Catsup, Pickles, Etc.
Tomato Catsup.
To 1 peck tomatoes add 2 large onions and 1 handful salt. Let boil until soft, then strain through fine sieve. Put on to boil with 2 tablespoons white pepper and 1 grated nutmeg and 1 pint vinegar. Let boil until thick about 3 hours.—Mrs A. Piepho.
Tomato Catsup.
Boil 1 peck of sliced, unpeeled tomatoes with 6 white onions and cook until so soft that they can be rubbed through a collander; strain through a sieve and return to the fire with 3 bay leaves, a tablespoon each of powdered mace, white pepper, cloves, sugar, salt and ½ tablespoon celery seed tied in a small cheesecloth bag. Boil for nearly 6 hours and stir frequently. Remove the bag of celery seed and pour in a pint of vinegar. Bring again to a boil and remove from fire; when cold, bottle and seal.—Mrs. Albrecht.
My Own Tomato Catsup.
One peck of good ripe tomatoes cut or mash, ½ pound mixed spices, tied in a thin cloth, boil about 1 hour, then strain and boil 2 hours with same spices. Add 1 tablespoon salt, 4 tablespoons ground mustard, ¼ teaspoon red pepper, 1 teaspoon paprika, ½ teaspoon ground cloves, 1½ cups sugar, 2 cups of vinegar. Keep on stove until the last bottle is filled, be sure and have bottle air tight.—Mrs. J. Semmlow.
Chili Sauce.
Six onions, 24 ripe tomatoes, 4 green peppers, 3 small tablespoons salt, 9 small tablespoons sugar. Boil gently 3 hours.—Mrs. R. J. Frank.
Chili Sauce.
One peck or ½ box tomatoes (red ripe), 2 cups onions, 4 green peppers and 1 small red pepper (seeds removed). Grind the above in coarse food chopper. One quart vinegar, ½ cup salt, 4 cups granulated sugar, ½ scant teaspoon red pepper (ground); put in the above. Put the following spices in a bag: Three teaspoons ground cloves, 3 teaspoons ground cinnamon, 1 small ground nutmeg, ½ teaspoon ground allspice, 3 teaspoons celery seed. Boil 3 hours. Put in glasses or bottles and seal at once.—Mrs. H. G. Thoms.
Chili Sauce with Celery.
Chili Sauce.
Skin 2 dozen large ripe tomatoes, add 2 green and 1 small red pepper, 2 large onions; chip fine and boil until thick. Add 2 cups vinegar, 1 tablespoon salt, 2 cups sugar, 1 teaspoon ginger, 1 teaspoon cloves, 1 teaspoon allspice. Boil 15 minutes or longer. Bottle and seal. Very good.—Mrs. Marie Saul.
Ripe Cucumbers.
Leave cucumbers in salt 4 hours, after peeling and cutting, scoop center with silver spoon, drain in colander. Boil up in ½ vinegar and ½ water, drain in colander again. Take 2 quarts water, 2 quarts vinegar, 2 quarts sugar, mustard seed. Boil all well. Add cucumbers; boil them up. Can while hot. In one or two days pour off juice and boil up again, pour over cucumbers again. This is for 18 cucumbers.—Mrs. Louise M. Lafrentz.
Senf Gherkins.
Peel 1 dozen ripe cucumbers, slice and quarter, removing all seeds and pulp. Cover with well salted water and let stand over night. Rinse well, drain until dry. To 1 quart of vinegar add 2 cups of sugar, 1 tablespoon whole mixed spices in a cheesecloth bag. When boiling add cucumbers, a few at a time. Let come to a boil, then remove to jars; sprinkle with mustard seed, cover with liquid and seal. Mrs. Wm. Ehlenfeld.
Cucumber Chowchow.
One peck large green cucumbers, 4 large onions: chop fine; salt and let drain over night. Squeeze dry, then add 1 pound brown sugar, 1 quart cider vinegar, 2 tablespoons celery seed, 2 tablespoons white mustard seed, a pinch of red pepper. Let come to boil and seal hot.—Mrs. Wm. Blanchard.
