Tomato Catsup (3)✪ Tomato Catsup (1) — {Mrs. Reynolds' recipe). — The tomatoes should be perfectly ripe and sound ; scald and peel them ; to one grillon of tomatoes add one quart of sharp vinegar, four tablespoonfuls of fine salt, four of black pepper, one of allspice, whole, three of mus- tard and eight pods of red pepper ; the whole to be boiled three or four hours in a brass kettle, stirring frequently ; when cold, rub through a wire sieve fine enough to catch the seeds. Bottle it. If a white scum rises in the necks of the bottles in a week or two, boil it a second time, and add a little vinegar. Seal the bottles. Tomato Catsup (4). — One gallon of ripe tomatoes with one quart of cider vinegar ; boil until quite soft ; then strain through a coarse iron sieve; add four tablespoonfuls of salt, two of cloves, four (heap- ing full) of allspice, one of red pepper✪ Tomato Catsup (4); boil until half wasted; then, with a skimmer, take out the spices and bottle tight when cold ; boil always in tin. If the corks are soaked in boiling water they will cork easier. Cucumber Catsup. — Grate large cucumbers before they begin to turn yellow; drain out the juice, and put the pulp through a sieve to remove the large seeds ; fill a bottle half full of the pulp, discarding the juice, and add the same quantity of ten per cent, vinegar; cork tightly ; when used, add pepper and salt✪ Cucumber Catsup ; salt kills the vinegar if put in when made. This is almost like fresh-sliced cucumber when opened for use. Walnut Catsup. — One hundred walnuts, one handful of salt, one quart of vinegar, one-quarter of an ounce of mace, one-quarter of an ounce of cloves, one-quarter of an ounce of ginger, one-quarter of an ounce of whole black pepper, a small piece of horseradish, twenty shallots, one-quarter of a pound of anchovies, one pint of port wine✪ Walnut Catsup ; procure the walnuts at a time when you can run a pin through them; 5i6 THE hearthstone; or, life at home. slightly bruise, and put them into ajar with the salt and vinegar; let them stand eight days, stirring every day ; then drain the liquor from them and boil it, with the above ingredients, for about half an hour ; it may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste. When bottled well, seal the corks. To Make Curry Powder. — One ounce each of ground ginger mustard and pepper; three of ground coriander seed, the same of turmeric, and half an ounce cardamon seeds, also ground, one-quarter ounce cayenne pepper, one-quarter ounce cinnamon, the same of cinnamon seed. If not all ground, pound all fine in a mortar, soft, and cork tightly in bottles. All these ingredients may readily be found at the druggists and grocers. The cost is less than of the curry powder which is to be bought "ready made." It is far superior in quality and little trouble to make. BREADS. BREAKFAST CAKES, Etc. The first thing required for making wholesome bread is the utmost cleanliness ; the next is the soundness and sweetness of all the ingredients used for it ; and, in addition to these, there must be atten- tion and care through the whole process. An almost certain way of spoiling dough is to leave it half made and to allow it to become cold before it is finished. The other most common causes of failure are using yeast which is no longer sweet, or which has been frozen, or has had hot liquid poured over it.

AI-modernized reading of the original text

Tomato Catsup (3) — {Mrs. Reynolds' recipe). — The tomatoes should be perfectly ripe and sound ; scald and peel them ; to one gallon of tomatoes add one quart of sharp vinegar, four tablespoonfuls of fine salt, four of black pepper, one of allspice, whole, three of mustard and eight pods of red pepper ; the whole to be boiled three or four hours in a brass kettle, stirring frequently ; when cold, rub through a wire sieve fine enough to catch the seeds. Bottle it. If a white scum rises in the necks of the bottles in a week or two, boil it a second time, and add a little vinegar. Seal the bottles. Tomato Catsup (4). — One gallon of ripe tomatoes with one quart of cider vinegar ; boil until quite soft ; then strain through a coarse iron sieve; add four tablespoonfuls of salt, two of cloves, four (heaping full) of allspice, one of red pepper; boil until half wasted; then, with a skimmer, take out the spices and bottle tight when cold ; boil always in tin. If the corks are soaked in boiling water they will cork easier. Cucumber Catsup. — Grate large cucumbers before they begin to turn yellow; drain out the juice, and put the pulp through a sieve to remove the large seeds ; fill a bottle half full of the pulp, discarding the juice, and add the same quantity of ten per cent, vinegar; cork tightly ; when used, add pepper and salt ; salt kills the vinegar if put in when made. This is almost like fresh-sliced cucumber when opened for use. Walnut Catsup. — One hundred walnuts, one handful of salt, one quart of vinegar, one-quarter of an ounce of mace, one-quarter of an ounce of cloves, one-quarter of an ounce of ginger, one-quarter of an ounce of whole black pepper, a small piece of horseradish, twenty shallots, one-quarter of a pound of anchovies, one pint of port wine ; procure the walnuts at a time when you can run a pin through them; 5i6 THE hearthstone; or, life at home. slightly bruise, and put them into ajar with the salt and vinegar; let them stand eight days, stirring every day ; then drain the liquor from them and boil it, with the above ingredients, for about half an hour ; it may be strained or not, as preferred, and, if required, a little more vinegar or wine can be added, according to taste. When bottled well, seal the corks. To Make Curry Powder. — One ounce each of ground ginger mustard and pepper; three of ground coriander seed, the same of turmeric, and half an ounce cardamon seeds, also ground, one-quarter ounce cayenne pepper, one-quarter ounce cinnamon, the same of cinnamon seed. If not all ground, pound all fine in a mortar, soft, and cork tightly in bottles. All these ingredients may readily be found at the druggists and grocers. The cost is less than of the curry powder which is to be bought "ready made." It is far superior in quality and little trouble to make. BREADS. BREAKFAST CAKES, Etc. The first thing required for making wholesome bread is the utmost cleanliness ; the next is the soundness and sweetness of all the ingredients used for it ; and, in addition to these, there must be attention and care through the whole process. An almost certain way of spoiling dough is to leave it half made and to allow it to become cold before it is finished. The other most common causes of failure are using yeast which is no longer sweet, or which has been frozen, or has had hot liquid poured over it.

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Curry PowderTomato Catsup (1)Tomato Catsup (3)Tomato Catsup (4)Cucumber CatsupWalnut Catsup

The hearthstone; or, Life at home