|
Classic
Cook Books
< last page | next page >
page 158
together all the juice extracted; add to it pepper, allspice, one or more cloves
according to quantity, pounded together; boil the whole, and skim as long as any
scum rises; bottle when cool; put in each bottle two cloves and a pepper-corn.
Cork and seal, put in a dry place, and it will keep for years.
GOOSEBERRY CATSUP.
Ten pounds of fruit gathered just before ripening, five pounds of sugar, one
quart of vinegar, two tablespoonfuls each of ground black pepper, allspice, and
cinnamon. Boil the fruit in vinegar until reduced to a pulp, then add sugar and
the other seasoning. Seal it hot.
Grape catsup is made in the same manner.
CUCUMBER CATSUP.
Take cucumbers suitable for the table; peel and grate them, salt a little, and
put in a bag to drain over night; in the morning season to taste with salt,
pepper and vinegar, put in small jars and seal tight for fall or winter use.
CURRANT CATSUP.
Four pounds of currants, two pounds of sugar, one pint of vinegar, one
teaspoonful of cloves, a tablespoonful of cinnamon, pepper and allspice. Boil in
a porcelain sauce-pan until thoroughly cooked. Strain through a sieve, all but
the skins; boil down until just thick enough to run freely from the mouth of a
bottle when cold. Cork and set aside.
APPLE CATSUP.
Peel and quarter a dozen sound, tart apples; stew them until soft, in as little
water as possible, then pass them through a sieve. To a quart of the sifted
apple, add a teacupful of sugar, one teaspoonful of pepper, one of cloves, one
of mustard, two of cinnamon, and two medium-sized onions, chopped very fine.
Stir all together, adding a tablespoonful of salt and a pint of vinegar. Place
over the fire and boil one hour, and bottle while hot; seal very tight. It
should be about as thick as tomato catsup, so that it will just run from the
bottle.
CELERY VINEGAR.
A quart of fresh celery, chopped fine, or a quarter of a pound of celery seed;
one quart of best vinegar; one tablespoonful of salt, and one of white sugar.
Put the celery or seed into a jar, heat the vinegar, sugar and salt; pour it
boiling hot over the celery, let it cool, cover it tightly and set away. In two
weeks strain and bottle.
< last page | next page >
Classic
Cook Books
|
