The Rural cook book

-worth making under any name.) Peel 15 large, ripe cucumbers ; remove seeds and pulp; chop the solid meat; mix with it a cupful of salt and '^ hang in bag to drain. Chop 12 large onions and six peppers and mix ' ^ with the cucumbers. Mix together one-fourth pound white mustard seed; I |.'One-half cupful celery seed, and one cupful of sugar. Mix together ; t . cover with cold vinegar ; put in cans and fix tops firmly. The above, or ^-- ^ any similar preparations should be kept in a dark, cool place. H the j^'; ■ darkness is not available, wrap the cans with papers. Cooked Cucumber Catsup. — Choose large, nearly ripe cucumbers; pare, -y reject .seeds, chop very fine and measure. Allow one teaspoonful of salt for every pint of pulp, sprinkle with same and drain through a colander ; for six hours. For every quart of cucumber allow two cups of cider * vinegar, four teaspoonfuls of grated horseradish, one tablespoonful each - of white mustard seed and minced red pepper (seeds rejected) ; bring vinegar and flavoring 1o a boil, skim thoroughly and set aside until perfectly cold. Then add the pulp to the vinegar, stir well, put into pint jars, lay a nasturtium or horseradish leaf over the top and seal. Keep in a dark, cool place. Currant Catsup. — To five pounds of currants allow three pounds of sugar, one tablespoon of cinnamon, one tablespoonful of cloves, one lablespoonfui of allspice, one teaspoonful of black pepper, one teaspoonful of salt and half a pint of vinegar. Mash the curranis and rub them through a sieve; then add the other ingredients and boil for twenty minutes. Bottle as jou would tomato catsup. Gooseberry Catsup.— Five pounds of fruit, three pounds of sugar, one quart of vinegar, one tablespoonful of cloves, three tablespoonfuls of cinnamon, two tablespoonfuls of allspice. Wash the berries, put them in a porcelain stewpan, mash them well, add the other ingredients and boil until thick. Seal while hot Grape Catsup.— Pick seven pounds of grapes off-the stems, wash them, put them in a stone jar and set the jar over the fire in a deep pot oS boiling water. Let the grapes cook in this manner for an hour in order to loosen the seeds. Removt from the fire and strain through a sieve, being careful that all the pulp goes through. Then add a pint of good cider vinegar, three and a half pounds of sugar and a teaspoonful each of cinnamon and cloves. Return to the fire and cook until thick. Mushroom Catsup. — The mushrooms should be freshly gathered; care- ■•fully examined to see that they harbor no insects, and wiped, but not washed. Put a layer of mushrooms in the bottom of an earthen tub, and sprinkle well with salt; then another layer and more salt, continuing until all are used. Cover with a folded towel, and stand in a cool place for S4 hours; then mash and strain through a coarse bag. If put in a warm place the juice will ferment. To every quart of liquid add one ounce of- pepper corns, and boil slowly in a porcelain -lined kettle for 30 minutes; then add one-fourth ounce whole allspice, one-half ounce sliced ginger root, one dozen whole cloves and three blades of mace. Boil 15 minutes longer, then take from the fire and stand aside to cool. When cool, strain through flannel, and put in small bottles, filling to the very top, Cork tightly, and dip cork in sealing wax. This is a delicious relish or seasoning, especially with poultry and mutton. Oyster Sauce. — Four quarts of green tomatoes, 18 small peppers, 18 small white onions ; chop all together, add three cupfuls of salt and let stand ever night. In the morning drain off the water and add four cupfuls of sugar, four of horseradish, four tablespoonfuls of ground cloves, four of cinnamon and cover with vinegar; stew gently all day, ■ then bottle and seal.