STRAWBERRY, RASPBERRY AND BLACKBERRY PRE-
SERVE✪ Strawberry, Raspberry, and Blackberry PreservesS.— Pick and prepare the berries, put a lb. of sugar to a lb.
of fruit. Let stand with sugar sprinkled over 4 hrs. Boil J^ hr.,
slowly. — Mrs. E. L. Matthews, Chicago Heights, 111.
PRESERVE STRAWBERRIES WITHOUT COOKING.—
After the berries are picked over put them into a stone jar, or
granite kettle, and mash with a potato masher, add % lb. sugar
to 1 lb. berries✪ Preserve Strawberries Without Cooking, and stir well, until sugar has dissolved, let stand
over night, and put into sealers in the morning. This will keep
for a year. — Mrs. L. E. Mason, Oak Glen, 111.
BORDEAUX SAUCE RECIPE.— 4 qts. of chopped cabbage;
2 qts. of green tomatoes, sliced, 1 doz. large onions, sliced, J^ oz.
of tumeric, ^ oz. of ground cloves, J^ oz. of white pepper, % of
mustard seed, 2 tablespoons salt, 1% cups of sugar, lJ/2 qts. of
cider vinegar✪ Bordeaux Sauce. Boil slowly for 40 minutes. — Mrs. Mary Law-
rence, Chicago Ridge, 111.
CRAB^PLE CATSUP.— Quartered and cored, 3 lbs. crab-
apples, boil with about 1 cup of water, and rub through a colander;
then add 1^ lbs. sugar, 1 qt. vinegar, 1 teaspoon salt✪ Crabapple Catsup; spice to
taste, and boil till thick. — Mrs. C. A. Armstrong, Oaklawn, 111.
CRANBERRY CATSUP.— Boil ripe cranberries until the
juice is extracted from the pulp, strain and add 1 pt. of vinegar, 2
lbs. brown sugar, 1 teaspoon each of cayenne pepper, black pepper,
allspice, cloves and cinnamon; boil until thick enough to run freely
from the bottle when cold. Put into jars piping hot, and cork
tightly. — Mrs. D. E. Remley, Willow Springs, 111.
CUCUMBER CATSUP.— Grate 50 fair-sized cucumbers; let
them stand in a colander with salt, and drain, all night. Add, not
quite a peck of onions, grated, and add the vinegar✪ Cucumber Catsup, and can, leav-
ing >^-inch of vinegar on top. It can be made with or without
horseradish. — ^Mrs. C. C. Armstrong, Oaklawn, 111.
CURRANT CATSUP.— Cover wiih vinegar 2 qts. red currants
and 2 qts. sugar; add 1 tablespoon cinnamen, J/2 tablespoon cloves✪ Currant Catsup,
508 ^.-..,.>.-,o, PRESER\.-..^ AND PICKLING
3^ taik^sspooa ail<;pirr, ^ tiMp*^r>rm cacf^enne. Boil slowly 40 min-
-Mrs. D, £. Renlcy, Willow ^pri&g^s. 111.
GOOSEBERRY CATSUP.— Boil 8 lbs. ripe gv,u^c..crrie^ and
4 lbs. sugar for 3 or 4 hrs, in 1 pL good vinegar, l^cn add '2 oz.
cokIi «i ctoviB and cmnamon, and boil a little more; pour through
a siere, amd hotdc — ^Mrs. Gias. Kramer, Sutton, IlL
GRAPE CATSUP.— Bool 5 lbs. grapes and press them through
a rolafwW; Add 2^2 lbs. sagar, 1 pt. vinegar, 1 tablespoon each of
doves, jUspiigy aamamam, salt and black or cayenne pepper. BoU
tai titick, and can.— Mrs. £. D. Bkiae, Bdraomt, m.
TOMATO CATSUP. — Drain I cup of juice irotm 1 can of to-
acnd add 1 cup of good vin^ar; place on the stove till it
Ae JHiiliag poM^ tbcB: add a iazsc tablespoon of brown
cool k is ready to use. — ^Mrs. M, E. Holmes, Homewood, IlL
VARIATION L— BolL 2 doz. ripe tomatoes, 9 onions, 6
api»lrs, 54 fi^ mixed spices, ^ gaL vinegar, ^ lb. raisins, and salt
to taifcc; l}i ivs. Stxain and add 1 lb. hsamrm. saexr, 1 cup mustard,
^ssoHvi^ aad 1 tablespoon of cayeane pcfpcr. Boil ^ hr., and
bottle— Mrs. L. R, Ridley, Tinley Park, IlL
Page 348 · 10 recipe records on this page
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
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STRAWBERRY, RASPBERRY AND BLACKBERRY PRE-
SERVES.— Pick and prepare the berries, put a lb. of sugar to a lb.
of fruit. Let stand with sugar sprinkled over 4 hrs. Boil J^ hr.,
slowly. — Mrs. E. L. Matthews, Chicago Heights, 111.
