Miss Corson's practical American cookery and household management

Have ready a tablespoonful of fresh grated pineapple, or of pineapple-preserve ; mix together three eggs, a teaspoonful of lemon-juice, and a tablespoonful of sugar; put the omelet into a hot buttered pan, and cook it as directed in the recipe for sardine omelet, until it is ready to fold ; then put in the pineapple, fold the omelet together, and turn it out on a hot dish ; dust it with powdered sugar, and serve it at once. TOMATO CATSUP. Scald and peel a peck of tomatoes and two onions ; boil them with a pint of vinegar in the preserving-kettle, until they are tender enough to rub through a sieve witli a potatomasher; then add to them a cupful of salt, half a cupful of mustard mixed with the same quantity of vinegar, two tablespoonfuls each of powdered cloves, mace, allspice, and black pepper, and one level teaspoonful of cayenne-pepper. Boil all these ingredients together again for an hour, and then bottle the hot catsup in bottles heated in hot water ; cork and seal the bottles while hot. SEALING-WAX FOR PICKLE JARS. Put three ounces of yellow beeswax into a small tin pail with six ounces of powdered rosin ; set the pail in a pan of hot water, and stir the wax and rosin until they are melted and smoothly blended. While the wax is still liquid from the action of heat, apply it to the jars or bottles containing pickles or preserves, after they are corked. CUCUMBER CATSUP. Peel and chop very fine twelve large cucumbers, an equal measure of Spanish onions, four large green peppers without RELISHES (HORS-D'ŒUVRES). 259 the seeds, one small bulb of garlic, and four shallots ; grate one medium-sized root of horseradish ; put all these ingredients in a porcelain-lined kettle over the fire, add enough cold vinegar to cover them, together with half a cupful of salt, and a tablespoonful each of ground cloves, allspice, mace, and cinnamon, and red pepper to taste. Boil the catsup gently until it is of the proper consistency, and then cool and bottle it. OYSTER CATSUP. Remove all pieces of shell from a hundred large, fresh oysters ; put them into a mortar with four tablespoonfuls of salt, one ounce of powdered mace, and one saltspoonful of cayenne-pepper, and pound them to a smooth paste ; put this paste over the fire with an equal quantity by measure of white wine ; let it heat slowly, and then boil for five minutes ; then rub the catsup through a fine sieve, boil it again for five minutes, skimming it quite clear; cool the catsup after the second boiling, add to it a glass of brandy, and bottle, cork, and seal it. It is used as a table-sauce, and for flavoring soups, sauces, and gravies. CHILI SAUCE. Peel and slice four quarts of fresh tomatoes, or use the canned vegetables. Chop one pint of fresh red peppers, or one-third that quantity of dried ones ; peel and chop half a pint of onions ; put these ingredients into a saucepan with half a pound of brown sugar, a' pint and a half of vinegar, a quarter of an ounce each of ground cloves and cinnamon, an eighth of an ounce each of ground ginger and mace, and two ounces of salt ; boil all these ingredients together gently for three hours, stirring them frequently to prevent burning, and then cool the sauce, and seal it up in wide-mouthed glass bottles. CHOW-CHOW.