Royal Victoria cook book

TOMATO SAUCE—Half a bushel ripe tomatoes. Rub through a hair sieve. Boil 4 hours. Add 1 cup salt, 1 cup of white sugar, | cup vinegar, 1 dessertspoon curry powder, 1 teaspoon red pepper. Seal when hot. Mrs. C. H. Ross. CHILI SAUCE.—Twelve tomatoes cut and peeled, 2 onions chopped fine, 2 tablespoons salt, 1 cup vinegar, 1 small cup sugar. Boil 2 hours and bottle hot. J. KING. CELERY SAUCE.—Two dozen heads celery, $ gallon vinegar, 4 cups white sugar, $} pound ground mustard, 4 pound mustard seed, pepper and salt to taste. If coloring, use tumeric powder (about 1 teaspoon). Boil the celery until tender. Miss KIne. CELERY SAUCE —Twenty-four heads of celery, 6 onions, | pound mustard seed, 14 pounds mustard, 4 cups white sugar, 1 gallon vinegar, + ounce tumeric powder, $ ounce curry powder, a little salt and cayenne pepper. Put all on stove and boil till tender. Mrs. 8. M. WELLs. CATSUP—For ONE AND A HALF GALLONS AFTER STRAINED.—Boil with the tomatoes 10 large onions chopped fine, 12 red peppers, 1 handful horseradish cut in thin slices three or four inches long, $ ounce cloves; let all boil together till well done and thick, strain through a colander, pressing through all the pulp you can and to every 14 gal- lons add 3 tablespoons salt, 1$ tablespoons mustard, 14 tablespoons ground ginger, 14 small nutmegs, 3 pounds white sugar, 1 quart malt vinegar. Bottle air tight. Mrs SISSONS. TOMATO CATSUP.—One peck of ripe tomatoes, 6 large onions, 4 heads of celery, 6 apples, 1 cup of salt, 3 red peppers, 2 ounces mixed spices, 1 large cup of vinegar, 2 cups sugar; cut up tomatoes, onions, celery and red peppers, add salt, vinegar and sugar, boil all together for 15 hours. Put spices in a muslin bag in botton of kettle. When cooked strain through a sieve. ANNIE F, DYMENT. HOT PICKLES.—Boil in 4 quarts vinegar $ pound salt, 4 ounces garlic, 4 ounces whole ginger, 2 ounces whole pepper, 2 ounces yellow mustard seed, $ ounce cayenne pepper, 4 ounces whole allspice. Boil all together till you think it is done ; when cool put in your pickles. CANNED TOMATOES.—Select nice ripe tomatoes, place in boiling water for about two minutes then peel and cut in halves, put on the stove and boil, adding enough salt to taste. Boil well and seal in jars while very hot and they will keep for a year. A. LEWIS. KNICKERBOCKER PICKLE.—For BEEF, PORK OR TONGUES.—Six gallons of water, 8 pounds of salt, 3 ounces saltpetre, 1 pint molasses, 2 pounds dark brown sugar, 1 ounce washing soda, boil for half an hour removing scum as it rises. When cold pour over the meat which must all be covered with the pickle. Two days before putting into pickle rub each ham well with salt and saltpetre using 2 ounces of salt, } pound saltpetre for 3 hams. Use coarse salt both for pickle and rubbing. Leave hams 8 weeks in pickle, turning once. Mrs. C. H. Ross. TOMATO SAUCE.—One cup of tomato juice, 1 tablespoon butter, 1 tablespoon flour, 1 bay leaf, 1 sprig parsley, 2 cloves, 1 blade mace; put tomatoes, bay leaf, parsley, cloves and mace in a saucepan and stew gently 15 minutes, strain, rub butter and flour together until smooth, add tomato juice, put over the fire and stir until it thickens, remove from fire, season and serve. PLUM CATSUP.— One peck Damson plums, ? pound of sugar to one pound of plums, 14 teaspoons ground cloves, 3 dessertspoons ground cinnamon, 1 quart vinegar, 1 dessertspoon salt. Boil the vinegar and plums well, then strain through sieve. Add the other ingredients and boil till it thickens. Mrs. 8. M. WELLs.