The farm cook & rule book

Grate the rinds from the lemons and add the strained juice of the fruit, the spices and salt. Boil gently 45 minutes. Pour into glasses and seal. This will be ready for use in about 2 months. Raspberry Catchup 1 gallon ripe raspberries 1 teaspoonful cinnamon 1 quart cider vinegar 1 small piece ginger root % teaspoonful mustard seeds 2 cupfuls sugar Cook the berries slowly in the vinegar for 1 hour, then strain and add the spices and mustard seed. Boil slowly 20 minutes, strain and measure. To every quart, add 2 cupfuls of sugar. Simmer gently until the mixture is thick, then bottle and seal. PICKLES, CATCHUPS AND RELISHES 81 Walnut Catchup Use walnuts which are soft enough that they may be pierced with a needle. Mash them to a pulp and allow them to lie in salt water 2 weeks, using I/2 cupful of salt to 20 walnuts and sufficient water to cover them. Drain off this liquid and pour on a pint of boiling vinegar and let stand for 5 minutes ; then drain. To every quart of this liquor add 3 tablespoonfuls of pepper, 1 tablespoonful of ginger, 2 tablespoonfuls of cloves and 3 tablespoonfuls of nutmeg. Boil 1 hour and when cool, bottle and seal. Apple Catchup 2 quarts tart apple sauce 2 teaspoonfuls powdered cloves 4 small onions 1% teaspoonfuls pepper 2 quarts vinegar 2 teaspoonfuls salt 2 cupfuls sugar 4 teaspoonfuls cinnamon 2 teaspoonfuls mustard 1 teaspoonful mace Put the apple sauce through a sieve, add the chopped onions, vinegar, salt, sugar and spices. Simmer until thick. Bottle and seal while hot. Cucumber Catchup 10 cucumbers 1 teaspoonful ginger 8 onions V2 teaspoonful pepper 5 cupfuls sugar 1 teaspoonful powdered mace 2 tablespoonfuls mustard seed .% teaspoonful turmeric 1 teaspoonful cinnamon 1 teaspoonful celery seeds vinegar salt Slice the unpeeled cucumbers, sprinkle with salt and let stand 2 hours. Drain, add the sliced medium-sized onions, the spices, sugar and sufficient vinegar to cover. Put into a saucepan and boil until tender. If this is not salt enough, add 1 teaspoonful of salt. Seal while hot in sterile jars or bottles. Elderberry Catchup 4 cupfuls ripe elderberries 24 whole cloves 6 cupfuls boiling vinegar 40 white peppercorns % teaspoonful salt 2 blades mace small piece of ginger root 4 shallots Remove the elderberries from the stems, measure and add the boiling vinegar. Let stand overnight in a cool place. Next day strain the liquor through a muslin bag without pressure and boil it five minutes with the salt, spices and chopped shallots. Bottle and seal while hot. Grape Catchup 3 quarts ripe grapes 1^/^ tablespoonfuls cinnamon vinegar to cover 1^ tablespoonfuls cloves 1% cupfuls sugar 1% tablespoonfuls allspice Cook grapes in vinegar until they are soft. Eub through a sieve, add sugar and spices to the pulp and cook slowly, stirring occasionally to avoid burning, until of the consistency of catchup. PICKLED FRUITS Sweet Peach Pickles 16 peaches 1 cupful vinegar 1 pound brown sugar 16 whole cloves 2 large sticks cinnamon