Take young tender walnuts. If you cannot run a pin through
them, they are too old. Prick each one through with a larding-
needle, and lay them in a stone or earthenware pot or pan with
a layer of salt and one of walnuts, allowing a handful of salt to
every twenty-five walnuts ; cover them with cold water, let them
lie two weeks, stirring up every day ; drain off the water into a
kettle, cover the walnuts with boiling vinegar, crush them to a
pulp, and strain through a cullender into the kettle with the
jnice ; now measure it, and for every quart, add two ounces of
white pepper, the same of ginger, an ounce of cloves, the same
of grated nutmeg, a pinch of cayenne pepper, a small onion
minced very fine, and a teaspoonful of celery-seed✪ Walnut Catsup tied in a little
piece of thin muslin. Boil all together for one hour. When
eold, bottle it, stirring it up as you lip it out.
WH aOOKEB T FROM MXPESIBNCE.
Celtry Soy.
One peek of tomatoes chopped tod cooked until soft; item
add a teacnp of salt, half an one of white pepper, a teaspoonfiil
of cayenne pepper, four onions chopped fine, half a ponnd of
good brown sugar. Boil one hour, add a quart of sharp eider-
▼inegar✪ Celery Soy, boil up again ; set it aside. When cold, add half a ovf
of celery-seed crushed, and two tablespoons of ground dore^
and allspioe. Let it stand all night, press through a sicTC, bottle
andieal.
* Tomato Catsup.
Out in pieces one bushel of ripe tomatoes, put them oyer the
fire and boil them until Tery soft ; press them through a sicTe
to take out the skins and seeds, add to them half a gallon of
good cider-vinegar, three half-pints of salt, two ounces of whole
elof OS, a small teaspoonful ef cayenne pepper, two tablespoonsful
ef black pepper, five heads of garlic skinned and separated; mix
all together and boil three hours, or until reduced one-half; then
boitle without straining and seal up.
This is more easily and quickly made if the tomatoes an
peeled before thej are cooked; an onion sliced may be used ia
the place of the garlic.
FOB INVALIDS AND SICK.
* OatmMl OtHAL
Vor a fluA gruel, mix a tobkBpoonfid of oatmeal witti
Oirea of mM water. Boil in a aase^paii a pint of water or
milky poor it bj degrees to tbe oatmeal you hare mizedi retam
it to the aamee-paii and boil orer tbe lire for fite mmnteai stir-
ring an file time} seaaoa with a pinob of salt or sweeten to
taste. If allowed, jou may add a little wine or brandy and
grated atorlnieg. If yen wish a ibieker gmel, donbb the
quantity of oatmeaL
* T«i7 Una Oatmeal OmeL
Boil a quart of water, stir in it two or three tableapooasfiil ef
oatmeal, boil it until it tbiekens, stirring it all tbe time* When
it is tibiek enough, pour it into a fiirina-kettle and let it bml on
the raoge or store for three or four bonis. When done» take it
fSram the Are and thin it irith rieh milk until you eaa pour it
through a tin strainer; then strain it. Add to it a H^e salt
and a pleee of butter the riie of a nutmeg ; or, if yon prefer
sugar, sweeten to the taste.
• Indian OrueL
One heaping tablespoonfU of Indian meal mixed in a little
eoU water. Boil a quart of watery pour on it, beat weQ and
retnm it to the sauee-pan and bofl fifteen or twenty minutes ;
add a little salt, and sweeten to taste.
* Sago OmeL
Boak two tablespoonsful of sago for an hour in eold water to
eqifer it; then add to it a pint more of ^Id water. Put It on a
(297)
898 COOKERY FROM EJPERliKCB.
ilow fire in & MUoe>pui and stir untO the Btgo b diBaolTed uii
beoomes tliiekened. If too thick, thin with hoiling wttor.
Pour it ont, sweeten to taste, and if allowed, add a glass of wine
and a little nutmeg.
* AxTOwroot»
Mix two teaspoonsfnl of arrowroot in a little cold water. Boii
a pint of milk or water, or half and half milk and water; stir in
the arrowroot, and boil until thickened and clear; a few tninnfaM
will do it. Sweeten it to taste.
