Royal Victoria cook book

CELERY SAUCE.—Four pounds tomatoes, 2} pounds celery, 8 ounces salt, ? ounce ground black pepper, # ounce mustard, { ounce cinnamon, § pound white onions, 2 pounds white sugar, $ teaspoon cayenne pepper, 1 quart strong vinegar. Wipe tomatoes, boil till tender, put through sieve ; chop onion and celery fine, add to the strained tomatoes ; then add spice. Boil until thick, stir often and seal while hot. Excellent. Mrs, M. SHANACY. TOMATO CATSUP.—To 1 gallon of strained tomatoes add 1 quart of vinegar, 1 pound of brown sugar, } pound salt, 2 or 3 red peppers, 1 ounce whole black pepper, 1 ounce whole allspice, also of ginger and cloves, } pound mustard, and a little mace. Boil 2 hours; after it is boiled strain. This will keep for years. Mrs. F. JACKSON. TOMATO CATSUP.—One bushel ripe tomatoes, 6 large onions, 1 gallon best cider vinegar, 6 tablespoons mustard, 1 pound brown sugar, 7 cloves garlic, 2 ounces black pepper, 2 ounces allspice, 2 ounces cloves, 2 ounces cinnamon. Season with red pepper and salt to taste. Use unground spices, also mild vinegar. Boil 4 hours, then strain and boil 2 hours. Bottle and cork while hot Mrs. MONTGOMERY. TOMATO BOUQUET.—Nine pounds peeled tomatoes, 3 pounds sugar, 1 pint vinegar, 3 tablespoons cinnamon, 1 tablespoon cloves, 14 tablespoons allspice. Boil 3 or 4 hours, or till quite thick, and stir often that it may not burn. Mrs. W. AULT. TOMATO SAUCE.—Half a bushel ripe tomatoes; rub through a hair sieve; add 4 cup white sugar, 1 cup vinegar, 1 cup salt, 1 dessertspoon curry powder, 1 teaspoon cayenne pepper. Boil 4 hours. Mrs. LAIDLAW. GREEN TOMATO PICKLE —1 peck green tomatoes sliced, 12 good-sized onions sliced, 2 quarts vinegar, 1 quart sugar, 2 tablespoons salt, 2 tablespoons ground mustard, 2 tablespoons black pepper, 1 tablespoon allspice, 1 tablespoon cloves. Mix and stew till tender. I usually put more sugar. Mrs. LAIDLAW. CRAB APPLE CATSUP.—Boil 1 peck of crabs till soft in enough water to cover them, then strain, add 2 teaspoons cinnamon, 1 teaspoon cloves, 1 teaspoon allspice, 1 teaspoon cayenne pepper, 3 teaspoons salt, 3 pounds brown sugar, | pint vinegar. Boil 45 minutes, then bottle in widemouthed jars. M. E. PERKINS. CHUTNEY.—Three dozen apples (peeled and cored), 4 pound raisins stoned, $ ounce ground ginger, 2 ounces mustard seed, 2 cloves of garlic or 6 shallots, 5 Spanish onions, 4 ounce cayenne pepper, } pound salt, 3 pounds moist sugar, 3 pints vinegar, 2 quarts tomatoes. The whole to be boiled till it is a thick, dark jam, and everything well blended. Mrs. MorRIs. PICKLE.—One quart beets boiled, 1 quart cabbage, 1 cup horseradish, 1 cup sugar, 1 quart vinegar. INDIAN PICKLE—One gallon strong vinegar, 1 ounce allspice, 1 ounce white pepper, 2 ounces broken ginger, 1 ounce cloves (spices unground), 14 pounds ground mustard, 1 teaspoon cayenne pepper, 1 cup salt, 4 ounce turmeric powder. Mix mustard well with cold vinegar. When boiling hot, add the rest. Boil $ hour; when cold, add the vegetables. Cover closely. Mrs. F. M. Monrcomery. ONION PICKLES.—Peel the small white onions and let stand in strong brine 4 days. Drain, and put into pickle bottles ; into each bottle put a small handful of unground white pepper. Scald enough vinegar to fill bottles, sweeten to taste with white sugar, and pour over the onions; seal. Let stand 2 or 3 weeks before using. Mrs. G. Hoag. CHILI SAUCE.—Thirty large ripe tomatoes, 4 green peppers, 10 large onions, 3 cups vinegar, 4 tablespoons salt, 15 tablespoons white sugar. Boil 14 hours. Mrs. G. Hoag.