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Currant Catsup, for Baked Beans.
"A, B C, " in the Mamtehw-setts Ploughman, gives the following plan for an excellent catsup from currants, which needs no comment of mine. He says: I send you a recipe for making currant catsup, as in my mind it cannot be beat, to any lover of baked beans, as a dressing. To 5 pts. of strained currants (the juice from 5 pts. I understand it to mean), add 3 lbs. of sugar (brown will do nicely); 1 pt. of vinegar; 1 tablespoonful, each, of cinnamon, pepper, cloves, and allspice, and 1/2 table-spoonful of salt (I should not be afraid of a whole one). Scald them well 3/4 of an hour, then put in bottles and cork tight; it will keep for years; and as farmers-generally have a quantity of currants that go to waste, I would like them to try this, and I think they will never be sorry.
Remarks. —The author thinks so too, that no one will be sorry for trying it, although it would seem to me that 3/4 of an hour only to scald or more properly, to boil it, would hardly be sufficient, possibly it may, in all cases; but I would sooner risk it on 2 hours moderate boiling. I know it will be nice while-it does not sour—the longer boiling will ensure this—still, if it will " keep for years, " it is long enough. It will be as nice on other meats as on pork and beans, hence make plenty of it, if you have the currants that go to waste.
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