Celery Sauce

Ingredients

• One dozen heads of celery
• 3 large onions
• half pound of mustard seed
• half pound mustard
• 2 quarts of vinegar
• 2 cups white sugar
• a little tumeric or curry powder
• salt and pepper
• salt and pepper

Method

1. 1

   Cut up fine and simmer for an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 65. The excerpt below is the record exactly as published.

CELERY SAUCE.—One dozen heads celery cut small, 4 pound mustard, 2 ounces mustard seed, 1 teaspoon tumeric, 4 small onions, $ teaspoon red pepper, 14 teacups sugar, salt to taste. Cover with vinegar and cook slowly till tender. Miss FINDLAY. SPICED TOMATOES.—Two pounds of tomatoes, 2 pounds sugar, 2 cups vinegar, 1 tablespoon each of ground cloves, allspice and cinnamon, and 4 tablespoon of mace. Skin the tomatoes, cut into pieces and simmer slowly with the sugar for 2 hours, then add the rest of the ingredients, simmer 1 hour longer, stirring often. Then put away in tightly-corked bottles. 7 Mrs. H. PICKLES AND SAUCES. 167 SPICED TOMATOES.—Two pounds ripe tomatoes, 2 pounds sugar, 2 cups vinegar, | tablespoon cloves, 1 table- spoon allspice, 1 tablespoon cinnamon. Put the tomatoes through a colander, and to the pulp add the sugar and simmer 2 hours, then add the other ingredients and simmer 1 hour longer. Miss FINDLAY. MUSTARD PICKLES.—Six red peppers, 6 quarts small onions, 6 quarts small cucumbers, 6 quarts cauliflowers. Let these stand in salt and water 24 hours, drain and rinse in cold water. Dressing to put over pickles:—1 gallon of cider vinegar, 6 tablespoons of best mustard, 14 cups white sugar, 1 cup sifted flour, $ ounce tumeric powder, 4 ounce curry powder. Put pickles in vinegar and let come to a scald, then add the rest of ingredients, which have all been moistened with a little vinegar. Let all boil about 8 or 10 minutes. 1 gallon of vinegar makes dressing enough for 8 or 9 quarts of pickles. Mrs. N. W. E. Kine. PEPPER HASH PICKLE.—One cabbage, 6 large onions, 14 dozen green peppers (small). Chop all very fine, taking seeds out of half ef the peppers. Sprinkle $ cup of salt over, and let stand 24 hours, drain and squeeze through cheese cloth. Cover with vinegar and add 1 quart more than will cover, 1 large tablespoon celery seed, ? cup white mustard seed and a bowl of white sugar. Stir oc- casionally for a day or two before using. MRS. STEVENSON. CELERY SAUCE.—Twenty-four heads celery, 4 pound mustard seed, 14 pounds mustard, 4 cups white sugar, 1 gallon vinegar, a little salt and red pepper. Put all on the stove and cook till tender. Add } teaspoon tumeric after- wards. Mrs. JNo. Woops. TOMATO SAUCE.—Boil 1 can tomatoes with a few 168 PICKLES AND SAUCES. slices onions and ecarrets, 4 teaspoon salt. Cook for 10 minutes, then strain. Take 1 tablespoon melted butter, 1 tablespoon flour, mix well and add to strained tomatoes, and cook a few minutes. Put a few p: ppercorns, whole cloves, cinnamon and allspice berries in a muslin bag and boil it in tomatoes. Take the bag out when tomatoes are strained. If wanted for soup, add celery, bay leaves and stock. If for poached eggs, pour some of the sauce in a baking dish, break eggs in it, as for poaching, pour the rest of the sauce over eggs. Cook in the oven for a few minutes. Mrs. PLUMMER. MUSTARD PICKLES.—One peck onions, 6 green peppers, 6 cauliflowers, 100 cucumbers. Put all in weak brine for 24 hours. Scald in the same brine and drain. Paste :—4 pound mustard, 3 tablespoons tumeric powder, 44 cups brown sugar, 1 cup flour, 1 gallon vinegar. Mix paste with some cold vinegar. Stir well until boiling, then pour over the pickles. M. E. Ross. OS INDIA CIS —Half pound bruised ginger root, | pound flour sete 4 pound fine salt, 3 pound ee mustard seed, #? aie cayenne pepper, 2 ounces peppercorns (black pepper), 1 ounce ground ae 1 ounce curry powder, 2 ounces tumeric, 1 gallon best vinegar. Boil well together for 10 minutes. Allow to cool. Put in a stone jar or crock and keep well covered. Wash and dry all kind of pickling vegetables, and add to this cold spiced mixture. Not necessary to put all in on the same day or week. Mrs J. K. Ross. SWEET CHUTNEY.—Three pounds peaches stewed and chopped fine, 1 pound raisins, 2 teaspoons salt, + pound preserved ginger, 14 ounces garlic cut small, $ ounce of red pepper, 1 teaspoon mustard, 2 pounds sugar, 1 bottle vine- PICKLES AND SAUCES, 169 gar, 3 or 4 chopped up apples. Boil for one hour. Very good with cold meat. Miss D. A. WILLIAMS. CHILI SAUCE. Nine ripe tomatoes peeled and cut small, red peppers and 1 onion chopped fine, 1 teacup vine- gar, 2 tablespoons or more brown sugar, 1 dessertspoon salt, 1 teaspoon ginger, 1 teaspoon allspice; vinegar in last. Stew 1 hour. Miss CHESTNUTT. SWEET PICKLES—For Prars and Piums.—To 7 pounds fruit take 3 pounds brown sugar, 1 quart vinegar, 4 ounces cinnamon, 2 ounces cloves. Pears are to be peeled and boiled till soft ; cool, and stick 2 or 3 cloves in each and place in jars. Boil vinegar, spices and sugar 15 to 20 min- utes and pour hot over the fruit. Repeat boiling with the same liquid 3 mornings in succession. Plums do not require cooking ; place in jars at once. Sweet apples should be steamed until soft and then treated as pears. Miss CHESTNUTT. CELERY SAUCE —One dozen heads of celery, 3 large onions, + pound of mustard seed, ? pound mustard, 2 quarts of vinegar, 2 cups white sugar, a little tumeric or curry powder, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.