From the 1915 New Book of Cookery. Fannie Farmer died in 1915.

EDITOR’S NOTE: Article is decorated from ads in 1917 ’House Beautiful’ magazines.

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Apple Catsup

WIPE, quarter, pare and core twelve sour apples.

Put in a saucepan, cover with boiling water, bring to the boiling point and let simmer until soft, when nearly all the water should be evaporated.

Rub through a sieve.

To each quart of apple pulp add the following mixture:
• one cup sugar,
• one teaspoon pepper,
• one teaspoon cloves,
• one teaspoon mustard,
• two teaspoons cinnamon and
• one tablespoon salt

Add two finely chopped onions and two cups cider vinegar.

Bring the apple pulp, to which the mixture has been added, to the boiling point and let simmer one hour. Bottle, cork and seal while hot.

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Gooseberry Catsup

• 5 pounds gooseberries
• 4 pounds sugar
• 2 cups cider vinegar
• 1 1/2 tablespoons cinnamon
• 1 tablespoon clove
• 1 tablespoon allspice

Pick over, wash and drain gooseberries.

Put in kettle and add sugar, vinegar and spices. Bring to boiling point and let simmer two hours. Fill bottles and seal.

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Grape Catsup

Pick over, wash, drain and remove stems from grapes.

Put in a preserving kettle, add cold water to barely cover, bring to the boiling point and let simmer until fruit is soft; then press through a sieve, discarding skins and seeds.

Put ten pounds of the fruit pulp in a preserving kettle and add:
• five pounds sugar,
• two quarts vinegar,
• one tablespoon cinnamon,
• one tablespoon allspice,
• two tablespoons clove and
• one grated nutmeg.

Bring to the boiling point and let simmer until reduced to the consistency of a catsup.

Fill bottles to overflowing, adjust stoppers and seal.

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Spiced Rhubarb

• 1 1/2 pounds rhubarb
• 2 pounds sugar
• 7/8 cup vinegar
• 1 teaspoon cinnamon
• 1/2 teaspoon clove

Wipe rhubarb, skin and cut stalks in one-inch pieces.

Put in preserve kettle, add remaining ingredients, bring to boiling point and let simmer until of the consistency of a marmalade.

Fill jelly glasses with mixture, cool and seal.

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Gooseberry Relish

• 5 cups gooseberries
• 1 1/2 cups raisins
• 1 onion
• 1 cup brown sugar
• 3 tablespoons mustard
• 3 tablespoons ginger
• 3 tablespoons salt
• 1/4 teaspoon cayenne
• 1 teaspoon turmeric
• 1 quart vinegar

Pick over, wash and drain gooseberries.

Add raisins (from which seeds have been removed) and onion, peeled and sliced.

Chop or force through a meat chopper, put in preserving kettle and add sugar, mustard, ginger, salt, cayenne and turmeric.

Pour over vinegar, bring slowly to boiling point and let simmer forty-five minutes.

Strain through a coarse sieve, fill bottles with mixture and seal.

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Sweet Crabapple Pickle

• 3 pounds crabapples
• 2 cups cider vinegar
• 1 cup sugar
• 1 1/2 teaspoons cloves
• 1 1/2 teaspoons allspice berries
• 1 1/2 teaspoons black pepper
• 1 1/2 teaspoons ginger

Wipe crabapples, remove stems and steam until soft.

Tie spices in muslin bag, put in preserving kettle, add vinegar, sugar and apples, bring gradually to boiling point and let simmer twenty minutes.

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Corn Relish

• 1 1/2 dozen ears corn
• 1 small cabbage
• 1 bunch celery
• 4 onions
• 2 green peppers
• 2 quarts vinegar
• 2 cups sugar
• 1 cup flour
• 1/2 cup salt
• 1/2 teaspoon mustard
• 1/4 teaspoon cayenne
• 1/2 teaspoon turmeric

Cut corn from cob. Force cabbage through a meat chopper. Separate celery stalks, remove leaves and chop.

Peel onions and cut in thin slices. Wipe peppers and chop.

Put vegetables in preserving kettle and pour over one-half of the vinegar.

Mix sugar, flour, salt, mustard, cayenne and turmeric and add remaining vinegar.

Combine mixtures, bring to boiling point and let simmer forty minutes. Fill glass jars and seal.

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Spiced Celery

• 6 bunches celery
• 15 tomatoes
• 1 red pepper
• 2 cups sugar
• 2 tablespoons salt
• 1 teaspoon mustard
• 1 teaspoon clove
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon celery seed
• 1 1/2 cups vinegar

Cut off roots and leaves of celery, separate stalks and chop.

