gooseberries, five pounds sugar, one quart vinegar, three
table-spoons cinnamon, one and a half each allspice and cloves. The gooseberries
should be nearly or quite ripe. Take off blossoms, wash and put them into a
porcelan kettle, mash thoroughly, scald and put through the colander, add sugar
and spices, boil fifteen minutes, and add the vinegar cold; bottle immediately
before it cools.
Ripe grapes prepared by same rule, make an excellent catsup.--Mrs. Col. W.P.
Reid, Delaware.
TOMATO CATSUP.
Half bushel tomatoes, four ounces salt, three ounces ground black pepper, one
ounce cinnamon, half ounce ground cloves, one drachm cayenne pepper, one gallon
vinegar, slice the tomatoes and stew in their own liquor until soft, and rub
through a sieve fine enough to retain the seeds; boil the pulp and juice down to
the consistency of apple butter (very thick), stirring steadily all the time to
prevent burning; then add the vinegar with which a small tea-cup sugar and the
spices have been mixed, boil up twice, remove from fire, let cool and bottle.
Those who like the flavor of onions may add about half a dozen medium sized
ones, peeled and sliced, fifteen minutes before the vinegar and spices are put
in.--Mrs. M. M. Munsell, Delaware.
TOMATO CATSUP.
One gallon peeled tomatoes, four table-spoons common salt, four of black pepper,
two of allspice, three of ground mustard, tea-spoon cayenne; simmer slowly in a
gallon cider vinegar to about five quarts
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Classic
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