The Superior times. [volume] (Superior, Wis.) 1870-1912, 1897-10-30
CHILL SAUCE AND CATSUP.

Chill sauces in the last score of years
! have virtually succeeded on our ta bles
the old-time tomato catsup such as our
grandmothers made Just now, however
there seems to be n disposition among
housekeepers to revive the catsups,
which, if properly prepared, are better
than the best Chill sauce. The catsup of
commerce is generally colored with an
MOTTO or other more harmful dyes, which
impart TO il the color of the fresh, ripe
fruit, and makes it brighter than home
made cat>upS.
To make old-fashioned tomato catsup
Use 4 liberal peck of ripe tomatoes of a
firm variety, with few seeds. Cut the
fruit into quarters and cook it in a por-
celain-lined kettle until the seeds are
about half an hour After this strain
the fruit through a coarse puree sieve:
press all the pulp through, retaining the
skin and seeds. Add a pint and half of
strong vinegar to the pulp, il teaspoonful
of black pepper and half of a teaspoon
full of cayenne pepper. Let the catsup
boil for three or four hours until it is a
thick mass, stirring ii often to prevent
its burning. When it is of proper thick
ness add four even tablespoonfuls of
salt. two of allspicc. one of cinnamon
and half Il tablespoonful of cloves. Stir
in the spices thoroughly and bottle the
catsup hot. The amount of spices and
vinegar III this recipe does not make a
brightly cOlored catsup; for that purpose
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 ana pepper and
red peppers into the tomatoes after they
have been strained. When they are done
take out the red peppers and add the
ground mustard and all>pice mixed to a
paste and stirred with some of the hot
catSup.
Chill Sauce
A chill sauce calls for Il peek of ripe
tomatoes and eight white onions. Skin
the tomatoe by putting them in boiling
water and rubbing off the peel. Peel the
onions also. and chop them with the to-
matoes as finely as possible. Place them
over the fire, let them boil for fifteen
minutes and add a pint of vinegar. Place
III Il small chocsecloth bag Il teaSpoOnful
of cloves, Il 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 1t viii not burn When 1t is
ready to be taken from the fire remove
the bag of spices and add a teaspoonful
OF white ginger, tablespoonful OF
ground mustard and salt enough to suit
the taste. Strain the sauce through a
Sieve, bottle it and set It away.
Grape Catsup-
10 make n grape catsup get seven
pounds of grapes. Pick them off the
stems. wash them, put them in a stone
jar and set the jar over the fire in Il 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 sieve. being
careful that all the pulp goes through.
Then add pint of good cider vinegar,
three and half pounds of sugar and n
tcaspOOnful 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 . covered
stone jar and set the jar il 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 it stand in n cold
cellar or some other cold place over night.
In the morning bring the juice 10 iIle
boiling point and let it boil twenty min
utes. Steriize as many glass cans as
are necessary ny setting them, with their
covers. in boiling water for half an hour
Fill them to their hrims with the boiling
juice; put on now ruhbcrs and screw on
the covers rs tightly rs 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 10 spoil if it is cooked for
50 short tiEIe, as all the germs % fer
mentation may not have been destroyed
Sugar may be added in the proportion of
a cup to Il quart of juice, or less. accord
ing to taste. This preserved grape juice,
mixed in an equal quantity of ice W. r.
makes a delicious summer drink-N,w
York Tribune.