The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-08-28
Delicious vinegars and CatsupI

Should, in a pet of temperance, feed on
pulse,
Drink the clear stream, and nothing
wear but frieze.
The ALI iver would be unthank'd,
would be unprais'd.
Not half His riches known, and yet de-
spis'd;
And we should serve Him as a grudg-
ing master"
There is a happy medium to be at
tanned between the pulse and water
diet and a riotous and extravagant va
riety of dishes.
The natural and normal appetite is
one that is satisfied with simple foods
But we must be reasonable IN our de-
auctions and understand the principal
reason why we are not content is not
so much because we have lost our rel
ish for plain and natural foods, as ow-
ing TO the fact that bad cooking rem
ders these foods flat, stale and IN
profitable
INTEMPERANCE IN EATING.
This is another and too often the
chief cause of our dissatisfaction and
want of appetite for simple and natur-
al foods. We are not content with the
moderate use of things we relish. we
are prone to deceive ourselves with the
false reasoning that if a little of the
good things kindly provided viii give
US pleasure. by increasing the quantity
we increase 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 increased demand for spicy and
piquant accessories to our food sup
ply.
FOOD MUST BE PALATABLE TO BE
DIGESTIBLE.
Food must be relished to be well di-
gested, this has been so clearly revealed
n ccffa Of fn ri a
etition of the truth. But in view of the
fact that it is quite impossible in too
many cases to get our food in just the
right condition, with the osmazome I'M
changed and the natural tiavors intact;
we are therefore forced to substitute
the natural fiavors of the food sub
stances with those nature with evident
and kindly intent furnishes us for sub
stitutes in the aromatic herbs, seeds,
flowers and fruit acids.
All foods of the nature of condiments,
which are merely incentives to the APP
petite, and to be parta-ken of in very
homeopathic portions are to be regard
ed in the light of necessary evils, harm
less in the hands of the intelligent and
temperate but calculated 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; but
[ their presence IS necessary TO MAINTAIN
a healthy condition OF the system Ace
tic acid which is best known to US in
the form of vinegar is extensively used
as a condiment in sauces and salads
| and in the preparation and preserVa-
ton Of many vegetables and fruits
/ known as pickles. Aromatic or flavor
| ed yinegars are so easily made and are
/ of the greatest value to the cook, es-
! peciaTy when fresh herbs cannot be
| obtained They are 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 wa
| ter is best, add a pint of light brown
sugar or nolasses if you are not partic-
| ular to have a white vinegar; one pint
| of corn scraped from the cob Put all
J into a stone jar, cover with a cloth and
set in the sun for three weeks; by this
time you viii have a good vinegar.
MINT VINEGAR.
This if acceptable, is nice to use as
a continent to serve with roast NUT
| ton when fresh mint is out of season
| 1t may also be added to a drawn butter
| sauce served with mutton and a 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
PARSLEY VINEGAR.
Gather fresh parsley pick off the
| leaves and fill a bottle loosely; cover
with vinegar; cork tightly and let stand
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 then slightly or cut them
into small pieces and cover with good,
strong vinegar.
ONION VINEGAR
Skin and chop rather fine three large
white onions; mix with them two level
| tablespOonsful graduated sugar and
| one of salt. Put them in a china dish
| and stand in a slow oven for three
hours. then turn into a glass jar or
| wide-mOuthed bottle. fill with strong
| vinegar; cover or cork tightly and let
! stand two or three weeks, shaking sew
eral tines each day. Strain. bottle and
cover or cork tightly.
LEMON VINEGAR.
This is a 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 lem
ons over the grated rind; serapeel out
the pulp but discard seeds and white
bitter skin Cover the rind, juice and
pulp with a quart of good cider vinegar,
cork tightly. and let stand two weeks;
then strain and bottle
SPICED VINEGAR.
One ounce each of ground mustard
ginger, white pepper. mace and dried
lemon peel. quarter of an ounce each
Of cloves, allspice and cinnamon an6
an ounce of celery salt and quarter Of
o. teaspoonful of cayenne or few
chopped chilli peppers. Put all into q
glass Jar pour over them a quart OIL
scaiding vinegar. Cover tightly while
hot; let stand three days. shaking three
times each day; strain and bottle
TOMATO CATGTTP
One gallon of ripe tomatoes; one and
one-haIf pints of good cider, one nut
meg. one Glove of garlic, four table
spoonsfuI Of salt, half a tablespoonful
of allspiee two level tablespoonful
celery seed, three level tablespoonful
mustard, one level tablespoonful cloves
quarter of a cup of sugar. seven leve
teaspoonsful of black pepper and on