The Blue grass cook book

1 tablespoon mustard seed, 1 tablespoon mace, 1 grated nutmeg. Peel tomatoes and onions and slice fine. Chop the peppers and add altogether with the other ingredients and boil till thick, about 2 hours. This is a good recipe, and will keep a long time if put in bottles and tightly corked. It may be made in the winter when ripe tomatoes can not be had by using 2 quarts of canned tomatoes in the place of the 12 ripe ones. CATSUPS CUCUMBER CATSUP (No. 1) Miss Elise White 3 good cucumbers, 3 onions, ^ 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 again until dry, mix the vegetables and white mustard seed in jar, and pour over strong, good vinegar in which you have boiled sugar and turmeric. Use 2 pints of good brown sugar to 1 gallon of strong vinegar and 2 tablespoons of turmeric. Put in stone jar for about 2 weeks and then seal in quart jars. MUSHROOM CATSUP Gather fresh mushrooms and put alternate layers of salt and mushrooms in a jar and let them stand 24 hours. Stir them up and let them stand 2 days. Strain and put on the stove and let it boil. To 1 quart of liquor add 1 ounce allspice, 1 ounce ginger, 2 teaspoons cayenne pepper, 1 teaspoon mace, 1 teaspoon cloves. Boil till thick. While catsup is hot, bottle and seal. Nice for soups. RIPE TOMATO CATSUP Mrs. John W. Fox 1 peck ripe tomatoes, 4 onions, CATSUPS 1 quart cider vinegar, 3 green peppers, or 1 spoon of cayenne, 3 cups brown sugar, 4 pieces of ginger or 2 tablespoons ground ginger, 3 tablespoons salt, 2 tablespoons black pepper, 2 tablespoons made mustard, 2 tablespoons cloves, 2 tablespoons celery seed, 2 tablespoons cinnamon, 2 tablespoons allspice, 2 tablespoons white mustard seed. Prepare the tomatoes and cut up with the onions and boil in their own liquid till tender. Let them cool, then strain through colander and add spices, sugar, and vinegar and let them boil 2^ hours or till very thick. Bottle and seal while hot. TOMATO CATSUP ■| bushel of tomatoes, ^ pound of salt, 2 pounds of brown sugar, 1 ounce of allspice, ^ ounce of cayenne pepper, 6 large onions, 1 quart of vinegar, 2 nutmegs added when the mixture is done. Boil till thick. WALNUT CATSUP Put the walnuts in salt for a week. Crush in a mortar and cover with hot vinegar and let stand a week. Strain through a colander and allow for each quart: ^ ounce black pepper, 1 ounce ginger, ^ ounce cloves, 1 nutmeg, 1 teaspoon celery seed tied in a bag, 1 teaspoon allspice,