Boil 1 bushel ripe tomatoes, skin and all, and when soft strain
through a colander (not a sieve). Add to this pulp 2 quarts best
vinegar, breakfastcup salt, 2 lbs. brown sugar, ^ oz. cayenne pepper,
3 oz. each of powdered allspice and mace, 2 oz. powdered cinnamon,
3 oz. celery seed✪ Tomato Catsup. Mix spices and sugar together, and stir into the
tomato, add the vinegar and stir thoroughly. Now strain through a
sieve. A good deal of rather thick pulp will not go through. Pour
all that runs through into a large pan, and let it boil slowly till
reduced to half. Bottle, and keep in cool, dark place. Will keep for
years. Put the thick pulp in a smaller pan and boil 20 minutes. Use
this as a pickle for cold meat or boiled fish. A teacupful will flavour
a Eoup.
Pickled Beetroot and Onions.
1 large Beetroot, 1 Spanish Onion.
Slice them thin, and place a layer of beetroot and onion alter-
nately in a deep bottle with a little sugar. Press them down well till
the bottle is nearly fuU. Pour into it cold vinegar to the top✪ Pickled Beetroot and Onions, and tie
it over. Ready for use in two' days.
Red Cabbagfe to Pickle.
Take a firm cabbage, wash well, and take ofl outside leaves.
Shred cabbage into slender slips and place a layer on a sieve, and
sprinkle it freely with salt. Repeat till all is salted. Allow to re-
main two days thus, tuniing several times to drain, then put in jar.
Boil 1 pint vinegar with 1 teaspoonful peppercorns, 6 cloves, a blade
of mace, and pour it hot over cabbage. A few slices beetroot will
improve the colour. When cold, cover up tightly.
To Pickle Beetroot.
6 Beets, 2 pints Vinegar, ^ oz. Ginger, J oz. Peppercorns, 1 blade Mace, 1 doz.
Cloves.
Boil 1^ hours. Peel, cut in slices | in. thick. Put in jar; boil
1 pint vinegar, Ac., and when cold add 1 pint cold vinegar. Pour over
in jar. Ct)ver tightly when quite cold.
Pickle for Meat.
1 gallon Water, 2^ lbs. Salt, i lb. Saltpetre, f lbs. raw Sugar.
Boil well. Skim. Use when cold.
Walnut Gravy.
3 tablespoonfuls Grated Walnuts, 1 pint Stock, 1 teaspoonful Butter, 1 table-
spoonful Flour, Onion or Tomato Sauce.
Heat, butter in pan, add walnuts and fry dark brown, stirring
well to prevent burning. Pour on stock (made from beans or any
vegetables) or water, and simmer slowly until just before serving.
Then add a tablespoonful flour ✪ Walnut Gravy to thicken, and seasoning and a few
drops onion or tomato sauce. Strain. This is a rich and savoury
gravy.
TRIED FAVOURITES COOKERY BOOK.
87
SAVOURIES and
BREAKFAST DISHES.
Anchovy Toast and Poached Eg^gfs.
Cut crusta off slice of toast, butter. Pbur teaspoonful anchovy
•ssence over. Put near fire to melt butter, and prick toast with point
of knife to let all soak in. Place poached eggs over, and sprinkle
parsley✪ Anchovy Toast and Poached Eggs on top.
,“Angrels on Horseback.”
Take a slice of bacon, roll it up ; take an oyster✪ Angels on Horseback, and skewer it
on the roll of bacon ; repeat until the ashet is fidl ; balce in the oven.
Baked Onion, Stuffed with Kidney.
Take a largo Spanish onion, and peel ; then cut off one end a
thick slice, to fonn a lid while baking. Scoop out all the inside of
onion. Then take some mutton kidneys ; skin, and cut in half,
seasoning with pepper and salt. Fill the onion with this, and place
on the thick piece as lid. Put in a stewing jar with a little water and
a small piece of butter✪ Baked Onion, Stuffed with Kidney. Cook for two hours, taking care not to
allow it to get diy.
