Evening public ledger. [volume] (Philadelphia [Pa.]) 1914-1942, 1919-08-20
The New England Kind, the
Old. Fashioned Colonial
7 and a Variety That Is
Called Spanish
A Catsup Made Fro m
Grapes, Another From
Sweet Peppers and Ap-
pies and Spices
By MRS. NJ. A. WILSON

u
TO bring to the busy housewife
the various spicy condiments of the
different nationalites the Cosmo.
! politan Kitchen talk about catsup
recipes will afford her many tempt
ing varieties.
Catsup New England Style
Wash and cut one-half bushel
basket Of ripe tomatoes into bits
and then place in a preserving kettle
and bring to boil. Cook until soft
and then cool and rub through a
sieve to remove the seeds, cores and
skins; now return this pulp TO the
preserving kettle and add
One quart of strong cider rtnegGr,
One and ore-hdlf cups Of grdnu-
lated sugar.
Stir to thoroughly dissolve the
sugar and then place the following
spices, tied in a piece of cheesecloth
very loosely:
One-holf cup of salt
TsDo tablespoons Of rhite peTtPr,
TDo tablespoons Of coyenr |cp-
per, Z
One tablespoon of musta d,
One tablespoon Of ground dllsptce,
One tablespoon of ground clones,
One tablespoon of ground CHINA
mon.
Stir the mixture frequently while
cooking and cook until very thick.
Place an asbestos mat under the pre-
serving kettle while cooking the
catsup. Tying the spices in cheese
cloth prevents them discoloring the
catsup.
Ye Olde Colonial Catsup Recipe
Wash one-half bushel basket of to-
matoes and then cut into bits and
place in preserving kettle. Bring to
~, boil and cook slowly until very
q Cool and then rub through a
ie sieve. Return to the preserving
sttle and add
.s One-hdlt cup Of salt,
One and one-half cups Of broWn
sugar,
F'tpc cups Of cider vtnegar,
T,0o tablespoons Of cayenne pep
per,
One tablespoon of black pepper,
TUo and one-hatf teaspoons Of
mustard,
Two teaspoons Of ground ullspice,
One tablespoon Of cinnamon,
ground.
Stir until thoroughly blended and
then cook until the mixture is very
thick. Stir frequently. This pro
duces a rich, dark-colored catsup.
Professional Recipe for Catsup
Wash and then cut into bits one,
half bushel basket of tomatoes
Place in a preserving kettle and
cook until very soft. Cool and ther
rub through fine sieve. Now turr
b 80 mixture into a Jelly bag and lei
IN for three hours. Return the
Up IN the Jelly bag to the preserv,
skettle and add
Three cups Of vinegar,
One cup of granulGted sugar,
One-half cup of salt.
Stir to thoroughly dissolve the
sugar and salt and add the following
spices tied In a piece Of cheesecloth
Tt0o teaspoons Of cinnamon,
TDo teaspoons Of mustard,
One teaspoon Of nutmeg,
One and one-hdV tablespoons o.
eogenrs pepper,
One tablespoon Of tohite pepper,
One tablespoon Of pdprtka,
One tablespoon Of VhoIc ulspicc
- One tablespoon Of WhoLe cloves.
Cook until very thick and stir fre
quently.
Method of Bottling Catsup
When the catsup is cooked to thu
desired thickness cool and then fiji
into sterilized bottles. Seal securely
and place in a hot-water bath anc
process for twenty minutes. Re
move, cool and then dip the tops o.
the bottles in melted parafin. Store
in a cool, dry place. 1t is most i'm
poftant to keep an asbestos ma
under the preserving kettle to pre-
vent scorching. Use either a porce
lain-lined or an enamel preserving
kettle.
Grape Catsup
Wash and stem six pounds o.
grapes. Place in a preserving ket
tie and add one pint of water. Cool
until Soft and then rub through 1
Ana sieve. Return the pulp to tn,
preserving kettle and add
One cup Of vtnegdr,
One and thTee-quGrter cups o.
sugar.
Ore tablespoon Of cinnanson,
Tsgo teaspoons Of ground alLspies
Two teaspoons of ground cloves,
Ons teaspoon of nutmeg,
E...s.s fahlass,aoya af aoIf