The Dixie Cook-Book

“The best is none too good.” Southern family receipts gathered across generations and printed in Atlanta in 1883 — and, in the same volume, everything else a household was expected to know: the laundry, the sick-room, dressmaking, babies, and a year's bill of fare.

HomeCatsups And Sauces › Walnut Catsup

Walnut Catsup

Take forty black walnuts that you can stick a pin through, mash and put them in a gallon of vinegar, boil it down to three quarts and strain; add a few cloves of garlic or onions, with any spice liked, and salt. When cool, bottle. Have good corks. - Mrs. A. C.

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