The morning times., 1896-09-07
VEGETABLE SEASONINGS.
Recipes Which Will Be of Value to
HOuSekeecerS.

Tomato Catsup W ash and wipe bushel
OF ripe tomatoes Cut them up. sprinkle
with salt and let sta nj over night. Cut in
kettle with half a dozen pepper pods. and
let boil until tender, press through a
seive Return the juice TO the kettle with
two tablespoonfuls Of salt. Tablespoonful
of powdered cinnanion, Two teaspoonfals
each of black pepper, ground cloves, all
spice and ginger each Boil for two hours;
add quart OF vinegar. and letcontinnc TO
boil until thick Pott,e ard seal
Col Tomato Soup Peel and chop firc a
peck OF ripe tomatoes- Drain them in 9
culau.,er Il nd turn into an earthern vessel
Add half cupfui Of salt. two tablespo"E-
fuls of grated horse ratiisiI. one Tablespoon
ful Of mus tard seed, two pods OF red pep
per. two teaspoonfuls OF black pepper, two
teaspoonfuls OF celery seed. teaspCoIful
Of ground cloves. two teaspoorfuls OF
ground cinnamon, teaspovntul of pow
dered mace, a cupful Of brown sugar and
ere quart of strong vinegar. Nix well.
Bottle and seal.
Tomato Soy-tAn old Virginia sauce
used nv Gen Washington take a bushel
of ripe tomatoes, cut them in slices, and
remove the skin. Sprinkle the bottom CT a
large tub with salt. put in layer of to-
:natoes. with more slit and tomatoes until
all are in. Cover top with sliced onions, let
stand three days. Cut in y large COPPER
kettle. and set over the fire to hoil all day.
STIR frequently ana Cook slowly Let
cool press and strain. Add enc ounce OF
cloves two of allspice. two Of black rep
per. four pods of rcd pepper. and faif
teacup OF grated horse radish. Put over
the fire. and let simmer slowly for six or
tight hours Het it cool ard bottle.
Grated Cucumber Catsup-tA delicious
accompaniment to fish and game}-Grate
two dozen hrgc yellow cucumbers. To
every quart or cucumbers add TWO grated
onions. one tcaspoonful each of pepper,
salt. and cloves. Cut into jar, cover with
stronghold vinegar and seal
Mushroom Catsur-Takc a peck of fresh
mushrooms. wipe them carefully. but do
not wash. Break into pieces, put layer
in the bottom of 4 stone creek. sprinkle
with salt. Cut in mere mushrooms. and
salt until all are in. Cover with Cloth
and set IN the kitchen for twenty four hours
Mash and strain through a coarse Rag.
To every quart OF mushroom liquor add a
tablespoonful OF pepper oorns. TEASPOON
full OF a,ispicr n dozen whole cloves. three
blades OF mace, ard a slice of ginger root.
Set near the fire to boil slowly for one hour.
Take up. let cool. strain and bottle.
Red Pepper Chesapeake tour dozen red
peppers; cut III. a Kettle with a quart nr
vinegar and water each, two roots OF horse
Fadish, grated, and three chopped onions;
stir well together add two teaspoonfUls OF
salt. tablespoonful Of white mustard seed,
a tcaspooDful7 each of mace and cloves.
Boil ten minutes. strain and return to the
Settlc with teacupfll of brown sugar and
a pint OF vinegar; let boil one hour, strain
and bottle.
Grape Catsup-Pick nine pounds OF very
ripe grapes from the stems; work, after
weighing. ana pus into n porcelain kettle.
Set over the fire to scald and run through
a coiansier, return to the kettle, adss>sive
pounds OF sugar, tablespoonful each Of
ground cloves and aIlspice. let boil Tor if
teen minutes, pourin a quart OF strong vine
gar: let heat. but do not let boil. Take up.
bottle and seal. -.
Gouseferry Catsup-Pick five pounds Of
very ripe goosebcrries from the stems, put
In preserve kettle. let boil for ten ria-