The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-10-10

those agents have upon the stomach
OF dyspepsia exist in which the mucous
membrane is in a state of congestion or
9Iany of the ingredients used in these
preparations are of nature to exert
harmful influence upon the organs of ex-
persons suffering from congestion of the
kidneys or nephritis or any ailments OF
GRAPE cATsUP
Wash and remove from the stems five
pounds OF ripe grapes. place in the pre-
perfectly soft. Rub through a sieve and
TO the pulp thus obtained add two and
ful OF cinnamon, one tablespoonful of all
spice, half a tablespoonful of cloves one
tablespoonful OF pepper, half a teaspoonful
til 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 q
colander. Peel and nlince three large on
! ions very fine; mix the minced onion with
| one teaspoonful of grated horseradsh and
the same amount of white mustard seed
quite juicy. enough to Just cover the in
gradients. Bottle and seal without cook
ing 1t will keep for some time in a cool
OYSTER CATsUP.
Chou. one quart of oysters and simmer
hour; remove carefully ali scum as it
rises Add to the chopped oysters before
placing over the fire one teacuD 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 tablespoonful of salt. one tea
spoonful of red pepper, one tablespoonful
OF mace, one teacupful of white wine vine
Is minutes. When cold bottle and seal
tight
Select half a. bushel of firm. ripe toma-
| toes. wipe carefully with a damp piece of
| cheesecloth. slice the tomatoes and stew
gently in their own liquor until soft then
rub them through d sieve inc enough to
retain the seeds. return to TIE kettle and
boil the pulp and juice down until the con-
sistency of apple butter very thick, be-
ing careful to stir constantly to prevent
burning; mix together a steacup of sugar:
fouf ounces Oh saH, three ounces OF
ground black pepper, one ounce OF cinna-
mon, half ounce of ground cloves, cay
| enne pepper to taste. stir these into ore
gallon of vinegar and add them all 70
the tomatoes. boil the whole up twice, re-
move from the fire 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 be-
fore 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 a half pounds of suga1 simmer these
until quite thick then add one tablespoon
full 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
| collander return the pulp to the kettle
and add five pounds of sugar three table
spoonfuIs of cinnamon, one and one-halt
4 tablespoonfuls of cloves and the same OF
| allspice and one quart Of vinegar. Boil all
] ~ for. min 1fe1S frnr
fire and add the vinegar cold, stir for q
few minutes and bottle before it cools.
| kipe grapes prepared by this rule make q
delicious catsup.
CHILL SAUCE
Peel twelve ripe large tomatoes, tive
onions peeled: chop the tomatoes and on
ions separately: add to these three green
peppers chopped fine, bell together for
one and a half hours after adding two
| tablespoonfuls of salt. two tablespoonful
of sugar. one tablespoonful of cinnamon
and three cups of the best cider vinegar
matoes can not be obtained one quart car
of tomatoes may be used in place Of the
| - GREEN TOMATO chilli SAUCE.
Cut up two gallons of green tomatoes
/ place in a porcelain-lined kettle, add te
them three gflls of black mustard seed
three tablespoonfuls of dry mustard, tive
and half tablespoonfuls of black pep
allspice four tablespoonfllls of salt tive
tablespoonfuls of celery seed one quart
of chopped onions and one quart of sugar
/ quarts of cider vinegar. Boil all together
until well cooked. Bottle and seal.
SPICED VINEGAR.
Cut two ounces of white ginger in very
small pieces, mix together three ounces
| of whole pepper, two ounces of tumer,c
two ounces of mustard seed, two ounces
i of whole mace two ounces OF whole
/ cloves. two ounces of whole allSpice ano
two ounces of celery seed; add the gin
ger and mix thoroughly and tie in bags
three gallon crock. and fill with the best
cider vinegar. Keep lightly covered and
use for pickles. salads and sauces. II
may be put in quart jars and sealed II
so desired and will keep for very Ions
| time if so treated
| MINT VINEGAR.
Fill a wide mouth jar with fresh. clear
peppermint, Spearmint or parsley leaVes
cover with good cider vinegar. cork tight
ly. allow it to stand for two or three
another bottle and seal. This will be foune
very fine for cold meats, sauces. soups
and dressing for roast meat. Celery seet
may be used in the same way
HOME MADE APPLE VINEGAR.
Place in a stone crock all the pairing:
from apples as they accumulate and keeI
covered with water. W hen soft squeezf
the pulp through a jelly bag, put the
liquor in jugs, adding any sweets tina
may have been saved, and very littlI
to one gallon of liquid. Tie a thin clotf
over the mouth of the jug and set in {
warm place to sour II d little vinegar
plant. or. as better known, mother i:
added the vinegar will be ready for use
more quickly.
HONEY VINEGAR
Mix thoroughly one quart of clear honey
and eight quarts of warm water, add Il
this one pint of yeast and put in a warn
place until sufficiently sour This will