goo I>Ii- CHASE'S RECIPES. 



Currant Catsup, for Baked Beans.— "A. B C.,^' in the Massachu- 

 setts Ploughman, gives the following plan for an excellent catsup from currants, 

 which needs no comment of mine. He says: I send you a recipe for making 

 currant catsup, as in my mind it cannot be beat, to any lover of baked beans, as 

 a dressing. To 5 pts. of strained currants (the juice from 5 pts. I understand 

 it to mean), add 3 lbs. of sugar (brown will do nicely); 1 pt. of vinegar; 1 table 

 spoonful, each, of cinnamon, pepper, cloves, and allspice, and J^ table-spoon- 

 ful of salt (I should not be afraid of a whole one). Scald them well \ of an 

 hour, then put in bottles and cork tight; it will keep for years; and as farmers 

 generally have a quantity of currants that go to waste, I would like them to try 

 this, and I think they will never be sorry. 



Bemarks. — The author thinks so too, that no one will be sorry for trjing it, 

 although it would seem to me that % of an hour only to scald, or more pro- 

 perly, to boil it, would hardly be sufficient, possibly it may, in all cases; but I 

 would sooner risk it on 2 hours moderate boiling. I know it will be nice while 

 it does not sour— the longer boiling will ensure this — still, if it will " keep for 

 years," it is long enough. It will be as nice on other meats as on pork and 

 beans, hence make plenty of it, if you have the currants that go to waste. 



Grape Catsup. — Pick 5 pts. of catawba grapes from the stem (Concords 

 or Delawares vdll do, but are not so tart); wash them and let drain; then sim- 

 mer till they are so soft you can rub all but the seeds through a colander (I 

 think grape seeds will go through an ordinary colander, a wire sieve would be 

 better) with care. After this is done add 2 pts. of brown sugar, 1 pt. of vine- 

 gar, 2 tea-spoonfuls each of allspice and cloves, and 1 table-spoonful of cinna- 

 mon, 11^ tea-spoonfuls of mace, 1 of salt, and J^ a tea-spoonful of red pepper. 

 Put all into a porcelain kettle, let them boil slowly until they are as thick as 

 you like catsup to be. Bottle, cork and seal. — London, OnL, Free Press. 



Bemarks. — Keep these proportions for any amount desired to make, it will 

 be found good. 



Cucumber Catsup. — Cucumbers are said to make a nice relish for 

 meat, in winter, treated as follows: Grate about 3 dozen medium sized green 

 cucumbers and sprinkle pepper and salt to your taste (pretty strong I should 

 say) over them; and allow a small sized white onion for each bottle. 

 Heat enough cider vinegar to cover and pour over. Put up in large mouth 

 bottles, and pour melted wax over the corks. If the air is kept from them, 

 when you open a bottle in mid-winter, the odor will be delightful to the lover 

 of the sometimes dangerous cucumber. 



Bemarks. — It seems to the author that if they were scalded in the vinegar, 

 there would be a greater certainty of keeping nicely, although the cucumber 

 flavor might be not quite so natural. 



Fresh Cucumbers, How to Prepare for the Table.— Slice them 

 into cold water having plenty of salt in it, for an hour before dinner. In this 

 way there is but seldom any bad effects from their being used freely; and if 

 you have not the hour for soaking, slice into a plate and sprinkle on plenty of 



