TOMATO KETCHUP. Select only ripe tomatoes for ketchup; wash, but
do not peel; cut out green cores and bad places; quarter, measure, and place
on stove in open top porcelain or agate vessel. For every gallon .of tomatoes add
one level cup of finely chopped onions. Boil until both tomato and onion are
soft. Strain juice and pulp through a coarse wire sieve, mashing through all the
pulp possible. Measure this strained pulp and juice and proceed as in the fol-
lowing recipe: Two gallons strained mixture tomatoes and onions; two and
one-half teaspoonfuls ground cloves, three level teaspoonfuls ground ginger, two
level teaspoonfuls ground red pepper, three level tablespoonfuls ground all
spice, one level tablespoonful ground black pepper, one and one-half level cup
(one-half pint cup) sugar, three-fourths level cup (one-half pint) salt, one
quart vinegar✪ Tomato Ketchup. Place strained tomatoes in agate vessel; add spices, sugar, and
salt; boil until thick; then add hot vinegar and let boil thirty minutes before
66
USE DAN RIVER SELF-RISING FLOUR
The KNOX ACIDULATED package contains flavoring and coloring
beginning to bottle mixture. Use clear flint ten-ounce grape juice bottle. Wash
Nvell with soda iwul place in vessel of hot water until you are ready to use. It
is best to put v.ire netting in the bottom of the vessel, place the bottles filled
with water thereon, and let come to a boil thus sterilizing. Pour out water. Fill
hot bottles with boiling ketchup. Cork tightly. The measures for all recipes
must be taken level. Scrape off spoons with a knife^ patting and scraping until
measure is level. These measures have been taken accurately^ and one should
get good results if directions are followed to the letter. A good ketchup may
be made in winter by using five can of 4-H tomatoes, one cup chopped onions,
and half the quantity of all other ingredients mentioned in the above recipe.
APPLE JELLY. In making apple jelly select a good tart apple, firm and
juicy. The winesap apple is excellent for this purpose. Wash well and take
out all defective spots. Cut into quarters straight through the core and do not
peel. The core and peeling give a great deal of pectin, which is needed in
jelly-making. Put these pieces in a porcelain-lined or agate vessel to cook.
For each measure or weight of apple there should be added at least one measure
or weight of water. With some fruits which are hard and difiicult to cook it is
the practice to add one and one-half measure or Aveight of water to each measure
or weight of fruit taken. Cook until they are quite soft. Have ready a bag
of unbleached muslin or flannel, which should be hung from a strong nail or
hook, pour into it the cooked apples, and allow them to drip overnight into a
large bowl. The juice thus obtained is measured next morning; and for every
pint of juice add one level pint of sugar✪ Apple Jelly. Cook this mixture in a porcelain-
lined or agate vessel until it jells — that is, until it slides in sheets from the
spoon. Practice will make one expert in determining when jelly is cooked enough.
If a centigrade thermometer is used the jelly should be done at about 105^/4
degrees temperature. If cooked too long the product becomes sticky as do
preserves, and then cannot be called jelly. Should one be fortunate enough to
have any quinces, it would be well to make the jelly half of apples and half
of quinces.
Page 70 · 2 recipe records on this page
Presented as published in 1921. 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
TOMATO KETCHUP. Select only ripe tomatoes for ketchup; wash, but do not peel; cut out green cores and bad places; quarter, measure, and place on stove in open top porcelain or agate vessel. For every gallon .of tomatoes add one level cup of finely chopped onions. Boil until both tomato and onion are soft. Strain juice and pulp through a coarse wire sieve, mashing through all the pulp possible. Measure this strained pulp and juice and proceed as in the following recipe: Two gallons strained mixture tomatoes and onions; two and one-half teaspoonfuls ground cloves, three level teaspoonfuls ground ginger, two level teaspoonfuls ground red pepper, three level tablespoonfuls ground all spice, one level tablespoonful ground black pepper, one and one-half level cup (one-half pint cup) sugar, three-fourths level cup (one-half pint) salt, one quart vinegar. Place strained tomatoes in agate vessel; add spices, sugar, and salt; boil until thick; then add hot vinegar and let boil thirty minutes before
The KNOX ACIDULATED package contains flavoring and coloring
beginning to bottle mixture. Use clear flint ten-ounce grape juice bottle. Wash well with soda and place in vessel of hot water until you are ready to use. It is best to put v.ire netting in the bottom of the vessel, place the bottles filled with water thereon, and let come to a boil thus sterilizing. Pour out water. Fill hot bottles with boiling ketchup. Cork tightly. The measures for all recipes must be taken level. Scrape off spoons with a knife, patting and scraping until measure is level. These measures have been taken accurately, and one should get good results if directions are followed to the letter. A good ketchup may be made in winter by using five can of 4-H tomatoes, one cup chopped onions, and half the quantity of all other ingredients mentioned in the above recipe.
APPLE JELLY. In making apple jelly select a good tart apple, firm and juicy. The winesap apple is excellent for this purpose. Wash well and take out all defective spots. Cut into quarters straight through the core and do not peel. The core and peeling give a great deal of pectin, which is needed in jelly-making. Put these pieces in a porcelain-lined or agate vessel to cook. For each measure or weight of apple there should be added at least one measure or weight of water. With some fruits which are hard and difficult to cook it is the practice to add one and one-half measure or weight of water to each measure or weight of fruit taken. Cook until they are quite soft. Have ready a bag of unbleached muslin or flannel, which should be hung from a strong nail or hook, pour into it the cooked apples, and allow them to drip overnight into a large bowl. The juice thus obtained is measured next morning; and for every pint of juice add one level pint of sugar. Cook this mixture in a porcelainlined or agate vessel until it jells — that is, until it slides in sheets from the spoon. Practice will make one expert in determining when jelly is cooked enough. If a centigrade thermometer is used the jelly should be done at about 105^/4 degrees temperature. If cooked too long the product becomes sticky as do preserves, and then cannot be called jelly. Should one be fortunate enough to have any quinces, it would be well to make the jelly half of apples and half of quinces.
Records on this page
Tomato KetchupApple Jelly