Red Pepper Catsup # 2

From an
1888
cook book
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50 pods of large Red Peppers,
with the seeds.
Add 1 pt. of Vinegar,
and boil until the Pulp will mash through a sieve.
Add to the Pulp
a second pint of Vinegar,
2 spoonsful of Sugar,
2 of Cloves,
2 of Mace,
2 of Spice,
2 of Onions,
and 2 of Salt.
Put all in a Kettle
and boil to a proper consistency.
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Mushroom Catsup

From a
1902
cook book
tttttttttttt

.

Use large, fresh Mushrooms,
and wipe but do not wash them.
Put them in an earthen jar with alternate layers of Salt,
and stand in a warm place for 24 hours,
then press them through a thin, strong cloth.
Put this Juice over the fire with
1/2 oz. Peppercorns to each pint,
and simmer slowly for 40 minutes.
Then measure it again,
and to each pint add
1/4 oz. Allspice,
1/4 oz. Green Ginger-root cut in bits,
and 1/4 oz. Whole Cloves,
with 1 blade of Mace.
Boil 15 minutes,
strain through a cloth,
and seal.
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Currant Catsup

From a
1902
cook book

..............

.

4 lbs. Currants
2 lbs. Sugar
1 pt. Vinegar
1 tsp. Cloves
1 tsp. Salt
1 Tbsp. Cinnamon
1 Tbsp. Black Pepper
1 Tbsp. Allspice
.

Boil together in a porcelain - lined kettle
until thoroughly cooked,
then rub them through a sieve.
Return the strained liquid to the fire
and boil until it is just thick enough to run freely when cold.
Cork and keep in a cool place.
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Southern Catsup

From a
1902

cook book

'''''''''''''''''''''''''

.

Peel and cut up green, crisp Cucumbers
to fill a 1/2 gal. measure;
sprinkle with Salt,
and let stand 6 hours;
press the Water from them,
and scald in Vinegar.
Prepare 1/2 a gal. of Cabbage in the same way.
Chop one doz. small Onions,
cover with boiling Water,
and let stand 1/2 an hour.
Cut in slices 1 qt. of Green Tomatoes,
1 pt. of Green Beans,
1 doz. small ears of tender Corn,
with 1 doz. Green Peppers;
scald and drain them.
Mix 2 Tbsp. of Grated Horseradish,
1 teacup { 1/2 cup } of ground Mustard,
2 c. of White Mustard-Seed,
3 Tbsp. of Turmeric,
1 Tbsp. of Mace,
3 Tbsp. of Celery Seed,
1 Tbsp. Cinnamon.
1 Tbsp. of Cayenne,
2 Tbsp. of Olive Oil,
1 lb. of Sugar.
Put in a jar with the prepared Vegetables,
and cover with boiling Vinegar.
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Cold Cucumber Catsup

From a

1903

cook book

"""""""""""""

.

1 peck Cucumbers

6 Onions

some grated Horseradish

some Salt

12 large Peppers

covered with Vinegar

.

Peel and remove seeds from Cucumbers,

chop up fine.

Add finely chopped Onions;

squeeze and dry the Pulp.

Then add grated Horseradish,

and Salt to taste.

Add finely chopped Peppers.

Cover with Vinegar and bottle

without cooking.

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Tomato Catsup # 2

An old

Recipe

""""""""""

.

12 Red Tomatoes

8 Onions

1 c. Vinegar

1 1/2 c. Sugar

1 tsp. hole Cloves

1 tsp. ground Pepper

.

Cook The Tomatoes until done.

Carefully drain off all liquid.

Force pulp through a sieve.

Add other ingredients and

slowly cook until thick,

stirring constantly.

.

Note:

Be sure to remove all the Cloves.

*******

Tomato Soy Catsup

( an old Southern recipe)

Take 1 bushel of ripe Tomatoes;

cut them in slices and skin.

Sprinkle the bottom of a large tub with Salt,

put in a layer of Tomatoes, more Salt and Tomatoes.

Repeat, until all are in the tub.

Cover the top with sliced Onions.

Let stand 3 days.

Then put into a large kettle,

and boil slowly for 8 hours; stir occasionally,

to prevent the Tomatoes from sticking.

Take off the fire and let set to cool over night.

Press through a coarse wire sieve, and add

1 oz. of Ground Cloves

2 oz. of Allspice

2 oz. of Black Pepper

2 oz. of Ground Mace, & Cinnamon mixed.

Let boil slowly for 4 hours.

Let cool, put into glass jars, and seal.

This Soy is excellent for seasoning

Sauces and Gravies.

Red Pepper Catsup

Take 4 dozen pods of RED pepper, put in a preserve-kettle

with a pint of strong Vinegar and 1 Qt. Water;

set on the fire and let come to a boil;

add 2 roots of grated horseradish,

6 sliced Onions,

1 dozen Whole Cloves, &

1 oz. White Mustard-seed.

Let boil 10 minutes longer,

then strain.

Put back in the kettle with

a teacupful -{1/2 cup)

of Brown Sugar,

2 oz. Celery seed, &

1 Qt. of Strong Vinegar.

Boil for 1 hour,

then bottle.

This Catsup will keep for any length of time.

Tomato Catsup

Cook Tomatoes until done.

Drain, without pressure, until all thin parts are removed.

Then, force Pulp through a sieve...

To each 4 c. of Pulp...

use ~ ...

1 c. Sugar

1/4 c. White Vinegar

1 tsp. Salt

1 Tbsp. Mixed Spices in bag

Cook until thick ~ stirring constantly.

GRAPE CATSUP

10 lbs. Grapes
4 lbs. Light Brown Sugar
1 Qt. Vinegar
2 Tbsp. Cinnamon
2 Tbsp. Crushed Cloves

Cook the Grapes in the Vinegar;

strain through a sieve or colander.

Cook once again, with all other ingredients added.

Bottle while still hot.

Plum Catsup

1 Qt. Vinegar
4 lbs. Sugar
12 lbs. Plums

Boil well and rub through a colander, return it to the stove.
Spice up to taste, boil until thick.

Store in sealed jars, or bottles.