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Show 1' 1 ir:- CATSUPS AND RELISHES. I I 5 W EKHAPS there wjb a time when lEj f 1 man's and vrorain'a-appetite wis Bj Y In its innocency,. ho to speak, and H no relish was needed to give a. jK; savor to food. If ever 'that stat H of aft1" prevailed It has long pasted Hr and nv the catsup or chili sauce or K chutney- is an eamntloi article on the Wk well appointed table. M Of course such articles can be bought. Tj Many of them are put up by excellent 5 ' houses and their purity and merit are I guaranteed by the names of the makers. S i They are not cheap, however, and the cheap varieties do not always carry an I ', insurance of Integrity. j, ; Taking: this into account, it is beyond 9 i diipute that the housekeeper "who has I ' garden at "her command or the oppor- I f tonlty for purchasing the kindly fruits j V of the earth at a icasonablo price will i t do well If she puts up for herself the cat- ' sups for her family. She need not under- l take all the task at once, but can make ' J' abatch at atlmeanc?by degrees accumu- Jtte a supply that will tide her oer tho 1 f winter Such relishes are aluable not only providing a zest for 'mcatr, hot 1 or cold, but alto as adjuncts in the way ; ' r easoning whic-h will help to convert an I $ insipid stew into a savory logout with f '' no effort beyond the intelligent addition E tt such a quantity of the sauce as the Into demands. l the following recipes do notexhaust the tntlro range of relishes, but servo as ' representatives of a large and honorable : c I have no doubt that among my J i, constituency thore are many who could f a&J to the list, and I shall be happj to J Ifi receive their contributions and Improvc-i Improvc-i ments and to make a place for them In S w Corner. TOMATO CATSUP. It Wash and slice a peck of tomatoes. I without peeling them, peel and slice five white onions and put thorn with the tomatoes to-matoes over the flro in a preserving kottle. Bring to a boll slowly and simmer until the vegetables aro so soft they can bo robbed through a colander or put through t vegetable press. When this has been don roturn tho product to the kottlo with tho seasoning. This consists of a, tablespoon each of salt, sugar, ground Cloves, mace, black pepper, whole celery W' seed, tho last tied up in a bit of gauze :- or obeesccloth. and half a. teaspoon "d"1 ? paprdka. ' Let the catsup and the seasoning boll 1 ) together steadily for six hours, stirring I y up frequently from the bottom of the ' kEtUo and taking pains that the contents con-tents do not scorch. As advised before I i when directions for preserving and plck-i plck-i ling wore gitn, it is well to invert a thick china plate In tho bottom of the kettle. At the end of the ax hours tako put the bag of celery seed, turn a pint of vinegar into the catsup and bring again to a boll. Set aside until cold; put into bottles, close with now. firm corks, and k seal. TOMATO PASTE. $ Tomato paste Is a valuable aid to the v housekeeper In preparing tomato sauce I during the winter and may be made w her. tomatoes arc plentiful and cheap. Tho r paper between tho layers. jeammfi. A !m11 lJce will suffice to season vjSV soups or atewe; a couplo pf Inches melted wyIK and a5ltCtl lo a butter sauco made by uW'' WIvbWKkNV cooking together a tablespoon, each of jff jJMyX P. buttcr all( flour ulu11 thPy bubble, atlr- differs in several respects from tomato catsup. Pool a dozen large, ripe tomatoes and four good sld while onions, seed two green peppers or one red pepper; chop all the vegetables flno. Put with them ono Jf m lliil flteilil Large cuoumbero aro required for this. "v same ingredients ore used as in the preceding pre-ceding recipe, with the exception of the vinegar and tho addition of two good sized carrots These are peeled and sliced and put over the fire w llh the other v egetablea After theso have been boiled put through tho press, and returned :o the flte with the seasoning, they arc cooked again until a little of the mixture will bo jelly when turned Into a saucer. This stago will not bo roached until after some nours of cookery "When it Is attained at-tained the pulp Is spread on shallow plailes and set in the sun to dry or In on opon oven "When It ia firm It should bo packed In boxes or 'Jars, with waxed in ring Into them a cup of boiling hot water until tho sauco Is smooth and thlk makes an excellent tomato sauce, and this can be used with meals, macaroni, or other vegetables CHILI SAUCEI I. This also has a tomato foundation, but quart of vinegar, four tablespoons of sugar, two tablespoons of iult, one teaspoon tea-spoon of ground ginger, and "two tea spoons each of ground cloves, allspice, and cinnamon. Sot over tho flic In a