Wash and stew ten pounds of fruit over a slow fire until soft. Then strain through a sieve and add nine cupfuls of granulated sugar, two teaspoonfuls of cinnamon, two tablespoonfuls of allspice, one table-spoonful of ground black pepper, one tablespoonful of salt and two quarts of cider vinegar. Boil until a little thick and bottle. Lettie T
Make same as grape catsup, being sure to gather fruit before it is too ripe. Lillie T.
Make same as grape catsup. Lillie T.
Boil fifteen minutes one-half pint of vinegar, three pounds of sugar, five pounds of ripe currants, one tablespoonful each of cloves, cinnamon, allspice and one teaspoonful of black pepper, one-half teaspoonful of salt; stir the currants, strain and boil fifteen minutes longer. Berries are good also. Marion C. Packard.
Eight pounds of currants, eight cupfuls of sugar, one quart of vinegar, two tablespoonfuls of cinnamon, pepper and allspice. Boil in a granite kettle until just thick enough to run freely from a spoon. Seal.
Mrs, L. P. M.
Select sound apples; peel and quarter two quarts; stew them until tender in as little water as possible, then press through a sieve. To a quart of the sifted apple add two teacupfuls of sugar, two teaspoonfuls of pepper, two teaspoonfuls of cloves, two teaspoonfuls of cinnamon and three large onions chopped fine. Stir all together adding two tablespoonfuls of salt and cider vinegar enough to cover. Place over slow fire and boil one hour. Seal while hot. F. P. E.
One-half bushel of tomatoes, one teacupful of salt. Boil and strain through a coarse sieve. Add one-half teaspoonful of powdered cloves, one teaspoonful of powdered allspice and four dashes of cayenne. Boil down to five quarts. Bottle while hot and pour over a teaspoonful of olive oil before corking. H. F. L.
One bushel of tomatoes, three onions, two large red peppers, two tablespoonfuls of cloves, two tablespoonfuls of allspice, one tablespoonful of mace, one and one-half whole black peppers and salt to taste. Cut and heat the tomatoes until they are soft enough to strain. After straining put in the ingredients and boil down one-half; then strain through a colander, cork and seal in heated bottles. Mrs. M. H. Skinner.
To one gallon of strained tomatoes, put one quart of vinegar, one large cupful of sugar, four tablespoonfuls of pepper, four tablespoonfuls of mustard, four tablespoonfuls of salt, four tablespoonfuls of mixed spices, one teaspoonful of red pepper. Boil till thick and then strain it again. Bottle and set away. Mrs. M. Dawson.
Peel and grate one dozen green cucumbers, add two chopped onions, one-third of a teacupful of salt and drain over night. Then add one-third of a cupful of mustard seed, one-half teaspoonful of black pepper and cover with cider vinegar. Fine for corned mutton. J. Smiley.
Grate six fairly ripe cucumbers and drain in a colander. Mince two small onions; mix with one-half teaspoonful of horseradish and same of white mustard seed. Pour over enough cider vinegar to make quite juicy.
Do not cook. This will keep in a cool place for some time.
Take a peck of ripe tomatoes, skin and cut up coarse into kettle. Take six large onions, five large green peppers, and a good-sized bunch of celery, cutting them all up. Put all on to boil, adding about a pint of cold water. Boil slowly four to five hours. Add one small teacupful of salt, one pint of cold vinegar, tablespoonful of black pepper and one-half teaspoonful of cayenne pepper. Boil all these together one hour. Then bottle it. It must never stop boiling. If you use canned tomatoes four cans equal one peck of whole ones. Maggie Green.
Three teacupfuls of vinegar, twelve tomatoes chopped, three peppers chopped fine, two large onions chopped fine and two teaspoonfuls of salt, two teaspoonfuls of sugar, one teaspoonful of cinnamon; simmer on back part of stove two hours. Very nice. Mrs. Carrie Vroman.