Another Catsup (retaining the color and flavor of the Fruit).
Skin and slice the tomatoes, and boil them an hour and a half. Then put to one gallon not strained, a quarter of an ounce of mace, the same of nutmegs and cloves, one handful of horseradish, two pods of red pepper, or a large teaspoonful of cayenne, and salt as you like it. Boil it away to three quarts, and then add a pint of wine and half a pint of vinegar. Bottle it, and leave the bottles open two or three days; then cork it tight. Make this catsup once, and you will wish to make it every year.
Wash green tomatoes, and slice them rather thin; weigh them, and allow three or four sliced onions, four pounds of sugar, and a gallon of cider-vinegar to eight pounds of tomatoes. Put the vinegar to boil in a porcelain kettle with the sugar, stir it, and when it boils up, set it off, and let it stand a few minutes until you can remove the scum without wasting the vinegar; then add the onions, two teaspoonfuls of salt, a table-spoonful each of powdered cinnamon and clove, and a grated nutmeg; then set it upon the fire and immediately add the tomatoes. When the vinegar begins to simmer press the tomatoes gently down. Let them boil only two or three minutes. Put them into covered jars; or, when cool enough into wide-mouthed bottles. When the pickles are all used, the vinegar need not be lost, as it is excellent upon baked beans, and cold salt meat, or in mince pies.
ON COOKING VEGETABLES.
After being well washed, they should be laid in water, excepting corn and peas, which should be husked and shelled with clean hands, and not washed, as some of the sweetness is thereby extracted. Put all kinds, except peas and beans, into boiling water, with a little salt in it. Hard water spoils peas, and is not good for any vegetables; a very little saleratus or soda will rectify it. Peas are much best when first gathered, and they should not be shelled long before boiling. If they are old, a salt-spoon of soda in the water will make them tender. Asparagus should not be cut so far below the surface of the ground as it usually is for market; the white end never boils tender. Sweet potatoes require a third longer time to cook than the common ones.
Greens, lettuce, and cucumbers should be gathered before the dew is off in the morning, and put into fresh water. All these, with peas, beans, and asparagus, are unhealthful after they are withered.
To Boil Potatoes.
The best potatoes are good boiled without paring, but even they, are best pared; and poor potatoes are unfit to eat, boiled with the skins on. New potatoes are made watery by being laid in water, but late in the winter and in the spring they should be pared and laid in cold water an hour or two before they are cooked. Put them into boiling water, with salt in it, and allow thirty or forty minutes for boiling, according to the size. When they are done through, pour off the water, and take the kettle to the door or window, and shake them. Doing this in the open air makes them mealy; return them to the fire a minute or two, and then serve. Many persons take a fork and break them up in the kettle, before taking them up, and they make a beautiful looking dish done in this way.