CHAPTER IX
CATSUPS, CHUTNEYS, PICKLES AND HOME-MADE RELISHES
Improved with Lea & Perrins' Sauce
In pickling, we think first of Grandmother and the delicious catsups, pickles and chutneys which she served with Sunday-night suppers and wonder why we see these delicious relishes so seldom these days. But we need not forego our home-made catsups, pickles and chow-chows, nor even find them less relishing because we have no herb garden, for in Lea & Perrins' Sauce we have the most complete—the most ideal and perfect relish seasoning.
Lea & Perrins' Original Worcestershire is in itself a secret blending of spices which will give to any home-made relish the keen edge—the snap—the zest it requires.
Use Lea & Perrins' Sauce in seasoning catsups, chow-chows, pickles, vinegars, chutneys, piccalilli and chilli sauce relishes—it is the unequalled spice for them all.
AN UNCOOKED TOMATO CATSUP
Improved with Lea & Perrins' Sauce
- 4 tablespoonfuls of Lea & Perrins' Sauce.
- 2 quarts of red ripe tomatoes.
- 1 cupful of onions.
- 1/4 cupful of salt.
- 1 cupful of sugar.
- 3 cupfuls of vinegar.
Dip the tomatoes quickly into rapidly boiling water, dip in and out of cold water and peel. Put into large preserving kettle and add the onions well chopped. Mash these two together and add the salt, sugar, vinegar and last, the Lea & Perrins' Sauce. Thoroughly sterilize catsup bottles by boiling and fill with the cold catsup. Cork loosely. Place bottles on a wire rack, stand in a pan which allows rapidly boiling water to come to the neck of the bottle, and boil or sterilize for thirty minutes. Some experts claim this final "water bath" to be unnecessary, but the inexperienced preserver will have better success if the last cooking is performed.
For perfect keeping and especially if the catsups are made up to sell, the corks should be driven in tightly and the bottles sealed with sealing wax or melted paraffin as soon as they are removed from the water bath. Stamping the soft wax or paraffin with a special sealing stamp also helps to give an identifying and distinguishing mark to the product.
- 4 tablespoonfuls of Lea & Perrins' Sauce.
- 2 quarts of red ripe tomatoes.
- 1 cupful of onions.
- 1/4 cupful of salt.
- 1 cupful of sugar.
- 3 cupfuls of vinegar.
MUSHROOM CATSUP
Improved with Lea & Perrins' Sauce
- 3 tablespoonfuls of Lea & Perrins' Sauce.
- 2 quarts of mushrooms.
- 1 cupful of vinegar.
- 1 tablespoonful of salt.
- 1 tablespoonful of mustard.
Peel the mushrooms, cut into small pieces, cover with 1/2 cupful of boiling water and cook until quite tender and soft. Mash through a fine purée strainer or sieve and add the vinegar, salt, and last the Lea & Perrins' Sauce. Cook from half to three-quarters of an hour or until of the consistency of catsup and pour into sterilized bottles and seal at once. Label and store.
- 3 tablespoonfuls of Lea & Perrins' Sauce.
- 2 quarts of mushrooms.
- 1 cupful of vinegar.
- 1 tablespoonful of salt.
- 1 tablespoonful of mustard.