The Ohio Democrat. (Logan, O. [Ohio]) 1886-1906, 1891-08-01
How TO MAKE cArsupe.


Reliable and simple Recipes Furnished by
Mrs. E. Il. Parker.
The best and most perfect vegetables
and fruits should be used for making
catsups, as well as the purest spices. A
porcelain kettle is best TO boil in, and
glass bottles for putting up.
Tomato Catsup-Talte two peclSs of
ripe tomatoes, cut up, put in kettle;
boil, strain through fine sieves put the
juice back in the kettle with two ounces
Of salt, to each of mace, black pepper,
and tablespoonful of cloves, two of
ground mustard, head of garlic, and
an ounce of celery seed; let boil three
hours, add a pint of cold vinegar bot
tie and seal.
Cold Tomato Catsup-Take sound,
ripe tomatoes, CRATE on n coarse crater,
strain through wide seive, put the
liquor in bag and let drip; take the
pulp and thin with vinegar; season with
pepper, salt, garlic; cloves and allspice;
bottle and seal.
Tomato Soy-Take a bushel of ripe
tomatoes, cut them in slices and skin;
sprinkle the bottom of large, clean
tub with salt, put in layer of toma-
toes, then salt and more tomatoes, un-
til all are in; cover the top with sliced
onions let stand three days, put in q
kettle and boil slowly ten hours; stir to
keep from sticking; let cool over night;
strain, add an ounce of cloves, two
ounces of allspice, two of black pepper,
four pods of red pepper, and one head
of garlic; let boil slowly for two hours.
Chill Catsup-Take twelve large
tomatoes, three green peppers, two
onions, two tablespoonfuls of salt and
two of sugar, one of cinnamon and
three cups of vinegar; peel the toma-
toes and onions, chop fine, add the pep
per and boil three hours; bottle and
cool. This is an excellent and beauti-
full catsup, and is much less trouble
than strained catsup.
Walnut Catsup--Take one hundred
white walnuts and put in gallon of
strong vinegar; after pounding, put in
two tablespoonfuls of salt, a teacup of
grated horse radish, two tablespoonsful
each of mustard seed and garlic, two
ounces of allspice, cloves and nutmeg
each, one ounce of black pepper and
celery seed; boil half an hour, strain
and bottle.
Cucumber Catsup-Grate a dozen
large yellow cucumbers, put in bag
and drain; to every quart of cucumbers
add three chopped onions, one table
spoonful each of pepper, salt and cloves;
put vinegar to cover well; put in large
mustard jars and cool.
Sliced Cucumber Catsup-Take three
dozen large ripe cucumbers, two dozen
white onions one tablespoonful each of
pepper and salt and ground spice; slice
the cucumbers and mix; sprinkle with
salt and let drain over night; then
spice; put in glass jars and pour over
hot vinegar
Mushroom Catsup-Tale large mush-
rooms put in a jar, salt and mash; let
stand two days, strain and boil; add
pepper and spice, with a small teacup
of vinegar to every quart of mushroom
liquor; bottle and seal.
Southern Catsup-Take one peck OF
tomatoes, a gallon of onions, three
ounces'of white mustard seed, one ounce
of allspice and cloves each, one bottle
of French mustard, an ounce of black
pepper and celery seed each, and one
pound of brown sugar; chop the toma-
toes and onions, put in the kettle with
spices and cover with vinegar; let boil
one hour, bottle and seal.-Louisville
Courier-J ournal.