The Indianapolis journal. [volume] (Indianapolis [Ind.]) 1867-1904, 1897-07-04

onion juice, an ounce each Of grated ginger
and horseradish. half a teaspoonful OF
cayenne and pint OF vinegar. Set over
the fire to boil slowly until reduced to a
pulp. Take up. rub through a wire sieve,
turn into pan, add half pint of brown
sugar, set aside to cool, and stir daily Tor
a week. Put in small jars, cork securely
and set in cool, dry cellar. This chutney
is served with curries.
Fruit Chutney.-Peel and remove the seed
from eight large oranges, break them into
pieces and put into a. preserve kettle with
two pounds of peeled and chopped apples
three small, finely minced onions an ounce
of crushed mustard seed, half an ounce OF
grated ginger root, a fourth of a pound OF
seeded raisins. two pods of red pepper, fo y
ounces of salt, half q pound of brow 4
sugar and the juice of half dozen large
lemons. Mix well together. Put over the
fire to boil to a pulp, rub through a wire
sieve. Let cool and bottle. This sauce is
served with venison and other large game.
Curry Sauce.-Put three ounces of curry
powder, small piece of garlic, one button
onion chopped fine, a drachm each of mace
and nutmeg, and half an ounce of dried
lemon peel in a glass jar and pour over
three pints of vinegar. Cork securely for
ten days, strain and bottle. A very small
quantity of this sauce will impart a piquant
flavor to soup, gravies and entrees.
Pepper Catsup-Add the juice of two
lemons to quart of water. Pound two
ounces of pepper corns, half dozen whole
cloves, two heads of garlic, one small
onion and a pod of chilli together mix in
the water with teaspoonful of curry pow
the fire and let simmer for half an hour,
strain, bottle and cork.
Elderberry Catsup.-Pick a gallon of ripe
elderberries from the stalk, put in a large
Jar. Pour over a gallon of boiling vinegar
and set on the back Of the range over night.
In the morning drain off the vinegar press
the juice from the berries and put in a
preserve kettle with three ounces of shall
lots, a root Of ginger, tablespoonful of
cloves, two blades of mace and a table
spoonful of pepper corns set over the fire
to boil for fifteen minutes take up and turn
into the jar to stand twenty-four hours,
strain and bottle. This catsup is used in
England to flavor fish, sauces. and is served
with cold fish and game.
Green Tomato Soy.-Take a peck of we'll
grown green tomatoes, half peck of yell
low cucumbers, a dozen medium sized
onions, and four pods of red peppers. Chop
these all together put in a colander with
a tablespoonful of salt, and let stand over
night. In the morning drain off the brine
squeeze the vegetables dry, put in a por-
ceain kettle with a teaspoonful of pepper
corns, a piece of ginger root, half a dozen
whole cloves, a blade of mace and a slice
of horseradish Cover well with strong
vinegar and set over the fire to simmer
slowly until reduced to a thick pulp. Take
up and rub through a fine wire sieve Have
ready small glass jars drop two or three
cloves and a tiny Mexican pepper in the
bottom of each, fill with the soy, cork, seal
and store in a dry, cool place. This sauce
may. be served with all meats, and gives a
delicious flavor to stews GRAVES and
sauces.
Mushroom Catsup-An English recipe for
making: Select gOod-sized mushrooms, re-
move the stems and wipe the mushrooms
carefully with a damp towel, break them
into pieces, sprinkle with little salt. Stir
daily for three days, then strain off the
liquor without squeezing. Measure, and al
low to every quart of juice half an ounce
of whole pepper drachm of mace an6
half a dozen cloves Put in a kettle and
set over the fire to boil until reduced one
half. Pour in jar, lay folded cloth over
teaspoonful of olive oil to every quart OF
the catsup. Mix well, put in small bottles
and seal