Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1897-10-27
CHILL SAUCE AND CATSUP.

Chill sauces in the last score of years
have virtually succeeded on our tables
the old-time tomato catsup such as our
grandmothers made. Just now, however,
there seems to be a disposition among
housekeepers to revive the catsups,
which, if properly prepared, are better
than the best Chill sauce The catsup Of
commerce is generally coiored with an
MOTTO or other more harmful dyes, which
impart to it the color of the fresh, ripe
fruit, and makes it brighter than home
made catSupS.
To make old-fashioned tomato catsup
use liberal peck of ripe tomatoes OF a
firm variety, with few seeds. Cut the
fruit into quarters and cook it in por-
celain-lined kettle until the seeds are
separated from the pulp. 1t will take
about half an hour. After this strain
the fruit through coarse puree sieve;
press all the pulp through, retaining the
skin and seeds. Add pint and half of
strong vinegar to the pulp, teaspoonful
of black pepper and half of teaspoon
full of cayenne pepper. Let the catsup
boil fer three or four hours until it is
thick mass, stirring it often to prevent
it's burning. When it is of proper thick
ness add four even tablespoonful of
salt, two of allspice, one of cinnamon
and half tablespoonful of cloves. Stir
catsup hot The amount of spices and
vinegar in this recipe does not make a
brightly colored catsup; for that purpose
a different rule must be used.
This catsup will not be so finely fla
vored. Use the rule given above, omit
ting the vinegar, and seasoning with four
even tablespoonfuls of salt, one table
spoonful of black pepper, four small red
pepper pods, one even tablespoonful OF
ground mustard and two tablespoonful
of allspice. Put the salt and pepper and
red peppers into the tomatoes after they
have been strained. When they are done
take our the red peppers and add the
ground mustard and allspice mixed to
paste and stirred with some Of the hot
catsup.
Chilli Sauce
\ chilli sauce calls for 4 peck of ripe
tomatoes and eight white onions. Skin
the tomatoes by putting them in boiling
water and rubbing off the peel. Peel the
onions also, and chop them with the to-
matCeS as finely as possible. Place them
over the fire, let them boil for fifteen
minutes and add pint Of vinegar. Place
in q small cheesecloth bag a teaspoonful
of cloves, tablespoonful of allspice, one
OF cinnamon and one of black pepper.
Put this bag Of spices into the mixture
and let it boil until it is thick, which will
be in about five hours. Stir it occasional
ly, so that it will not burn. When it is
ready TO be taken from the fire remove
the bag of spices and add a teaspoonful
of white ginger, q tablespoonful Of
ground mustard and salt enough to suit
the taste. Strain the sauce through
sieve, bottle it and set it away.
Grape Catsup-
To make a grape catsup get seven
pounds of grapes. Pick them off the
stems, wash them. put them in stone
jar and set the jar over the fire in deep
pot of boiling water. Let the grapes
cook in this manner for an hour in order
to loosen the seeds. Remove from the
fire and strain through a sieve, being
careful that all the pulp goes through.
Then add pint of good cider vinegar,
three and a half pounds of sugar and
teaspOonful each of cinnamon and cloves.
Return to the fire and cook until thick.
Grape Juice
To prepare grape juice pick the grapes
from the stems, put them in a covered
stone jar and set the jar in a pot of boil
ing water. Let the water boil around
the jar for half an hour, or until the
grapes are we'll cooked. Strain the JUICE
from the grapes and let il stand in Il cold
cellar or some other cold place over night.
In the morning bring the juice 10 fIie
boiling point and let it boil twenty min
utes. Sterilize as many glass cans as
are necessary by setting them, with their
covers, in boiling water for half an hour.
III tnem TO tnelr Dr1mS with the DOIllnS
juice; put on new rubbers and screw on
the covers as tightly as possible. Let
them stand until they are cold, then
tighten them again. This grape juice
will keep without sugar. The juice is
often canned for communion purposes
after being boiled only five minutes 1t
is more likely to spoil if it is cooked for
so short a time, as all the germs Of fer
mentation may not have been destroyed.
Sugar may be added in the proportion Of
a cup to a quart of juice, or less, accord
ing to taste. This preserved grape juice,
mixed in an equal quantity of ice water,
makes a delicious summer drink-New
York Tribune.