Evening star. [volume] (Washington, D.C.) 1854-1972, 1901-08-31
Table and Kitchen.
Dainty Relishes for Cold Meats Tint
Sharper the Appetite.

Cold meats do not have as pronounced a
| flavor as those hot from the oven and fire.
Overlooking and recooking of meats also
diminish their savoriness, and therefore to
impart an agreeable favor for the purpose
of making the food more appetizing we re-
sort to some means of tempting the appe-
tite of individuals not endowed with a d.
gestion that needs no 'twhet" to relish
their food.
The list of preparations which come un-
der the head of relishes, and intended only
to stimulate by their pleasing aroma and
varied f1avors, are considered essential to
an agreeable cuisine by professional cooks
and caterers: but are not classified among
the foods that are deemed either necessary
| or wholesome for man.
Bottled Table Sauces
| Many of the meat relishes and savories
| are known under this head Many of them
| are expensive and for this reason are not
| found commonly on the family table But
! there is reason why the housewife
should not make these preparations her.
| self if she has time, and can obtain the
materials at much less cost than she can
buy the goods already prepared.
Pepper Sauce.
Remove stems and seeds from three
| dozen green peppers and threw them into
| salted, cold water, let them stand half an
hour, then drain and chop fine. Chop two
| heads of white cabbage fine and mix with
| the peppers; then add a horseradsh root
| grated sprinkle white and brown mustard
| seed thickIy through it; add salt and sugar
| to taste; cover with two quarts of vinegar
| and boil until the vegetables are soft; then
rub through a coarse sieve.
Green Tomato Pickle.
Four quarts of green tomatoes and one
| pint of onions chopped very fine.
| Mix together two cups of sugar one table
spoonful of cinnamon, two tablespoonfuls
| of salt one of mustard, two teaSpoonfulS
| of allspice and cayenne to taste. Add two
quarts of strong vinegar and heat to boil
| ing point: add the chopped vegetables and
| cook until the vegetables are very tender.
| Bottle same as chilli sauce.
| Chilli Sauce.
One peck of perfectly ripe tomatoes, the
| deep red meaty kind, one cup of salt one
tablespoonful of cinnamon, one ounce of
white mustard, quarter of a cup of celery
| seed, one large cup of grated horseradsh,
| one cup sugar, six large red peppers, one
| quart of onions, one tablespoonful of
cloves. one of allspice and one quart of
| good strong vinegar
| Scald, peel and cut the tomatoes up and
remove the seeds: strain the liquor and re-
| turn to the tomatoes. Cook the tomatoes
| gently for one and one-half hours then add
| the peppers chopped very fine, the onions
| and horseradish grated, the spices tied up
! in a bag to prevent discoloring the sauce
, Boil the sugar and vinegar a few minutes
| and add to other ingredients. Boil until it
begins to thicken, but not too long or the
| flavor and color will be impaired. Bottle
while hot.
Horseradish Sauce.
To one cup of grated horseradish add a
| tablespoonful of mustard, one of sugar
one of tumerc, four of salad oil and four
roughly blended. Nice to serve with cold
| fish.
| Indian Chutney.
| Pare, core and chop enough tart apples
to weigh half pound. scald, peel and re-
move seeds from half pound ripe tomatoes
seed and chop half pound of raisins. mix
| together with cup of salt, a cup of brown
sugar, quarter pound of ground ginger.
| half an ounce of cayenne, two tablespoon
| fuls of chopped garlic two of shallots
| three quarts of vinegar and one quart of
strained lemon juice Nix all together, put
| into a large jar, cover closely and let stand
in a warm place FOR a month stirring each
| day. Then straimtit off into bottles and it
is ready for use. More cayenne can be
used if you like YOU. sauces very hot.
| Canton Soy.
Half gallon of malt syrup, two and one
half pounds of molasses two and an
eighth pounds of salt and pint of mush-
| room juice. Hut together over the IRE ana
| heat very gently, stirring until all mate
rails are well blended. Then let stand close
| ly covered for two weeks before straining
| into bottles.
| Plum Soy.
Four quarts of plums, measuring after
| the seeds are removed scald and rub them
through colander; add a pint of vinegar
a teaspoonful of black pepper. one of
ground mustard, one of cloves: half a cup
| of light brown sugar and salt to taste
| Boil gently for an hour and bottle while
| hot
| Tomato Soy.
Half a peck of ripe tomatoes. one large
| pepper, two medium sized onions, table
| spoonful each of celery seed black pep
| per, two teaspoonfuls of ground allspice,
| quarter of cup of salt and cup of vine
! gar Scald, peel and cut the tomatoes into
| pieces. removing the seeds, but retaining
| the juice. Take the seeds from the pepper
| chop fine and CRATE the onions. Put all the
| ingredients together and boil gently for an
hour and when cold bottle for use.
| Tomato Mustard.
Slice half bushel of ripe tomatoes
bruise half a dozen small red peppers and
add to the tomatoes; boil for one hour, then
rub through a coarse sieve; add two ia
| blespoonfuls of black pepper, two ounces
| OF ginger, an ounce of allspice, half an
| ounce of cloves eighth of an ounce of
| mace, quarter of pound of salt; boil
| gently for hour. When cold stir in
| two ounces of mustard, two of curry pow
| der and a pint of vinegar.
Aromatic Mustard.
| Bruise an ounce of green ginger root
and five long red peppers; add a table
| spoonful of horseradish, grated. Over
| these pour pint of boiling vinegar. Cover
closely and let stand two days; then mix
well together five teaspoonfuls of ground
mustard, one teaspo6nful curry powder
| and level tablespoonful of salt. Strain
| the vinegar over this; mix smooth and
| bottle
| Menus for Every Day.
| SUNDAY.
BREAKFAST.
| Fruit.
| Cereal, Cream,