CATSUPS AND SAUCES

Barberry Catsup. — Stew three quarts of barberries with three cupfuls of water til) well cooked, then strain through a sieve. In a separate saucepan stew four quarts of cranberries, a cupful of raisins, a large quince sliced, four small onions minced and a quart of water for half an hour, then pass through a sieve; mix with the barberry juice and add half a cupful of vinegar, one- fourth of a cupful of salt, two cupfuls of brown sugar, a dessertspoonful each of ground cloves and ground all- spice, two tablespoonfuls each of black pepper and celery seed, one teaspoonful of cayenne, cinnamon and ginger and a grated nutmeg. Let the whole boil one minute. If too thick add vinegar or water. This recipe is given by Miss Parloa; some cooks make the catsup omitting the quince and cranberries.

Bordeaux Sauce. — Two quarts of cabbage chopped to a powder, one quart of chopped green tomatoes, drained free of juice, three small onions chopped, one quart of vinegar, one-quarter ounce each of celery seed, black pepper, ginger and turmeric, one-eighth pound of mustard seed, one-quarter cupful of salt, and one-half pound of brown sugar; mix together, boil 15 minutes, and can while hot.

Chili Sauce. — Peel and chop fine one onion, and six large tomatoes, add one green sweet Spanish pepper and one small hot chili pepper, chopped; then season with one cupful of vinegar, one tablespoonful salt, two teaspoonfuls brown sugar, one teaspoonful each of ground ginger, cinnamon, cloves and black pepper, and half a nutmeg. Boil slowly until very thoroughly cooked, then bottle and seal when cold.

Chutney Sauce. — Eight ounces of tart apples, peeled and cored, eight ounces of peeled tomatoes, eight ounces brown sugar, eight ounces salt, four ounces powdered ginger, four ounces red peppers, two ounces shallots (or onion), two ounces garlic. Pound all together in a mortar (or pass through a chopper set to cut fine) and then put all the materials together in a jar with 2^ pints good vinegar. Place the jar in a warm place, covered for one month, stirring with a wooden spoon twice every day. At the end of the time pass the chutney through a sieve, and bottle, when it is ready for use. The intense heat of the peppers grows milder with keeping, and the chutney improves and becomes richer in flavor.

Peach Chutney. — Pare and halve sufficient peaches' to weigh, when ready, three pounds. Put them in a large agate saucepan, add one pint of vinegar and stew gently until tender. Pound together in a mortar four ounces of white onions, two ounces garlic and five ounces of fresh ginger root; add these to the peaches with six ounces each of sugar, seeded raisins and white mustard seed. Add two ounces of dried chillies and one cupful of vinegar. Simmer for 10 minutes longer, then bottle. This is a familiar old English recipe.

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Cranberry Catsup (Good Housekeeping). — One quart of cranberries, one cup of water and two cups of vinegar. Tie in a piece of muslin a few cloves, three or four allspice, about a dessertspoon of broken cinna- mon, and some mace. Simmer all together in a preserving kettle until the fruit is perfectly soft. Press through a colander, add one pound of brown sugar, simmer 10 minutes longer, and seal. This recipe will make a most delicious catsup, and one conveniently made in small quantities at any time throughout the Winter.

Cucumber Catsup. — For a small quantity take 12 fine full-grown cucumbers and lay them an hour in cold water. Then pare them and grate them down in a deep dish. Grate also six small onions and mix them with the grated cucumber; season the mixture to your taste with pepper, salt and vinegar, making it of the consistency of jam. When thoroughly mixed put it in a glass jar, cover closely so that it will be perfectly air-tight. It will be found very nice to eat with beef or mutton, and if properly made and tightly covered it will keep well. It should be grated very fine, and the' vinegar must be real cider vinegar.

Ripe Cucumber Catsup. — (Some people call this a "salad," but it is worth making under any name.) Peel 12 large, ripe cucum.bers ; remove seeds and pulp; chop the solid meat; mix with it a cupful of salt and hang in bag to drain. Chop 12 large onions and six peppers and mix with the cucumbers. Mix together one-fourth pound white mustard seed; one-half cupful celery seed, and one cupful of sugar. Mix all together; cover with cold vinegar; put in cans and fix tops firmly. The above, or any similar preparations should be kept in a dark, cool place. If the darkness is not available, wrap the cans with papers.

