Take good ripe crab apples, peel and weigh them; to eight pounds of apples put four pounds of brown sugar, one ounce of pounded allspice, three-quarters of an ounce of pounded cloves and the same of cinna- mon (also some mace if you like it), and just enough good cider vinegar to cover the apples. You may scald the vinegar and sugar and pour it hot on the fruit and spices, letting them stand twenty-four hours, and then boiling them until they are done; or you may put the sugar, vinegar, and fruit on at once and cook them slowly until the apples are soft enough. They must not stay long enough to commence falling to pieces. Put the spices in about five or six minutes before the apples are done. By " vinegar enough to cover the apples ' is meant vinegar with the sugar and juice (81) JANE HAMILTON'S RECIPES from the apples; there should not be more than two quarts of vinegar to eight pounds of apples. 999 TOMATO CATSUP. Take any quantity of ripe tomatoes you choose, stew them for three-quarters of an hour, then pass them through a sieve or colander. To four quarts of tomatoes put one quart of vinegar, one pint of silver onions chopped fine, four ounces of scraped horseradish, one and a half ounces of ginger pounded, the same of pounded black pepper, one ounce of allspice, half a pound of brown sugar; season with salt to taste. After it becomes cold, bottle it, and seal the bottles. The sealing-wax is made of melted rosin and pounded brick dust. Keep the bottles in a dry cellar. 999 CATSUP, WALNUT. Use the vinegar in which the walnuts have been kept (say one gallon of vinegar). Take (82) JANE HAMILTON'S RECIPES four dozen walnuts and beat them in a wooden mortar, then put them in the vine- gar and strain the whole through a coarse cloth; should the liquor taste too strong add a little more vinegar. Put to a gallon of the vinegar two tablespoonfuls of ginger, the same of black pepper (beaten fine), two of allspice (well beaten), a gill of black mustard seed (beaten fine), four ounces of garlic, half a pound brown sugar, and four ounces of rasped horseradish. Mix these ingredients well, bottle them, and seal the bottles. If the weather is warm, set the bottles in the sun for a week or ten days, then put them in a dry cellar. Putting the bottles in the sun I think may be an advan- tage to the catsup; I have never tried it. CHERRIES, PICKLED. Take perfectly ripe Morilla or cluster cherries and cut off half the stems. Take a gallon of good cider vinegar and add a tablespoonful of mace, one of cloves, and (83) JANE HAMILTON'S RECIPES one of allspice ; pound these spices and mix them with the vinegar; also put in a pound of brown sugar (if you like it not too acid) ; scald the vinegar and pour over the cher- ries, and when cold cover the jar close. After letting stand for three or four days pour off the vinegar and scald it and pour it back on the cherries; when they are en- tirely cold cover the jar again closely. They will be fit for use in a fortnight. I think the second scalding unnecessary. CHERRIES, GERMAN.

AI-modernized reading of the original text

Take good ripe crab apples, peel and weigh them; to eight pounds of apples put four pounds of brown sugar, one ounce of pounded allspice, three-quarters of an ounce of pounded cloves and the same of cinnamon (also some mace if you like it), and just enough good cider vinegar to cover the apples. You may scald the vinegar and sugar and pour it hot on the fruit and spices, letting them stand twenty-four hours, and then boiling them until they are done; or you may put the sugar, vinegar, and fruit on at once and cook them slowly until the apples are soft enough. They must not stay long enough to commence falling to pieces. Put the spices in about five or six minutes before the apples are done. By " vinegar enough to cover the apples ' is meant vinegar with the sugar and juice (81) from the apples; there should not be more than two quarts of vinegar to eight pounds of apples. TOMATO CATSUP. Take any quantity of ripe tomatoes you choose, stew them for three-quarters of an hour, then pass them through a sieve or colander. To four quarts of tomatoes put one quart of vinegar, one pint of silver onions chopped fine, four ounces of scraped horseradish, one and a half ounces of ginger pounded, the same of pounded black pepper, one ounce of allspice, half a pound of brown sugar; season with salt to taste. After it becomes cold, bottle it, and seal the bottles. The sealing-wax is made of melted rosin and pounded brick dust. Keep the bottles in a dry cellar. CATSUP, WALNUT. Use the vinegar in which the walnuts have been kept (say one gallon of vinegar). Take (82) four dozen walnuts and beat them in a wooden mortar, then put them in the vinegar and strain the whole through a coarse cloth; should the liquor taste too strong add a little more vinegar. Put to a gallon of the vinegar two tablespoonfuls of ginger, the same of black pepper (beaten fine), two of allspice (well beaten), a gill of black mustard seed (beaten fine), four ounces of garlic, half a pound brown sugar, and four ounces of rasped horseradish. Mix these ingredients well, bottle them, and seal the bottles. If the weather is warm, set the bottles in the sun for a week or ten days, then put them in a dry cellar. Putting the bottles in the sun I think may be an advantage to the catsup; I have never tried it. CHERRIES, PICKLED. Take perfectly ripe Morilla or cluster cherries and cut off half the stems. Take a gallon of good cider vinegar and add a tablespoonful of mace, one of cloves, and (83) one of allspice ; pound these spices and mix them with the vinegar; also put in a pound of brown sugar (if you like it not too acid) ; scald the vinegar and pour over the cherries, and when cold cover the jar close. After letting stand for three or four days pour off the vinegar and scald it and pour it back on the cherries; when they are entirely cold cover the jar again closely. They will be fit for use in a fortnight. I think the second scalding unnecessary. CHERRIES, GERMAN.

Jane Hamilton's recipes