Evening star., 1901-08-27
I able and Kitchen.
Recipes for Some Delicious vfnexars
and Catsups.

Recipes for Some Delicious Vinegars
and Catsups.
There Is happy medium to he attained
between the pulse and water diet and
riotous and extravagant variety Of dishes.
The natural and normal appetite Is one
that Is satisfied with simple foods. But
we must be reasonable In our deductions
and understand the principal reason why
we are not content Is not 50 much be-
cause we have lost our relish for plain and
natural foods as owing to the fact that bad
cooking renders these foods fiat, stale and
unprofitable."
Intemperance in eating is another and
too often the chief cause Of our dissatisfac-
ton and want Of appetite for simple and
natural foods. We are not content with
the moderate use of things we relish, we
are prone to deceive ourselves with the
false reasoning that IL little of the good
things kindly provided will give us pleas
ure. by increasing the quantity we in
crease the pleasure, until in very short
| time We pervert our taste or disorder our
powers of digestion.
This improvident indulgence In food we
do not need and are much better without
has no doubt been the cause of the In
creased demand for spicy and piQuant ac-
cessories to our food supply.
Food Must he Palatable.
Food must be relshed to be well digest
ed. This has been so clearly revealed it
seems a waste of time to risk q repetition
Of the truth. But in view Of the fact that
1t is quite impossible In too many cases to
get our food in just the right condition,
with the osmazome unchanged and the
natural f1avors intact; we are therefore
forced to substitute the natural favors OF
the food substances with those nature
with evident and kindly intent furnishes
us for substitutes in the aromatic herbs,
seeds, flowers and fruit acids.
All foods Of the nature OF condiments,
which are merely incentive to the appetite,
and to be Iartaken OF In very homeopathic
proportions, are to be regarded In the light
of necessary evils, harmless in the hands OF
the intelligent and temperate, but calculat-
ed to do serious harm If used In excess.
Acids in Food.
The acids OF vegetables and fruits form
but a very small per cent of the substances
contained In our foods; bat their presence
is necessary to maintain healthy condition
OF the system. Acetfc acid, which Is best
known to us in the form OF vinegar, is ex-
tensively used as condiment in sauces
and salads and In the preparation and pres
ervation of many vegetables and fruits
known as pickles. Aromatic or favored
vinegars are SO easily made and are of the
greatest value to the cook, especially when
used principally in salads and sauces.
Corn Vinegar.
This is a vinegar many prefer to cider
vinegar; use the following proportions: To
each gallon of soft water, rain water is
best, add pint of light brown sugar or
molasses II you are not particular to have
a white vinegar; one pint of corn scraped
from the cob. Put all into a stone JAR
cover with a cloth and set In the sun for
three weeks: by this time you will have q
good vinegar.
Mint Vinegar.
This. II acceptable, is nice to use as
condiment to serve with roast mutton when
fresh mint Is out Of season. 1t may also be
added to a drawn butter sauce served with
mutton, and small quantity improves
canned peas or string beans. Loosely fill
bottles with fresh, tender leaves of mint,
cover with good vinegar; cork tightly and
let stand for three weeks. Then pour off
into clean bottles; keep tightly corked.
Parsley Vinegar.
Gather fresh parsley, pick off the leaves
and fill bottle loosely; cover with vinegar;
cork tightly and let stand for three weeks;
then pour off the vinegar into clean bottles,
season to taste with salt, cayenne and
white pepper.
Chilli Vinegar.
Take fifty small red chilli peppers; bruise
them slightly or cutting them into small
pieces and covering with good, strong vim
egar.
Onion Vinegar.
Skin and chop rather fine three large
white onions; mix with them two level
tsblespoonsful granulated sugar and one
Of salt Put them in a china dish and
stand in slow oven for three hours, then
turn into glass jar or wide-mouthed bot
tie. fill with strong vinegar; cover or cork
tightly and let stand two three weeks
shaking several times each day. Strain
bottle and cover or cork tightly.
Lemon Vinegar.
This is substitute for lemon juice; CRATE
the yellow rind from five lemons, being
careful not to get any of the pith. Squeeze
the juice Of three lemons over the grated
rind; scrape out the pulp but discard seeds
and white bitter skin. Cover the rind,
juice and pulp with quart of good cider
vinegar, cork tightly and let stand two
weeks; then strain and bottle.
Sspiced Vinegar.
One ounce each of ground mustard, gin
ger, white pepper, mace and dried lemon
peel, quarter of an ounce each Of cloves.
allspice and cinnamon and an ounce of
celery, salt and quarter of a teaspoonful
of cayenne or a few chopped chilli peppers.
Put all into a glass jar; pour over them a
while hot; let stand three days. shaking
three times each day. Strain and bottle.
Tomato Catsup.
One gallon of ripe tomatoes; one and one
half pints Of good cider, one nutmeg, one
Glove Of garlic, four tablespoonsful Of salt,
half tablespoonful of allspice, two level
tablespoonsful celery seed, three level ta-
blespoonsful mustard one level tablespoon
full cloves. quarter Of a cup Of sugar. seven
.r,,1 III olx~
level teaspoonful Of cayenne. Boil the to-
matoes until they are soft and then rub
them through a sieve; measure and put
into the preserving kettle with all the
other ingredients and boil for three hours,
stirring frequently enough to prevent burn
ing Bottle and seal.
Walnut Catsup.
Take green walnuts before the shell is
hardened, usually in right condition early
in August II you have food chopper put