[838 Mothers’ remedies]

32.  Tomato Catsup No. 1.—­Take one gallon ripe tomatoes, peel them, one teaspoon allspice, one tablespoon mustard, one red pepper; let all boil, then strain and to this add one tablespoon salt, one teaspoon ground pepper, one teacup vinegar, two pounds granulated sugar.  Let all of this boil until reasonably thick, or as thick as desired.

33.  Aunt Mary’s Catsup.—­One cup onions, one peck ripe tomatoes (chopped), one and one-half cups celery, one cup horseradish (grated), one cup sugar, half cup salt, one cup white mustard seed, two red peppers, one teaspoon each of black pepper, ground cloves, mace, cinnamon and celery seed, one quart vinegar.  Drain tomatoes thoroughly, before adding spices.  Keep this in stone jars and tie closely and it will keep nicely for a year or more.

34.  Gooseberry Catsup.—­To one pound of gooseberries, use three-fourths pound sugar and spices to taste.  One pint of vinegar to ten pounds of the fruit.  Boil two hours.  This is delicious.

35.  Spiced Vinegar for Pickles.—­(This can be used generally for pickles.) 1 gallon of vinegar, 1 pound of sugar, 2 tablespoonfuls of allspice, 2 tablespoonfuls mustard seed, 2 tablespoonfuls celery seed, 2 tablespoonfuls salt, 1 tablespoonful of tumeric powder, 1 tablespoonful of black pepper, 1 tablespoonful mace, 2 nutmegs, grated, 3 onions, 1 handful grated horseradish.  This can always be relied upon as good.

36.  Tomato Catsup No. 2.—­1 gallon tomatoes (strained), 6 tablespoons salt, three tablespoons black pepper, 1 tablespoon cloves, 2 tablespoons cinnamon, 2 tablespoons allspice, 10 pints vinegar, boil down to half.  One peck tomatoes will make one gallon strained.

37.  Bottled Pickles.—­Wash the pickles and pour boiling water over them, letting them stand for four hours; to every gallon of vinegar take 1 teacup of sugar, 1 teacup of salt, 1 teaspoonful of pulverized alum, one ounce of cinnamon bark, 1/4 of an ounce of whole cloves.  Boil spice and vinegar and pour over the pickles.  Seal while hot.

38.  Sliced Cucumbers.—­Peel and slice one gallon of cucumbers and soak them over night in weak salt water.  Drain and put them in weak vinegar on the stove and let them get hot; drain and pack in glass jars.  Then bring to a boil, one quart vinegar, a few slices of onions, sugar and spices to taste.  Then pour this over the cucumbers, while hot, and seal.

39.  Grandmother’s Dill Pickles.—­Fill a stone jar with alternate layers of grape leaves, fresh cucumbers, dill and salt.  Cover with water and an inverted plate; place a brick on the plate to keep all under water.  The cucumbers will be ready for use in about two weeks.

40.  Mustard Pickles.—­Wash the pickles and put in fruit jars, then cover with the following dressing, do not cook the pickles or dressing:  1 cup salt, 2 cups dark brown sugar, 1 cup Colman’s mustard, 1 gallon vinegar, mix together and put over pickles.