Pour into sterilized bottles, seal,
cool, and store.
107. GRAPE CATSUP.--Perhaps the best-known catsup made from fruit is
grape catsup. Its uses are practically the same as those of tomato
catsup, and it is made in much the same way.
GRAPE CATSUP
4 qt. Concord grapes
3 c. vinegar
1 lb. brown sugar
2 Tb. cinnamon
1 tsp. cloves
1 tsp. allspice
Put the grapes to cook with the vinegar. When they have cooked soft
enough, press through a sieve to remove the seeds and skins. Add the
sugar and spices, and cook until the mixture is rather thick. Stir
constantly to prevent scorching. Pour into sterilized bottles, seal,
cool, and store.
108. PICKLED WATERMELON RIND.--An unusual, though highly satisfactory,
relish may be made from the rind of melons. The accompanying recipe is
for pickled watermelon rind, but if desired muskmelon rind may be
substituted. In either case, only the white part of the rind should
be used.
PICKLED WATERMELON RIND
4 qt. watermelon rind cut into strips or cubes
1 oz. stick cinnamon
1 Tb. cloves
1 c. water
3 lb. sugar
1 qt. vinegar
Prepare the rind by cutting off the green skin and all the pink flesh on
the inside.
Pages:
262
263
264
265
266
267
268
269
270
271
272
273
274
275
276
277
278
279
280
281
282
283
284
285
286