PRESERVE STRAWBERRIES WITHOUT COOKING.—
After the berries are picked over put them into a stone jar, or
granite kettle, and mash with a potato masher, add % lb. sugar
to 1 lb. berries, and stir well, until sugar has dissolved, let stand
over night, and put into sealers in the morning. This will keep
for a year. — Mrs. L. E. Mason, Oak Glen, 111.
BORDEAUX SAUCE RECIPE.— 4 qts. of chopped cabbage;
2 qts. of green tomatoes, sliced, 1 doz. large onions, sliced, J^ oz.
of tumeric, ^ oz. of ground cloves, J^ oz. of white pepper, % of
mustard seed, 2 tablespoons salt, 1% cups of sugar, lJ/2 qts. of
cider vinegar. Boil slowly for 40 minutes. — Mrs. Mary Law-
rence, Chicago Ridge, 111.
CRAB^PLE CATSUP.— Quartered and cored, 3 lbs. crab-
apples, boil with about 1 cup of water, and rub through a colander;
then add 1^ lbs. sugar, 1 qt. vinegar, 1 teaspoon salt; spice to
taste, and boil till thick. — Mrs. C. A. Armstrong, Oaklawn, 111.
CRANBERRY CATSUP.— Boil ripe cranberries until the
juice is extracted from the pulp, strain and add 1 pt. of vinegar, 2
lbs. brown sugar, 1 teaspoon each of cayenne pepper, black pepper,
allspice, cloves and cinnamon; boil until thick enough to run freely
from the bottle when cold. Put into jars piping hot, and cork
tightly. — Mrs. D. E. Remley, Willow Springs, 111.
CUCUMBER CATSUP.— Grate 50 fair-sized cucumbers; let
them stand in a colander with salt, and drain, all night. Add, not
quite a peck of onions, grated, and add the vinegar, and can, leav-
ing >^-inch of vinegar on top. It can be made with or without
horseradish. — ^Mrs. C. C. Armstrong, Oaklawn, 111.
CURRANT CATSUP.— Cover wiih vinegar 2 qts. red currants
and 2 qts. sugar; add 1 tablespoon cinnamen, J/2 tablespoon cloves,
508 ^.-..,.>.-,o, PRESER\.-..^ AND PICKLING
3^ taik^sspooa ail<;pirr, ^ tiMp*^r>rm cacf^enne. Boil slowly 40 min-
-Mrs. D, £. Renlcy, Willow ^pri&g^s. 111.
GOOSEBERRY CATSUP.— Boil 8 lbs. ripe gv,u^c..crrie^ and
4 lbs. sugar for 3 or 4 hrs, in 1 pL good vinegar, l^cn add '2 oz.
cokIi «i ctoviB and cmnamon, and boil a little more; pour through
a siere, amd hotdc — ^Mrs. Gias. Kramer, Sutton, IlL
GRAPE CATSUP.— Bool 5 lbs. grapes and press them through
a rolafwW; Add 2^2 lbs. sagar, 1 pt. vinegar, 1 tablespoon each of
doves, jUspiigy aamamam, salt and black or cayenne pepper. BoU
tai titick, and can.— Mrs. £. D. Bkiae, Bdraomt, m.
TOMATO CATSUP. — Drain I cup of juice irotm 1 can of to-
acnd add 1 cup of good vin^ar; place on the stove till it
Ae JHiiliag poM^ tbcB: add a iazsc tablespoon of brown
cool k is ready to use. — ^Mrs. M, E. Holmes, Homewood, IlL
VARIATION L— BolL 2 doz. ripe tomatoes, 9 onions, 6
api»lrs, 54 fi^ mixed spices, ^ gaL vinegar, ^ lb. raisins, and salt
to taifcc; l}i ivs. Stxain and add 1 lb. hsamrm. saexr, 1 cup mustard,
^ssoHvi^ aad 1 tablespoon of cayeane pcfpcr. Boil ^ hr., and
bottle— Mrs. L. R, Ridley, Tinley Park, IlL