Evening Republican, Volume 14, Number 199, Rensselaer, Jasper County, 22 August 1910 — Black Walnut Catsup. [ARTICLE]

Black Walnut Catsup.

Prick and lay in brine for two weeks as for pickle, exchanging the brine three times a week. Every other day drain the salt and water from the nuts; put them into a wooden tray and pound with a potato beetle into small pieces. Return to the brine. When the two weeks are up you should have—when the brine is drained off—a fine black paste. Have ready this pickle: For each of the nut paste allow a cupful of vinegar and the same of strong brine, a tablespoonful of sugar, a teaspoonful each of onion juice and grated horseradish, two teaspoonfuls each of ground cloves and mace and a tablespoonful each of ground ginger and black pepper. Mix all well together and put over the fire. Cook steadily, stirring often, for two hours. Run through a sieve;'cool and'bottle, Seal with beeswax and resin. This catsup will be ready for use in six weeks, and will keep for ten years In a dark, cool place.