Fort Worth daily gazette. (Fort Worth, Tex.) 1882-1891, 1886-09-12

ripe tomatoes, bark the skin. en-, mn NJ.
eeen large red peppers and as many .rhi,a
Onions, put In with the tomatoes ara hon
Strain through sieve and add half a nint
Oh SAT-, one quart Of vinegar. tbraa tsI,ia'
spoonsiul OF cinnamon and black nennev
eacn, two OF cloves aud allspice and ~
OF ginger; boil until very thick. hottie
Cold tomato catsup-Take rine ,or,s
toes, CRATE them on a crater ana 500. $3.50
through wire sieve; put the nonor 4" IN
bag and let drip; take the PUN and
thin with vinegar Season with salt
pepper, garlic, and spice. Bottle and
seal
Tomato soy-Take bushel OF toma.
toes, cut them 10 slices and skin; sprinkle
the bottom OF large tub with salt, nut
in layer OF tomatoes, aud then salt and
tomatoes until all are in cover the TOP with
sliced onions, let stand three DAYS. then
put In large kettle and boil slowly ali
day; stir to keep from sticking; set To
cool over night, In the morning press and
straiu,' add one ounce OF cloves. two Of
allspice, two of black pepper, four pods
OF red pepper, let boil slowly ten hours.
Let cool, and bottle. Excellent for
Green tomato catsup-Take green to-
matoes, cabbage and onions, equal guam
titles, and grind in sausage mill. Salt
and put the mixture in bag and let
hang all night. Season with red pepper,
mustard and celery seed, cloves and
sugar. Pack in jar and cover with
strong vinegar.
Southern catsup-Take one peck OF to-
m ~
OF white mustard seed, one ounce OF all
spice and cloves each, one bottle of mixed
mustard, black pepper and celery seed
each, one pound Of brown sugar. Chop
the tomatoes and onions, put In a kettle,
cover with vinegar and boil one hour.
| Kentucky catsup-Chop one gallon
each OF cabbage and green tomatoes, one
quart OF onions, eight pods OF green
pepper, an ounce Of mustard, ginger and
celery seed each, one tablespoon each Of
cinnamon, cloves, allspice, horseradish
and mace, with one pound of brown
sugar. Mix the spices in half gallon of
vinegar, pour over the catsup, and boil
three hours.
Minced catsup--Slice four dozen Gu
cumbers, four green peppers, two dozen
large green tomatoes. Sprinkle with one
L
then drain. Put the whole in kettle
and add sliced hoIseradish, an ounce each
of mace, white pepper, tumeric, white
mustard seed, cloves and celery seed, one
and half pounds of brown sugar in q
gallon of vinegar. Boil one hour.
Spanish catsup-Haf gallon of green
cucumbers, after being peeled and cut up
sprinkle with salt and let stand six hours
| Na, md
vinegar. Prepare half gallon of cab
bage in the same way, chop one dozeI
onions and let stand in boiling water hal
an hour; also chop one quart of green to-
matoes and one pint of green beans, with
one dozen green peppers and one dozer
small young ears OF corn; scald and
drain, then mix two tablespoonful OF
grated horseradish, one teacup Of grounC
mustard, two cups Of white mustard
, seed, three tablespoonful of tumeric
J one of mace, three of celery seed, one o
cinnamon, one of cayenne pepper, two o
olive oil and one pound of sugar; put II
Jar with the prepared articles for thu
catsup, and cover with boiling vinegar.
! Red pepper catsup-Take four dozeI
red peppers put on the fire In quart
! vinegar and water each, with two roots
! horseradsh grated, and six onions sliced
Season with salt and pepper, spice an
mustard seed; boil ten minutes an
strain. Then add teacup OF brown 81
e gar, two ounces of celery seed and one
mace; also q pint of strong vinegar. DO
n one hour and bottle.
t Chill sauce-Take twelve large tomt
I toes, three green peppers, two onions
d two tablespoonsful of salt and two OF 81
gar, one of cinnamon, three teacups
s vinegar; peel the tomatoes and onions
chop fine, add the pepper, and boil thre
hours. Bottle and cool.
) Grape catsup-Take six pounds OF RIP
l. grapes, boil, strain, add three pounds.
It sugar, and one pint of vinegar; one taol'
d spoon each of cloves, cinnamon and sal
If Boil thick and bottle.