The complete cook book

One-half bushel of ripe tomatoes. Boil a halfhour and strain through a sieve, mashing well the pulp. Return to a porcelain kettle with one ounce of salt, one ounce of mace, one-half ounce of cloves, one teaspoonful of black pepper, one teaspoonful of red pepper and four tablespoonfuls of ground mustard and one dozen medium-sized onions. Put in part of them when you first put in tomatoes. Chop the rest and tie in a thin muslin bag. The spices must all be pounded and tied up loosely in muslin bags. Boil from four to six hours, or until thick enough to admit of one-half pint of best vinegar to each quart, to be added after the catsup is cold. TOMATO CATSUP (No. 2). Boil one bushel of ripe tomatoes, skins and all, and when soft strain through a colander to remove the skins only. Mix one cup of salt, two pounds of brown sugar, half an ounce of cayenne pepper, three ounces each of ground allspice, mace, and celery seed, two ounces of ground cinnamon, and stir into the tomato. Add two 294 The Complete Cook Book. quarts of best cider vinegar, and when thoroughly mixed strain through a sieve. Pour all that runs through into a large kettle, and boil slowly till reduced one-haljf. It is an improvement to add a pint of brandy ten minutes before the catsup is done, but many think it unnecessary. Put it in small bottles, seal, and keep in a cool, dark place. TOMATO CATSUP (No. 3). Take enough ripe tomatoes to fill a jar, put them in a moderate oven, and bake them until they are thoroughly soft ; then strain them through a coarse cloth or sieve, and to every pint of juice put a pint of vinegar, half an ounce of garlic sliced, quarter of an ounce of salt, and the same of white pepper finely ground. Boil it for an hour, then rub it through a sieve, boil it again to the consistency of cream ; when cold, bottle it, put a teaspoonful of sweet oil in each bottle; cork them tight, and keep in a dry place. TOMATO CATSUP— RECIPE FOR MAKING A SMALL QUANTITY. Take a gallon of^ripe tomatoes, skin them by pouring boiling water over them; let them get cold, and put them in a stewpan with four tablespoonfuls of salt, and the same of ground black pepper, half a spoonful of ground allspice, and three spoonfuls of ground mustard. Throw in eight pods of red pepper, and let all stew slowly until the tomatoes are soft and tender. Thin the mixture with enough vinegar to allow the catsup to be strained through a sieve ; cook it fifteen minutes, and bottle up when cold. This will last in any climate, if well boiled, and made according to these directions. Keep always in a cool, dark closet or cellar. Light ruins all catsups, pickles or preserves, when they are exposed to it. This is a fine recipe. TOMATO SOY— FINE. Twenty-four ripe tomatoes, eight onions, eight green peppers, four tablespoonfuls of salt, eight tablespoonfuls The Complete Cook Book. 295 of brown sugar, two tablespoonfuls of cloves, four tablespoonfuls of ginger, two tablespoonfuls of allspice and eight teaspoonfuls of good vinegar. Boil for about two hours ; spices must be ground, tomatoes must be peeled ; tomatoes, peppers and onions must be chopped, CHILI SAUCE. One-half bushel of ripe tomatoes; scald, skin and cut to pieces ; twelve tablespoonfuls of table salt, one-half teacupful of mustard seeds, one and one-half ounces of ground cloves, one and one-half ounces of cinnamon, one and one-half ounces of nutmeg, one and one-half ounces of allspice, one-half ounce of whole cloves, onehalf ounce of pepper, thirty green peppers, thirty onions, one-half gallon of cider vinegar, and one and one-half pounds of brown sugar. Cook tomatoes until they commence to soften ; then add the rest. Boil about one-half hour or until the spices commence to taste; then put in glass jars and seal tightly. TOMATO SOY.