Harper's cook book encyclopædia

PICKLES, ETC. Catsup, Green-tomato CATSUPS, CHILLI SAUCE, ETC. Catsup, Creole. — Take a dozen green cucumbers, peel and cut up, sprinkle with salt, and let stand six hours ; pour the water from them and scald in vinegar. Prepare half a gallon of cabbage in the same way. Chop a dozen onions, cover with boiling water, and let stand for half an hour. Chop one quart of tender, green tomatoes, one pint of green beans, and one dozen pods of green pepper. Put in a preserve - kettle with a dozen very small young ears of corn. Scald and drain. Mix two table-spoonfuls of grated horseradish, one teacupful of ground mustard, half a teacupful of white mustard -seed, three table -spoonfuls of turmeric, three of celery seed, one of cinnamon, one of cayenne, two of olive oil, and I lb. of sugar. Put in a jar with the prepared vegetables, cover with boiling vinegar, and set in a cool, dry place. Catsup, Creole Tomato. — Boil sufficient ripe tomatoes to yield two gallons of juice. Put into a kettle, with a table - spoonful of ground ginger, two of ground cloves, one of allspice, cinnamon, and black pepper each, two of grated horseradish, two of salt, a teaspoonful of cayenne, and a quart of wine vinegar ; let boil until thick; add. 4 lbs. of brown sugar. Take from the fire. When cold, bottle and seal. Catsup, Cucumber. — Take of fullgrown cucumbers, say, one peck ; remove the rind and cut them down lengthwise, then into thin, diceshaped pieces ; strew half a pint of salt on them ; let them stand five or six hours, then put them on a sieve to drain until quite dry. Peel and slice twelve large, silver-skinned onions; put them with the cucumbers into a stone pot, and cover them with strong vinegar. Add for seasoning a table-spoonful of black pepper beaten up fine, a teaspoonful of cayenne, a gill of sweet oil, a gill of Madeira wine, and a few blades of mace. A few pods of a miniature variety of red pepper, used instead of the pulverized cayenne, gives the sauce quite an ornamental appearance. The largest cucumbers, ripened almost enough for seed, serve admirably for making this sort of catsup. If the bottles are carefully sealed up. there is no danger whatever of spoiling. Catsup, Currant. — Four pounds of currants and 2 lbs. of sugar, one pint of vinegar, one teaspoonful each of cloves and salt, one tablespoonful each of cinnamon, black pepper, and allspice. Boil together in a porcelain - lined kettle until thoroughly cooked, then rub them through a sieve. Return the strained liquid to the fire and boil until it is just thick enough to run freely when cold. Cork and keep in a cool place. Catsup, Grape. — Six pounds of grape pulp. Prepare this by stemming the grapes, putting them over the fire with a little water, and cooking until so tender that the pulp can be rubbed through a sieve, leaving the seeds and skins behind. To the pulp thus obtained add 2 lbs. of brown sugar, one pint of vinegar, one table-spoonful each of ground cinnamon, mace, cloves, allspice, and white pepper, and a teaspoonful of salt. Put all together over the fire, stew until thick, stirring constantly to prevent burning, and bottle.