Cooked Cucumber Catsup. — Choose large, nearly ripe cucumbers; pare, reject seeds, chop very fine and measure. Allow one teaspoonful of salt for every pint of pulp, sprinkle with same and drain through a colander for six hours. For every quart of cucumber allow two cups of cider vinegar, four teaspoonfuls of grated horseradish, one tablespoonful each of white mustard seed and minced red pepper (seeds rejected) ; bring vinegar and flavoring to a boil, skim thoroughly and set aside until perfectly cold. Then add the pulp to the vinegar, stir well, put into pint jars, lay a nasturtium or horseradish leaf over the top and seal. Keep in a dark, cool place.

Currant Catsup.— To five pounds of currants allow three pounds of sugar, one tablespoon of cinnamon, one tablespoonful of cloves, one tablespoonful of allspice, one teaspoonful of black pepper, one teaspoonful of salt and half a pint of vinegar. Mash the currants and rub them through a sieve; then add the other ingredients and boil for twenty minutes. Bottle as you would tomato catsup.

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Gooseberry Catsup. — Five pounds of fruit, three pounds of sugar, V/2 quart of vinegar, one tablespoonful of cloves, three tablespoonfuls of cinnamon, two tablespoonfuls of allspice. Wash the berries, put them in a porcelain stev^^pan, mash them well, add the other ingredients and boil until thick. Seal while hot.

Grape Catsup. — Pick seven pounds of grapes off the stems, wash them, put them in a stone jar and set the jar over the fire in a deep pot of boiling water. Let the grapes cook in this manner for an hour in order to loosen the seeds. Remove from the fire and strain through a sieve, being careful that all the pulp goes through. Then add a pint of good cider vinegar, three and a half pounds of sugar and a teaspoonful each of cinnamon and cloves. Return to the fire and cook until thick.

Mushroom Catsup. — The mushrooms should be freshly gathered; care- fully examined to see that they harbor no insects, and wiped, but not washed. Put a layer of mushrooms in the bottom of an earthen dish, and sprinkle well with salt; then another layer and more salt, continuing imtil all are used. Cover with a folded towel, and stand in a cool place for 24 hours; then mash and strain through a coarse bag. If put in a warm place the juice will ferment. To every quart of liquid add one ounce of pepper corns, and boil slowly in a porcelain-lined kettle for 30 minutes; then add one-fourth ounce whole allspice, one-half ounce sliced ginger root, one dozen whole cloves and three blades of mace. Boil 15 minutes longer, then take from the fire and stand aside to cool. When cool, strain through flannel, and put in small bottles, filling to the very top. Cork tightly, and dip cork in sealing wax. This is a delicious relish or seasoning, especially with poultry and mutton.

Oude Sauce. — Four quarts of green tomatoes, 18 small peppers, 18 small white onions; chop all together, add three cupfuls of salt and let stand ever night. In the morning drain ofif the water and add four cupfuls of sugar, four of horseradish, four tablespoonfuls of ground cloves, four of cinnamon and cover with vinegar; stew gently all day, then bottle and seal.

Pepper Sauce. — ;Take two dozen large ripe peppers, remove the stems and most of the seeds ; put them in a kettle with three sliced onions, two- cloves of garlic, one teaspoonful of salt, one pint of vinegar and one table- spoonful of grated horseradish; boil together until the vegetables can be rubbed through a coarse sieve; return to the fire, add a pint of vinegar,, one tablespoonful of brown sugar, one teaspoonful each of ground cloves, allspice and black pepper; boil five minutes; bottle and seal while ftot. Plum Catsup. — Wash and drain four quarts of damson plums; c(«.ver with a quart of water and cook slowly until tender, then press througUp a sieve, rubbing through as much pulp and skin as you ran; return to th« kettle; add three-quarters of a pound of sugar, t\v?8j: leve.1 tea&:^oonluI»

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of cinnamon, a half teaspoonful of allspice and one of ground cloves; simmer gently until as thick as tomato catsup ; then bottle and cork.

Peach Catsup. — Pare and quarter one peck of firm, ripe peaches; add one pint of water to the peelings and one dozen sliced kernels; simmer 30 minutes, then strain ; add peaches to the liquor and simmer another 30 minutes; add one cupful cf vinegar, one-half cupful each of lemon juice and sugar, two teaspoonfuls of ground cinnamon, and one-half teaspoonful each of ground clo\es, mace and pepper, and boil very slowly until as thick as desired. Seal hot in pint jars.

