CATSUPS 7

PEPPER CATSUP

Take 4 dozen red peppers, put in a
porcelain-lined kettle with a quart
each of spirit vinegar and water.
Grate 2 roots of horseradish and 6
onions; add to the catsup with 2
tablespoonfuls of mustard seed and 1
of salt; let boil 10 minutes, and stir
in a cupful of brown sugar; let boil
1 hour. Thin with a pint of Pure
White Vinegar. When cool, bottle.

TOMATO CATSUP

Wash the tomatoes, cut them into
halves and press out the seeds. Put
the flesh of the tomatoes in a porcelain-
lined or an agate kettle; bring quickly
to the boiling point, stirring every
now and then. Boil for 25 or 30
minutes, and mash through a coarse
strainer to remove all skin and seeds.
Return this liquid to the kettle and
boil it down rapidly to one-half; then
add Deluxe Pickling Vinegar and boil
again until thick. Take from the fire,
and add all the spices; return to the
fire and stir continuously until the
catsup comes to a boil. Take from the
fire and put at once into clean, well-
sterilized bottles; cork with scalded
clean corks, and dip while hot, into
sealing wax.

MIXED CATSUP

Take equal quantities of green to-
matoes, white onions and cabbage,
grind in a sausage mill. Sprinkle with
salt, turn into a bag and hang up to
drain all night. Put in a jar with
1 oz. each of white mustard seed,
powdered mace, ground cloves and
all-spice; chop 2 pods of red pepper
and add. Cover with Pure White
Vinegar cold.

CREOLE CUCUMBER CATSUP

Grate 3 dozen large cucumbers; drain
the water off. To every quart of pulp
add 3 grated onions, a tablespoonful
of cayenne and a teaspoonful each of
salt and ground cloves, with a pint
of White Vinegar. Put in glass jars
and seal. This catsup retains the
flavour of the fresh cucumber and is
an excellent accompaniment to fish
and game.

See also under

"' Tomato Products ”