Ripe Grape Catchup

Make ripe grape catchup by the same formula as "Gooseberry Catchup."

Mushroom Catchup

Wipe, but do not wash, freshly gathered mushrooms; put in layers in an earthen dish, sprinkling each layer with salt. Cover with a damp cloth of several thicknesses, let stand in a warm place thirtysix hours, then mash and strain. To each quart of juice add one ounce of peppercorns. Boil thirty minutes. Add one ounce each of whole cloves and allspice, half an ounce of gingerroot, and one blade of mace. Simmer fifteen minutes. When cold, strain and bottle.

Tomato Catchup

Wipe with a damp cloth and core one bushel of fine ripe tomatoes. Place over the fire with three pints of water, two handfuls of peach leaves and a dozen onions cut fine. Boil two hours, strain, add half a gallon of vinegar, two ounces each of ground allspice, black pepper and mustard, one ounce of ground cloves, two grated nutmegs, two pounds of brown Sugar, and one pint of salt. Boil two hours longer, stirring constantly. Bottle cold.

Red Tomato Catchup

Mash very ripe tomatoes to a pulp, put them in an earthen jar, cover, and stir them twice each day. They will ferment. After three days, rub them through a sieve and put the part that goes through the sieve to cook in a porcelainlined pot. Let it boil till of a creamy thickness. To each gallon of cooking pulp add half a pound of sugar, half a cup of salt, one teaspoon of cayenne, and half a pint of vinegar. Boil fifteen minutes, fill the bottles while hot, and seal tight.

Walnut Catchup

Gather the walnuts when green and soft Grind or pound in an earthen or marble mortar; then turn into a stone jar, sprinkle with salt and cover with vinegar. Let stand a week, stirring well each day; then strain through a coarse cloth. To each gallon of the liquor add one ounce each of whole cloves, peppercorns, ginger, mace, and celery seed, half a nutmeg broken fine, one clove of garlic, and half a teaspoon of cayenne. Boil all slowly till reduced onehalf. Strain, and bottle when cold.

Worcestershire Catchup

Mix thoroughly half a gallon of vinegar, one ounce of cayenne, eight cloves of garlic, one dozen anchovies (mashed), one tablespoon of whole cloves, and two blades of mace. Let stand closely covered for eighteen hours. Strain, add two gills of walnut catchup and two tablespoons of prepared mustard. Turn into a jug. At the end of two weeks bottle it.

How To Pickle Vegetable

How To Pickle Cauliflower. A Jewish Receipt

Wash, soak, and take off the leaves of the cauliflower. Break the flower into small twigs, parboil the twigs in brine, drain, lay in a crock and pour over boiling, spiced vinegar.

Chilli Sauce

Chop together one white onion, one green pepper, and six large ripe tomatoes. Add half a tablespoon of salt, twentyfour tablespoons of brown sugar, and half a teaspoon each of ginger, cloves, and cinnamon. Boil all together two hours, put in bottles, and seal.

ChowChow. A New Orleans Receipt

(To be put in quart jars for winter use.) Chop fine four Spanish onions and one dozen large green tomatoes. Add one large cauliflower cut in small pieces, not the leaves, only the heart or flower. Add fifty very small onions and twentyfour small cucumbers. Mix in two teacups of salt, put in a deep stone jar, and let stand twentyfour hours. Then cover with a mixture of vinegar and water for two days. Drain off all liquor and add the following, mixing in thoroughly: Half a pint of grated horseradish, half a pound of white mustard seed, half a pound of celery seed, four tablespoons of cayenne pepper, half a dozen minced dried red peppers, two and a half tablespoons of tamarack, one teacup of white sugar, two bottles about two cups of French mustard, one gallon of cider vinegar. Mix thoroughly, put in jars, and seal for use.

ChowChow Pickle

Have four large cabbage heads, one peck of green tomatoes, one quart of onions, one dozen cucumbers, and three green peppers. Chop fine. Mix in two handfuls of salt, tie in a strong cheesecloth bag and drain overnight. Next morning add one ounce of celery seed, one ounce of mustard seed, half a box of mustard, one pound of sugar. Put in a preserving kettle, cover with cider vinegar, put over the fire, and cook slowly till the pickles are tender but not till they lose form. If needed, add more vinegar while cooking.

India Chutney

Put together two quarts of chopped apples, two quarts of green tomatoes, one pound of raisins, three cups of brown sugar, one cup of lemonjuice, one small onion chopped, three cups of vinegar, half a cup of salt, one teaspoon of cayenne, and one tablespoon of ginger. Mix and let stand in an earthen dish overnight and next morning boil till tender.

Stuffed Cucumbers

Pack mediumsized cucumbers in dry coarse salt. They can be left any length of time in the brine, or in two weeks can be taken from the brine. Soak them in tepid water three days, changing the water each day. Without paring cut them in two halves lengthwise. Cut out of each half a small strip. Fill the space with black and white mustard seeds, wet with olive oil. In each one put some pieces of very thin strips of horseradish. Tie the halves together with small strips of cheesecloth. This done, divide the quantity in half. Put half in a preserving kettle. Sprinkle horseradish finely shaved through them. Allow two red (chilli) peppers to a kettleful. In the center put one sliced onion, one teaspoon of pulverized alum, and a small bag holding one tablespoon of allspice and one teaspoon of whole cloves. Put in the rest of the pickles. Add horseradish, one teaspoon of alum, and one small teacup of brown sugar. Cover the whole with cold vinegar. Set on the stove, gradually heat, and when it comes to boil the pickles are done. Put away in small stone jars. Tie a cloth over the top.