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The
StilLRoom
^
.
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
seal.
To
make
Walnut
Catsup,
—
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
bottle.
To
make
a
Piquant
Sauce
[Recipe
2).
—
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
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