Temperance cook book

TOMATO CATSUP. (No. 2.) Boil tomatoes thoroughly, strain them, and to two gallons tomatoes, add six tablespoonfuls of salt, two tablespoonfuls of capsicum, one and one-half tablespoonfuls of black pepper, three tablespoonfuls of mustard, two tablespoonfuls of powdered cinnamon, one quart of best vinegar. Boil slowly three or four hours. Bottle and seal. TOMATO CATSUP. (No. 3.) One gallon of tomatoes thoroughly boiled and strained, one pint of vinegar, six tablespoonfuls of salt, three tablespoonfuls of mustard seed, ground fine, one teaspoonful of cayenne pepper, three tablespoonfuls of black pepper, one teaspoonful of cloves, and the same of allspice. Simmer as in the above recipe. TOMATO CATSUP. (No. 4.) One gallon of tomatoes boiled and strained, one pint of vinegar, two coffeecupfuls of brown sugar, one teaspoonful each of cayenne and black pepper, one tablespoonful of salt, four tablespoonfuls of cinnamon, two onions, chopped very fine. Boil down thick and seal for use. MUSHROOM CATSUP. Two quarts of mushrooms, two tablespoonfuls of salt. Lay in an earthen dish, in alternate layers, the mushrooms and salt; let them lie six hours, then break into bits. Set in a cool place three days, stirring thoroughly every morning. Measure the juice when you have strained it, and to every quart allow half an ounce of allspice, the same quantity of ginger, half a teaspoonful of pounded mace, and teaspoonful of cayenne. Put into a stone jar, cover closely, set in a saucepan of boiling water over the fire, and boil five hours, hard. Take it off, empty into a porcelain kettle, and boil slowly half an hour longer. Let it stand all night in a cool place, until settled and clear. Pour off carefully from the sediment, and bottle, filling the bottles up to the mouth. Dip the corks in melted resin. The bottles should be very small, as it soon spoils when exposed to the air. WALNUT CATSUP. Choose young walnuts, tender enough to be pierced with a pin or needle. Prick them in several places, and lay in a jar with a handful of salt to every twenty-five, and water enough to cover them. Break them with a wooden pestle, and let them lie in the pickle a fortnight, stirring twice a day. Drain off the liquor into a sauce-pan, and cover the shells with boiling vinegar to extract what juice remains in them. Crush to a pulp, and strain through a colander into the sauce-pan. Allow to every quart an ounce of black pepper, and one of ginger, half an ounce of cloves, and the same of nutmeg, beaten fine. Put in a pinch of cayenne, a shallot, minced fine, for every two quarts, and a thimbleful of celery seed, tied in a bag for the same quantity. Boil all together for an hour if there be a gallon of mixture. Bottle when cold, putting an equal quantity of the spice into each bottle. CUCUMBER CATSUP. Three dozen cucumbers and eighteen onions peeled and chopped very fine; sprinkle over them three-fourths pint table salt, put the whole in a sieve, and let it drain well all night; add a teacupful of mustard seed, half a teacupful of ground black pepper, mix well, and cover with good cider vinegar. Seal tight. CURRANT CATSUP.