Corn Relish.
Corn Relish.
One dozen ears of corn, cut from cob, 8 sweet green peppers, 2 red peppers, 1 quart onions, 1 quart yellow cucumbers, 2 quarts ripe tomatoes, put this through food chopper, except corn. Small ½ cup salt, 1 quart sugar, scant, 1 quart cider vinegar, 1 ounce celery seed, 1 ounce mustard seed, 2 level tablespoons tumeric. Boil 40 minutes and seal in airtight jars. Note: 3 yellow cucumbers equal 1 quart.—Mrs. F. C. Kraemer.
Corn Relish.
Twelve large ears of corn, 1 large head of cabbage, 8 large onions, 3 small red peppers, 10 sweet green peppers. Remove seeds. Cut corn from cob, cabbage, onions and peppers fine. Add 3 pints of vinegar, 1¼ cups sugar, ½ cup salt. Boil about 15 minutes, then add corn, mix 3 teaspoonful mustard with 1 tablespoon flour, dissolve in vinegar. Boil about 15 minutes more. Seal while hot. You may also add ¼ teaspoon tumeric if you have any.—Mrs. Semmlow.
Dill Pickles.
Mustard Pickles.
Two quarts small pickles, 2 quarts small onions, 1 large head cauliflower; soak in salt water over night. Put 3 quarts white vinegar on to boil, to this add spice bag, 1 dessert spoon paprika, ¾ pound dry mustard, wet with a little vinegar, ½ cup flour, 1 ounce celery seed, ½ ounce mustard seed; then add onion, pickles and cauliflower. Boil until it thickens and when nearly done add 1 pound brown sugar, 3 green peppers, 3 red peppers, cut up small. Very good.—Mrs. W. A. Sass.
Mustard Pickles.
One quart small cucumbers, 1 quart small white onions, 1 quart sliced green tomatoes, 1 quart cauliflower cut in pieces, 4 green peppers cut up, 1 pint celery cut in pieces, 1 pint green or wax beans cut fine. Make a brine of 4 quarts water and 1 pint salt, pour over vegetables and let stand 24 hours. Before you add the celery and beans heat them enough to scald and then drain. Mix 1 cup flour, 4 tablespoons ground mustard, 1 tablespoon turmeric mixed with enough vinegar to make smooth, 1 cup sugar. Add enough cold vinegar to make 2 quarts in all. Boil until it thickens, stirring all the time, add vegetables and let come to a good boil. Seal in glass jars.—Mrs. Chas. Hemler.
Sweet Mustard Pickles.
Select small pickles, soak in salt water over night. Dry each pickle and pack in jars. Make a paste of 2 teaspoons mustard, 1 teaspoon salt, 1½ teaspoons sugar, and cider vinegar to each quart of pickles. Add this paste to enough cider vinegar to cover the amount of jars of pickles. Seal and put away.—Clare L. Kemnitz.
Olive Oil Pickles.
Three dozen small pickles, 8 onions, ¼ cup white mustard, ¼ cup black mustard seed, 1 tablespoon celery seed, ¼ teaspoon red pepper, ½ cup olive oil, 1 large cup sugar. Cover with white vinegar. Slice onions and pickles fine, sprinkle with salt and let stand over night, then drain and mix with other ingredients. Let stand two days, stir often and seal without heating.—Mrs. F. C. Kramer.
Saratoga Pickles.
Ten onions, 25 pickles; slice and sprinkle salt on same and let stand 3 hours or over night, then drain. Bring to a boil 1 quart vinegar, 1 pound sugar, 1 tablespoon celery seed, 1 tablespoon ground mustard, 1 tablespoon ginger, 1 teaspoon turmeric. Add pickles and boil for 5 minutes. Put in jars and seal.—Olga T. Bohnsack.
Sliced Pickles.
