The Saint Paul globe. (St. Paul, Minn.) 1896-1905, 1896-09-28

put the mixtures into porcelain kettle
and cook three-quarters of an hour
Put it into bottles hot and seal.
To make pepper catsup: Cut into
pieces one dozen red bell peppers and
four large onions. Put them into q
preserving kettle with three and one
half pints of good sharp vinegar. Boil
slowly for two hours and then strain
through a sieve. Return the strained
pulp to the kettle, add two tablespoon
fuls of brown sugar, one ounce each OF
powdered ginger, mace, and cloves,
half an ounce of cinnamon, and lit
tie salt. Cook the mixtures slowly un-
til it thickens. and bottle and seal
while hot.
For a pepper sauce that Is excellent
with meats, take four dozen large ripe
peppers and remove most of the seeds.
Put them into kettle with five large
onions sliced, one handful of garlic,
one tablespoonful of salt, the same
quantity of chopped horse-radish root
and one pint of vinegar. Boil together
until the vegetables can be rubbed
through a coarse wire sieve. To each
pint of mixture add half pint of
vinegar. Season with one tablespoon
full of black pepper and the same
amount of cloves and allSpice. Again
put the mixture over the fire and boil
five minutes. Bottle and seal while
hot.
delicious relish is called governor
sauce. To make put two gallons Of
sliced green tomatoes into a crock
with layers of salt and let them re-
main over night. In the morning. drain
the tomatoes and chop rather fine.
Put the chopped vegetables into
porcelain kettle with two quarts of
Vii oY.f Of hrrx
two tablespoonfuls each of mustard
and black pepper, one tablespoonful
of cloves, and the same of allspice.
Cook the mixture until the tomatoes
are very soft and put into jars.
A good Chill sauce is made by peel
ing two dozen large tomatoes and
chopping them with four peppers and
four onions Put them into a porce-
lain-lined kettle, add four tablespoon
fuls of salt, the same quantity of
brown sugar, one pint of vinegar, and
one tablespoonful each Of cinnamon
and allspice Boil slowly from one to
two hours.
To make anchovy catsup take one
dozen anchovies, wash them, and
scrape them into pieces. Put them
into a large saucepan with six large
onions, two quarts of tomatoes, and
two red peppers chopped fine together;
add two quarts Of good sharp vinegar
and season with three tablespoonfuls
each of salt, brown sugar and black
peppercorns, one tablespoonful Of mace,
the same amount of cloves and two
tablespoonfuls of pulverized ginger.
Put the pan over the back of the fire
and cook slowly until the mixture Is
a little thick. Strain through sieve
and when the catsup is cold bottle 1t
and seal.
To make green tomato catsup:
Chop together four quarts Of tomatoes,
six red pepper pods, one quart of onions
and one-half of small cabbage.
When the vegetables are rather fine
put them in layers into an earthen YES
sci, sprinkling salt between the layers,
and let them remain over night In
the morning drain the vegetables and
put them into preserving kettle with
one pound of brown sugar, one table
spoonful each of horseradish, cloves,
mace, and cinnamon, and two table
spoonfuls each Of ginger, black pepper
and mustard Add three pints Of vim
egar, cover the kettle and put it over
slow fire. letting the mixture gently
boil from three to four hours, stirring
it frequently. 1t should be smooth and
rather thick when done. Put 1t into
small jars and seal. This is a favorite
catsup at the South.
To make walnut catsup: Gather the
nuts while they are sufficiently tender
to permit coarse needle to be run into
them. Pierce each nut and put them
into stone jar, with a tablespoonful
OF salt to every two dozen nuts. Let
them stand twelve hours, then crush
or crack the nuts, using a wooden mall
let, and let them lie in the brine two
weeks, stirring them frequently. Turn
the liquid into preserving kettle and
cover the nuts with boiling vinegar to
draw out the remaining juice, rubbing
them with a wooden masher until the
nuts are pulp. Strain the vinegar
through collander and add to the
liquid. To each quart Of these liquids
add one ounce each of black pepper
and ginger, half an ounce each Of
cloves and mace, and cayenne pepper
to taste. Boil slowly an hour or longer
If there is more than four quarts Of the
mixture. When cold put it into small
bottles and seal. If desired a little
chopped onion may be added with the
spices.
To make lemon catsup, CRATE the
rind of one dozen large lemons into
small porcelain kettle and add the
juice Of the lemons, two tablespoon
f,1ls of SALT the same amount of grated
horseradfsh and sugar, four table
spoonfuls of white mustard seed. one
tablespoonful Of white pepper one of
OAAS, q tcdSpOOHIul edCn OF cloves
and mace, and a suspicion OF cayenne
pepper. Cover the kettle and let It
stand In cool place over night. In
the morning cook over q slow fire
forty-five minutes. then again cover.
and put it where you will be reminded
to stir it each day for ten days. Then
strain through fine sieve and put
into small bottles.
To make a catsup of any kind Of
fruit one may desire to use, good pro-
portions are as follows: To five pounds
of fruit take one and one-half pounds
of sugar, one pint of vinegar one table
spoonful of salt, one teaspoonful OF
black pepper, little red pepper, one
tablespoonful each of allspice and Gin
namon. Cook until the fruits are soft
enough to press through a sieve, and
then boil until thick
A little catsup Of any kind added to
sauces or soups makes an exceedingly
fine f1avoring.