Preparing Quinces for Canning or Preserving.
Quinces for canning or preserving should be kept in a dry place for thirty days after taking from the trees, in order to give them richness and flavor. Peel and cut to the proper size, carefully saving skins and cores. Put the last named in a porcelain kettle and boil until quite tender, when strain through a cotton-bag; afterwards put the juice back in the kettle, and add sugar as directed in the directions for canning fruit. Boil slowly for half-an-hour, taking off the scum as it rises, then set away to cool, and can the fruit as directed in the receipt for canning.
Clayton's Monmouth Sauce.
In making this delightful ketchup, take 25 pounds of fresh, or two 8 lb. cans of tomatoes, and slice, not too thin, adding five medium sized onions cut fine. Put these, with plenty of salt, in a porcelain kettle; adding, with a handful of hot green peppers, or a less quantity, if dried, 1 ounce of white ginger, chopped fine, 1 ounce of horse-radish, and 1⁄2 ounce each of ground cloves and allspice, and 1 lemon, with seeds removed and cut small. After letting these boil for three hours, work through a sieve and return to the kettle along with a pint of wine vinegar, 2 tablespoonfuls sugar, 2 of good mustard, a teacupful of Challenge or Worcestershire Sauce, and let boil for 2 or 3 minutes, and set off. To prevent fermentation, stir in a teacupful of high-proof California brandy. If too thick, when cold reduce with vinegar.
To Prepare Mustard for the Table.
Take 1⁄2 pound best mustard and enough wine vinegar, mixed with 1⁄3 boiling water, 1 large teaspoonful of salt, 1 teaspoonful of sugar, juice of half a lemon, and mix to a thin batter, and put in a common glass jar and keep stopped tight. If pure mustard is used, treated in this way, it will keep good for months.
[If you desire the best article of mustard, I think E. R. Durkee & Co's is the best I have ever used, although Colman's ranks equally high, if you can get the genuine unadulterated article, which can be had by procuring Crosse & Blackwell's London brand, for which Messrs. Richards and Harrison are the San Francisco agents.]
Mint Sauce.
Into a teacupful of hot vinegar, in which has been dissolved sufficient sugar to make slightly sweet, add a handful of mint chopped quite fine. Serve hot.