Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

put them over the fire in your bell-metal kettle, cover them, and let them boil till soft enough to mash, when pour them in a colander placed over a pan; drain them and throw away the liquid; then mash and strain the tomatoes, a few at a time, through a ball sifter: this is rather a tedious process; but, as the waste liquor has been previously drained off, the catsup will require but about twenty minutes boiling; throw in the spices before you take it up, fine pepper and salt, mustard, and a few whole cloves, and sliced onions, if you like their flavor; allow a tea-cup of strong vinegar to each bottle of catsup; part of which may be put in with the spices, and the rest in each bottle on top of the catsup, before you cork and seal them. Walnut Catsup. Gather the walnuts, as for pickling and put them in salt and water for ten days, then pound them in a mortar, and to every dozen walnuts put a quart of strong vinegar, and stir it every day for a week, then strain it through a bag, and to every quart of liquor put a tea-spoonful of pounded mace, the same of cloves, and a few pieces of garlic or onion, boil it twenty minutes, and when cold, bottle it. White or black walnuts are as good for catsup as the English walnut, and will keep good for several years. Green Tomato Catsup. After the tomatoes have ceased to ripen, slice and put them in a jar, with salt scattered through them, let them stand two days, then drain them in a colander, put them in the jars they are to remain in, strewing sliced onions, cloves, whole pepper, mustard seed, and one or two red pepper pods through them, boil vinegar enough to cover them and pour over, tie them close and put a plate on each jar. Mushroom Catsup. Take the largest mushrooms, those that are beginning to turn dark, cut off the roots, put them in a stone jar, with some salt, mash