The day book. [volume], September 23, 1912, Image 29

About The day book. [volume] (Chicago, Ill.) 1911-1917

Image provided by: University of Illinois at Urbana-Champaign Library, Urbana, IL

                
ABOUT CATSUP
Catsup is one of the -oldest
sauces known. Practically every
country serves it as a relish, al
though makeup varies,
The word is of doubtful origin,
but the article itself is believed to
have first been made in East In
diaor China. ,
fatsup is also spelled, in En
glish," catchup and katsup and
Tcetchup and kechup.
Ketchup is said to be from the
Chinese koe-chiap or ke-jtsiap
(brine of pickel fish). The East
Indian word is kitjap.
The four commonest kinds of
catsup are as follows :
Mushroom Catsup, a -sauce
made from the common mush
room by breaking it in small
pieces, salting, straining, spicing
and boiling.
. Tomato Catsup, made from to
matoes by straining them (after
cutting and heating), and then
boiling with vinegar and spices.
Walnut Catsup, madeirom un
ripe walnuts before the shell
hardens. Nuts are beaten to a
pulp; juice is separated by strain
ing. Salt,, vinegar and spices are
added and the whole is boiled.
Shellfish Catsup is made from
oysters, mussels and cocklesr
Tomato Catsup.
Slice eight quarts of unpeelecr
tomatoes and six white ohions.
Boil togetheruntil soft enough to
rub through a colander. Then
strain through a sieve and return
lo the fire with three bay leaves, a
tablespoon each of powdered
mace, pepper, cloves, sugar, salt,
A half teaspoon of paprika and a
tablespoon of celery seed the
last tied up in a small cheesecloth
bag. Boil for nearly six hours:
stirring often. Remove the bag
of celery seed and replace with a
pint of vinegar. Bring to a boil
again and remove from fire. Bot
tie and seal when it is cold.
Walnut Catsup.
The walnuts should be hali
grdwn. Prick each one all the
way through at last three timed
with a needle. Pack In layers,
strewing a handful of. salt be
tween each layer. Cover the wal-
nuts with cold water. Put a heavy;
inverted Saucer or plate over the
jar to keep the walnuts under the
brme and leave them for twa
weeks.
Each -day they should be moved
around with a wooden spoon ou
heavy stick to crack them inta
small pieces. At the end of the
two weeks pour off'the brine and
beat the nuts to a fine pulp, coves
them with boiling vinegar and
add the brine previously poured
off. Measure the liquid and the
crushed nuts. Allow for each'
quart a teaspoon each of ground
cloves and mace and a tablespoon '
each of ground ginger and blaeW
pepper. Boil steadily for two
hours. Run through a sieve, cool,
bottle and seal.
' 0 o
"They say a human body con
tains sulphur." "In what quan
tity?" "Oh, in varying quantw
.ties. ' "Well, that may account
for some girls making bettefi
matches than others.
N.
V