The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-09-28
GOOD THINGS IN cATsuPs.
Directions for Making Appetizin
Sauces Out of Fruits and Vege
tabIes.

The season for one fruit or vegetable
follows that of another with such ra-
pidity during the latter part of sum-
mer that unless the provident house
wife is vigilant the particular vege-
table which she may have thought of
preserving will be past its prime be-
fore she knows it,
1t is said that the mode of making
vegetables into catsups was discovered
through the accidental using of the
wrong condiment. A manufacturer of
sweet preserves allowed a new attend
ant to season a large kettle of tomato
preserve, and returned to see if the
compound had been cooked sufficient
ly. Upon tasting the mixture he found
that it was not as it should be and
in a grieVous tone exclaimed:
THE cats up."
The kettle was put to one side, and
when its contents were tasted again to
see what was wrong the mixture was
found to be toothsome and good on
meats. So it was readily called cats-up.
Sauces of this variety are now made
of all kinds of fruits and vegetables,
the tomato being, perhaps, the first
choice In making catsup use gran
lie OF pOICelclIl-liHSu hOlliC'
A simple but nicely favored tomato
catsup is made thus: Peel and cut
into pieces two dozen large ripe to-
matoes. Put them in saucepan with
two sliced onions and four red peppers
chopped fine; ad four cups of vinegar,
four tablespoonfudls of salt, and the
same quantity of brown sugar. Let the
ingredients cook slowly two hours.
Then rub the mixture through sieve,
put it into the saucepan, and again
return it to the fire and cook until the
sauce is as thick as desired.
An excellent old English recipe for
tomato catsup is as follows: Wash
half a bushel of tomatoes and peel half
a dozen large onions and slice them;
put the vegetables into a porcelain
lined kettle at the back of the fire and
let them simmer until they are soft
Then rub them through sieve, reject
ing the skins and seeds. Return the
strained pulp to the kettle and cook
it slowly, uncovered, until it Is reduced
one-half Add one quart Of good cider
vinegar and let the mixture cook until
the consistency required before adding
the seasoning, which consists Of one
cup of brown sugar, half a cup of
salt, one tablespoonful each of ginger,
allspice, and cloves, two tablespoon
fuls of black pepper the same amount
of ground mustard, and little cay
enne pepper. Let the catsup come to
a boil after the seasoning is added. Re-
move it from the fire and stir in half
a cup of good brandy or one cup Of
good alcohol Put into bottles or small
Jars and seal.
A delicious tomato catsup that has
been we'll tested and has a good red
color is made by cooking one large
peck of ripe tomatoes with two onions
for one hour. Then add one quart Of
strong vinegar, one pint Of sugar, three
tahlespoonfuls of salt, one tablespoon
full each of whole allspice, cloves, and
mustard seed, two blades of mace, two
sticks of cinnamon broken into pieces,
one teaspoonful Of black pepper, and
the same amount Of white pepper. Let
the mixture cook slowly four hours
Strain and bottle while hot.
To make tomato catsup without cook
ing: Peel half a peck of solid ripe
tomatoes, cut them into halves, and
with the fingers take out all the seeds
possible. Chop the tomatoes fine and
drain them in a colander. Chop to-
gether until very fine enc cup of green
nasturtium seeds, two punches Of Gel
cry, two red peppers, and one large
onion. Put the chopped ingredients in
to large earthen bowl with the drain
ed tomatoes; add one cup each of salt.
brown sugar, and mustard seed, half
cup Of grated horse-radish and two
t. blespoonfuls each of ground allspice,
cinnamon, cloves, and black pepper.
MoiSten with one quart of sharp Vine
gar. Mix the ingredients well together
and put the mixture into bottles or
small jars and seal. Kept in a cool
place, this catSup will keep as long
as if it had been cooked.
A delicious cucumber catsup Is made
without cooking. Select four dozen Gu
cumbers, little larger than those
used for slicing for table use, but take
care that they are not old and seedy.
Peel the cucumbers, CRATE them, and
put them into q colander to drain: chop
together one dozen medium-sized onions
and six green peppers until they are
very fine and drain them with the
cucumbers. This will require about two
hours. When the vegetables are drain
ed turn them into large earthen bowl
and mixed with them five pints Of good
vinegar, six teaspoonfuls of salt Mix
thoroughly together and put into small
jars and seal. Keep in a cool place.
A fine fruit catsup is made by put
ting into a saucepan three quarts Of
keep them from burning. and stewing
them until soft. Then rub them
through sieve. Meanwhile put into
another saucepan one quart of water
four quarts of cranberrieS. four onions
sliced, two ounces and two apples cut
Into pieces, and one cup Of raisins
Cover the pan and let the contents
COOK slowly over the back of the fire
until they are soft and can be rubbed
through sieve. Add this mixture to
the strained barberries with half a
pint of vinegar, two cups of brown
sugar, half cup of salt, level table,
spoonful each of cloves and allspice.
two tablespoonful of black pepper. the
same amount of celery seed, and one
teaspoonful each of ginger, CAYENNE
pepper, cinnamon and mustard Stir
the ingredients we'll together, return
the Kettle to the fire, and cook until
the mixture boils up once more. stirring
1t often to prevent burning. a4.
For Garibaldi sauce: Chop half q
pound of sour apples that have been
peeled and cored before they We're
weighed with half a pound of peeled
ripe tomatoes, the same amount of
white onions, half a pound of raisins
and one-ouarter of a pound of green
peppers. When all the ingredients are
finely chopped put them into small
Inouthed stone crock, add half a pound
of salt, the same weight of brown
sugar, and one-quarter of a pound of
pulverized ginger. Pour over the whole
two quarts Of vinegar and stir until
the ingredients are thoroughly mixed
Place the crock in the warm part Of the
Kitchen. where 1t will not be in the
way Tie a piece Of muslin over the
top to keep out the dust and let the
crock remain three or four weeks stir
ring 1t daily. AT the end Of that time