One peck small cucumbers, 30 small onions, 4 green peppers, 2 red peppers. Slice and soak cucumbers over night in strong salt water, rinse good and drain in morning, chop peppers. One and one-quarter gallons vinegar, 6 cups sugar, 5 cents turmeric, 1 tablespoon celery, small lump alum, 10 cents yellow mustard seed. Boil hard for 5 minutes then add sliced cucumbers and sliced onion and let come to a boil.—Mrs. Frank.
Picalilli.
One-half peck green tomatoes, ¼ peck onions, 6 stalks celery, 1 large cabbage (all chopped fine); 4 tablespoons salt. Let stand 24 hours, then drain. Add vinegar, sugar, mixed spices. Boil, but not long.—Mrs. Louise M. Lafrentz.
Picalilli.
One peck green tomatoes, 6 large onions, 1 large head celery, 3 cups sugar, 1 teaspoon each cinnamon, allspice, mustard, pepper (all ground); 3 pints vinegar, 2 tablespoons salt. Chop or grind and boil 2 huors.—Mrs. O’Rourke.
Pepper Relish.
Pepper Relish.
One dozen large, green tomatoes, 3 or 4 green peppers, 2 onions chopped fine, 1 tablespoon white mustard seed, 2 cups vinegar, ½ cup brown sugar. Cook all together until soft. Salt to taste.—Mrs. C. H. Massow.
Relish.
One peck green tomatoes, 1 dozen large onions, 1 solid head of cabbage, 1 large bunch of celery, 1 dozen green peppers, 5 cents celery seed, 2 10 cent cans Coleman’s mustard, 1 gallon cider vinegar, 1 pound flour, 1½ pounds brown sugar. Chop coarse; make paste of sugar, mustard, flour and add to boiling vinegar. Drop all ingredients into vinegar paste and boil a short time. Use turmeric coloring.—Mrs. Graser.
Tomato Relish.
Four medium size apples, 24 ripe tomatoes, 8 medium size onions, 6 green peppers, 3 stalks celery, 2½ tablespoons salt, 1 cup vinegar, 1 cup brown sugar. This makes 6 pints. Boil about 2 hours.—Flora Hemler.
Cold Tomato Relish.
Scald and skin 1 peck of ripe tomatoes. Dice them or put them through the meat grinder. Add 1 cup salt, and let them stand all night. Drain thoroughly. Add 2 cups of chopped onions, 6 red peppers (chopped fine), ½ cup mustard seed, 2 cups brown sugar, 1 level teaspoon cinnamon, 1 level teaspoon cloves, 1 quart of vinegar. Mix well and seal in jars.—Mrs. G. Rausch.
Green Tomato Pickles—Sweet.
Green Tomato Pickle.
Four quarts green tomatoes, 8 large onions, 1 quart vinegar, 2 cups granulated sugar, 1 tablespoon salt, 1 tablespoon pepper, 1 tablespoon ground mustard, 2 teaspoons whole allspice, 2 teaspoons whole cloves, 1 teaspoon mace. Peel and slice onions, and slice but do not peel the tomatoes. Dissolve the sugar in the vinegar and pour the syrup over the tomatoes, onions and spices. Heat gradually and simmer until the vegetables are tender, stirring every now and then to prevent scorching.—Mrs. Albrecht.
Chopped Green Tomato Pickle.
One-half peck green tomatoes (chopped coarse), 5 or 10 cents onions, 4 green peppers and 1 red pepper (seeds removed). Then put 1 cup salt over all and let stand over night. In the morning squeeze through cloth. Put on to heat. Throw in 3 pints water and vinegar, half and half. Then squeeze through cloth again. Then put 3 pints more vinegar on to boil with some whole cloves and cinnamon in a bag, and 1¼ pounds brown sugar and 3 cents mustard seed. When this begins to boil add chopped pickles and 8 German celery roots peeled and chopped. Heat all through and put in jars. Celery root must be boiled in a little water after being peeled, then chopped. Also add water in which celery was boiled.—Mrs. H. G. Thoms.