Wipe, peel and chop tomatoes. Wipe and chop pepper.

Mix dry ingredients and add vinegar.

Combine mixtures, put in preserving kettle, bring to boiling point and let simmer one and one-half hours. Fill jars to overflow and adjust covers.

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Souri

Wipe one peck green tomatoes and cut in thin slices; peel one quart onions and cut in thin slices.

Sprinkle alternate layers of tomatoes and onions with one cup salt. Cover and let stand over night.

In the morning drain thoroughly, put in a preserving kettle and add:
four green peppers, finely chopped,
six cups brown sugar,
six tablespoons celery-seed,
six tablespoons mustard-seed.
one-half ounce cloves,
one-half ounce stick cinnamon,
one-half ounce allspice berries tied in a muslin bag.

Add vinegar to just cover mixture, bring to the boiling point and let simmer two hours.

This may be given a very fresh taste by adding a small quantity of celery, cut in small pieces, whenever it is served.

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Pepper Relish I

• 12 green bell peppers
• 12 red bell peppers
• 3 onions
• 3 tablespoons salt
• 2 cups sugar
• 1 quart vinegar

Wipe peppers, cut in halves lengthwise and remove seeds

Pare onions, add to peppers and force through a meat-chopper. Put in kettle, cover with boiling water and let stand ten minutes.

Drain, again cover with boiling water, bring to the boiling point and let stand ten minutes.

Drain as dry as possible, return to kettle, add remaining ingredients, bring to the boiling point and let simmer fifteen minutes.

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Pepper Relish II

• 1 peck red peppers
• 2 cups cold water
• 1 cup salt
• 2 cups vinegar
• 1 cup brown sugar
• 1/2 cup white mustard seed

Wipe peppers, cut in halves, remove seeds and put through meat chopper. Put in kettle and add water and salt; cover and let stand over night.

In the morning drain and pour over vinegar, sugar and mustard seed which have been brought to the boiling point and boiled two minutes. Fill jars to overflow and adjust covers.

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Bottled Tomato Sauce

• 12 large tomatoes
• 3 bunches celery
• 4 green peppers
• 2 onions
• 2 tablespoons salt
• 2 tablespoons sugar
• 3 cups vinegar

Peel and chop tomatoes and onions, put in kettle and add celery (from which root and leaves have been removed) and peppers, both finely chopped, and remaining ingredients.

Bring to boiling point and let simmer one and one-half hours. Fill bottles with mixture, cork and seal.

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Chili Sauce

• 12 medium-sized tomatoes
• 4 onions
• 2 red peppers
• 2 tablespoons salt
• 2 tablespoons celery seed
• 1/4 cup brown sugar
• 2 cups vinegar

Wipe and peel tomatoes and cut in one-fourth-inch slices, crosswise.

Put in preserving kettle and add onions, peeled and chopped, peppers, chopped, and remaining ingredients.

Bring to the boiling point and let simmer three hours.

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Green Sliced Cucumber Pickles (Uncooked)

• 2 dozen 6-inch cucumbers
• 2 quarts boiling water
• 13 cups salt
• 1 cup olive oil
• 1/4 pound white mustard seed
• 1/4 pound black mustard seed
• 6 cups vinegar

Wipe and thinly slice cucumbers without paring. Cover with a brine, made of water and salt, and let stand over night.

Drain thoroughly and put in a crock. Mix remaining ingredients and pour over cucumbers. Stir frequently.

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Piccalilli

• 1/2 bushel green tomatoes
• 1/2 peck green peppers
• 1/2 peck onions
• 2 medium-sized cabbages
• 1 1/2 cups salt
• 3 pounds brown sugar
• 2 pounds white mustard seed
• 6 ounces stick cinnamon
• 3 ounces cloves
• 2 ounces allspice berries
• vinegar

Wash tomatoes and peppers, peel onions and cut cabbages in quarters.

Put the vegetables, separately, through a meat-chopper, using a large knife.

Sprinkle alternate layers of vegetables with salt, cover and let stand over night.

In the morning drain, add sugar, mustard seed and the remaining spices, tied in a bag made of muslin or cheese-cloth.

Pour over vinegar just to cover vegetables, bring to the boiling point and let simmer six hours. Remove spice bag, fill glass jars with mixture and adjust covers.

