The Mitchell capital. (Mitchell, Dakota [S.D.]) 1879-1918, 1908-08-14
Anew HOUSEHOLD RECIPES
Tomato Ostsups

Tomato Catsups3
-Four quarts ripe tomatoes. four
onions. a dozen sprigs OF parsley, two
bay leaves, half a teaspoonful of gar
lie. grated, n scant teaspoonful Of
cayenne pepper. cloves. mace. salt
and sugar. and a tablespoonful Of
whole celery seed tied up In a bit Of
thin muslin, a. pint Of vinegar. Put
the tomatoes and onions over the fire
together; cook till soft. and then
press through a colandar. Put. the
liquid from this through q fine sieve;
return to the fire with the seasoning
and cook steadily for five hours. Stir
it from the bottom from time to time.
as catsup has a tendency to scorch.
1t should cook until it is reduced to
half the original quantity and quite
thick. Take out the bag Of celery
seed. add the vinegar. set the catsup
aside until cold. then bottle and seal
the eurks.. Keep in a cool place.
Grape Catsup.~
Stem the grapes, wash and put
them into a preserving kettle with
enough water to keep them from
burning. Cook slowly until tender
enough to rub through a colander.
Reject the seeds and skins, measure
the pulp which has gone through the
colander and allow to three pints Of
it to one pound Of brown sugar, half
a pint of cider vinegar. an even tea
spoonful of cayenne pepper and a Ia
%blespoonful each Of salt, black pep
per, ground cinnamon, cloves and all
spice. Put Eel the fire and cook I'M
til reduced to one-half the first guam
tity. and very thick. Skim, set aside
to cool. then bottle and seal.
Mushroom Catsup.
Measure your mushrooms and al
low two tablespoonful Of salt to
every quart. Break into pieces after
wiping them clean, and put into a
large crock. strewing each layer with
salt. Leave the jar in a cool place
for three days. stirring the contents
three or four times daily. On tho
fourth day put the mushrooms and
salt together into a preserving kettle
and set them over a slow fire, where
they will warm very slowly. The
juice should flow freely and may be
strained of. returned to the kettle
and boiled fifteen minutes. To each
quart Of liquor then taken from the
fire and measured, allow two blades
of mace. a bay leaf. a slice of a Glove
Of garlic, a bit Of ginger root, a pinch
of cayenne and a tablespoonful each
of whole black pepper and allspice.
All should go back on thesAre togeth-
err and boil until the liquor is reduc-
ed one-half. Cool, straintandi bottle.
Seal the bottles. Is
Chill Sauce.
Peel a dozen large ripe tomatoes
and four onions, seed two green pep
pers or n red one, and chop all to-
until fine. Put with them two
teaspoonfuls each of ground allspice.
and cinnamon, a teaspoonful
OF. ground ginger, two tablespoonfuls
of salt and four tablespoonfuls of
sugar. Turn into a preserving kettle
with a quart of vinegar and boil
steadily for two hours. When cool
bottle and seal.
Green Tomato Soy.
Cook together four quarts of green
tomatoes, six onions tomatoes and
onions sliced), a quart Of vinegar. q
pound of sugar, a half-tablespoonful
each of allspice and cloves and a ia
each Of ground black pep
per. ground mustard and salt. Stew.
stirring often. until tomatoes and
are tender. put into glass Jars
and seal. Better in two months than
in one,
Peel and chop one white cabbage
and six large white onions. Place
in a large crock in alternate
sprinkling each with a little
salt, and leave them for 'twenty-four
The following day heat to-
to boiling half a pound of
brown sugar, a pint Of vinegar. a
each of powdwered alum
and turmeric. ground %allspice, mace.
mustard, black pepper and
celery seed. When boiling pour on
the cabbage and onion and leave for
hours. Drain OF the
vinegar, bring 1t to the boil again
~.