Farm and home cook book and housekeeper's assistant

add 1 cup sugar, 1 teasp each salt, pepper, cloves, ground ■ mustard, 2 teasp cinnamon, 2 onions, chopped fine, and 1 pt i vinegar. Boil one hour, bottle, cork and seal while hot. — ! [Mrs. H. A. B., Mont. ■ Crabapple Catsup Stem and wash crabapples, stew until tender, using no i more water than necessary, then rub through a sieve and to \ each gal pulp add 1 qt vinegar, 1 tablesp each salt and black j pepper, 2 teasp mustard, 1 teasp each allspice and cloves and i pinch red pepper. Boil gently 1 hour, bottle, cork and ! seal while hot. — [Mrs. C. C. W., Mich. Cherry Catsup To 2 qts chopped, stoned cherries, add 2 cups each sugar j and vinegar, ^2 teasp ground cloves and 1 tablesp ground ; cinnamon. Boil 15 minutes, set the kettle away until the next day, then boil 15 minutes longer and can while hot, or i bottle, cork and seal. — [C. T. D., Mo. I Currant Catsup Stem 2 qts ripe, red currants, and boil about 10 minutes with y2 pt water. Strain through colander and add y2 pt best j vinegar, 1 lb brown sugar, and 1 tablesp each mace, ground j cloves and cinnamon. Bottle, cork and seal while hot. — j [Mrs. J. A. W.. Mo. ] ( Green Grape Catsup Stem green grapes, wash and cook until soft, with just j enough water to keep from burning, then strain out the skins and seeds through a colander. Weigh the strained ) pulp and allow 2 cups brown sugar to 2^/^ lbs pulp, 1 cup \ vinegar and 2 level teasp each salt, pepper, cloves, cinnamon I and allspice. Cook slowly until it begins to thicken, then i bottle and seal. The spices can be put in a cheesecloth bag, ; if one is particular about the color of the catsup. — [Mrs. ] E. R. R., Me. ; Ripe Grape Catsup Stew 5 lbs grapes, stemmed and washed, until they are soft i enough to rub through a colander, leaving out skins and seeds. | To the strained pulp add 1 pt vinegar, 2 lbs sugar, 1 tablesp : each pepper, allspice, cloves and cinnamon, and i/^ teasp salt. Boil until thick, then bottle and seal. — [E. T., N. Y. COOKED AND UNCOOKED CHILI SAUCE 26T Gooseberry Catsup To 12 lbs gooseberries add 6 lbs sugar, 1 qt vinegar, 2 tablesp^ each cloves, cinnamon and allspice, 1 tablesp black pepper, and 1/^ teasp salt. Boil about one hour, or until thick. Bottle, cork and seal while hot. This makes about 1 gal catsup. — [Mrs. H. J. H., Col. Walnut Catsup The walnuts should be gathered while tender, when they can be easily pierced with a darning needle. White walnuts or butternuts are the best. Wash and wipe dry 100 tender, green walnuts, pierce them all over with a fork, place them in a large jar with 2 qts vinegar and 1 cup saLt, and let them stand 5 days, mashing and stirring them well every other day; then drain, squeeze out the juice and put the nuts in a porcelain kettle with i/^ pt fresh vinegar, ^/^ doz whole pepper corn, 1 tablesp cloves, 1 blade mace, 1 grated nutmeg, 1 little head garlic, 1 horseradish root, sliced, and 1 pod red pepper. Let come slowly to a boil, and boil for 20 minutes. Strain, cool, bottle and seal. — [E. E. W., Ore. Cooked Chili Sauce