River Falls journal. [volume] (River Falls, Pierce County, Wis.) 1872-2019, 1891-08-06
HOW TO MAKE cATsuPs.
Reliable and simple Recipes Furnished b.
Mrs Il. II. Parker.

Mrs T.. X. Parker
The best and most perfect vegetables
and fruits should be used for making
eatsups. as well as the purest spices. a
porcelain kettle is best to boil in, and
glass bottles for pu-ting mp.
Tomato Catsup-Take two packs of
ripe tomatoes, cut up. put in a kettle;
boil. strain through a fine sieve. put the
juice back in the kettle with two ounces
of salt. 10 each of mace, black pepper,
and tablespoonful of cloves, two Of
ground mustard. a head of garlic. and
an ounce of celery seed; let bo:' three
hours. add pint of cold vinegar; bot
tie and seal.
Cold Tomato Catsup-TaiEe sound,
ripe tomatoes, CRATE ON coarse crater.
strain through a wide seive. put the
liquor IN a bag and let drip; take the
pulp and thin with vinegar: season with
pepper, salt. garlic; cloves and allspice;
bottle and seal
Tomato Soy bushel Of ripe
tomatoes. cut them in slices and skin;
sprinkle the bottom of large. clean
tub with salt, put in a layer of toma-
/ toes, then salt and more tomatoes, UNI
/ 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 ticking: let cool over night:
4 strain, add an ounce of cloves, two
/ ounces of allspice, two of black pepper.
four pods Of red pepper. and one mead
/ Of garlic: let boil slowly for two hours
Chilli Catsup-Tal.e twelve large
/ tomatoes, three green peppers. two
I 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-
/ fui catsup, and is much less trouble
/ than strained catsup.
Walnut Catsup-Take one hundred
white walnuts and put in a gallon of
/ strong vinegar; after pounding, put in
/ two tablespoonfuls of salt, teacup Of
/ grated horse radish. two tablespoonsful
each of mustard seed and garlic two
/ ounces of ;.lispice, cloves and nutmeg
/ each, one ounce of black pepper and
/ celery seed: boil half an hour. strain
and bottle.
Cucumber Catsup- Crate a dozen
+ large yellow cucumbers, put in a 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
4 pepper and salt and ground spice; slice
/ the cucum bcrs and mix; sprinkle with
salt and let drain over night; then
spice: put in glass jars and pour over
/ hot vinegar
/ Mushroom Catsup- Take large mush-
rooms put in Jar, salt and mash; let
1 stand two days. strain and boil: add
/ pepper and spice. with a small teaeup
of vinegar To every quart of mushroom
4 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
4 pepper aud celery seed each, and one
/ pound of brown sugar; chop the toma-
4 toes and onions. put in the kettle with
/ spices and cover with vinegar; let boil
one hour, bottle and Louisville
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