Three pecks ripe tomatoes, three pecks green tomatoes, five heads of cabbage, one dozen
onions, one ripe pepper, one green pepper, half a pound of celery, all chopped fine. Cover
with brine two days, drain off, cover with vinegar, three pints of brown sugar. Scald an
hour ; add one cup grated horseradish, two tablespoons white mustard seed, one tablespoon
of cloves, two tablespoons of allspice, two of ginger, and one tablespoon of mustard.
Cover close and put away for a month before using.
TOMATO KETCHUP.
Boil ripe tomatoes one hour ; strain through a sieve. To one quart of juice add one
tablespoon cinnamon, one tablespoon black pepper, one-half tablespoon cayenne, one table-
spoon ground mustard, one-quarter cup salt, two onions chopped fine. Boil three hours.
Then to each quart of juice add one pint cider vinegar and boil half an hour longer✪ Tomato Ketchup.
Bottle hot.
VEGETABLES.
Whatever advantages, real or imaginary, may attend the consumption of raw vegetables, it is abundantly
evident that peril must beset the use of this description of food, unless the articles eaten are most thoroughly
cleansed. Asparagus, lettuce, and especially water-cresses, spinach, and all greens used for boiling or salads,
-.should be scrupulously washed, and nothing less than the most painstaking brushing under water can cleanse
them. Summer vegetables should be perfectly fresh, cooked the same day they are gathered, if possible.
Look them over well, cutting out all decayed or unripe parts. Lay them when peeled in cold water for some
time before cooking. Always let the water boil before putting them in. Cook thoroughly, raw vegetables are
neither good nor fashionable. Drain well, serve hot.
Potatoes keep best buried in sand or earth. They should never be wetted till they are washed for cooking.
If you have them in the cellar, see that they are well covered with matting or old carpet, as the frost injures
them greatly.
PUREE.
As there is no English word to express a substance that has been rubbed through the colander, or pounded
to a pulp, the French -word, puree is used. Where cream is used with vegetables, mu"k slightly thickened with
an additional bit of butter may be substituted.
ASPARAGUS.
Large full-grown asparagus is the best. Before you begin to prepare it for cooking, set
on the fire a pot with plenty of water, and sprinkle into it a spoonful of salt. The
asparagus should be all of the same size, reject the woody or lower portions, and scraping
the white part which remains. Throw it into cold water as you scrape them. Then tie
them up in small bundles with bass or tape, as twine will cut them to pieces. If very
young and fresh, it is well to tie them in a piece of coarse net to protect the top. When the
water is boiling fast put in the asparagus for twenty or forty minutes, according to age.
When it is nearly done boiling, toast two or three slices of bread, cutting off the crust,
and dip it in the asparagus water in the pot, butter and lay in in a hot dish. When you
take up the asparagus, drain, unbind the bundle, and heap it upon the toast, the stocks all
one way, with bits of butter between. Serve with drawn butter.
BURR ARTICHOKES.
Page 113 · 1 recipe record on this page
Presented as published in 1891. 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
Three pecks ripe tomatoes, three pecks green tomatoes, five heads of cabbage, one dozen onions, one ripe pepper, one green pepper, half a pound of celery, all chopped fine. Cover with brine two days, drain off, cover with vinegar, three pints of brown sugar. Scald an hour ; add one cup grated horseradish, two tablespoons white mustard seed, one tablespoon of cloves, two tablespoons of allspice, two of ginger, and one tablespoon of mustard. Cover close and put away for a month before using.
TOMATO KETCHUP.
Boil ripe tomatoes one hour ; strain through a sieve. To one quart of juice add one tablespoon cinnamon, one tablespoon black pepper, one-half tablespoon cayenne, one tablespoon ground mustard, one-quarter cup salt, two onions chopped fine. Boil three hours. Then to each quart of juice add one pint cider vinegar and boil half an hour longer. Bottle hot.
Whatever advantages, real or imaginary, may attend the consumption of raw vegetables, it is abundantly evident that peril must beset the use of this description of food, unless the articles eaten are most thoroughly cleansed. Asparagus, lettuce, and especially water-cresses, spinach, and all greens used for boiling or salads, -.should be scrupulously washed, and nothing less than the most painstaking brushing under water can cleanse them. Summer vegetables should be perfectly fresh, cooked the same day they are gathered, if possible. Look them over well, cutting out all decayed or unripe parts. Lay them when peeled in cold water for some time before cooking. Always let the water boil before putting them in. Cook thoroughly, raw vegetables are neither good nor fashionable. Drain well, serve hot.
Potatoes keep best buried in sand or earth. They should never be wetted till they are washed for cooking. If you have them in the cellar, see that they are well covered with matting or old carpet, as the frost injures them greatly.
PUREE.
As there is no English word to express a substance that has been rubbed through the colander, or pounded to a pulp, the French -word, puree is used. Where cream is used with vegetables, milk slightly thickened with an additional bit of butter may be substituted.
ASPARAGUS.
Large full-grown asparagus is the best. Before you begin to prepare it for cooking, set on the fire a pot with plenty of water, and sprinkle into it a spoonful of salt. The asparagus should be all of the same size, reject the woody or lower portions, and scraping the white part which remains. Throw it into cold water as you scrape them. Then tie them up in small bundles with bass or tape, as twine will cut them to pieces. If very young and fresh, it is well to tie them in a piece of coarse net to protect the top. When the water is boiling fast put in the asparagus for twenty or forty minutes, according to age. When it is nearly done boiling, toast two or three slices of bread, cutting off the crust, and dip it in the asparagus water in the pot, butter and lay in in a hot dish. When you take up the asparagus, drain, unbind the bundle, and heap it upon the toast, the stocks all one way, with bits of butter between. Serve with drawn butter.
BURR ARTICHOKES.
Records on this page
Tomato Ketchup