Sauces and Dressings
 

GOOSEBERRY CATSUP

Nine pounds of gooseberries; add five pounds of sugar, one quart of vinegar, three tablespoons of cinnamon, one and one-half each of allspice and cloves. The gooseberries should be nearly or quite ripe. Take off the blossoms, wash, and put them into a porcelain kettle, scald, then put through a colander, add the sugar and spices; boil fifteen minutes; then add the vinegar; bottle immediately before it cools. Almost any recipe for spiced gooseberries makes a good recipe when the gooseberries are put through a colander or coarse sieve, and the vinegar added, cooled in this way.

If you wish a smaller recipe, use the following: To four quarts of fruit, take three pounds of sugar, one pint of vinegar, one tablespoonful each of ground cloves, allspice and cinnamon. Make as in the above reicpe.

From Mrs. Amey M. Starkweather, of Rhode Island, Superintendent State Work and Lady Manager. 

Source: Favorite Dishes, Compiled by Carrie V. Shuman, Chicago, 1893, Transcribed by C. Anthony

SALAD DRESSING

Three eggs, beat yolks and whites separately. To the beaten yolks add one tablespoonful of mustard, two tablespoonfuls of sugar, one teaspoonful of salt. To the beaten white of the eggs add one cup of cream; beat this thoroughly together, pour the yolks, mustard, sugar and salt into this and put the dish containing it over the teakettle when the water boils. When the mixture begins to harden around the edge, pour in a cup of vinegar; stir it all the time it is over the kettle. After you add the vinegar take it from the heat and set in a dish of cold water to cool.

From Miss Loraine Pearce Bucklin, of Rhode Island, Alternate Lady Manager. 

Source: Favorite Dishes, Compiled by Carrie V. Shuman, Chicago, 1893, Transcribed by C. Anthony

SPICED GREEN GRAPES

Five pounds green grapes (wild are best): three pounds sugar; one pound raisins; one-half pint vinegar; one tablespoonful ground cloves; one tablespoonful ground allspice; one tablespoonful ground cinnamon. Stone the grapes and raisins; simmer one hour.

From Mrs. George A. Mumford, of Rhode Island, Alternate Lady Manager.

Source: Favorite Dishes, Compiled by Carrie V. Shuman, Chicago, 1893, Transcribed by C. Anthony