Farm and home cook book and housekeeper's assistant

To 1 pk ripe, peeled tomatoes, chopped fine and drained well, add 1 pt grated horseradish, 6 large, peeled onions and 6 large stalks celery, both chopped fine, 1 tablesp each celery seed and white mustard seed, 6 mango peppers and 2 hot peppers, all chopped fine, 1 small cup salt, 2 cups brown sugar and good cider vinegar enough to cover. A little cloves and cinnamon may be added if liked. This catsup requires no cooking and will keep fine for a year, if set away in a cool place. It will keep for a longer time if sealed in glass jars and kept in a cool place. — [Mrs. J. S., Neb. Cold Cucumber Catsup To 12 good-sized, ripe cucumbers, peeled, seeds removed and chopped fine, add 4 peeled onions, chopped fine, 4 tablesp salt, 3 tablesp black pepper, 3 tablesp grated horseradish and 1 qt best cider vinegar. Bottle, pour 1 teasp olive oil in top of each bottle, cork tightly, seal, and keep in a cool place. — [Mrs. W. M. G.. Ct. PEACH AND PLUM CATSUPS 265 Quick Catsup from Canned Tomatoes Rub 2 qts canned tomatoes through a sieve, then add 1 teasp each salt, cloves and allspice, i/4 teasp each red pepper and black pepper, 1 tablesp each sugar and fiour, and 1 cup vinegar. Boil until it thickens. Put up in bottles or jars and set away in a cool place. Sealing will hardly be necessary, as the quantity given is so small that the catsup will very likely be consumed before it would have a chance to spoil. — [A. L .B., Ida. Farmer's Catsup Chop fine 1 pk each green and ripe tomatoes, 1 large onion, and 4 heads cabbage. Sprinkle with 1 cup salt, mix thoroughly and let drain over night. The next morning add 1 gal good cider vinegar, and boil for 2 hours; then add 1 doz sweet peppers, 1 tablesp each celery seed, black pepper, ginger and mustard, and 1 teasp each cloves, allspice and cinnamon, % a nutmeg grated, 1 cup grated horseradish and 2 lbs brown sugar. Boil for another 10 or 15 minutes, and then can or bottle and seal. — [Mrs. J. L. R., O. Tomato and Peach Catsup Chop fine i^ bu ripe tomatoes, 2 qts peaches, 12 onions and 3 ripe, red peppers. Boil till soft, then strain and boil again until thick and n^ free water seems to be left in the mixture. After that add 1 qt vinegar, 2 lbs sugar, ^% cup salt, 1 tablesp mixed spices — cinnamon, allspice, cloves and mace. Let this boil up thoroughly and then bottle, cork and seal. This recipe is well worth trying. — [Mrs. W. D. T., N. H. Peach Catsup When you are preparing peaches for canning or preserving, place the peelings and the inferior peaches in an earthen kettle, and boil in a very little water and a little salt. Press first through a colander and then through a fine wire sieve, and proceed with the pulp as you would with tomato catsup. This is very nice. — [E. E. W., Ore. Plum Catsup To 4 qts Damson plums, stewed and rubbed through a sieve, add 2 lbs brown sugar, 1 cup vinegar and 1 teasp ground cloves and cinnamon. A little pepper, allspice and salt may also be added, if liked. Cook slowly until thick, stirring often. Prunes may be substituted for the fresh plums and will make a very acceptable catsup. — [Mrs. W. C. T., N. Y. Apple Catsup j Pare, core and quarter apples and stew in a very little water \ until tender. Rub through a sieve and to each qt pulp !