Norwich bulletin., 1911-08-26
TIMELY REciPEs-cATsup, PICK
Lea. aElLfEs. iulcE.

Dear Sisters of the Social Corner:
am sending few recipes:
Grape catsup-Stew five pounds of
ripe grapes until soft; rub through =
sieve. add z1-2 pounds OF sugar, one
tablespoonful each of cinnamon, &l1-
spice and pepper, one-half tablespoon
fu4 each of cloves and salt, one pint of
vinegar. Boil until thick and bottle.
Picked cucumbsrs.-Soak ten dozen
cucumbers in brine Ave or six hours.
then scald in the following mixture.
sugar, two tableGpOonsfu1 OF I'M
ground cloves, cinnamon and black
pepper, two tablespoonful OF chopped
horseradish. When the vinegar is
seaidfng hot. take out the cucunlj,ers,
put them in jars and pour the vinegar
over them. Keep closely covered or
seal.
Stuffed Peppers--Cut the top from
the peppers, take out all the seeds /;
chop cabbage fine; spice. sweeten and
salt. Stuff the peppers full. tie on tina
tepsf pack in stone jar and cover
with cider vinegar. Keep in cool
place.
Grape Jsiiy-Boil the grapes in a
porcelain kettle, and to every four
quarts of grapes use half a pint of
water, Boil until soft, then strain
d
minutes and add a pound Of sugar to
every pound of juice. Then let it boil
for ten minutes and pour into jelly
glasses.
Grape Juice-Put ripe grapes on the
stove in a porcelain kettle with a very
little water, and cook until soft. Strain
through cloth, and to each quart OF
juice add one cup of sugar; let come
to a boil and skim. Bottle boiling hot
and seal.
Tomato Catsup-Cook the tomatoes
well; press them through the sieve,
and to each FIVE pints add three pints
of good cider vinegar. Boil slowly for
about two hours or until 1t begins to
thicken; then add one tablespoonful OF
ground cloves, one of allspice, one OF
cinnamon, and one of pepper. Boil
until thick and add two tablespoonsful
of fine salt. Bottle, cork and seal.
Chill Saucs-Eighteen ripe tomatoes
chopped, four peppers chopped, four
onians chopped, one cup of good cider
vinegar, one teaspoonful of ginger,
two teaspoonsful salt, one teaspoenful
cloves, one of allspice, one of CHINA
mon. Cook slowly for three hours
Bottle and seal
Cucumber Pickles-Pick the cucum-
bers when they are from two to three
ineehs long; put in a stone jar, make
brine of one large cup Of salt to three
quarts of water; let corne to a boil and
skim. Pour over the cucumbers boil
ing hot; let stand for forty -eight
hours; then take them out of the
brine. Let them drain; pour away
the brine; put the cucumbers back in
the jar and cover with good cider vim
egar. Be sure they are all under the
vinegar. Weight them down.
Corn Pickle-Tweive ears of corn
cut from cob, one head of cabbage, one
pepper chopped, six teaspoonsful of
ground mustard, two tablespoonsful OF
salt, two cups of sugar, one quart OF
vinegar. Cook until the corn is done
Put into quart jars and seal.
Bunker Hill Piekle-Cut in large
pieces one quart of cucunibers, one
quart of celery, one quart of onions
one muskmelon. one quart eaulihower
one quart of peppers chopped fine, q
few string beans. 9. few mustard seed,
one quart of green tomatoes. Leavs
over night in hot brine. In the morn
ing stir and drain. Take three quarts
of vinegar. three cups of sugar. three
tablespoenfuls of melted butter. Put on
the stove; when boiling hot add one
cup of flour, one teaspoonfu1 of pep
pers, eight tablespoonfuls of ground
mustard, half pound of tumerie. Stir
all together, put on the back of the
stove where it will not boil for one
hour. Put in quart jars and seal.
Norwich