Page Twenty

PERFECT PRESERVING

UNFERMENTED GRAPE WINE

Pick from the stems and wash. To eight
pounds of grapes add six pints of water. Cook
until the grapes are quite soft. Rub through

a sieve and then drain through a flannel bag.
Return the strained juice to the fire and add
three pounds of granulated sugar. Boil five
minutes, pour into Sterilized Jars and seal
immediately.

KETCHUPS

TOMATO KETCHUP

tomatoes.
Removing

Choose thoroughly ripe red
Wash and cut up and put on to boil.
the skins is not necessary. Do not add any
water. Boil until soft. Rub through a fine
sieve leaving behind only skins and _ seeds.
Measure and to each gallon add the following :—
Three level tablespoonfuls salt, 44tablespoonful
of red pepper, 2 large whole onions, tie up
in a bag and add 2 tablespoonfuls whole all
spice, 4 tablespoonfuls unground mustard
seed, 1 tablespoonful of whole cloves, 2 table-
spoonfuls celery seed, 1 oz. cinnamon stick,

2 ozs, ginger root. Bring to a boil, stirring
frequently.

Boil until it begins to thicken. Add 1 pint
of vinegar, and 3 tablespoonfuls of sugar.
Continue boiling until thick enough to suit,
or until no water runs from it. Remove onions
and spice bag. Pour into Jars, and seal hot.

RED CURRANT KETCHUP

Put the currants in the preserving kettle
and boil until soft. Push through a fine sieve
which will keep back the seeds and skins. To
5 pints of strained currants add 1 pint of vinegar
and 2 pounds of sugar, 1 tablespoon ground cin-
namon, a little red pepper, 1 teaspoon ground
cloves, 1 teaspoon ground allspice, 1 teaspoon
salt. Boil 20 minutes or until desired thickness.
It will not be as thick as Tomato Ketchup.
Seal while boiling hot in Jars.

MUSHROOM KETCHUP

Be sure they are Mushrooms and not
Toadstools. Use fresh gathered large Mush-
rooms.

Put in layers with salt between in an earthen-
ware crock, and let them stand four days.
Then mash fine, and to each quart add 2-3
teaspoonful Black pepper, and boil for 2
hours in a crock set in a kettle of boiling water.

Strain through a thin cloth without squeezing.
To each pint of the strained liquid add 4
ounce allspice, 1 teaspoon green ginger root,
cut up, 1 teaspoonful cloves. Boil 15 minutes
Let stand to cool and settle. Pour into Jars
being careful to leave out the settlings. Put
on rubbers and tops in the boiler and sterilize
for 1 hour. Follow directions for sealing as
given on page 11. Remove from boiler.

Wipe the mushrooms but do not wash them.
Prepare the Ketchup throughout in an earthen-
ware crock or bowl.

This ketchup is quite thin.

RHUBARB KETCHUP

Nine pounds of Rhubarb, 3 lbs. of Brown
sugar, 3 cups vinegar, 2 tablespoonfuls cloves
4% tablespoonful ground cinnamon, 1 teaspoon-
ful mace. Boil until the desired thickness, and
seal while hot in Jars.

GRAPE KETCHUP

10 lbs. grapes, 1 quart vinegar. Boil these
together until the grapes are soft. Rub through
a sieve and add 4 cups of brown sugar, 2
tablespoonfuls each of cloves, cinnamon, all-
spice and Black pepper. Simmer for 1 hour
con to keep from burning. Seal hot in
ars.