Pick off the blows of over a peck of gooseberries;
wash; boil in granite kettle in just water enough to
come to the top, and cook to pieces. Strain through
a fine wire sieve. ' No seeds must rub through. Meas-
ure the pulp, and to eight pints of pulp put six pints of
sugar, four teaspoons of ground cinnamon, six tea-
spoons of ground clov✪ Gooseberry Catsup — Very Finees. Boil till stiff enough not to
run on the plate. This is very relishable when rightly
made. As there , is no vinegar in it all stomachs can
bear it. For a smaller quantity: To seven coffee
cups of pulp put five cups of sugar, two teaspoons
of cinnamon and three of cloves. Can or bottle
tightly.
Tomato Catsup.
Put over in a porcelain kettle four quarts of peeled
ripe tomatoes. Cook for half an hour till all is soft,
then rub through a wire sieve. Return the juice to
kettle; add two coffee cups of vinegar, four cups of
sugar, a salt spoon of cayenne, a teaspoon each of
ground cloves, ginger, allspice, pepper and mustard,
one teaspoon of salt when first put over✪ Tomato Catsup. Mix well all
these ingredients in an earthen dish with the juice be-
fore returning to the fire. Then let slow boilings evap-
orate the water, stirring often, till thick enough not to
234 The Queen Cook Book
run on the plate. Can tightly while hot and it will
keep indefinitely.
Cold Catsup.
To half a peck of ripe tomatoes, three green and
three red peppers, and a large bunch of celery, all cut
fine, add three pints of vinegar, one tablespoon of salt,
one teacup white mustard seed, one teacup grated
horseradish and two tablespoons of black pepper✪ Cold Catsup.
Put these three last ingredients in a sheer cloth bag,
let lie in it and soak, or mix them in it if you like, but
I think it better not to.
ODDS AND ENDS.
F*RYiNG Salt Pqrk.
As this was mislaid, I will insert it away from its
regular family. It is very fine. Salt pork to be fried
or baked should be cut over night and put to soak in
cold water. In the morning, if not fresh enough, put
it in hot water, drain off, roll each piece well in flour
and place in a sheet iron pan in the oven, let it brown
on both sides; it cooks much nicer in the oven. Send
the pork to the table hot and crisp; if you wish to
make a milk gravy of some of the fat, put it in a gravy
dish.
Veal Loaf.
12 pounds veal ^ pound crackers
^ pound butter i coffee cup water
Have lean veal chopped fine (the butcher will chop
it for you), but prepare it for chopping yourself, pep-
per and salt it well. Mix all the ingredients in well.
» *
The Queen Cook Book 235
Cover the sides and bottom of a long four-inch wide
pan with buttered paper, press it well together. Bake
well done, from three to four hours. Can make one-
fourth of it. Two poundsL chopped salt pork, three
eggs» a littlec hopped parsley, is a fine addition to
the veal.
Veal Croquettes.
Cook the veal tender, and make and cook the same
as chicken croquettes.
Veal Patties.
Mix the same as for veal loaf, leaving out the pork;
prepare the crust the same as for oyster patties.
Bake the patties, fill just before using and heat hot.
Breakfast Puffs.
2 eggs I cup flour, salt
1 tablespoon butter i cup milk
I heaping teaspoon baking-powder✪ Breakfast Puffs.
Sift flour and baking-powder together twice; beat
the yolks well; stir all together and lastly stir in the
stilly beaten whites. Fill the cups half full. Bake
twenty-five or thirty minutes.
Rusks.
2 cups milk 3 tablespoons yeast
\/i cup butter 2 eggs, salt
I 2 tablespoons sugar.
Put all in a sponge the night before except the eggs.
In the morning add the well-beaten eggs; mix as soft
as possible; roll out and cut with cutter. When
ready to bake rub over the top with the sw^4dti9«^ed
beaten white of an egg.
13^ 7%^ Queen Cook Book
Cbrman Toast. Over Fifty Years Old.
