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Classic
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page 103
separated, and a half gallon of vinegar. Boil until it is reduced one-half, then
bottle.
TOMATO CATSUP
Take enough ripe tomatoes to fill a jar, put them in a moderate oven, and bake
them until they are thoroughly soft; then strain them through a coarse cloth or
sieve, and to every pint of juice put a pint of vinegar, half an ounce of garlic
sliced, a quarter of an ounce of salt, and the same of white pepper finely
ground. Boil it for one hour, then rub it through a sieve, boil it again to the
consistency of cream; when cold, bottle it, put a teaspoonful of sweet oil in
each bottle; cork them tight, and keep in a dry place.
TOMATO CATSUP. RECIPE FOR MAKING A SMALL QUANTITY
Take a gallon of ripe tomatoes, skin them by pouring boiling water over them;
let them get cold and put them in a stew pan with four tablespoonfuls of salt,
and the same of ground black pepper, half a spoonful of ground allspice, and
three spoonfuls of ground mustard. Throw in eight pods of red pepper, and let
all stew slowly until the tomatoes are soft and tender. Thin the mixture with
enough vinegar to allow the catsup to be strained through a sieve; cook it
fifteen minutes, and bottle up when cold. This will last in any climate, if well
boiled and made according to these directions. Keep always in a cool, dark
closet or cellar. Light ruins all catsups, pickles or preserves, when they are
exposed to it. This is a fine recipe.
FRENCH CHICKEN SALAD
Roast one or two nice chickens, season them well, and when cooked, put them by
to cool. Just before
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