Kansas agitator. [volume] (Garnett, Kan.) 1890-1905, 1904-09-16

Tomato Soy Catsup IAN old Southern
recipe)-One-half bushel of ripe but
firm unspecked tomatoes. Scald and
peel. Cut in slices. Sprinkle the bottom
of good.sized firkin or stone crock
with salt, put in a layer of tomatoes,
sorinkle with salt, add another layer of
tomatoes and continue until all are used.
Half cupful of tablesalt will be required.
Cover the top with sliced onions. Let
stand three days, put into an enameled
| kettle and boil slowly for eight hours.
Stir to prevent the tomatoes sticking
occasionally at first and frequently dur.
| ing the latter part OF the cooking. Re
move from fire and set aside to cool over
night. Next morning press through a
coarse wire sieve, add one-half ounce of
ground cloves. one ounce each of allspice
and black pepper, chopped, and one.half
ounce each ofground mace and cnnamon
let boil slowly for three hours. Let cool
Put into glass or small stone jars and
seal. This soy is delicious as seasoning
for graves and sauces.
Southern Mixed Catsup-Peel and cut
upenough crisp, green cucumbers to hll a
halfgallon measure, sprinkle with salt
and let stand six hours, press the water
from them and scald in weak vinegar.
prepare half a gallon of cabbage in the
same way. Chopon dozen small onions
and cover with boiling water and let
stand half an hour. Cut in slices one
quart of green tomatoes, one pint of
green beans, one dozen small ears of ten.
der corn and one dozen green peppers
Scald and drain them. Mix two table
spoonfuls of grated horse-radish, one
teaspoonful OF ground mustard. two
cuptpls OF white mustard seed, three
tablespoonful of terlneric, one of mace,
three of celery seed, one of cinnamon,
one OF cayenne, two of olive oil and one
pound of sugar. Put in a jar with the
prepared vegetables and cover with
the boiling vinegar.
Watermelon Preserves-Cut water
melon rind into strips after removing
every particle of pink pulp; cook in salt
ed water until tender, then pare off the
green rind. To every pound of fruit al
low one pound of sugar and to every
eight pounds OF fruit one pint OF vinegar
and one ounce of mixed spices, tied in a
small piece OF cheese cloth. Put the
spices into the vinegar and sugar, and
cook into a syrup. Put only enough
melon into the syrup to carefully cook
nutil transparent; when all is cooked
skim out into a stone crock; cut one
large lemon into slices, remove the seeds,
add to the hot syrup and boil down un-
til thick; then pour over the fruit. Watch
the fruit. and if the syrup thins. more
sugar must be added, reheated and then
poured over the fruit.
Sweet Picked Pears-Fve pounds OF
firm, just ripe pears, three and half
pounds of graduated sugar. one quart
of vinegar, one tablespoonful of ground
cinnamon, one lemon sliced very thin
and a bit of mace. Stick two whole
cloves in each pear. one at the blossom,
one at the stem end. Put the fruit in the
cold vinegar, with sugar and spices; boil
until soft; take out and put in jars, al
lowing the vinegar to boil until reduced
to the quantity needed for filing the jars;
pour it over the fruit. In three DAYS
pour off the vinegar, bring to boil and
pour again over fruit. These pickles
may be used in ten days.
Spiced Weigh eight pounds
of treestone peaches after they have been
halved, the stones taken out, and peeled
Put in porcelain kettle with one pint
of vinegar and five pounds OF sugar
Tie up in six or eight small cheese-cloth
bags a mixture of one ounce each OF
whole cloves, cinnamon, green ginger
and whole mace, and put these bags in
kettle. Simmer under until the peaches
are tender, then take them out with a
skinner and put in jars Boilthe syrup
a minute and pour over the fruit in the
Jars. Break few of the stones and add
the kernels, blanched in hot water, to
the pickles
Pepper Mangoes-Two dozen full
grown pods of red pepper. Cut out the
stems with sharp knife and scrape out
the seeds. Lay the pods in brine and
let soak for twenty-four hours. Drain.
Make a dressing finely chopped cabbage,
enough to fill the peppers, seasoned with
one tablespoonful each of salt and pull
verified mustard seed, one teaspoonful of
<v~o kaJ Lorca l.ch nm teacnnpnfitl ut