Page 91 · 4 recipe records on this page
Presented as published in 1895. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Pick off the blows of over a peck of gooseberries;
wash; boil in granite kettle in just water enough to
come to the top, and cook to pieces. Strain through
a fine wire sieve. ' No seeds must rub through. Meas-
ure the pulp, and to eight pints of pulp put six pints of
sugar, four teaspoons of ground cinnamon, six tea-
spoons of ground cloves. Boil till stiff enough not to
run on the plate. This is very relishable when rightly
made. As there , is no vinegar in it all stomachs can
bear it. For a smaller quantity: To seven coffee
cups of pulp put five cups of sugar, two teaspoons
of cinnamon and three of cloves. Can or bottle
tightly.
Tomato Catsup.
Put over in a porcelain kettle four quarts of peeled
ripe tomatoes. Cook for half an hour till all is soft,
then rub through a wire sieve. Return the juice to
kettle; add two coffee cups of vinegar, four cups of
sugar, a salt spoon of cayenne, a teaspoon each of
ground cloves, ginger, allspice, pepper and mustard,
one teaspoon of salt when first put over. Mix well all
these ingredients in an earthen dish with the juice be-
fore returning to the fire. Then let slow boilings evap-
orate the water, stirring often, till thick enough not to
234 The Queen Cook Book
run on the plate. Can tightly while hot and it will
keep indefinitely.
Cold Catsup.
To half a peck of ripe tomatoes, three green and
three red peppers, and a large bunch of celery, all cut
fine, add three pints of vinegar, one tablespoon of salt,
one teacup white mustard seed, one teacup grated
horseradish and two tablespoons of black pepper.
Put these three last ingredients in a sheer cloth bag,
let lie in it and soak, or mix them in it if you like, but
I think it better not to.
ODDS AND ENDS.
F*RYiNG Salt Pqrk.
As this was mislaid, I will insert it away from its
regular family. It is very fine. Salt pork to be fried
or baked should be cut over night and put to soak in
cold water. In the morning, if not fresh enough, put
it in hot water, drain off, roll each piece well in flour
and place in a sheet iron pan in the oven, let it brown
on both sides; it cooks much nicer in the oven. Send
the pork to the table hot and crisp; if you wish to
make a milk gravy of some of the fat, put it in a gravy
dish.
Veal Loaf.
12 pounds veal ^ pound crackers
^ pound butter i coffee cup water
Have lean veal chopped fine (the butcher will chop
it for you), but prepare it for chopping yourself, pep-
per and salt it well. Mix all the ingredients in well.
» *
The Queen Cook Book 235
Cover the sides and bottom of a long four-inch wide
pan with buttered paper, press it well together. Bake
well done, from three to four hours. Can make one-
fourth of it. Two poundsL chopped salt pork, three
eggs» a littlec hopped parsley, is a fine addition to
the veal.
Veal Croquettes.
Cook the veal tender, and make and cook the same
as chicken croquettes.
Veal Patties.
Mix the same as for veal loaf, leaving out the pork;
prepare the crust the same as for oyster patties.
Bake the patties, fill just before using and heat hot.
Breakfast Puffs.
2 eggs I cup flour, salt
1 tablespoon butter i cup milk
I heaping teaspoon baking-powder.
Sift flour and baking-powder together twice; beat
the yolks well; stir all together and lastly stir in the
stilly beaten whites. Fill the cups half full. Bake
twenty-five or thirty minutes.
Rusks.
2 cups milk 3 tablespoons yeast
\/i cup butter 2 eggs, salt
I 2 tablespoons sugar.
Put all in a sponge the night before except the eggs.
In the morning add the well-beaten eggs; mix as soft
as possible; roll out and cut with cutter. When
ready to bake rub over the top with the sw^4dti9«^ed
beaten white of an egg.
13^ 7%^ Queen Cook Book
Cbrman Toast. Over Fifty Years Old.