496 DR. CHASE'S RECIPES. 



puree, then, signifies a sauce, taking its distinguishing name from the meat, 

 vegetables or fruit from which it is prepared, seasoning being added to suit the 

 kind being made. A catsup is really a puree of tomatoes. So whenever joxk 

 see the word, which has now, even, become quite common in our own country, 

 you will understand, at once, its character and manner of preparation. I have 

 explained in other places that butter they call ghee; salt, with them, is nemvck. 



Sauce for Beefeteak, or Catsup Improved.— Black pepper, whole, 

 and salt, of each 13^ ozs.; allspice, whole, horse-radish and small pickled* 

 onions, of each 1 oz. ; ground mustard, J^ oz. ; good catsup, 1 qt. Directions 

 ^Pound the pepper and allspice finely, then bruise the radish root and onions 

 together, and put all into the catsup, in a jug, cork and shake daily for 2 weeks, 

 and strain through coarse muslin and bottle for use; or moderate heat, applied 

 to all, in a sauce pan, for 2 or 3 hoiu^, then strained, will obtain the full 

 strength of the spices. If too thick for use after the heat, thin suitably with 

 good vinegar. 



Remarks.— li will be found very nice for any roasted or boiled meats, as 

 well as steak. 



Ciiili Sauce. — Large, ripe tomatoes, 20; good sized onions, 6; large 

 green peppers, 3; salt, 3 table-spoonfuls; brown sugar, 6 table-spoonfuls; ground 

 cinnamon, 3 tea-spoonfuls; ground ginger, 2 small tea-spoonfuls; ground cloves, 

 % tea-spoonful ; good vinegar, 6 cups. Directions — Mash the tomatoes, chop 

 or slice the onions and peppers, mix all in a porcelain kettle or large tin pan, 

 and boil till perfectly soft, and when cool rub them through a colander, and 

 cook down to a proper consistency, that of catsup, and bottle for use upon 

 meats, chicken, turkey, etc. 



Remarks. -To " bottle," means to bottle and cork tightly. And all sauces^ 

 catsups, etc., should be kept in a cool cellar, except the one being used from. 



PiccaliUi, A Good Substitute for Sauces. — Green tomatoes, 1 pk.-, 

 1 large cabbage, 1 dozen onions; chop them fine and put on ^ pt. of salt and 

 let them stand over night; then drain off the brine, and scald in weak vinegar 

 and drain off again; and now add 6 good-sized green peppers chopped fine, 

 having removed the seeds before chopping; J^ to 1 pt. (as you like best) of 

 grated horseradish ; then season with ground spices to suit the taste, at least 

 1 table-spoonful of allspice and pepper, and half as much dry mustard; and also' 

 14. table-spoonful of cloves. Now, in packing in a jar, if 6 to 8 or 10 quite 

 small cucumbers (whole), which have stood in salt and water over night, are put 

 upon each layer of an inch or two in thickness, they will be found a valuable 

 addition, putting one in each sauce dish when served at table. Then all being^ 

 closely packed, just cover with good vinegar, boiling hot, and cover closely, or 

 put up in fruit jars, if plenty, and you will have a dish, as the saying is, " nice 

 enough for a king," the author says nice enough for a better man than a king — 

 nice enough for "an American citizen." 



Chow Chow With Cucumbers.— Take 6 large cucumbers just before 

 they ripen, peel them, cut in strips, and remove the seed; 4 white onions, 6 

 good-sized green tomatoes, and % a head of cabbage. Chop all fine, let them 



