The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1888-09-19
cATsuP AND PICKLES.
Some Very Good Recipes for Making Both
Jams for Winter Use, Etc.

Some Very Good Recipes for Making Both
Jams for Winter Use, Etc.
Choose tomatoes that are perfectly solid
and free from decay. They may be knotty
and imperfect in shape, but must be per
feet in quality Wash one bushel OF to-
matOes; cut them into pieces; put them
in poreelain-lined kettle; cover and cook
gently for half hour. Remember, moth
ing scorches more quickly than tomatoes,
and the slightest speck of burn in the bot
tom of the kettle will impregnate the
whole. When the tomatoes are soft,
press them through a sieve, fine
enough to remove the seeds and
skins. Return the LIQUID to the porce-
lain-lined kettle and gently boil it until
reduced to one and half gallons. Do not
cover the kettle, as that will prevent the
rapid evaporation. Tomatoes that are
boiled too long to reduce become rank and
bitter in favor. Add to this a half gal
Ion of good eider-vinegar, and evaporate
again to one and three-quarter gallons
then add a half pound of granulated sugar,
a hall pint of fine salt, one and a half
ounces of ground allspice. two ounces of
ground mustard, one ounce of ground
ginger, nall ounce of ground cloves, an
eighth OF an Dance each of CAYENNE and
ground mace, and half teaspoonful of
powdered asafetida. Don't shudder at
this last ingredient, it is the best of
all; measure it carefully and use it as
tell you and am sure you will write me
that this is the best catsup you have ever
tasted. The recipe has been used for
years by an English chemist, who has re-
ceived, therefore. much notoriety. All
the spices are put directly into the toma-
toes. The asafetida put into teacup. and
add to it two tablespoonfuls of the toma-
toes from the kettle. Mix and rub with
the back Of the spoon until it is thorough
ly smoothed with the tomatoes; then
add 1t to the whole mass and, with a
wooden paddle, stir and stir, until the
whole is thoroughly amalgamated and the
catsup begins to boil; then take it from
the fire and add one pint of alcohol. Bot
tie and seal while hot
The easiest way to seal is to have ready
a small pan OF hot sealing-wax. The bot
ties must be tightly corked and trimmed
even with the necks. just dip them
quickly into the sealing-wax; give them a
turn, TO prevent the wax from dropping
on the side OF the bottle, and stand them
up. Keep in a cool, dry place, and there
is not the slightest danger of fermenta-
ton, even if you keep it over the second
year.
Cucumber Catsup-This is the easiest
made of all catsups, and is especially nice
to serve with baked, boiled or fried fish,
Choose large ripe cucumbers; pare remove
the seeds and CRATE them. To each pint
OF this pulp add half pint of cider vine
gar. a quarter teaspoonful of pure cav
enne, level tablespoonful of salt and two
heaping tablespoonfuls of grated horse
radish. If the cucumbers are very
watery it is best to drain the pulp on a
sieve before adding the other ingredients.
Mix. bottle and seal.
Mushroom Catsup-Take freshly gath
cred mushrooms; wipe them, but do not
wash. Put layer of these in the bottom
of an earthen dish; then sprinkle well
with salt. then another layer OF mush-