Red Pepper Catsup. — Two dozen pods of red pepper; put in a preserve kettle with a half pint of strong vinegar and a pint of water; set on the stove and let come to a boil. Add one root of grated horseradish, three sliced onions, six whole cloves and one-half ounce of white mustard seed. Let boil 10 minutes longer and strain. Put back in the kettle with a half leacupful of brown sugar, one ounce of celery seed and a pint of strong vinegar. Boil one hour, then bottle. This catsup will keep any length of time.

Shirley Sauce. — Chop very fine twenty- four large tomatoes, two large onions, two peppers; add one tablespoonful of salt, two of sugar, one teaspoonful each of ginger, cloves, allspice, cinnamon, one nutmeg, one pint of vinegar. Stew one hour and bottle while hot.

Southern Mixed Catsup. — Peel and cut up enough crisp, green cucum- bers to fill a half-gallon measure, sprinkle with salt and let stand six hours, press the water from them and scald in weak vinegar. Prepare half a gallon of cabbage in the same way. Chop one dozen small onions, cover with boiling water and let stand half an hour. Cut in slices one quart of green tomatoes, one pint of green beans, one dozen small ears of tender corn and one dozen green peppers. Scald and drain them. Mix two tablespoonfuls of grated horseradish, one teacupful of ground mustard, two cupfuls of white mustard seed, three tablespoonfuls of turmeric, one of mace, three of celery seed, one of cinnamon, one of cayenne, two of olive oil and one pound of sugar. Put in a jar with the prepared vegetables and cover with boiling vinegar.

Tomato Catsup. — Pare one-half bushel tomatoes and cook until very soft, sift them, taking all the seeds out. Then cook until as thick as you desire the catsup and then add one quart vinegar, one-half pint salt, and the following spices: One tablespoonful each of cloves, ginger and cinna- mon, two tablespoonfuls each of mustard, black pepper and allspice, and one-half teaspoonful cayenne pepper. Let it cook 10 minutes, then bottle and cork tight, no further sealing is needed as it will keep for years simply corked.

Tomato Catsup No. 2. — Wash and cut in pieces a half peck of ripe tomatoes. Cook in a porcelain-lined or granite iron preserving kettle till

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soft enough to put through a sieve, which will remove skins and seeds. To the pulp add two tablespoonfuls of salt, two tablespoonfuls pepper, one-half tablespoon allspice, one-half tablespoon cloves and one-half pint vinegar. Let the tomato cook for several hours before adding the spices and vinegar. Mix the salt and spices dry in a bowl, and blend well before putting into the tomato. Cook till quite thick and put in bottles. Store in a cool cellar.

Uncooked Tomato Catsup. — Peel and chop a peck of ripe tomatoes and hang in bag, to drain for 24 hours. Add to the drained tomato four bunches of celery (chopped fine) and one large cupful of chopped onion. Mix the three vegetables thoroughly and then add one-fourth cup of salt; one- fourth cup sugar; two tablespoonfuls mustard seed; two tablespoon- fuls ground cinnamon ; one teaspoonful ground allspice, and two large red peppers, chopped fine. Alix very thoroughly; cover with good cider vinegar, and put in self-sealing cans.

Uncooked Catsup No. 2. — One peck of ripe tomatoes ; two horseradish roots ; two large onions ; four stalks of celery ; two ounces mustard seed ; four green peppers; one scant cup of salt; one cup of sugar; three pints of vinegar. Pare and quarter tomatoes, place in colander to drain; chop fine the celery, onions and peppers; grate the horseradish. Mix all thor- oughly. Put in cans and seal.

Green Tomato Catsup. — One peck of green tomatoes and two large onions sliced. Place them in layers, sprinkling salt between ; let them stand 24 hours and then wash and drain them. Add a quarter of a pound of mustard seed, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two tablespoonfuls black pepper, two teaspoonfuls celery seed, a quarter of a pound of brown sugar. Put all in preserving pan, cover with vinegar and boil two hours ; then strain through a sieve and bottle for use.

Tomato Chutney. — Two pounds ripe tomatoes, two pounds sugar, one- half pound green ginger, one pound raisins stoned, one-fourth pound of salt, one ounce garlic, one-haif ounce powdered chillies, one quart vinegar. Place the tomatoes in a shallow pan and put in an oven till they crack, when the skins can be readily removed. Peel and core and boil them with one-half of the vinegar 10 minutes. Pound or grind the ginger, garlic and raisins with enough vinegar to make them into a paste. Boil the sugar with the remainder of the vinegar into a thick syrup. Mix ail the ingredients together with the salt and chillies, and boil till the fruit and syrup run the one way when put on a plate held sideways. Bottle and seal.