* Oysters on Toast
Page 142 · 3 recipe records on this page
Presented as published in 1905. 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
A modernized reading is not available for this page yet. You are seeing the original text.
Take young tender walnuts. If you cannot run a pin through
them, they are too old. Prick each one through with a larding-
needle, and lay them in a stone or earthenware pot or pan with
a layer of salt and one of walnuts, allowing a handful of salt to
every twenty-five walnuts ; cover them with cold water, let them
lie two weeks, stirring up every day ; drain off the water into a
kettle, cover the walnuts with boiling vinegar, crush them to a
pulp, and strain through a cullender into the kettle with the
jnice ; now measure it, and for every quart, add two ounces of
white pepper, the same of ginger, an ounce of cloves, the same
of grated nutmeg, a pinch of cayenne pepper, a small onion
minced very fine, and a teaspoonful of celery-seed tied in a little
piece of thin muslin. Boil all together for one hour. When
eold, bottle it, stirring it up as you lip it out.
WH aOOKEB T FROM MXPESIBNCE.
Celtry Soy.
One peek of tomatoes chopped tod cooked until soft; item
add a teacnp of salt, half an one of white pepper, a teaspoonfiil
of cayenne pepper, four onions chopped fine, half a ponnd of
good brown sugar. Boil one hour, add a quart of sharp eider-
▼inegar, boil up again ; set it aside. When cold, add half a ovf
of celery-seed crushed, and two tablespoons of ground dore^
and allspioe. Let it stand all night, press through a sicTC, bottle
andieal.
* Tomato Catsup.
Out in pieces one bushel of ripe tomatoes, put them oyer the
fire and boil them until Tery soft ; press them through a sicTe
to take out the skins and seeds, add to them half a gallon of
good cider-vinegar, three half-pints of salt, two ounces of whole
elof OS, a small teaspoonful ef cayenne pepper, two tablespoonsful
ef black pepper, five heads of garlic skinned and separated; mix
all together and boil three hours, or until reduced one-half; then
boitle without straining and seal up.
This is more easily and quickly made if the tomatoes an
peeled before thej are cooked; an onion sliced may be used ia
the place of the garlic.
FOB INVALIDS AND SICK.
* OatmMl OtHAL
Vor a fluA gruel, mix a tobkBpoonfid of oatmeal witti
Oirea of mM water. Boil in a aase^paii a pint of water or
milky poor it bj degrees to tbe oatmeal you hare mizedi retam
it to the aamee-paii and boil orer tbe lire for fite mmnteai stir-
ring an file time} seaaoa with a pinob of salt or sweeten to
taste. If allowed, jou may add a little wine or brandy and
grated atorlnieg. If yen wish a ibieker gmel, donbb the
quantity of oatmeaL
* T«i7 Una Oatmeal OmeL
Boil a quart of water, stir in it two or three tableapooasfiil ef
oatmeal, boil it until it tbiekens, stirring it all tbe time* When
it is tibiek enough, pour it into a fiirina-kettle and let it bml on
the raoge or store for three or four bonis. When done» take it
fSram the Are and thin it irith rieh milk until you eaa pour it
through a tin strainer; then strain it. Add to it a H^e salt
and a pleee of butter the riie of a nutmeg ; or, if yon prefer
sugar, sweeten to the taste.
• Indian OrueL
One heaping tablespoonfU of Indian meal mixed in a little
eoU water. Boil a quart of watery pour on it, beat weQ and
retnm it to the sauee-pan and bofl fifteen or twenty minutes ;
add a little salt, and sweeten to taste.
* Sago OmeL
Boak two tablespoonsful of sago for an hour in eold water to
eqifer it; then add to it a pint more of ^Id water. Put It on a
(297)
898 COOKERY FROM EJPERliKCB.
ilow fire in & MUoe>pui and stir untO the Btgo b diBaolTed uii
beoomes tliiekened. If too thick, thin with hoiling wttor.
Pour it ont, sweeten to taste, and if allowed, add a glass of wine
and a little nutmeg.
* AxTOwroot»
Mix two teaspoonsfnl of arrowroot in a little cold water. Boii
a pint of milk or water, or half and half milk and water; stir in
the arrowroot, and boil until thickened and clear; a few tninnfaM
will do it. Sweeten it to taste.
* Oysters on Toast