flavor. To prevent it from forming,, do not quite fill can and then
pour in hot vinegar to complete filling. When spoiled, white
specks of mold appear all through the body of the catsup. After
opening a can and using a part, if the rest is not likely to be used
soon, it is well to scald, and if too thick add vinegar. Prepare all
sauces in a clean bright pan, which should be set in hot water. If
the sauce is drawn butter these points are especially necessary ; or
the custard kettle will be found convenient, as the stock or other
foundation may first be heated quickly by putting the inner kettle
on the stove, and when other ingredients are added and there is
danger of burning, place again in the outer kettle made ready with
boiling water. Butter and those sauces containing eggs should
never boil. In making catsup, instead of boiling, some sprinkle the
tomatoes with salt and let them stand overnight, then strain and add
spices, etc.,and a little sugar. Wooden spoons or paddles must be used
for stirring. A set of paddles of different,
sizes will be found convenient for 8tir-|
ring sauces gravies, mushes, and many
other dishe8,and will not scratch or mar ^p*^'^*-
the ketttle or pan. When necessary to scrape down the sides of kettle
106 CATSUPS AXD SAUCES.
in whicli catsup or other mixtures of like character are being cooked,
an artist's spatula will be found the best utensil and should be pro-
vided in every kitchen rather than destroy the temper of sharpened
knives by heat.
The pvUp of fruits is used for the foundation of all catsups and
wonderfully retains the .
flavor, notwithstanding
all the ingredients added.
Use a fine wire sieve or
. strainer in their prepara-
tion— the extension b.bo.iob smi.K.
strainer is the most convenient — and a good rule is to allow for every
quart of the juicy pulp one pound sugar, two blades mace, three of
. cinnamon, one teaspoon each whole cloves and pepper corns ; boU
all down one-third, then skim out spices, add sugar, boil till thick,
reduce to a proper consistency with vinegar, and bottle for use.
This applies to cherries, plums, grapes, and all kinds of berries.
The preparation and appearance of sauces and gravies are of
the highest consequence, and in nothing does t4ie talent and taste of
the cook more display itself. Their special adaptability to the va-
rious viands they are to accompany cannot be too much studied. In
order that they may harmonize and blend with them perfectly, and .
la sennng do not pour over but around the meat. Sauces should
possess a decided character, and whether sharp or sweet, savoury or
plain, they should carry out their names in a distinct manner, al-
though, of course, not so much flavored as to make them too piquant
on the one hand, or too mawkish on the other. Brown sauces,
Page 85
Presented as published in 1890. 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
flavor. To prevent it from forming, do not quite fill can and then pour in hot vinegar to complete filling. When spoiled, white specks of mold appear all through the body of the catsup. After opening a can and using a part, if the rest is not likely to be used soon, it is well to scald, and if too thick add vinegar. Prepare all sauces in a clean bright pan, which should be set in hot water. If the sauce is drawn butter these points are especially necessary ; or the custard kettle will be found convenient, as the stock or other foundation may first be heated quickly by putting the inner kettle on the stove, and when other ingredients are added and there is danger of burning, place again in the outer kettle made ready with boiling water. Butter and those sauces containing eggs should never boil. In making catsup, instead of boiling, some sprinkle the tomatoes with salt and let them stand overnight, then strain and add spices, etc.,and a little sugar. Wooden spoons or paddles must be used for stirring. A set of paddles of different, sizes will be found convenient for 8tir-| ring sauces gravies, mushes, and many other dishes, and will not scratch or mar the kettle or pan. When necessary to scrape down the sides of kettle
in whicli catsup or other mixtures of like character are being cooked, an artist's spatula will be found the best utensil and should be provided in every kitchen rather than destroy the temper of sharpened knives by heat.
The pulp of fruits is used for the foundation of all catsups and wonderfully retains the . flavor, notwithstanding all the ingredients added. Use a fine wire sieve or
. strainer in their preparation— the extension strainer is the most convenient — and a good rule is to allow for every quart of the juicy pulp one pound sugar, two blades mace, three of
. cinnamon, one teaspoon each whole cloves and pepper corns ; boU all down one-third, then skim out spices, add sugar, boil till thick, reduce to a proper consistency with vinegar, and bottle for use. This applies to cherries, plums, grapes, and all kinds of berries.
The preparation and appearance of sauces and gravies are of the highest consequence, and in nothing does the talent and taste of the cook more display itself. Their special adaptability to the various viands they are to accompany cannot be too much studied. In order that they may harmonize and blend with them perfectly, and . la sennng do not pour over but around the meat. Sauces should possess a decided character, and whether sharp or sweet, savoury or plain, they should carry out their names in a distinct manner, although, of course, not so much flavored as to make them too piquant on the one hand, or too mawkish on the other. Brown sauces,