Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1895-10-01
HOMEMAKERS COLUMN.
Correspondence on topics Of infcrest tothe lsdice
il solicited. Address Editor HOMKnAKRks'
COLUMN. Oxford Democrat, Paris. Maine
cATSuPS.

cATSuPS.
A catsup properly made and not so
highly seasoned as to destroy all flavor
Of the fruit or vegetable which forms Its
basis, and with spices which blend to-
gether pleasantly, Is truly delicious
relish for cold meat or fish. The recipes
here given possess both these points Of
excellence, and are sure to give satisfac-
tory results II the fruit or vegetables be
properly selected, and only the best vim
egar and purest spices be used.
TOMATO CATsUP.
Wash, cut out the stem ends, and slice
one peck Of ripe, firm, red tomatoes ;
sprinkle three tablespoonfuls OF salt
over, and boil until soft In q porcelain
lined or agate kettle. Strain through a
fine sieve, add four tablcspoonfuls OF
ground mustard, one tablespoonful each
ground cloves, mace, and black pepper,
one teaspoonful of cayenne pepper, two
heads of garlic, and one tablespoonful
OF celery seed Gin a muslin bag) and
boil slowly, stirring almost constantly,
four hours. After standing in cool
place twelve hours, remove the celery
seed, add two teacupfuls Of strong vine
gar, stir thoroughly, bottle, and seal.
GRAPE CATsuP.
Wash, pick from the stems, and weigh
the fruit. Then boil and strain through
sieve. For every six pounds of fruit
allow three and half pounds Of sugar,
two tablespoonfuls Of ground cinnamon
h.l 10 that ~ al and INF
Of vinegar. Return the pulp to the ket.
tie, add the seasoning and boil slowly
stirring constantly, until 1t Is Of the re.
quired consistency. Bottle and seal.
PEACH CATsUP.
Wipe the down from firm, ripe peaches
hslve, remove the pits, and weigh; Their
stew slowly, closely covered and with
very little water, until soft. For every
six pounds Of fruit allow three pound:
Of sugar, one pint Of vinegar, one table
spoonful each Of cinnamon and mace,
and half tablespoonful Of cloves
Strain the peaches through colander,
then through wire sieve, return to the
kettle, add the other ingredients, and
boil, stirring constantly, until quite
thick. Bottle and seal.
FUN CATSuP.
Damsons are the most desirable vari
ETY.. Weigh the fruit, wash, and stew In
little water until soft. Strain as rec
commended for peaches. Allow three
fourths Of pound Of sugar for every
pound Of fruit, and one pint OF vinega,
for every three pounds OF sugar. Put
these ingredients over the fire to boil
and for every seven pounds OF fruit ado
one ounce each Of mace and cinnamon
and half an ounce OF cloves and ginger
boil, stirring constantly until as thick a,
desired, and then bottle.
RIFE CUCUMBER CATsUr.
Peel and slice one dozen ripe cucum
bers; sprinkle with salt and let stsnt
twelve hours then wash and sprinkl,
again with salt, ard let stand over night
| Drain. add one onion and green pep
per chopped fine, and stew until the!
can be rubbed through colander. Pu
two teacupfuls OF vinegar over the fire
moisten one tablespoonful Of groun'
mustard, one teaspoonful each OF tuner
ic and white pepper with cold vinegar
and stir them in the hot vinegar; ad,
one teacupful OF sugar and three table
spoonfuls OF salad oil; stir well, add tn
cucumber, onion and pepper; stir con
siantly until il boils. Take from tn
fire, add one teacupful Of cold vinegar
| bottle and seal.
MUSHROOM CATsUP.
Mushrooms are in perfection in Octo
Der and make delicious catsup. Selec
fresh ones, put In stone jar, mash will
a wooden potato mssher, sprinkle wit
salt. and let them stand forty-eigh
hours. Then strain, boil until tender
season with white pepper and mace Z
lite onion Juice IL you choose and 4
every quart add one cupful OF vinegar
As soon as IL reaches the scalding poin
remove from the fire, and when 1t is cool
bottle and seal; or better yet, put Il
glass fruit jars. Wrap in paper, ant
keep in cool, dry place.
L