Forest City press. (Forest City, Potter County, D.T. [S.D.]) 1883-19??, 1911-09-14
Cookery
From the Sioux City Tribune


From the Sioux City Tr.bune.
About the last work of the canning
and preserving season is the making
of catsups. meat sauces, pickles and
relishes of all kinds, which if prop
erly made and seasoned are truly a
delight during the winter, especially
when cold meats or fish are to be
served. Below are given some reci-
pes which. while highly appetizing,
do not involve much labor in their
preparation.
Tomato Catsup.
This is a very old but successful
recipe. Use only the bridght red to-
naatoes, and be sure that all are fully
ripe. Pour enough boiling water over
the tomatoes to cover them. let stand
- minute, drain off and cover with
cold water; the skins may then be
removed without difficulty. After re-
moving the skins. slice the Tomatoes.
$" that they may be more accurately
ALLOW the following:
Two tablespoonsful of salt. two
tablespoonsful of p y one table
spoonful of allspice, two tablespoons
full of ground mustard. four small
pods of red peppers.
Mix thoroughly all the ingredients
and turn over the tomatoes. adding
ono pint of vinegar. and stew, or
rather simmer, for three hours.
Strain catsup through a sieve and
measure; if more than one quart re-
mains to each two quarts of the orig
inal quantity, return to the fire and
stew down to measurement. Soak
corks we'll in the bo1ling water and
then drive into bottles as far as pos
sible and then pour a thin coating of
parafin over the top of both bottle
n MI oo~3y ~l~- $780, -
set away.
Cucumber Catsup.
Peel and CRATE six large cucumbers.
mix with one finely chopped onion
and two heaping tablespoonful OF
cheesecloth. A granite or china sieve
may be used, but Il tin one should
never be used with salt or acids In
the morning add two tableapoonsful
of mustard seed, one-half teaspoonful
of pepper and cover with good vine
gar. This may be made in any guam
|tity and will keep Indefinitely.
Cucumber Pickles.
Use medium sized cucumbers; slice
cucumbers. onions and celery and
chill in ice water before packing in
Jars. Mix one quart of Vinegar with
me cup of sugar and one-half cup of
salt, and heat. Pour mixture over the
rucumbers, filling the jars. To Zach
Jar add one ~teaspoonful mustard seed.
Zeal the jars tight.
Pear Preserves.
Pare them with q thin knife. and If
very large cut in half. otherwise leave
them whole. Make a syrup OF sugar
and water. using as much sugar as
there are pears and half as much water
as sugar. Drop in the fruit and cook
Very slowly until clear. and when half
done drop in a Glove for each pear.
Seal While hot.
Wild Grape Jelly.
For one peck Of wild grapes AXE one
peck of o apples. Wash them and
wipe them on a cloth, cut the blossom
and stem. but 1t is not necessary to
peel nor core them. Cut into small
pieces and boil in plenty of water until
tender. Then drop in the grapes after
picking off the larger stems. Do not
boil. but when thoroughly heated,
mash with q wooden potato masher.
Strain through cloth and III first
juice that drips a be made into a
beautiful clear jelly, and the rest can
be squeezed. and while not as clear as
the first. will taste just as good. Use
paraffin in covering the top of the
jelly before putting on the covers.
Canned Tomatoes.
SeleCC SOunO, ripe tomatoes and peel
by pouring on the hot water and h
the cold. Cut the large tomatoes into
quarters and the small ones into halves.
Put into q granite Kettle without any
water and let slowly come to q boil.
Let simmer for 80 minutes. pour into
glass jars and seal while hot. Should
be kept in q dry, dark place.
Branded Peaches.
Put the peaches in boiling water for
n few minutes. when the skin will peel
off easily. Make a syrup of half a
pound of sugar and half a teacup of
water for each pound of peaches.
Skim as the scum rises in boiling, then.
put in the peaches and boil them gen-.
thy until tender-no longer. Take
them out carefully and fill your cans
pr Jars. Remove the syrup from the
fire and add to it a pint Of best brandy
to every pound Of peaches.
Watermelon Pickles.
Take the rind of the watermelon. cut
into fancy shapes and peel, cutting off
all the green, also all the red parts.
Sprinkle well with salt, and let stand
over night. oak in clear water for
an hour and drain. Cover with cold
water. n boil until tender, drain and
with cold vinegar. To each quart
OF vinegar add four pounds (eight cup
fuls) a sugar, a few sticks of CHINA
mOn,. a teaspoon of cloves and a half
q spoonful OF mace. Boil until melon