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Classic
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page 102
or brandy over them; let them stay in this twenty-four hours, then take the
herbs out, and throw in fresh bunches; do this three times, then strain the
liquor or vinegar. Cork and seal the bottles tight. Do not let the herbs stay
more than twenty or twenty-four hours in the liquid before straining, for fear
of imparting an unsavory taste. This is very useful in soups.
CELERY AND SWEET HERBS VINEGAR
Take two gills of celery seed, pound them and put them in a bottle; fill the
bottle with sharp vinegar, shake it every day for two weeks, then strain and
bottle it for use.
GREEN TOMATO SOY, OR SAUCE
Slice a peck of green tomatoes thin, salt them thoroughly, using a pint of salt.
Let them stay in this all night, and in the morning drain them from the salt,
wash them in cold water, and put them in a kettle with a dozen cut-up raw
onions, two tablespoonfuls of black pepper, same of allspice, a quarter of a
spoonful of ground mustard, half a pound of white mustard seed, and a
tablespoonful of red pepper. Cover all with strong vinegar, and boil it until it
becomes like jam. Stir it frequently while it is boiling or it will scorch.
SUPERIOR TOMATO CATSUP
Get a bushel of ripe tomatoes, scald them until they are soft enough to squeeze
through a sieve. When strained, add to the pulp a pint and a half of salt, four
tablespoonfuls of ground cloves, same of cayenne pepper, a quarter of a pound of
allspice and a tablespoonful of black pepper, a head of garlic skinned and
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