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Julie M. Clagett cookbook, 1908-1914
Page 55
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Tomato catsup. Scald 1/2 bushel tomatoes, & press them through sieve, Boil them down one half . Add while boiling, 2 tablespoons salt, 1 of blk pepper, ground, a teaspoonful Cayenne, 1/2 teaspoonful cinnamon cloves, & mace each. Mix well, & add 2 tea cup of vinegar before taking it from the fire. Bottle & seal, & keep in a cool place. Cucumber catsup. Slice 1 doz good sized cucumbers, chop 8 onions fine. add 1 tablespoonful salt, & put it to drain. When drained season highly with ground pepper, & mustard, & cover with good vinegar. Cabbage Pickle. Cut your cabbage in quarters, & pour brine that will bear an egg boiling hot over it. After throw the cabbage into cold water for an hour or two. Then drain it, & put it in the sun to dry. To 1 gal vinegar, 1 oz turmeric, 2 teaspoonfuls cloves, a handful mustard seed, 1 pod red pepper boil all together, & pour it over the cabbage.
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Tomato catsup. Scald 1/2 bushel tomatoes, & press them through sieve, Boil them down one half . Add while boiling, 2 tablespoons salt, 1 of blk pepper, ground, a teaspoonful Cayenne, 1/2 teaspoonful cinnamon cloves, & mace each. Mix well, & add 2 tea cup of vinegar before taking it from the fire. Bottle & seal, & keep in a cool place. Cucumber catsup. Slice 1 doz good sized cucumbers, chop 8 onions fine. add 1 tablespoonful salt, & put it to drain. When drained season highly with ground pepper, & mustard, & cover with good vinegar. Cabbage Pickle. Cut your cabbage in quarters, & pour brine that will bear an egg boiling hot over it. After throw the cabbage into cold water for an hour or two. Then drain it, & put it in the sun to dry. To 1 gal vinegar, 1 oz turmeric, 2 teaspoonfuls cloves, a handful mustard seed, 1 pod red pepper boil all together, & pour it over the cabbage.
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