Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1903-10-09
Cable and
Kitchen.

Conducted by Ida Ames Willis.
MARQUETTE Building, Chicago. All rights
reserved by Banning Co.. Chicago.
cATsUP AND. VlNEGARs.
Catsups and Favored vinegars cam
not, as a rule, be considered as foods
in the strict sense of the term, as theyl
are not capable of supplying the body
with essential building material or
energy.
Their long use, however, has given
them a fixed place in the diet. If their
presence can be justified it is on ac-
count of the power which they possess
of improving the appetite and by sol
doing of increasing the digestive power
A vigorous and healthy appetite
needs no such assistance, but the jaded
or tagging appetite finds them salts
factory and powerful agents in exciting
a desire for food which would other
wise be eaten with but little relish,
either on account of the lack of flavor
of the food substance or because of an
unhealthy condition of the individual
appetite which does not enjoy certain
nutritive foods unless their flavor is en-
HANGED ca by the piquancy of one of
the vast number of preparations known
as havoring agents.
The direct irritant effect which some
of these agents have upon the sto1h-
ach provessthem hurtful when certain
forms of dyspepsia exist in which the
mucus membrane is in state OF con-
gcstion or slight catarrh.
Many of the ingredients used in these
preparations are of nature to eXef
harmful influence upon the organs OF
excretion, therefore should be avoided
by persons suffering from congestion
of the kidneys or nephritis or any all
ments of like nature.
Grape Catsup.
Wash and remove from the stems
five pounds of ripe grapes, place III the
preserving kettle and simmer gently
until perfectly soft. Rub through al
sieve and to the pulp thus obtained add
two and one-half pounds of sugar, one
tablespoonful of cinnamon, one table
spoonful of allspice, half a tablespoon
full of cloves, one tablespoonful of pep
per, half n teaspoOnful 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 mince three
large onions very fine; mix the minced
onion with one teaspoonful of grated
horseradish 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. It
will keep for some time in a cool place,
Oyster Catsup.
Chop one quart of oysters and sim
mer In their own liquor for quarter
of an hour; remove carefully all scum
as it rises. Add to the chopped oysters
before placing over the fiV one teacup
of best cider vinegar. when the
oysters are done strain through a fine
sieve, if possible a hair sieve: return
the liquor to the kettle. add one table
spoonful of salt, one teaspoonful of red
pepper, one tablespoonful of mace, one
teacupful of white wine vinegar, and
the same of sherry wine. Boil for fif-
teen minutes. When cold bottle and
seal tight.
Tomato Catsup.
Select half a bushel of firm, ripe to-
matoes. wipe carefully with a damp
piece of cheesecloth, slice the tomatoes
and stew gently in their own liquor tIn-
til soft, then rub them through a sieve
fine enough to retail the seeds, return
to the kettle and boil the pulp and
juice down until the consistency OF
apple butter (very thick. being care
full to stir constantly to prevent burn
ing; mix together teacup of sugar,
four ounces of salt. three ounces of
ground black pepper, one ounce of Gin
namon, 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 fire
and allow to become cold. then bottle
and seal. If the flavor of onions is de-
sired add six of medium size, peeled
and chopped. fifteen minutes before
the spices and vinegar is added.
Currant Catsup.
Take four pounds of fully ripe, red
currants, wash and remove from the
stems, place in a porcelain-lined kettle
and one and a half pounds of sugar,
simmer these until quite thick, then
add one tablespoonful ground cinnamon,
one teaspoonful of salt one teaspoon
full of ground cloves, and one of ground
pepper; add to these one pint of vine
gar. 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 porcelain Kettle, mash
them thoroughly, scald and put them
through a colander, return the pulp to
the kettle and add five pounds of sugar,
three tablespoonfus of cinnamon, one
and one-half tablespoonfuls of cloves
and the same of allspice and one quart |
of vinegar. Boil all together for fifteen
minutes. removfF From the fire and add
the vinegar colH stir for a few minutes !
and bottle before it cools. Ripe grapes |
prepared by this rule make a delicious /,
catsup.