The Rural cook book

soft enough to put through a sieve, which will remove skins and seeds. To the pulp add Two tablespoonfuls of salt, two tablespoonfuls pepper, one-half tablespoon allspice, one-half tablespoon cloves and one-half pint vinegar. Let the tomato cook for several hours before Adding the spices and vinegar. Mix the salt and spices dry in a bowl, and blend well before putting into the tomato. Cook till quite thick and put in bottles. Store in a cool cellar. Uncooked Tomato Catsup.— Peel and chop a peck of ripe tomatoes and hang in bag, to drain for 24 hours. Add to the drained tomato four bunches of celery (chopped fine) and one large cupful of chopped onion. Mix the three vegetables thoroughly and then add one-fourth cup of salt ; one-fourth cup sugar; two tablespoonfuls mustard seed; two tablespoonfuls ground cinnamon ; one teaspoonful ground allspice, and two large red peppers, chopped fine. Mix very thoroughly ; cover with good cider vinegar, and put in self-sealing cans. Uncooked Catsup No. 2. — One peck of ripe tomatoes; two horseradish roots; two large onions; four stalks of celery; two ounces mustard seed; four green peppers; one scant cup of salt; one cup of sugar; three pints , of vinegar. Pare and quarter tomatoes, place in colander to drain; chop fine the celery, onions and peppers ; grate the horseradish. Mix all thoroughly. Put in cans and seal. Green Tomato Catsup.— One peck of green tomatoes and two large onions sliced. Place them in layers, sprinkling salt between; let them stand 24 hours and then wash and drain them. Add a quarter of a pound of mustard seed, one ounce allspice, one ounce cloves, one ounce ground mustard, one ounce ground ginger, two tablespoonfuls black pepper, two teaspoonfuls celery seed, a quarter of a pound of brown sugar. Put all in preserving pan, cover with vinegar and boil two hours ; then strain through a sieve and bottle for use. Tomato Chutney. — Two pounds ripe tomatoes, two pounds sugar, onehalf pound green ginger, one pound raisins stoned, one-fourth pound of salt, one ounce garlic, one-half ounce powdered chillies, one quart vinegar. Place the tomatoes in a shallow pan and put in an oven till they crack, when the skins can be readily removed. Peel and core and boil them with one-half of the vinegar 10 minutes. Pound or grind the ginger, . garlic and raisins with enough vinegar to make them into a paste. Boil the sugar with the remainder of the vinegar into a thick syrup. Mix all the ingredients together with the salt and chillies, and boil till the fruit and syrup run the one way when put on a plate held sideways. Bottle and seal. CHAPTER Xlir. Beet Dressing. — One cupful vinegar, one-half cupful sugar, butter the size of a walnut, salt and pepper to taste, scant tablespoon of cornstarch or flour. Mix thoroughly, boil till it thickens, pour over the sliced boiled beets and serve immediately. Butter Dressing for Potato Salad. — One cupful butter, melted, into which is stirred one tablespoonful of flour, half cupful of vinegar, one teaspoonful salt, one egg, half teaspoonful mustard, and a little pepper. Add a small cupful of boiling water, and cook together until thickened like cream. Dressing With Bacon Fat,— Cook two tablespoon fuls of flour and a dash of paprika or red pepper in five tablespoon fuls of hot bacon fat. Add four or five tablespoonfuls of vinegar and half a cupful of water. Stir and cook until boiling. Then gradually pour over the beaten yolk of an egg (preferably two yolks). Return to the fire (over hot water) to cook the egg, and add salt if needed. Use when cold. This dressing is particularly good with endive or lettuce, alone or with eggs.