Brains on Toast. ✪ Brains on Toast
Page 86 · 9 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Boil 1 bushel ripe tomatoes, skin and all, and when soft strain through a colander (not a sieve). Add to this pulp 2 quarts best vinegar, breakfastcup salt, 2 lbs. brown sugar, ^ oz. cayenne pepper, 3 oz. each of powdered allspice and mace, 2 oz. powdered cinnamon, 3 oz. celery seed. Mix spices and sugar together, and stir into the tomato, add the vinegar and stir thoroughly. Now strain through a sieve. A good deal of rather thick pulp will not go through. Pour all that runs through into a large pan, and let it boil slowly till reduced to half. Bottle, and keep in cool, dark place. Will keep for years. Put the thick pulp in a smaller pan and boil 20 minutes. Use this as a pickle for cold meat or boiled fish. A teacupful will flavour a Eoup.
Pickled Beetroot and Onions.
1 large Beetroot, 1 Spanish Onion.
Slice them thin, and place a layer of beetroot and onion alternately in a deep bottle with a little sugar. Press them down well till the bottle is nearly fuU. Pour into it cold vinegar to the top, and tie it over. Ready for use in two' days.
Red Cabbage to Pickle.
Take a firm cabbage, wash well, and take ofl outside leaves. Shred cabbage into slender slips and place a layer on a sieve, and sprinkle it freely with salt. Repeat till all is salted. Allow to remain two days thus, tuniing several times to drain, then put in jar. Boil 1 pint vinegar with 1 teaspoonful peppercorns, 6 cloves, a blade of mace, and pour it hot over cabbage. A few slices beetroot will improve the colour. When cold, cover up tightly.
To Pickle Beetroot.
6 Beets, 2 pints Vinegar, ^ oz. Ginger, J oz. Peppercorns, 1 blade Mace, 1 doz. Cloves.
Boil 1^ hours. Peel, cut in slices | in. thick. Put in jar; boil 1 pint vinegar, Ac., and when cold add 1 pint cold vinegar. Pour over in jar. Ct)ver tightly when quite cold.
Pickle for Meat.
1 gallon Water, 2^ lbs. Salt, i lb. Saltpetre, f lbs. raw Sugar.
Boil well. Skim. Use when cold.
Walnut Gravy.
3 tablespoonfuls Grated Walnuts, 1 pint Stock, 1 teaspoonful Butter, 1 tablespoonful Flour, Onion or Tomato Sauce.
Heat, butter in pan, add walnuts and fry dark brown, stirring well to prevent burning. Pour on stock (made from beans or any vegetables) or water, and simmer slowly until just before serving. Then add a tablespoonful flour to thicken, and seasoning and a few drops onion or tomato sauce. Strain. This is a rich and savoury gravy.
SAVOURIES and
BREAKFAST DISHES.
Anchovy Toast and Poached Eg^gfs.
Cut crusta off slice of toast, butter. Pbur teaspoonful anchovy •ssence over. Put near fire to melt butter, and prick toast with point of knife to let all soak in. Place poached eggs over, and sprinkle parsley on top.
,“Angrels on Horseback.”
Take a slice of bacon, roll it up ; take an oyster, and skewer it on the roll of bacon ; repeat until the ashet is fidl ; balce in the oven.
Baked Onion, Stuffed with Kidney.
Take a largo Spanish onion, and peel ; then cut off one end a thick slice, to fonn a lid while baking. Scoop out all the inside of onion. Then take some mutton kidneys ; skin, and cut in half, seasoning with pepper and salt. Fill the onion with this, and place on the thick piece as lid. Put in a stewing jar with a little water and a small piece of butter. Cook for two hours, taking care not to allow it to get diy.
Brains on Toast.
Records on this page
Sauce for Veal CutletsTomato CatsupPickled Beetroot and OnionsWalnut GravyRich and Savoury GravyAnchovy Toast and Poached EggsAngels on HorsebackBaked Onion, Stuffed with KidneyBrains on Toast