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Classic
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page 164
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 them and cover the jar; let
them stand two days, stirring them several times a day; then strain and boil the
liquor, to every quart of which, put a tea-spoonful of whole pepper and the same
of cloves, and mustard seed, and a little ginger; when cold, bottle it, leaving
room in each bottle for a tea-
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