The household cook book

APPLE CATSUP. — Take 12 tart, sound apples, pare and quarter them, and cook in very little water until soft; then pulp through a sieve; for each quart of this pulp take 2 cups vinegar, 2 medium sized onions chopped fine, 1 cup of sugar, 2 teaspoons of cinnamon, 1 teaspoon each of mustard, cloves and pepper, 1 tablespoon salt; mix all together with the pulp, and boil 1 hour; put into jars hot and seal tight. CRAB APPLE CATSUP.— Take | peck of chopped crab apples (do not remove the skins), 3 cups of sugar, 1 pint of vinegar, 1 even tablespoon salt, 1 teaspoon each of ground cinnamon, pepper, and cloves. Cook slowly until soft; then put in jars. CHERRY CATSUP.— Take the pits from 2 quarts of nice large cherries; put 2 cups of vinegar with 2 cups of sugar, a dozen whole cloves, and 2 or 3 sticks of cinnamon, broken coarsely, in the preserving kettle, and boil the cherries 10 minutes. Set away in the kettle until next day; boil again 5 minutes and pack hot in wide-mouthed bottles; cork tightly. A few whole cloves under the corks will prevent mold in the tops of the bottles. CUCUMBER CATSUP— Grate the cucumbers, drain them in a colander, and for each quart allow 2 cups vinegar, 4 tablespoons grated horseradish, 2 teaspoons salt, and ^ teaspoon cayenne pepper. Bottle without cooking, and seal. Some cooks cover it with vinegar alone; others add 1 large onion, chopped very fine. CURRANT CATSUP Take 6 quarts of currant juice, 2 lbs, sugar, 1 teaspoon cloves, 1 tablespoon each of cinnamon, allspice and salt. Boil half down; then add 1 cup vinegar. Cork tightly. ELDERBERRY CATSUP.— Pick 2 pints elderberries from the stalk, put in a jar, and pour over them 2 pints scalding hot vinegar; cover with window glass and set in the sun 2 days; then drain off the liquor and add 2 tablespoons white sugar, 1 tablespoon small peppers, 6 anchovies soaked and picked to pieces, 1 teaspoon salt, -| teaspoon cloves; boil 1 hour, stirring frequently, and keeping covered when not stirring; then take from the stove, let it cool, then strain, bottle, and seal. GRAPE CATSUP.— Take 6 lbs. grapes, boil in a little water and strain; add 3 lbs. sugar, 2 cups vinegar, 1 tablespoon each of cloves, cinnamon, extract of lemon, and salt; boil until thick, and bottle. GOOSEBERRY CATSUP.— To 8 quarts of gooseberries add 4 lbs. brown sugar, 2 cups vinegar, 2 oz. cinnamon, 1 oz. cloves. Boil 4 hours slowly, and stir frequently. LEMON CATSUP.— Mix together 4 tablespoons of white mustard seed, 2 tablespoons each of grated horseradish and sugar, 1 tablespoon each of white pepper and turmeric, 1 tablespoon each of mace and cloves, 1 saltspoon of cayenne pepper, 1 shallot minced fine; have the spices all ground fine, and sprinkle on 2 tablespoons salt. Add the grated rind and juice of 12 lemons, cover, and put for [illustration: Gooseberries] MUSHROOMS bottle and seal. MUSHROOM CATSUP.— Put the mushrooms in layers, with salt sprinkled on each layer, and let stand 4 days; then mash them fine, and to each quart add |- of a teaspoon of black pepper, and boil it 2 hours in a crock set in boiling water; strain it from the liquor without squeezing; boil the liquor, and let it stand to cool and settle; then bottle and seal securely.