1903 The still-room by C. Roundell

The StilLRoom

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cool, strain through very coarse straining cloth, and bottle in small, well-corked bottles. If these bottles are treated as the bottles of fruit in fruit-bottling are treated, the catsup will keep the better. To make Tomato Catsup, — Boil a quart of per- fectly ripe tomatoes with a table-spoonful of black pepper, a salt-spoonful of salt, a tea-spoonful each of ground cloves and allspice, and half a tea-spoonful of mustard in a pint of vinegar for three hours. Strain, and, when the mixture is cold, bottle and — Boil a gross of soft, young walnuts, crushed, two ounces each of ground nutmeg and black pepper, half an ounce eaCh of ground mace and ginger, and fifty cloves, ground, in two quarts of vinegar for forty minutes. Strain, and, when the mixture is cold, bottle and seal. To make a Piquant Sauce {^Recipe i). — Boil half an ounce of cayenne, half an ounce of cochineal, half an ounce of mixed garlic, and half a dozen cloves in a quart of vinegar for twenty minutes. Strain, and, when the liquor is cool, add two ounces of essence of anchovies, half a pint of an equal mixture of walnut and mushroom catsup, and half a pint of good port. Thoroughly mix and — Boil a quarter of a pound of bruised cloves, a quarter of a pound of minced shallots, and half an ounce of cayenne pepper in half a gallon of vinegar for 46 seal. To make Walnut Catsup, bottle. To make a Piquant Sauce [Recipe 2).