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CONDIMENTS
| CHILI
SAUCE |
| Twenty-four ripe tomatoes, eight onions,
twelve green peppers, four tablespoons salt, eight tablespoons sugar, two
tablespoons cinnamon, two tablespoons ginger, one tablespoon cloves, four
teacups vinegar; boil slowly two hours. |
| COLD
CATSUP |
| One peck of tomatoes, sliced fine; sprinkle
with salt lightly, and let stand two hours; rub through coarse sieve or
colander; to this, add one-half pint grated horseradish, one large cup
salt, one and one-half cups white mustard seed, one tablespoonful black
pepper, one quart fine chopped celery, one large teacupful chopped onions,
one and one-half cups sugar, one tablespoonful ground cloves, one
tablespoonful ground cinnamon, three pints good cider vinegar. Mix cold,
and use immediately, or can, and it will keep for years. |
| COMMON
CATSUP |
| Cut up tomatoes, skins and all; cook
thoroughly. When cool, rub through a sieve. To one gallon of tomato juice,
put a tablespoonful of salt, one tablespoonful of pepper, one
tablespoonful of cinnamon, and one quart of good cider vinegar. Cook until
thick. |
| CURRANT
CATSUP |
| Five quarts juice, three pounds sugar; boil
juice and sugar until it thickens; then add one pint vinegar, tablespoon
ground cinnamon and cloves, teaspoon each of salt and pepper; bottle for
use. You can use grape juice. |
| GOOSEBERRY
CATSUP |
| Six quarts berries, nine pounds sugar, one
pint vinegar, one tablespoonful each of cloves, cinnamon, and allspice.
One-half the vinegar put on berries at first. When nearly done, strain,
and add rest of the vinegar, and spices. Boil three or four hours. |
| TOMATO
CATSUP (1) |
| One gallon strained tomatoes, one quart good
vinegar, one tablespoon each cloves, mustard, and cinnamon, a little salt,
one teaspoon red pepper; cook one hour, and bottle. |
| TOMATO
CATSUP (2) |
| Two and one-half gallons ripe tomatoes; rub
through a sieve; eight cups cider vinegar, one and one-half cups salt, two
and one-half cups brown sugar, nine teaspoonfuls mustard, four
teaspoonfuls ginger, five teaspoonfuls allspice, five teaspoonfuls cloves,
five teaspoonfuls black pepper, four teaspoonfuls cayenne pepper. |
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