This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
For this, choose large, ripe cucumbers. Pare, remove the seeds, and grate. To every pint of this pulp allow:
1/2 pint of cider vinegar
1/4 teaspoonful of cayenne 1 teaspoonful of salt 2 heaping tablespoonfuls of grated horse-radish
Drain the grated cucumber in a colander, then mix with all the other ingredients. Bottle and seal.
Take freshly gathered mushrooms and examine them carefully to see that they are all right. Wipe them, but do not wash. Put a layer of the mushrooms in the bottom of an earthen dish, then sprinkle well with salt, then another layer of mushrooms, another of salt, and so on alternately; cover with a folded towel, and stand in a very warm place for twenty-four hours; then mash and strain through a coarse bag. To every quart of this liquor add one ounce of pepper-corns, and boil slowly in a porcelain-lined kettle for thirty minutes; then add a quarter-ounce of whole allspice, a half-ounce of sliced ginger-root, one dozen whole cloves, and three blades of mace. Boil fifteen minutes (532) longer. Take from the fire and stand aside to cool. When cold, strain through flannel, and put into small bottles, filling to the very top. Cork tightly and dip in sealing-wax.
Cut ripe tomatoes into thin slices; then put into a stone jar a layer of tomatoes and a layer of salt, and stand aside for three days. Then press through a sieve, add vinegar and spice to taste, bottle and seal.
1 bushel of ripe tomatoes 1/2 gallon of vinegar 1/2 pound of sugar 1/2 pint of salt 1 1/2 ounces of black pepper 1 1/2 ounces of allspice
2 ounces of mustard 1 ounce of ginger 1/2 ounce of cloves 1/8 ounce of cayenne 1/4 ounce of powdered assafetida
1 pint of alcohol
Put the tomatoes on to boil, boil gently a half-hour, then press them through a sieve to remove the seeds and skins. Return this liquid to the kettle (which should be porcelain-lined), and boil down to one and a half gallons; then add the vinegar and evaporate to one and three-quarter gallons; then add the sugar, salt and spices; stir until thoroughly mixed. Put the assafetida into a teacup, add to it two tablespoonfuls of the catsup, stir until thoroughly mixed, then turn it into the kettle, stir continually until the catsup comes to a boil, then take it from the fire and add the alcohol. Bottle and seal while hot.
This recipe has been in constant use in my own family for years, and is pronounced, by those who have used it - perfect.
Peel and chop very fine a half-peck of ripe tomatoes. Drain them in a colander, then turn them into an earthen vessel and add a half-cup of grated horse-radish, one cup of salt, one cup of black and white mustard-seed mixed, two tablespoonfuls of black pepper, two red peppers and two roots of celery chopped fine, two teaspoonfuls of celery-seed, one cup of nasturtiums chopped fine, one cup of brown sugar, two tablespoonfuls of ground cloves, two tablespoonfuls of ground allspice, a teaspoonful of cinnamon, a teaspoonful of mace, and one quart of cider vinegar. Mix all well together, bottle, and seal.
Take one hundred green walnuts that are young enough to be pierced through easily with a pin. Pierce each walnut in five or six places, then put them in an earthen vessel, cover with a half-pound of salt and two quarts of vinegar. Cover and stand aside for six days, mashing with a potato masher and stirring every day. At the end of that time, strain off and squeeze every drop of liquor from the walnuts. Add a half-pint of vinegar to the remaining husks, beat them with a potato masher and squeeze again. Turn all this liquor into a porcelain-lined kettle, add to it one ounce of whole pepper-corns, forty whole cloves slightly bruised, a quarter-ounce of whole mace, a quarter-ounce of nutmeg cut in thin slices, a small root of horse-radish cut in slices, one blade of garlic chopped, one long red pepper, a half-pound of anchovies, and a quarter-ounce of green ginger-root cut in slices. Bring this mixture slowly to a boil, cover the kettle closely, and boil slowly a half-hour. Then strain through a cloth and stand aside to cool. When cold, add one pint of port wine; bottle, cork tightly, and seal. This should stand three or four months before using.
Add to one quart of vinegar three-quarters of an ounce of cayenne, three cloves of garlic chopped fine, five anchovies mashed, twelve whole cloves bruised, and two blades of mace. Cover, and stand aside over night. Next day, rub through a fine sieve, strain, add one gill of port wine, put it in a demijohn, cork, and stand aside for ten days; then bottle, cork and seal.
This is made by infusing fifty of the small foreign bird-peppers (small red and yellow peppers about one inch long) in one pint of the best white wine vinegar for two weeks.
Put into a wide-mouthed bottle one cup of freshly-gathered tarragon leaves, cover with a quart of good cider vinegar; cork the bottle and stand aside for two weeks, shaking frequently; then strain and squeeze through a flannel bag. Pour into small bottles, cork, and keep in a cool place.