|
Classic
Cook Books
< last page | next page >
page 156
HORSE-RADISH.
Horse-radish is an agreeable relish, and has a particularly fresh taste in the
spring; is scraped fine or grated, and set on the table in a small covered cup;
much that is bottled and sold as horse-radish is adulterated with grated turnip.
LETTUCE.
Wash each leaf separately, breaking them from the head; crisp in ice-water and
serve the leaves whole, to be prepared at table, providing hard-boiled eggs cut
in halves or slices, oil and other ingredients, to be mixed at table to
individual taste.
Catsups.
TOMATO CATSUP. No. 1.
Put into two quarts of tomato-pulp (or two cans of canned tomatoes) one onion,
cut fine, two tablespoonfuls of salt and three tablespoonfuls of brown sugar.
Boil until quite thick; then take from the fire and strain it through a sieve,
working it until it is all through but the seeds. Put it back on the stove, and
add two tablespoonfuls of mustard, one of allspice, one of black pepper, and one
of cinnamon, one teaspoonful of ground cloves, half a teaspoonful of cayenne
pepper, one grated nutmeg, one pint of good vinegar; boil it until it will just
run from the mouth of a bottle. It should be watched, stirred often, that it
does not burn. If sealed tight while hot, in large-mouthed bottles, it will keep
good for years.
TOMATO CATSUP. No. 2.
Cook one gallon of choice ripe tomatoes; strain them, and cook again until they
become quite thick. About fifteen minutes before taking up put into them a small
level teaspoonful of cayenne pepper, one tablespoonful of mustard seed, half a
tablespoonful of whole cloves, one tablespoonful of whole allspice, tied all in
a thin muslin bag. At the same time, add one heaping tablespoonful of sugar, and
one teacupful of best vinegar, and salt to suit the taste. Seal up air-tight,
either in bottles or jugs. This is a valuable Southern recipe.
GREEN TOMATO CATSUP.
One peck of green tomatoes, and two large onions, sliced. Place them in layers,
sprinkling salt between; let them stand twenty-four hours and then
< last page | next page >
Classic
Cook Books
|
