Harper's cook book encyclopædia

Catsup, Green - tomato. — Take a peck of green tomatoes, a large head of cabbage, and a dozen onions ; chop all together very fine, sprinkle with salt, and let stand overnight; put in a stone jar with I oz. of white mustard-seed, Yz oz. of ground cloves, 1 oz. of allspice, two pods of red pepper, chopped fine, and a teacupful of brown Catsup, Mixed PICKLES, ETC. Catsup, Tomato Soy sugar. Cover with strong vinegar, and set in a cool, dark place. Catsup, Mixed. — Slice four dozen cucumbers, two dozen onions, four dozen large green tomatoes, and four green peppers ; sprinkle with one pint of salt, and let stand overnight; then drain. Put in a preserve-kettle, with sliced horseradish, I oz. each of mace, white pepper, turmeric, white mustard-seed, cloves, and celery seed, with I /4 lbs. of brown sugar and one gallon of vinegar ; boil one hour. Put in jars, and add a teacupful of cold vinegar to each. Catsup, Mushroom. — Use large, fresh mushrooms, and wipe but do not wash them. Put them in an earthen jar with alternate layers of salt, and stand in a warm place for twenty-four hours, and then press them through a thin, strong cloth. Put this juice over the fire with 1/2 oz. of peppercorns to each pint, and simmer slowly for forty minutes. Then measure again, and to each pint add 1/4 oz. each of allspice, green ginger-root cut in bits, and whole cloves, with one blade of mace. Boil fifteen minutes, strain through a cloth, and seal. Catsup, Red -pepper. — Take four dozen pods of red pepper, put in a preserve-kettle with a pint of strong vinegar and a quart of water ; set on the fire and let come to a boil ; add two roots of grated horseradish, six sliced onions, a dozen whole cloves, and I oz. of white mustard-seed ; let boil ten minutes longer, and strain. Put back in the kettle with a teacupful of brown sugar, 2 ozs. of celery seed, and a quart of strong vinegar. Boil one hour, and bottle. This catsup will keep for any length of time. Catsup, Southern. — Peel and cut up green, crisp cucumbers to fill a half • gallon measure ; sprinkle with salt, and let stand six hours ; press the water from them, and scald in vinegar. Prepare half a gallon of cabbage in the same way. Chop one dozen small onions, cover with boiling water, and let stand half an hour. Cut in slices one quart of green tomatoes, one pint of green beans, one dozen small ears of tender corn, with one dozen green peppers ; scald and drain them. Mix two table-spoonfuls of grated horseradish, one teacupful of ground mustard, two cupfuls of white mustard - seed, three tablespoonfuls of turmeric, one of mace, three of celery seed, one of cinnamon, one of cayenne, two of olive oil, I lb. of sugar. Put in a jar with the prepared vegetables, and cover with boiling vinegar. Catsup, Tomato. — The following recipe is for a tomato soy that is finely flavored and will keep : Take one peck of ripe tomatoes, eight tablespoonfuls of mixed mustard, four table-spoonfuls of salt, two tablespoonfuls of ground black pepper, one-half a table-spoonful of allspice, four pods of red pepper ; simmer the ingredients three hours, strain through a sieve, add one quart of vinegar, simmer ten minutes longer; then pour it into small bottles, cork tightly, and keep in a cool place.