Evening star. [volume] (Washington, D.C.) 1854-1972, 1903-10-13
able and Kitchen.
Catsups and Vinegars.

CatSupS ana 11aVOreO VlnegdTS CdHHOt, dS
a rule. be considered as foods In the strict
sense of the term. as they are not capable
of supplying the body with essential build
ing material or energy.
Their long use. however. has given them a
fixed place in the diet If their presence
can be justified 1t Is on account Of the
power which they possess of improving the
appetite and by SO doing of increasing the
digestive power
A vigorous and healthy appetite needs
no such assistance. but the faded or tagging
appetite finds them satisfactory and power
full 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 because
of an unhealthy condition of the indiv- dual
appetite which does not enjoy certain nu-
tritive foods unless their flavor is enhanced
CD by the piquancy of one of the vast num-
Der of preparations known as favoring
agents.
The direct irrltant effect which some Of
these agents have upon the stomach proves
them hurtful when certain forms of dys-
pepsia exist in which the mucus membrane
is in a state of congestion slight catarrh.
Many of the ingredients used in these
preparations are ola nature to exert harm
full influence upon the organs of eXcret.On,
therefore should be avoided by persons suf-
fering from congestion of the kidneys or
II
Grape Catsup.
Wash and remove from the stems five
pounds of ripe grapes, place in the preserv-
ing kettle and simmer gently until perfect
ly soft. Rub through a sieve and to the
pulp thus obtained add two and one-half
pounds of sugar, one tablespoonful of Gin
namon, one tablespoonful of allsp;ce, half a
tablespoonful of cloves, one tablespoonful
of half teaSnOOnfDl of salt and
one pint of vinegar. Boil until thick. then
bottle for use. This is very delicious for
cold meats.
Cucumber Catsup.
Select twelve cucumbers that are not too
ripe, CRATE and allow them to drain in a
colander. Peel and mnce three large onions
very fine; mix the minced onion with one
teaspoonful of grated horseradsh and the
same amount of white mustard seed. Pour
over sufficient cider vinegar to make quite
juicy, enough to 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 it rises. Add
to the chopped oysters before placing over
the fire one teacup of best cider vinegar
When the oysters are done strain through
fine sieve, If possible a hair sieve; re-
turn the liquor to the kettle, add one table,
spoonful of salt, one teaspoonful of red
pepper, one tablespoonful of mace, one tea
cupful of white wine vinegar and the same
of sherry wine. Boil for fifteen minutes.
When cold bottle and seal tight.
Tomato Catsup.
Select half a bushel of firm ripe toma-
toes, wipe carefully with a damp piece of
-
gently In their own liquor until soft, then
rub them through sieve fine enough to re-
tain the seeds, return to the kettle and boil
the pulp and juice down until of the consist
ency of apple butter very thick) being
careful to stir constantly to prevent burn
ing; mix together a teacup of sugar. four
ounces of salt. three ounces of ground
black pepper, one ounce of cinnamon, half
an ounce of ground cloves, cayenne pepper
to taste; stir these into one gallon Of
vinegar and add them all to the tomatoes;
boil the whole up twice, remove from the
lire and allow to become cold; then bottle |
and seal. If the flavor of onions is desired
add six of medium size. peeled and chopped, |
fifteen minutes before the spices and vine
gar are added.
Currant Catsup.
Take four pounds of fully ripe red cur
rants, wash and remove from the stems |
place in a porcelain-lined kettle with one |
and half pounds of sugar, simmer these |
until quite thick then add one tablespoon |
ful of ground cinnamon, one teaspOonful Of |
salt, one teaspoonful of ground cloves and |
one of ground pepper; add to these one pint |
Of vinegar, boil up twice. allow to cool and |
then bottle and seal. Canned currants can |
be used for this catsup
Gooseberry Catsup.
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 col |
lander, return the pulp to the kettle, and |
add five pounds of sugar, three tablespoon |
fuls of cinnamon. one and a half table, !
;poonfuls of cloves and the same of aIlspice !
and one quart of vinegar. Boil all together |
tor fifteen minutes, remove from the fire |
and add the vinegar cold, stir for a few
minutes and bottle before it cools. Ripe |
grapes prepared by this rule make a de- |
iciouS catSup.
Chilli Sauce
Peel twelve ripe large tomatoes. two
)nions peeled. chop the tomatoes and onions
separately; add to these three green pep
pers chopped fine, boil together for one
md half hours after adding two table
;poonfuls of salt, two tabespoonfuls Of
sugar, one tablespoonful of cinnamon and
hree cups of the best cider vinegar Bottle |
md seal for use. If the ripe tomatoes can
lot be obtained enc quart can of tomatoes
nay be used in place of the fresh ones.
Green Tomato Chill Sauce.
Cut up two gallons of green tomatoes,
place In a porcelain-lined kettle, add to |
hem three gills of black mustard seed, |
hree tablespoonfuls of dry mustard. two
nd half tablaspoonfuls of black nepner |