The Rural cook book

Pepper Sauce,— Take two dozen large ripe peppers, remove the stems and most of the seeds ; put them in a kettle with three sliced onions, two cloves of garlic, one teaspoonful of salt, one pint of vinegar and one tablespoonful of grated horseradish; boil together until the vegetables can be rubbed through a coarse sieve ; return to the fire, add a pint of vinegar, one tablespoonful of brown sugar, one teaspoonful each of ground cloves, allspice and black pepper ; boil five minutes ; bottle and seal while hot. Plum Catsup,— Wash and drain four quarts of damson plums ; cover with a quart of water and cook slowly until tender, then press through a sieve, rubbing through as much pulp and skin as you can; return to the kettle; add three-quarters of a pound of sugar, two level teaspoonfuls 1 half leaspoonful of allspice and one of ground cloves; simmer gently until as thick as tomato catsup; then bottle and cork. Peach Catiiip. — Pare and quarter one peck of firm, ripe peaches ; add one pint of water to the peelings and one dozen sliced kernels; simmer 30 minutes, then strain ; add peaches to the liquor and simmer another 30 minutes ; add one cupful of vinegar, one-half cupful each of lemon juice and sugar, two teaspoonfuls of ground cinnamon, and one-half teaspoonful each of ground cloves, mace and pepper, and boil very slowly until as thick as desired. Seal hot in pint jars. Red Pepper Catsup. — Two dozen pods of red pepper ; put in a preserve kettle with a half pint of strong vinegar and a pint of water; set on the stove and Jet come to a boil. Add one root of grated horseradish, three sliced onions, six whole cloves and one-half ounce of white mustard seed. Let hoil 10 minutes longer and strain. Put back in the kettle with a half teaspoonful of brown sugar, one ounce of celery seed and a pint of strong vinegar. Boil one hour, then bottle. This catsup will keep any length of time. Shirley Sauce. — Chop very fine twenty-four large tomatoes, two large onions, two peppers ; add one tahlespoonful of salt, two of sugar, one teaspoonful each of ginger, cloves, allspice, cinnamon, one nutmeg, one pint of vinegar. Stew oile hour and bottle while hot. Southern Mixed Catsup. — Peel and cut up enough crisp, green cucumbers to fill a haff-gallon measure, sprinkle witli salt and let stand six hours, press the water from Ihem and scald in weak vinegar. Prepare half a gallen 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 dozeij. small ears of tender corn and one doien green peppers. Scald and drain them. Mix two tablespoonfuls of grated horseradish, one teacupful of ground mustard, two cupfuls of white mustard seed, three tablespoonfuls of turmeric, tine of mace, three of celery seed, one of cinnamon, one of cayenne, two of olive oil and one pound of sugar. Put in a jar with the prepared vegetables and cover with boiling vinegar. Tomato Catsup. — Pare one-half bushel tomatoes and cook until very soft, sift them, taking all the seeds out. Then cook until as thick as you desire the catsup and then add one quart vinegar, one-half pint salt, and the following spices: One tablespoonful each of cloves, ginger'and cinnamon, two tablespoonfuls each ot mustard, black pepper and allspice, and one-half teaspoonful cayenne pepper. Let it cook 10 minutes, then bottle and cork tight, no further sealing is needed as it will keep' for years simply corked. Tomato Cataup Mo. 2. — Wash and cut id pieces a half p«ck of rip« Cook in a porcelain-lined or granite iron preierving kettle till