The home cook book

WALNUT CATSUP Gather the walnuts when green and soft. Grind or pound in an earthen or marble mortar; then turn into a stone jar, sprinkle with salt and cover with vinegar. Let stand a week, stirring well each day ; then strain through a coarse cloth. To each gallon of the liquor add one ounce each of whole cloves, peppercorns, ginger, mace, and celery seed, half a nutmeg broken fine, one clove of garlic, and half a teaspoon of cayenne. Boil all slowly till reduced one-half. Strain, and bottle when cold. WORCESTERSHIRE CATSUP Mix thoroughly half a gallon of vinegar, one ounce of cayenne, eight cloves of garlic, one dozen anchovies (mashed), one tablespoon of whole cloves, and two blades of mace. Let stand closely covered for eighteen hours. Strain, add two gills of walnut catsup and two tablespoons of prepared mustard. Turn into a jug. At the end of two weeks bottle it. TO PICKLE CAULIFLOWER Wash, soak, and take ofif the leaves of the cauliflower. Break the flower into small twigs, parboil the twigs in brine, drain, lay in a crock and pour over boiling, spiced vinegar. CHILLI SAUCE Chop together one white onion, one green pepper, and six large ripe tomatoes. Add half a tablespoon of salt, twentyfour tablespoons of brown sugar, and half a teaspoon each of ginger, cloves, and cinnamon. Boil all together two hours, put in bottles, and seal. CHOW-CHOW (To be put in quart jars for winter use.) Chop fine four Spanish onions and one dozen large green tomatoes. Add one large cauliflower cut in small pieces, not the leaves, only the heart or flower. Add fifty very small onions and twenty-four small cucumbers. Mix in two teacups of salt, put in a deep stone jar, and let stand twenty- four hours. Then cover with a mixture of vinegar and water for two days. Drain off all liquor and add the following, mixing in thoroughly: Half a pint of grated horseradish, half a pound of white mustard seed, half a pound of celery seed, four tablespoons of cayenne pepper, half a dozen minced dried red peppers, two and a half tablespoons of tamarack, one teacup of white sugar, two bottles — about two cups — of French mustard, one gallon of cider vinegar. Mix thoroughly, put in jars, and seal for use. CHOW-CHOW PICKLE Have four large cabbage heads, one peck of green tomatoes, one quart of onions, one dozen cucumbers, and three green peppers. Chop fine. Mix in two handfuls of salt, tie in a strong cheesecloth bag and drain overnight. Next morning add one ounce of celery seed, one ounce of mustard seed, half a box of mustard, one pound of sugar. Put in a preserving kettle, cover with cider vinegar, put over the fire, and cook slowly till the pickles are tender — but not till they lose form. li needed, add more vinegar while cooking. INDIA CHUTNEY Put together two quarts of chopped apples, two quarts of green tomatoes, one pound of raisins, three cups of brown sugar, one cup of lemon- juice, one small onion chopped, three cups of vinegar, half a cup of salt, one teaspoon of cayenne, and one tablespoon of ginger. Mix and let stand in an earthen dish overnight and next morning boil till tender. STUFFED CUCUMBERS