The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-10-07
CATSUPS AND VINEeARs.

Natsups and Favored vinegars cannot
as ar ule, be considered as foods In the
strict sense of the term. as they are no,
capable of supplying the body with es-
sential building material or energy.
( Their long use. however. has given
them fixed place in the diet. II their
I presence can be justified il is on account
OF the power which they possess of i'm
proving te appetite and by so doing of
I increasing the digestive power.
/ vigorous and healthy appetite needs
no such assistance. but the jaded or lag
( sinS appetite finds them satisfactory and
powerful agents in exciting a desire for
food which would otherwise be eaten
with but little relish. either on account Of
the lack of flavor of the food substance
or because of a nunhealthy condition Of
the individual appetite which does not
enjoy certain nutritive foods unless their
favor is enhanced (?) by the piquancy of
one OF the vast number of preparation.
known as fiavoring agents.
The direct irritant effect which some
Of these agents have upon the stomach
proves them hurtful when certain forms
of dyspepsia exist in which the mucous
membrane is in state OF congestion or
sluight catarrh.
Many of the ingredients used in these
preparations are Of a nature 70 exert
harmful influence upon the organs or ex-
erection. therefore should be- avoided by
persons suffering from congestion OF the
kidneys or nephritis or any ailments OF
like nature
Grape Catsup.
Wash and remove from The stems five
pounds of ripe grapes. place in the pre-
serving kettle and simmer gently until
perfectly soft Rub through seive and
1 to the pulp thus obtained add two and
one-half pounds Of sugar. one tablespoon
| full of cinnamon. one tablespoonful of
allspice. half a tablespoonful of cloves.
one tablespoonful of pepper, half tea
/ spoonful Of salt and one pint Of vinegar
/ Boil until thick, then bottle for use This
/ is very delicious for cold meats
! Cucumber Cstsup.
| Select twelve cucumbeTs that are not
! too ripe, CRATE and allow them 10 drain
| in colander. Peel and mince three large
onions very fine; mix the minced onion
/ with one teaspoonful of grated horse
radish and the same amount Of white
mustard seed Pour over sufficient cider
/ vinegar To make quite juicy. enough 10
+ just cover the ingredients. Bottle and
/ seal without cooking. 1t will keep for
/ some time in a cool place.
Oyster Catsup.
Chop one quart of oysters and simmer
/ in their own liquor for a quarter of an
hour; remove carefully all scum as il
rises. Add to the chopped oysters before
placing over the fire one teacup If best
cider vinegar When the oysters are
done strain through a fine sieve IL pos
sible hair sieve; return the liquor 70 the
kettle. add one tablespoonful OF salt. one
teaspoonful of red pepper one table
spoonful of mace. one teacupful of white
wine vinegar, and the same of sherry
wine. Boil for fifteen minutes. When
cold bottle and seal tight.
Tomato Catsup.
. lCct hHl' - shell OF drn ripe t-,r1
toes wipe c1rclully with damp piece Of
cheesecloth Slice the tomatoes and
stew gently in their own liquor until
soft. then rub them through a sieve fine
/ enough to strain the seeds. return 10 the
kettle and boil the plup and Juice down
until the consistency Of apple butter
very thicK), being careful 10 stir con-
stantly to prevent burning; mix together
a teacup Of sugar. four ounces Of salt
three ounces of ground black pepper 10
taste. Stir these into one gallon % vine
gar and add them all to the tomatoes.
boil the whole M twice. remove from the
fire and allow 10 become cold then bot
tie and seal. II the flavor of the onions
ge- 4 Il L.. L..
and chopped fifteen minutes before the
spices and vinegar IS added.
Currant Catsup.
Take four pounds Of fully ripe red cur
rants. wash and remove from the stems
place in a porcelain-lined kettle and one
and half pounds Of sugar. simmer these
until quite thick then add one table
spoonful ground cinnamon one teaspoon
ful of salt. one OF ground pepper: add 70
these one pint of vinegar. boil up twice
allow 10 cool and then bottle and seal
Canned currants can be used for this
catsUp.
Cooseberry Cstsup.
Remove the blossoms from nine pounds
Of ripe gooseberries wash and put them
into A porcelain kettle mash them thor
oughly. scald and put them through a
collander return the pulp 20 the kettle
and add Eve pounds Of sugar. three table
spoonfuls II cinnamon one and -half
tablespoonfuls Of cloves and the same
~ aHspice and one quart II Vinegar
Boil all together for fifteen minutes. re-
move from the fire and add he vinegar
cold stir for a fcw minutes and bottle
before it cools. Ripe grapes prepared b.
this rule make . delicious catsup.
Chill Sauce.
Peal twelve large ripe tomatoes two
onions peeled. chop the tomatoes and on
ions separately; add TO these three green
reppers chopped fine bon togethsr f7r
ore and a half hours after adding Two
r. bIesroonfuls of salt. tao tabIespoonfuiE
a. sugar ore table poonfui Of cinnamon. &
and three CUTS n tho best cider vinegar
Pottlc and seal FOR use II the ripe -
uatoes cannot ~ obtsfned one ousrt ran
~ tomatoes may 10 used f. place q to
frseh ones
Green Tomato Chill Sauce
cut Up no gallons q greer tomatoes
-lsee r. . porcelain lined Eet'le al q
.hen, three efTs 4 black mustard SGD .
tltrse tahlspoonfulx ~ dry mustard tTo I
ard hair -ableeroorfuis n black rep
Der. cne ard one half istlssroonf'ils q
.rsuice. four tahisspoonfuiE II sslf. to
e -. sroo-fuls n celery Eeed. ore qusr'
~ rho-rss onions ard orc qgart = suEar
= rst1e rcd repre- sn1 two md : hsf
.,.-r.- o. ~s6rr riaeear Bon All toz.fhe- 4
,.a-H vel cooked To';le and sesi-
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