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Allerton Pickles

• 3 pints tomato pulp
• 1 cup chopped celery
• 4 tablespoons chopped red pepper
• 4 tablespoons chopped onion
• 4 tablespoons salt
• 6 tablespoons sugar
• 6 tablespoons mustard seed
• 1 tablespoon grated nutmeg
• 1 teaspoon cinnamon
• 1/2 teaspoon clove
• 2 cups vinegar

Wipe, peel and chop ripe tomatoes; there should be three pints.

Add remaining ingredients and stir until thoroughly blended. Put in a stone jar and cover.

Let stand at least one week before using. This uncooked mixture will keep six months.

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Chow Chow

Peel one quart tiny white onions and add:
• one quart small cucumbers,
• two heads cauliflower, separated into flowerets, and
• two green peppers, thinly sliced.

Cover with brine (allowing one and one-half cups salt to two quarts boiling water) and let stand over night.

In the morning drain thoroughly, add fresh brine, bring to the boiling point and let simmer until vegetables are soft, then drain thoroughly.

Mix:
• six tablespoons mustard,
• three tablespoons flour,
• one tablespoon curry-powder and
• two-thirds cup sugar.

Moisten to a smooth paste with cold vinegar, and add to two and one-half cups vinegar, brought to the boiling point.

Cook, stirring constantly at first and afterward occasionally, until mixture thickens.

Add drained vegetables and let simmer ten minutes. Store in glass jars.

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Petersham Chow Chow

• 2 quarts green tomatoes
• 1 bunch celery
• 6 green peppers
• 1 quart button onions
• 1 cauliflower
• 2 cups salt
• 3 quarts water
• 1 cup flour
• 8 tablespoons mustard
• 1 tablespoon turmeric
• 1 cup sugar
• 5 cups vinegar

Wipe tomatoes and cut in eighths. Scrape celery and cut in three-fourths-inch slices, crosswise.

Wipe peppers and cut in pieces.

Peel onions, separate cauliflower in flowerets, cover with boiling water, let boil three minutes and drain.

Mix tomatoes, celery, peppers, onions and cauliflower and pour over brine, made of salt and water. Let stand over night.

In the morning bring to the boiling point in the same brine and let boil until vegetables are tender; then drain.

Mix flour, mustard and turmeric and add cold vinegar slowly to make a smooth paste; then add sugar and remaining vinegar.

Cook over hot water until mixture thickens, stirring constantly at first and afterwards occasionally.

Add drained vegetables to mixture and cook until thoroughly heated.

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Mustard Pickles

Wipe four quarts small cucumbers, put in a preserving kettle and add:
• three large cucumbers, cut in pieces,
• one quart green tomatoes, wiped and cut in slices,
• four small onions, peeled and cut in slices,
• four green peppers, wiped and cut in slices,
• one bunch of celery, chopped, and
• one cauliflower, separated into flowerets.

Add one gallon boiling water, to which has been added one pint salt; cover and let stand over night.

In the morning bring to the boiling point and let simmer until the vegetables are tender; then drain.

Mix:
• one cup flour,
• one cup sugar,
• six tablespoons mustard and
• one tablespoon turmeric powder;

Add slowly, while stirring constantly, enough vinegar to make a paste.

Stir into two quarts vinegar, brought to the boiling point, add two tablespoons celery seed, and let boil five minutes.

Add the drained vegetables, again bring to the boiling point and let boil fifteen minutes.

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Dutch Salad

• 1 quart green tomatoes
• 1/4 cup salt
• 2 quarts small pickling cucumbers
• 1 quart small onions
• 1 small white cabbage
• 2 cauliflowers
• 9 green peppers
• Boiling water
• 3 tablespoons salt
• Dutch Dressing (recipe below)

Wipe and thinly slice tomatoes. Arrange in layers, sprinkling each with salt, cover and let stand over night.

In the morning drain thoroughly and chop.

Put in a preserving kettle and add cucumbers chopped, cabbage chopped, cauliflowers separated into flowerets and chopped peppers (from which seeds have been removed).

Add boiling water to just cover vegetables and salt. Bring to the boiling point and let simmer until vegetables are tender.

Drain. Pour over Dutch Dressing and let simmer fifteen minutes. Cool and serve in jars.

— Dutch Dressing. —

Mix:
• two cups brown sugar,
• one cup bread flour,
• one-third cup mustard,
• one and one-half tablespoons salt and
• two and one-half tablespoons turmeric.

Add gradually, while stirring constantly, two quarts hot vinegar. Bring to the boiling point and let boil until mixture thickens.