CATSUPS.
Reading edition
CHILI SAUCE.
Mrs. Dabney H. Maury, Richmond, Va.
Contributed by Mrs. James T. Halsey, Philadelphia, Pa.
Five large onions, 8 green peppers chopped very fine, add 30 ripe tomatoes cut up, 5 tablespoons brown sugar, 3 oz. salt, 8 cups of vinegar. Boil all together 2½ hours. Bottle for use.
TOMATO CATSUP.
Take 4 qts. of peeled tomatoes, and 2 qts. of vinegar, 6 red peppers sliced, 4 tablespoons of salt, 4 tablespoons of black pepper, 2 tablespoons of mustard, 3 tablespoons of allspice. Boil the whole 4 hours.
TOMATO CATSUP.
Contributed by Mrs. C. W. Dailey, Elkins, W. Va.
One bu. ripe tomatoes, ½ gal. vinegar, ½ lb. of sugar, ½ pt. salt, 1½ oz. black pepper, 1½ allspice, 2 oz. mustard, 1 oz. ginger, ½ oz. cloves, ⅛ oz. cayenne, a little alcohol. Boil tomatoes gently ½ hour, then press through colander to remove skins and cores. Return liquid to porcelain lined kettle, and boil down one half. Add vinegar, sugar, salt and spices and boil down two thirds; catsup is not so dark if boiled down to two thirds, after adding vinegar alone, then sugar, salt and spices, letting it come to a boil, then removing from fire. Two small heads of garlic or a small onion chopped fine and added with spices is sometimes an addition. Bottle when perfectly cold, pouring a little alcohol in the top of each bottle. Cork and seal.—From National Cook Book of Philadelphia, which is, I understand, out of print.
TOMATO CATSUP—THE BEST.
Mrs. Dabney H. Maury, Richmond, Va.
Contributed by Mrs. James T. Halsey, Philadelphia, Pa.
To 1 gallon of juice passed through a sieve put 1½ lbs. of brown sugar, 4 large onions chopped very fine, 2 tablespoons ground cloves, 2 of allspice, 1 large box mustard and a great deal of salt and red pepper. Place on fire and let it boil until it thickens. To this add not quite 1 qt. of vinegar just before it is done.
CHILI SAUCE.
Contributed by Mrs. Russell Robinson, Nelson County, Va.
One hundred and eight tomatoes, 10 mango peppers, 9 onions, 6 tablespoonfuls of salt, 4 tablespoonfuls sugar, 4 tablespoonfuls ginger, 1 tablespoonful cloves, 1 teaspoonful allspice and 1 qt. vinegar. Chop tomatoes, peppers and onions fine. Boil and put through sieve, add vinegar and boil until done. Put spices in bag. Bottle when cold.
TOMATO KETCHUP.
Contributed by Miss Mary Lapsley-Pyle, Philadelphia, Pa.
Take 1 bushel tomatoes, boil until soft and squeeze through a fine wire sieve and add 1½ pts. salt, 2 oz. whole cloves, ¼ oz. whole allspice, ¼ oz. cayenne pepper, use carefully, 1½ oz. whole black pepper, 5 heads garlic, 1 oz. celery seed, ¼ oz. good yellow mustard, ½ gallon vinegar. Boil until reduced to one half, and bottle when cold.