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176 SAUCES AND DRESSINGS-CATSUPS.

PEPPERGRASS AND CRESS.

THESE are used mostly as an appetizer, served simply with salt, Cresses are occasionally used in making salad.

HORSE-RADISH.

HORSE-RADISH is an agreeable relish, and has a particularly fresh taste in the spring ; is scraped fine or grated, and set on the table in a small covered cup ; much that is bottled and sold as horse-radish is adulterated with grated turnip.

LETTUCE.

WASH each leaf separately, breaking them from the head ; crisp in ice-water and serve the leaves whole, to be prepared at table, pro- viding hard-boiled eggs cut in halves or slices, oil and other ingredi- ents, to be mixed at table to individual taste.

��CATSUPS.

TOMATO CATSUP. No. 1.

PUT into two quarts of tomato pulp (or two cans of canned toma- toes) one onion, cut fine, two tablespoonfuls of salt and three table- spoonfuls of brown sugar. Boil until quite thick; then take from the fire and 'strain it through a sieve, working it until it is all through but the seeds. Put it back on the stove, and add two tablespoonfuls of mustard, one of allspice, one of black pepper and one of cinnamon, one teaspoonful of ground cloves, half a teaspoonful of cayenne pep- per, one grated nutmeg, one pint of good vinegar ; boil it until it will just run from the mouth of a bottle. It should be watched, stirred of ten, that it does not burn. If sealed tight while hot, in large-mouthed bottles, it will keep good for years.

TOMATO CATSUP. No. 2.

COOK one gallon of choice ripe tomatoes; strain them, and cook again until they become quite thick. About fifteen minutes before taking up put into them a small level teaspoonful of cayenne pepper, one tablespoonful of mustard seed, half a tablespoonful of whole

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