Canning And Preserving
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Bottle and seal while hot.
64 CANNING AND PRESERVING This recipe has been in constant use in my own family for years, and is pronounced, by those who have used it — perfect.
COLD TOMATO CATSUP Peel and chop very fine a half-peck of ripe tomatoes.
Drain them in a colander, then turn them into an earthen vessel and add a half-cup of grated horse-radish, one cup of salt, one cup of black and white mustard-seed mixed, two tablespoonfuls of black pepper, two red peppers and two roots of celery chopp...ed fine, two teaspoonfuls of celery- seed, one cup of nasturtiums chopped fine, one cup of brown sugar, two tablespoonfuls of ground cloves, two tablespoonfuls of ground allspice, a teaspoonful of cinna- mon, a teaspoonful of mace, and one quart of cider vinegar.
Mix all well together, bottle, and seal.
WALNUT CATSUP Take one hundred green walnuts that are young enough to be pierced through easily with a pin. Pierce each walnut in five or six places, then put them in an earthen vessel, cover with a half-pound of salt and two quarts of vinegar.
What to read after Canning And Preserving?
You can find similar books in the "Read Also" column, or choose other free books by Herndon/vehling Collection. Fmo to read onlineMoreLess
To quickly assess the difficulty of the text, read a short excerpt:
Bottle and seal while hot.
64 CANNING AND PRESERVING This recipe has been in constant use in my own family for years, and is pronounced, by those who have used it — perfect.
COLD TOMATO CATSUP Peel and chop very fine a half-peck of ripe tomatoes.
Drain them in a colander, then turn them into an earthen vessel and add a half-cup of grated horse-radish, one cup of salt, one cup of black and white mustard-seed mixed, two tablespoonfuls of black pepper, two red peppers and two roots of celery chopp...ed fine, two teaspoonfuls of celery- seed, one cup of nasturtiums chopped fine, one cup of brown sugar, two tablespoonfuls of ground cloves, two tablespoonfuls of ground allspice, a teaspoonful of cinna- mon, a teaspoonful of mace, and one quart of cider vinegar.
Mix all well together, bottle, and seal.
WALNUT CATSUP Take one hundred green walnuts that are young enough to be pierced through easily with a pin. Pierce each walnut in five or six places, then put them in an earthen vessel, cover with a half-pound of salt and two quarts of vinegar.
What to read after Canning And Preserving?
You can find similar books in the "Read Also" column, or choose other free books by Herndon/vehling Collection. Fmo to read onlineMoreLess
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