Farm and home cook book and housekeeper's assistant

Sauces and spiced relishes, in one shape or another, are to be found on almost every well equipped table, and while a too liberal indulgence in them is properly considered unwholesome, yet they fill a gastronomical want which is universal and therefore not to be overlooked. As almost all the ingredients except some of the spices and sugar are grown on the average home farm, catsups and sauces can be prepared at comparatively small expense by country housekeepers, while town and city dwellers must pay high prices for the raw material of an inferior quality, or buy the ready-made bottled relishes of whose purity they cannot be assured. In preparing homemade catsups and relishes it is imperative that the following rules be observed: Have the bottles thoroughly clean and drained dry. Be sure the corks are sound and clean, and allow them to soak a little while in hot water before using. See to it that the corks are large •enough, and press them into the bottles as far as they will go. Then trim off the tops evenly with a sharp knife, and dip the top of each bottle to the depth of about one inch or more in a melted sealing mixture made of beeswax and rosin, in the proportion of one part rosin to two parts beeswax, or dip the bottles into melted sealing wax the same as that used for sealing letters. Prepared paraffine or sealing wax cakes, ready for melting, can be bought in the stores. Ripe Tomato Catsup Wash and cut out the stem end of 1 pk good, ripe tomatoes. Cut up and boil until very soft, then rub through a colander first, and a fine sieve afterward. This will remove all the peel and seeds. Pour the strained tomato juice in an agate or porcelain lined kettle, put over the fire and add the following: 2 tablesp salt, 1 tablesp each ground black pepper, ground cloves and celery seed. 1 teasp cayenne pepper and 3 tablesp ground mustard and 1 pt good vinegar. Put the celery seed in a cheesecloth bag, and let the catsup boil about 6 hours, stirring occasionally until the last hour, then almost constantly to prevent burning. Pour into a stone jar, and let stand until perfectly cold, then remove the celery seed bag. Bottle, cork and seal. Keep in a cool, dark and dry place. — [Mrs. D. W. C, British Columbia. Green Tomato Catsup Chop fine '^^ bu green tomatoes and 2 large heads white cabbage, 2 doz onions, and 6 red peppers. To this add 2 goodsized pieces horseradish root, grated, and 1 cup salt. Mix thoroughly, put in a cheesecloth bag, hang up and let drip all night. Next morning turn the drained mixture into an agate or porcelain lined kettle, add enough good vinegar to cover, 2 cups sugar, 4 tablesp whole white mustard seed, and 1 tablesp each celery seed, ground cloves, cinnamon and allspice. Put the spices in a cheesecloth bag and stir it through the mixture while cooking. Let this catsup boil about 15 minutes, then turn it into stone jars, let cool, and put on a weighted cover, so that the juice will come well over the solid ingredients. In about one week this catsup will be ready to use. Keep in a cool, dark, dry place. — [Mrs. M. M. B., Mo. Cold Tomato Catsup