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Show Black Walnut Catsup. Prick and lay in brine for two weeks as for pickle, exchanging tho brlno three times a week. Every other day drain tho salt and water from tho nuts; put them Into a wood-on wood-on tray and pound with a potato bcetlo into small pieces. Roturn to tho brlno. Whon tho two weeks nro up you should have when the brlno is drained off a flno black paste. Have ready this pickle: For each quart of tho nut paste allow a cupful of vinegar and tho samo of strong brlno, a tablespoonful of sugar, a tea-spoonful tea-spoonful each of onion Julco and gratr ed horseradish, two teaspoonfuls each of ground cloves and mace and a tablespoonful each of ground ginger nnd black pepper. Mix all well together to-gether and put over the fire. Cook steadily, stirring often, for two- hours. Run through n sieve, cool nnd bottle. Senl with beeswax and resin. This catsup will bo ready for use in six weeks, and will keep for ten years In a dark, cool plact. |