preserving kottlo and cook steadily for two houis alter the boll Is reached. Let Itcool beforo putting it Jnto bottles: then cork and seal as directed for tomato catsup. CHILI SAUCE n. For this two dozen Tlpo tomatoes, eight onions, and four green peppers aro re- quired Pool the tomatoes and onions, teed the peppers, and chop all together. Set them lo ontsldo while you mix thrce-quRrters.of thrce-quRrters.of a cup of brown sugar, four tablespoons of yiH, four teaspoons ach f gr upd clcvcs cinnamon, and allspice, one teaspoon of ground ginger, and a I saltspoon of papTlka. These must be addod to two quarts of vinegar, tho vegetables put in, all brought to a boil, and ihen cooked stoadily for two hours and it half. It Is cooled, bottled, and scaled' as usual. added to them, and the product bottled and sealed. MUSHROOM CATSUP. The mushrooms must be picked over carofully to make sure that there are no worms or Insects In them. Break each largo mushroom Jnto quarters Arrange' them In layers In a large crock, sprinkling each lner with salt. Cover the crock, stand It In the cellar or other cool place, and leave It there for three days Stir tho contents, up from the bottom threo or four times a day. "When the three daj's arc up put the mushrooms into a preserving pre-serving kettle, set them over a low Are or a small flame, and lot them heat slowly. When cookmg with gas It Is wd to stand the kettle on an aobeatos mat over tho ly, strain off through a colander, prees- Pllill Ingi tho mushrooms to extract all she hIuu II Ikruer from them. Return the liquor to lllljl the J.ro, bring It to the boil, eookflfteen iliMUr mluutos, take It off again, and measure it. JJllli Allow to ouch mmrt of tin tlnulA .i. HyHlml loaf tw o blades of mace, a. minute- piece flifllnl of 'garlic, apleco of the same slreoCgraen Hilll ginger root, & tablespoon eaoh of whole ! .jllll blaclc peppers and aHspIo, and a half ill ill saltspoon of cayenne. Once more set th jilitlll liquor ovor thu fire, this tlmo with the iifil II spices and other seasoninsr, and cook OJ II slowly down to half the quantity you w'tllli put on. Vt'nin cool lc Is te b strained, rum bottled, and sealed. jij J The dwellers In the ooimtry often have ItIiIi quaiatitlos of delicious mushrooms at mil j I thejr command at tnis season, and-if good jn; 2 1 Judges of the edible varieties may easily fiiTiil make sufficient well flavored mushroom ill!! catsup to serve as a valuable condiment fl1 for the rest of tbo year. Even in the fira III cities mushrooms can freq'oently be pur-' Mill chased for a small sum. 'iM( ORAPB CAT3UP. j "Wash tart grapes and remove them from nMw, tho stem. Put them In the kettle over ii'jj li the Are with an inverted plate in the bot- rllf i torn of tho pot and just enough water to Sflrtlli save tho fruit from scorch. Stir them w I ofton with a wooden spoon and cook alow- a i ly until tho grapes are tender and broken. S'shIIi Take from the flro and put through a col- Mill' ander or a press, a small quantity at a flll time. Only the pulp should go through, 'Mill' leaving skins and seeds behind. Measure j if ill this pulp and to threo pints of this allow SI8II & cup of good vinegar, a pound of white ii'lill sugar, two full teaspoons caoh" of salt, Sj ill white peppor, ground mact, cinnamon, M' and allspice, and a naif teaspoon of m III ground clo'vc3. Put pulp and other In- WiflU gredlents on the stove together and cook mm long and slowl. The quantity should ISfil bo reduced about one-half before- it Is win Bklmmca, taken from Che Arc, and put jrjj aside to cool. Bottle and seal when cold. IjiljJ CHUTNEY. Pllj Take tho outer leaves from a white j1 cabbage, chop it fine wlthr eight peeled 14Jj onions and pack these In a crock with al- Wi ternate layeia of salt. Let it stand for Mm twenty-iour hours. Measure a pint of SKlS vinegar and add to It half a pound of n J brow n sugar and a heaping teaspoon each K ffl of celery std, turmeric, ground clnna- :B mon. nllsnlce. mace, mustard, and black MIS pepper. Heat to boiling, pour oor the M salted celery and onions and leave It for IjJTj another twenty-four hours. Dralnoffthc SiJJ liquid, bring it again to the boil, pour l it back on the pickle, and repeat this tW process for threo day6. After the third RJ uay put tne cuniei.ls of the crock to- !&l gether in a kettle and boil for Ave mln- utcs. Let the chutnoy become cold be- t fore packing into Jan and closing these. jjjrj APPLE CHUTNEY. W Mix with six largo apples, which hac wi been peeltd, cored, and chopped, a tea- Jflmj spoon of ground ginger, two tablespoons wjj of brown sugar, a pinch of cajenne, a Hu small onion, a clove of garlic, grated, and n half a pint of vinegar Boll ten minutes- unH cool and bottle or put In Jars. I If |