Kentucky receipt book

(334) » II--. , -^. I ■■■_. ■■■■■■■I- .,»_,■ t adding the onions. Let stand 1 hour, put them to drain 2 hours; pour cold vinegar over them and let stand 24 hours. Pour off the vinegar, and into every gallon of the mixture put half pound of brown sugar, and as much vinegar as will well cover them, cloves, mustard seed, mace and horseradish. Put on the fire and let come to a boil ; add pickle and let remain until thoroughly heated and pour into jars. Walnut Catsup. One hundred walnuts, 2 quarts vinegar, 6 ounces shallots, 2 tablespoons anchovies, 2 tablespoons pepper, 1 medium size onion, % tablespoon mace, % tablespoon cloves. Walnuts must be tender enough to be, pierced by a pin. Crush them in a mortar, and put in a stone jar with the shallots cut in pieces, the onion chopped fine, the vinegar and salt. Let stand 2 weeks. Stir 3 times each day. Then drain off liquid, and put in saucepan with rest of ingredients, boiling slowly one half hour and stirring well. Strain, and when cold, bottle and cork tight. Keep in a dry place. George Washington Catsup. One peck ripe tomatoes, 1 pint vinegar, garlic, allspice, cloves, salt and pepper. Grate tomatoes on a coarse grater, and strain through a wire sieve. Put liquid in a bag and let it drip. Take the pulp and thin with vinegar. Season with the spices and garlic. Bottle and seal. Use for flavoring meat, sauces and soups. . Tarragon Vinegar. One pound of leaves, 4 quarts white vine vinegar. Strip leaves from stalk when the plant is ready to fiower, then weigh leaves. Place them in a stone jar with the vinegar, put in a warm place and let remain 2 weeks. Strain the liquid through flannel bag, and allow to 2 gallons of vinegar, ^ ounce gelatine. Soak gelatine in a little cold water for 1 hour, then add sufficient boiling water to dissolve it, and add this to vinegar. Put vinegar in large fruit jars, leave 4 weeks, then put in small bottles and cork tight. Cucumber Catsup. Peel and slice 1 dozen large cucumbers, sprinkle with 1 cup of salt ; let stand 1 night, and the next morning chop 2 green peppers after removing the seed, half a dozen tarragon leaves, 2 small onions. Have the cucumbers well drained, before adding other ingredients. Put 1 tablespoon of dry mustard in a saucepan, mix with it 2 tablespoons of olive oil and 1 pint of vinegar; let it get hot, then pour over the chopped mixture ; bottle and seal. Serve with meats. A Catsup for Meats. Grate nice large cucumbers, sprinkle with salt and let stand all night. Next day squeeze out the pulp and add to each ^^ pint of pulp, % pint of vinegar, 1 tablespoon of grated horseradish, 1 teaspoon grated onion, 1 teaspoon of salt. Mix well, and it is ready for use. Currant Catsup. Five pounds of currants, 3 pounds of granulated sugar, ^^ pint vinegar, 1 teaspoon cloves, 1 teaspoon cinnamon, 1 teaspoon of salt, 1 teaspoon allspice, and 1 teaspoon of black and red pepper mixed. Boil 30 minutes. Serve with meats or game. Tomato Catsup. Take % bushel of ripe tomatoes, wash them and cut out imperfections. Put in porcelain kettle with 6 sliced onions, boil until thoroughly done. Rub through a sifter, return juice to kettle and add 1 quart best cider vinegar, % pint of brown sugar, 1 teaspoon cayenne pepper, 2 heaping teaspoons black pepper, 1 tablespoon of celery seed, 1 tumbler of grated horseradish, 1 heaping teaspoon of salt, spices of all kinds. Put in a muslin bag, cook tolerably thick. Have bottles hot and put in the catsup, seal at once. Catsup. Twelve large bell peppers, 4 large white onions chopped, 1 tablespoon of sugar, 1 teaspoon of salt, 6 tumblers of vinegar. Chop ingredients finely and put in with vinegar to cook. Have top on kettle ; cook 2 hours. Strain through sieve and bottle. (Worcestershire Sauce.