The new Kentucky home cook book

Take three dozen large cucumbers and one peck of green tomatoes sliced ; sprinkle salt over them, and let them stand overnight ; then slice six large onions and one dozen bellpeppers ; grind all together in a sausage-grinder, squeeze dry with the hands, and add one table-spoonful of ground black pepper; put in self-sealing jars, fill them half full with the ingredients, then fill up with pure cider vinegar. Mrs. L. C. Dimmitt. RED CATSUP. To half a bushel of peeled tomatoes add one quart of good cider vinegar, two pounds of brown sugar, two small boxes of mustard, two ounces of allspice, one-half ounce of cloves, two tea-spoonfuls of red pepper, one-half pound of salt, twenty cloves of garlic, and one handful of peach-tree leaves. Boil all together for four hours, and then strain. If not thick enough, boil longer, stirring constantly to prevent sticking to the kettle. Bottle while hot, and seal. Mrs. Downing, Lexington, Ky. FRENCH CATSUP. Take one dozen cucumbers, two dozen green tomatoes, two dozen onions, one dozen green peppers, two heads of cabbage ; chop all very fine, drain in a colander, and press out all the water with the hands; mix all together well, and season highly with mustard and cloves. Miss Fannie Brodrick. TOMATO CATSUP. Slice and boil ripe tomatoes until soft, press out the juice, put it on a brisk fire, and boil four gallons at once; add four table-spoonfuls of salt, one level table-spoonful of mace, one tea-spoonful of Cayenne pepper, half a tea-spoonful of oil of cloves, and one quart of pure cider vinegar ; a little sugar may be added if desired. Boil it until thick, and bottle it and seal it while hot. Mrs. H. C. Ashton. 82 The New Kentucky Home Cook Book. WALNUT CATSUP. Take fifty tender white walnuts that can be easily pierced with a pin ; mash and put them in a gallon of vinegar ; boil it down to three quarts and strain it; add half an ounce of ground allspice, half an ounce of mace, quarter of an ounce of cloves, and half a tea-spoonful of black pepper to each quart; boil it twenty minutes, skimming it well. Bottle it, and seal up hot. Mrs. W. S. Moores. CURRANT CATSUP. Take five pounds of stemmed currants mashed through a sieve, three pounds of brown sugar, two table-spoonfuls of allspice, two of cloves, two of cinnamon, one table-spoonful of black pepper, a pinch of salt, and one quart of vinegar; mix all together, and stir well ; then put in a preservingkettle, and boil half an hour. Bottle, and seal tightly. CHERRY OR PLUM CATSUP. One peck of cherries, damsons, or plums, three pounds of brown sugar, three half-pints of good vinegar, one-fourth of an ounce of ground mace, and one-fourth of an ounce of cloves; boil two hours, then take out the fruit; boil the sirup half an hour, and pour over the fruit. Seal up hot. Mrs. Julia Chexowetii. TOMATO SAUCE. Take twelve large ripe tomatoes, and peel and slice them ; chop fine four sweet peppers, ripe or green, and two onions ; place all together in a preserving-kettle, adding one tablespoonful of salt, two of sugar, and a pint of vinegar; simmer two hours, or until quite thick. Bottle, and seal. Mrs. B. Hurt. COLD TOMATO SAUCE. Take a half peck of ripe tomatoes, peel and drain through a colander twenty-four hours, then mash them, add one teacupful of sugar, salt to taste, one small tea-cupful of white