The Toronto Cook Book

The following is a table showing the length of time required to boil different fruits: — Time of Boiling Fruit Cherries, moderately 5 minutes Raspberries, a 6 " Blackberries " 6 " Plums, " 10 Strawberries " 15 Bartlett Pears, halves 20 " Peaches, halves 8 " Peaches, whole 15 " Pineapples, sliced 15 " Crab-apples, whole 25 Sour apples, quartered 10 u Ripe currants, 6 " Wild grapes 10 Tomatoes 20 " PICKLES AND RELISHES Crab-Apple Catsup Three pounds crabapples, one and three-quarter pounds sugar, one pint of vinegar, one tablespoon each cloves, pepper and cinnamon, one teaspoon salt; boil fruit then rub through colander or fruit press; add other ingredients; boil till thick, from one hour to one hour and a half; bottle while hot, seal air-tight, and keep in cool, dark place. Grape Catsup Five pounds of grape juice, two and a half pounds sugar, one pint of malt vinegar, half a tablespoon cloves, one of cinnamon and quarter tablespoon each of salt and pepper. Cook until half the original quantity. Bottle while hot, seal air-tight, and keep in cool, dark place. Tomato Catsup Take one gallon strained tomatoes, four tablespoons salt, four of black pepper, half a tablespoon allspice, eight pods red peppers, three teaspoons mustard; boil together for one hour, then strain through a sieve with cheese cloth; when cold, bottle for use. Tomato Catsup Take one bushel ripe tomatoes ; have a pan of boiling water ready, put in few at a time to allow skins to come off readily; mix one cup salt, two pounds brown sugar, half an ounce cayenne pepper, three ounces each ground allspice, mace and celery seed, and two ounces ground cinnamon; place tomatoes in preserving kettle, mix in the above ingredients, take two quarts cider vinegar and when all is thoroughly mixed, pour all into cheese cloth bag, letting juice run back into kettle, and boil slowly until half its original quantity. Put the bag containing the pulp and other ingredients into the juice, tieing securely to the handle of the kettle, and allow to boil with juice; add one pint of brandy just before catsup is done. Put in small bottles, seal and keep in dark, cool^place. The Toronto Cook Book Uncooked Tomato Catsup Take one peck ripe tomatoes and grate them over a coarse grater; strain through a wire sieve; put the juice in a cheesecloth bag and let drip. Take the pulp and thin with one pint vinegar; take a little salt, pepper, allspice and cloves to taste, also a little garlic; bottle and seal. This catsup retains the taste of the fresh tomatoes. Walnut Catsup Take seven dozen walnuts, two very small onions and two quarts vinegar, two tablespoons black pepper, one and a half cups salt (or less if preferred), two teaspoons mace, one teaspoon cloves. The walnuts should be tender enough to be pierced with a pin. Pound them through fruit press and when well broken, place them in stone jar with the onion chopped fine, salt and vinegar. Let stand three to four weeks, stirring once a day; then drain off the juice, put into a porcelain preservingkettle with the rest of ingredients, and boil slowly for one hour, stirring often. Strain through cheese-cloth without squeezing. Bottle while hot, seal air-tight and place away in cool dark place. Potted Mackerel