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Classic
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page 163
weather, as freezing spoils the flavor of pickles. When pickles do not keep
well, pour off the vinegar, and put more on; but if the vinegar is of the best
quality, there is little fear of this. Putting alcohol on over paper, will
prevent their moulding.
Cucumber Catsup.
Take full grown cucumbers, pare them, and cut out the lines of white pith, which
are on three sides; cut them in slices about half an inch thick; to six
cucumbers, put one onion, sliced fine; then sprinkle them with salt, placing the
fruit in layers, with salt between;--next morning, press the liquor from them;
put them in small jars, and fill up with strong vinegar, seasoned with pepper,
mustard seed, and salt, if necessary. The small jars are recommended--as the
cucumbers do not keep well after they have been exposed to the air.
Tomato Catsup.
Take a peck of ripe tomatoes, wash and cut out the stems, but do not peel them;
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 hair 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
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