The white ribbon cook book

Make a small incision in each tomato, put into an enameled saucepan, and boil until perfectly soft, and the pulp dissolved; work through a colander, then through a hair sieve. Place upon the stove, adding the remaining ingredients (the celery seed must be confined in a muslin bag), and boil 6 hours. Stir occasionally for the first 5 hours, and all the last hour. Pour into a stone jar; allow to stand from 12 to 14 hours in a cold place. When perfectly cool add a pint of strong vinegar, remove the celery seed, bottle, cork, and seal. Keep in a dry, dark place. Tomato Catsup (2) — Ripe tomatoes; to every lb. of juice add a pint of vinegar, a dessertspoonful sliced garlic, a small teaspoonful of salt and white pepper. Place a number of ripe tomatoes in a jar; cover and bake till tender. Strain and work 138 White Ribbon Cook Book. through a sieve, and add the above ingredients. Pour into a stewpan and boil until the ingredients are perfectly soft. Work through the sieve a second time, and to every pound squeeze the juice of three lemons. Boil' again until of the thickness of cream. Set aside to get cold. Bottle, cork and seal, and keep in a dry, dark place. Walnut Catsup — Wash the shells of walnuts,, bruise them slightly, put them with salt in a stone jar for two or three weeks until they ferment, then boil them up, strain off the liquor, add to every 2 quarts 1 oz. each of allspice, ginger, black pepper, cloves and mace; boil the whole 1 hour; let it cool, bottle it, and tie a bladder over the corks. French Mustard — One quart of brown mustard seed, 1 handful each of parsley, chervil, tarragon and burnet, 1 teaspoonful of celery seed, cloves, mace, garlic, salt to taste, enough vinegar to cover. Put the whole into a basin with enough vinegar to cover the mixture. Let it steep 24 hours, then pound it in a marble mortar. When thoroughly pounded pass it through a fine sieve; add enough vinegar to make the mustard of the desired consistency, and put into jars for use. Mint Vinegar — A wide-mouthed bottle or bottles. Fill them (loosely) with nice, fresh mint leaves, then add good vinegar to fill the bottle or bottles; cork well. Allow to stand for two or three weeks, and at the expiration of this time strain into fresh bottles and cork securely. Useful when mint is not in season. Herbs (to Dry) — Gather the herbs for drying before they begin to flower. Free from dirt and dust and tie in bunches, having previously removed the roots. Dry in the oven or before the Catsups, Etc. 139 fire; in either case, dry quickly, as the flavor is better preserved by quick drying. Upon no consideration allow them to burn. Tie up in paper bags and hang in a dry place. N. B. — Take care to gather the herbs on a dry day. Herb Powder (for winter use)— Take 2 oz. each of winter savory, sweet marjoram, lemon, thyme, lemon peel and 4 oz. of parsley. Thoroughly dry the herbs and take off the leaves. Grind to a powder and pass through a sieve. Dry the lemon peel and pound as finely as possible, then mix all together thoroughly. Keep in glass bottles tightly corked.