The Blue Grass Cook Book

page 323

      CUCUMBER CATSUP (No. 1)
Miss Elise White

  3 good cucumbers,

  3 onions,

  1/2 pint salt,

  1 wineglass pepper (black),

  1 wineglass white mustard,

  1 wineglass black mustard.

Chop up onions and cucumbers fine, mix together, sprinkle with salt and let
stand 24 hours on a dish in the sun, if possible; add other ingredients and
cover with strong vinegar. Bottle and seal.

      CUCUMBER CATSUP (No. 2)
Mrs. Simms

To 1 peck of large cucumbers, peeled and seeds all removed, and grated or
ground, take 1 dozen onions, also grated. Over these pour salt and water, and
let stand 24 hours. Make the water just salty enough to taste good, not brine.
Do not mix the onions with the cucumbers until after they have dripped the last
time. Pour the ground vegetables in bags and hang up until they are well
drained. Then put in a jar and pour weak vinegar and alum over, and let stand 2
days. Drip

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