New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1904-08-31
HOMEMADE CATCHUPs.
Now Is the Time to Make Winter Relishes
for the Table.

= mill soon be time for the housewife To put up
her yearly supply Of catchups- They are so easily
nrenered that in 4 well ordered house where there
is time enough, they should never be purchased.
o,,+ rensred under the watchfuI eyes Of the house
wife She will then know exactly what ingredients
they contain For a delicious old-fashioned to-
rato catchup use nine quarts Of tomatoes. not too
riDe Slice tneIu Qt is not necessary 10 Peel the-n)
and mack them IN a large porcelain lined kettle.
Drain Off ali the clear juice possible and add four
tsblespoonfls OF salt. two Of aIspice one of Gin
narnon half a tesspoonfui OF cayenne pepper. a
reaspoonful of black pepper and TWO teaspoonfus
of cloves Pour all pint and half OF vine
gar Cover the kettle and let the catCEup simmer
for three hours being careful that il boils all the
time Then take the kettle from the ire and let
The catchup cool in it. When il is cold strain II
through sieve. bottle and cork it tightly.
grape catchup Is an excellent table sauce
Stem and wash seven pounds Of grapes, and boil
them in a bowl SET il kettle OF boiling water
When they have cooked for an hour strain them
through a Sieve that viii exclude the skins and
seeds Add three and half pounds of sugar
mint Of vinegar a tesspoonful OF cinnamon and
the same amount OF cloves. Let the mixture cook
until il is thick
! ca,stip thar Is much liked by English house
xeeuers is made Of bsraerres in the - me- way
tbsf EI4Ie eefchup is maze
The foiiovlnt plum e4tchup IS re-'nlIleL,ced
oIuIns cover them closely ana steam them until
tender Then sGd Iorr PonG o. uI'" ,bieso6n I
each of cinnamon. cloves and allspice and also
Il
cover on again and let them simmer for half an
hour Take out the pits and seal the catchup in
cans bottles >, . 49,. .
fcbopped very inet gallon OF grated and
strained ctcumbers. The water may be drained off
tbe ctcumbers through n sieve. Add 10 the pulp
vinegar salt. cayenne pepper and horseradIsh to
sTlit the taste DO not cook it, but bottle II lmTne-
dldjely. -. .., -.
dates back almost a hundred years IS as fol-
lows. Take green walnut shells Mix them Wen
with salt Let them stand in this way for six
DAYS frequently beating and MASKING them. BY
tb{s time the shells VIII have become soft and
nulp,, By banking the shells on one side OF The
t,Th ard raising the that side the liquor viii
Ain of 10 the other side. Take out all OF II and
-eTea+ the process a often necessary. When
ali fhe li0uor possible is strained OFF let II simmer
in an iron boiler SWIMMING of all scum that arises
Wbs1 no more scum forms add 10 every six quarts
If liGuor q quarter Of pound or ginger quarter
~ mound Of allspice. two ounces OF long ti2elS,
ana Two ounces OF cloves. Let 1t boil slowly for
bslf an hour. When bottled let an equal amount or
- snices go into each bottle. FIJI up the bottles
coTnni4 civ and cork them sealing tightly. Put
hem in a cool dry place Tor one year before using
them -- 80
,Afns h,;t a porcelain &ned kettle. or one % some
me- 10 t1ar does rof impair taste - ne cstchup
N Is wise 10 rev bottles. aud also 10 sterlhze
mem by ll1mersing them in boiling water and LETT
n l. not necessary to purchase bottles with patent
s,o,nsre The cost Of the simple bottles necessary
Is 5riy trihe if they are purchased in quantity