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Vinegar, Pickles, and Pickling: Squeeze

Or run them through two or three times with a hatpin. Crush them with a wooden mallet, place in a keg VINEGAR, PICKLES, AND PICKLING Pour or jar throwing in a handful of salt for each two dozen walnuts. Cover with water and let stand two weeks or more, stirring frequently. Squeeze out the liquor through cheese cloth into a preserving kettle. Moisten the walnuts with boiling hot vinegar and mash them to a pulpy mass. on additional hot vinegar to cover them. Mix and squeeze out the vinegar into the juice and brine in a preserving kettle. Add to each gallon of juice 12 or 14 ounces of mixed spices as desired, bruising the whole spices in a mortar, or placing the ground spices in a thin muslin bag.

Flavor with Cayenne, paprika, garlic, or shallots as desired, and boil one hour or more, or until reduced about one half. Bottle and seal when cold.

Or bring the walnut juice to a boil and skim until it is clear. For each quart of walnut juice add pound of anchovies, pound of shallots and 1 or 2 ounces of mixed spices. Flavor with garlic, Cayenne, paprika, celery, etc., as desired. Simmer over a slow fire about twenty minutes, salt to taste. Strain through cheese cloth.

Bottle and seal when cold. This catsup will keep indefinitely and will not be at its best under one year after it has been made.

Or crush the green walnut shells and to each peck of shells, dry measure, add 1 quart of salt. Mix and let stand a week or ten days.

Squeeze out the juice. Add to each gallon of juice about 12 ounces of mixed spices, flavoring with garlic, etc., if desired, and boil down about one half. Bottle when cold.

Or take 1 gallon of spiced vinegar in which walnuts have been pickled for six months or a year. Add pound of anchovies, 1 teaspoonful of Cayenne. Boil down one half and bottle when cold. Thus the spiced vinegar from the pickled walnuts may be turned into good catsup after the walnuts have been used.

Camp Catsup.

A catsup mixed with stale beer and various spices is often put up and sold under this name for sea stores or persons going on exploring and other expeditions and likely to be gone a long time. It will keep under all conditions for many years.

To 1 gallon of strong stale beer add 1 pound of anchovies washed and cleaned, 1 quart of mushrooms, first rubbing off the skins with salt and water, 1 pound of shallots, and 8 or 10 ounces of mixed spices. Boil down one half over a slow fire. Strain through cheese cloth and bottle when cold.

Or to 1 gallon of strong stale beer add 3 quarts of vinegar, 1½ pounds of cleaned and washed anchovies, 1½ pound of shallots, 8 or 10 ounces of mixed spices, and 2 quarts of mushrooms. Boil down one half and bottle when cold. Or mix 2 quarts of stale beer to 1 quart of white wine or white-wine vinegar. Add pound of anchovies, 4 ounces of peeled shallots, 4 ounces of mixed spices. Let stand in a warm place two or three weeks, stirring constantly. Bring to a boil and bottle when cold.

Oyster Catsup.-Squeeze through a sieve 1 pint of oysters with the juice.

Add 1 pint of white wine or sherry, and salt to taste. Add 2 or 3 ounces of mixed spices. Flavor with garlic, celery, etc., as desired. Simmer fifteen or twenty minutes. Strain and bottle when cold.

Pepper Catsup. -Place in a preserv ing kettle about 25 large red bell peppers without removing the seeds.

Add 1 pint of vinegar and boil until tender, stirring constantly. Rub the whole through a sieve. Set aside the juice. Pour over the pulp another pint of vinegar with 2 tablespoonfuls of brown sugar, and 2 or 3 ounces of mixed spices. Stir all together and boil down one half. Strain through cheese cloth and bottle when cold.

Gooseberry Catsup.-Select gooseberries that are ripe but not soft, pick them over carefully, and remove the stems and blossoms with a pair of small scissors. To each quart of gooseberries add 1 pound of brown sugar and 1 ounce of mixed spices, Place in a preserving kettle and boil to a soft pulp or for about 2 or 3 hours stirring constantly. Add for each quart of gooseberries + pint of vinegar. Bring to a boil. Fill bottles to overflowing and seal while scalding hot.

Grape Catsup. -Take grapes that are ripe but not soft. Pick them over carefully and add by weight of sugar and to 5 pound of grapes 1 pint of vinegar, 2 or 3 ounces of mixed spices, and salt to taste. Boil until it thickens. Bottle when cold.

To Preserve Horse-Radish. - Slice the horse-radish in November and December about of an inch thick.

Place it in a tin pan, cover and set it in a warm place near the stove to dry; but do not heat it too much, as otherwise it will lose its flavor. When bone dry grind it in a mortar, place it in suitable jars or bottles, and seal for use.

Or grate the green roots, cover with strong vinegar. Bottle, seal, and store in a cool place.

To Preserve Tomatoes for Soup. - Select all the small cracked or faultyshaped ripe tomatoes that are unmarketable, wash, trim, and cut them up unpeeled in a preserving kettle.

Stew them well, grind them through a flour sieve so as to remove the seeds and skins, reheat and can for soup stock.

Or take the large, sound, ripe tomatces, wash and drain, halve them crosswise, and pack them with the cut side up between layers of salt in a jar or wooden firkin. Let stand twenty-four hours or until the salt melts. Now pour off and discard the brine and seeds that escape with it.

Boil the tomatoes to a pulp, and rub through a flour sieve. Season with Cayenne pepper or paprika, salt to taste and boil to the consistency of cream, stirring briskly. Pour out to a depth of about½ inch on large platters, and let dry in the sun or a slow oven. Before it dries mark in 3-inch squares with a sharp knife and when fully dry pack tightly in hot, dry glass jars. Seal closely to ex- ( clude the air, and store in a dry place.

One of these squares will season 2 or 3 quarts of soup, or enough for a large family.

Or the squares may be soaked in warm water and stewed with bread crumbs as tomato sauce.

Or peel large, ripe tomatoes, remove the seeds, pack them in a preserving can with pepper and salt. Let stand twenty-four hours or until the salt is melted, and boil for an hour or more, stirring frequently.

Pour into small jars or bottles, as it will not keep well after being opened, and seal when cold. - To make curry Curry Powder. powder mix together the required spices, which should be of the best quality, and well dried in a slow oven.

Grind them to powder in a mortar.

Pack in small bottles, and seal for use.

Or if preferred, the required spices may be mixed whole in the small pepper grinders which are to be had for table use, and the powder may be freshly ground as required.

To use curry powder, mix 1 tablespoonful of the powder with 1 of flour. Add 1 cupful of fresh milk.

Season with salt and lemon juice, and pour into soup or stews and the like fifteen or twenty minutes before serving.

The following proportions are recommended: 4 ounces of turmeric, 4 ounces of coriander, 4 ounces of black pepper, 3 ounces of fenugreek, 2 ounces of ginger, 1 ounce of cummin seed, 1 ounce of ground rice, ounce of cardemoms, ounce of paprika.

Or 4 ounces of turmeric, 4 ounces of coriander seed, 24 ounces of pimento, 1 ounce of ginger, ounce of cinnamon, ounce of mace, ounce of cloves, 2 drams of cummin seed, 1 ounce of cardemom, 1 ounce of Cayenne.

Or 2 ounces of turmeric, 5 ounces of coriander, ounce of paprika, 2 ounces of pimento, 1 ounce of cloves, 2 ounces of cinnamon, 1 ounce of ginger, 1½ ounces of cummin, 1 ounce of shallots.