=Cucumber Catsup.=
3 medium-sized cucumbers grated, but not peeled, 1 large onion grated, 1
tablespoon salt, 3 teaspoons white pepper, 1 tablespoon grated horse
radish, 1 pint vinegar. Bottle for use.
=Tomato Catsup--No. 1.=
1 gallon tomatoes strained through a sieve, 3 tablespoons salt, 3 of
ground mustard, 1 of allspice, 1 of cloves, 1 of red pepper. Simmer
slowly three or four hours. Let cool, then add 1 pint of vinegar and 1
bottle brandy. Bottle and seal tight.
=Tomato Catsup--No. 2.=
2 quarts skinned tomatoes, 2 tablespoons salt, 2 of black pepper, 1 of
allspice, 4 pods red pepper or a little cayenne, 2 tablespoons mustard.
Mix and rub these thoroughly together, and stew them slowly in 1 pint of
vinegar three hours. Then strain the liquor through a sieve and simmer
it down to one quart of catsup. Bottle and cork tight.
=Cucumber Pickles.=
Soak the cucumbers in strong brine over night; in the morning scald a
few at a time in a little vinegar, covering tight and stirring often. As
they are done, put in bottles, with one or two peppers in each one, and
pour over the following scalding vinegar and seal: To 3 quarts of
vinegar add 4 cups of sugar, 1 handful of white mustard seed, 1 of stick
cinnamon, half the quantity of whole cloves, and a small piece of alum.
=Sweet Pickled Figs.=
To 7 pounds of ripe figs make a syrup of 3 pounds sugar, 1 quart
vinegar, a small handful of whole cloves, and boil five minutes. Remove
and set away to cool. The second day the syrup must be drained off and
poured over figs boiling hot; let them stand two days more, drain off
syrup and heat again. Just before it boils put figs in and let all boil
up together. Put in air-tight jars. Sugar for sweet pickles should
always be rich brown sugar.
=Sweet Pickled Peaches.=
7 pounds peaches, 3 pounds brown sugar, 1 quart vinegar, 1 ounce
cinnamon; 3 cloves in each peach. Make the syrup and cook peaches till
tender; boil down syrup and pour over the peaches.
=Sweet Tomato Pickle.=
To 8 pounds of tomatoes, when skinned and cut in pieces, add 4 pounds
sugar. Boil slowly until thick, then add a scant quart of vinegar, 1
teaspoon each of ground mace, cloves and cinnamon, and boil slowly again
until thick.
=Watermelon Pickle (Sweet).=
Pare the melon, cutting away all of red portion; cut in fancy shapes.
Salt in weak salt and water over night. In the morning rinse in cold
water; add lump of alum as big as a small egg to 1 gallon cold water.
Put the melon in the cold water and after it comes to a boil, boil ten
minutes. To 7 pounds melon, 1 quart cider vinegar, 2 ounces cassia buds
or stick cinnamon, 1 ounce cloves, 3 pounds granulated sugar. Let this
boil, then add fruit, cook until clear and you think it is done; seal up
in jars and keep at least two weeks before using.
=Oil Pickles.=
100 small cucumbers, 3 pints small white onions. Slice all together and
put layers of cucumbers and onions, with salt between. Let stand two
hours, and drain off the brine; then add 1/4 cup each of white mustard
seed, white pepper and celery seed, 2 cups olive oil, and alum size of a
walnut, dissolved in vinegar. Cool with vinegar and put in jars.
=Vermont Pickles (Cucumbers).=
The first day make a brine strong enough to bear an egg, and pour
boiling hot on the pickles; cover and let them stand twenty-four hours.
The second day drain from the brine and make alum water boiling hot to
cover them well, allowing a piece of alum the size of an egg to every
hundred pickles. Cover tightly again for twenty-four hours. The third
day drain from the alum water and cover with boiling hot vinegar, in
which let them stand for one week. Then heat your vinegar boiling hot
again, and add the following spices, etc., to every hundred: 1
tablespoonful cloves, 1 of coriander seed, 1 of ginger root, 2 of
cinnamon, 2 of celery seed, 2 of mustard seed, 2 of whole pepper seed, 1
cup sugar, 1 of horse radish root, sliced fine. Put a layer of oak
leaves in the bottom of your firkin, or jar, then a layer of pickles and
spices, then leaves again, and so on until full, covering the top with
the leaves, and pouring the boiling vinegar over all. They will be ready
to use in two weeks, and will keep two years. The oak leaves are very
essential for their astringent qualities.
=Tomato Soy.=
Cut green tomatoes in slices, and to every 16 pounds add 4 quarts
vinegar, 5 pounds sugar, 1/2 pound white mustard seed, a teacup of flour
of mustard, mixed with a little vinegar, 1-1/2 pound onions, cut very
fine, 1/2 ounce of mace, 2 of cinnamon, 1 of allspice, 1/2 ounce of
cloves, 5 of salt, 1/4 pound of black pepper, 1/4 pound of celery seed.
Grind up all the spices except the celery and white mustard. Put all in
a kettle and boil for one hour and a half.
=Peach Chutney.=
6 pounds peaches, 2 of sugar, 1 of raisins, 1/2 of salt, 1/2 of green
ginger, 1/4 of mustard seed, 1/4 of red chilies, 2 quarts vinegar. Pare
and slice peaches; stew until soft in 1 quart vinegar. Boil sugar and
the other quart of vinegar into a syrup; add the seedless raisins
chopped fine; mustard seed washed, dried and crushed; when dry, chopped
chilies without the seeds, chopped ginger, salt and a little garlic.
Boil all together twenty minutes. A very fine sauce.
=Cucumber Sauce.=
Wash 3 medium-sized cucumbers; grate peel and all and pour off some of
the extra liquid. Add 1 tablespoon each of white pepper, salt and horse
radish; lastly add 1/2 pint of vinegar. This is very nice, and will keep
any length of time.
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