The Alaska citizen., 1910-11-07
Timely Hints for the Housewife

parents and called it "Catsup." Time swings in a circle, however. and to. day We are going back to the orig inal spelling and call 1t "ketchup.' The sauce is of Japanese origin and has been more or less changed in each country as adopted The con tlnental sauce is made principally of spices and mushrooms. while the Britishers use almost anything that fiavors we'll and the result is a sort of favore vinegar Barberries. an. ChoVies, CuCumbers elderberries. ovs. ters. peppers, tomatoes, walnuts and wine are a few of the things used In America We are most familiar with the tomato preparation and are ac. customed 10 having it rather thick
 Three things help to the preserv. ing process. the vinegar. the spices and the long cooking Artificial ore. serVatives may not prove fatal but they will accumulate in the system and in time cause trouble When any Kind of sauce or pickle or preserve is made it should be kept in a cool place, and preferably in the dark. If covers with metal on the inside are used they should he coated with par. afne
 Cucumber ketchup.
 Crate the cucumbers, strain the juice and add an equal amount of vinegar Pour over the grated GU. cumber add salt and sweet red pepper minced fine An onion may be chopped and added if liked
 Tomato ketchup.
 One bushel of tomatoes cooked and put through a sieve. Add two quarts of cider vinegar three grated nutmegs. one-half tablespoonful of red pepper. three of cinnamon. six of salt one-half of allspice. three pounds of brown sugar. six onions Csliced and tied In a bag) Cook till thick, which will be in about six hours. Bottle and seal when cold
 ChIi Sauce.
 Four dozen large ripe tomatoes one dozen large onions. the same of green peppers, six cupfuls of vine gar, ten tablespOonfuls of brown su- gar. six of ginger. and ten of cin. namon. Skin the tomatoes. slice and drain; chop the onions and peppers. Cook all together till thick. or about three hours, Bottle and seal while hot
 Cold ketchup.
 One peck of ripe tomatoes skin. ned and chopped fine. Drain well. Add one cupful of chopped onions, eight stalks of celery. chopped fine. four pods of red pepper with seeds removed and pods chopped fine. Add two teaspoonfuls of black pepper. two of ground cloves. two of ground mace. Mix all together and put into jars Do not cook
 Preserving Vegetables for Winter.
 As rule this is not satisfactory unless one is fully provided with all necessary apparatus. The vegetables must be cleaned and prepared ready for cooking. All undesirable portions must be removed and the vegetables packed nicely in jars, which are then filled with water in which a lit tie salt has been dissolved Cork the jars tightly and place in a wash-boil- CT or some large holder. Put rack in the bottom of the boiler to keep the jars from resting on the bottom. Fill the boiler almost to the top of he jars with a brine made by add Ing salt to the water as long as it will dissolve. Let this be al least two hours coming to the boiling point. As soon as the contents of the jars boil note the time and keep them boiling for ten minutes. Re 1uce the temperature gradually un- Ill il Is below simmering and still hot to the hand. Press the Corks in tightly and cover with Darafine When the water is cold take the jars out and cover the tops with stout paper tied down to keep the cOrks air-tight Paper dipped in white of egg is very satisfactory
 Tomatoes for Winter.
 Select smooth tomatoes with un- broken skin. Wash and wipe without