simmer for 15 minutes; then for each 5 gallons of the liquid add 14 pounds crushed black pepper, 4 pound crushed allspice, 1⁄2 pound sliced green ginger root, 1⁄2 ounce whole mace, 2 ounces of whole cloves. Cook 15 minutes longer, strain and bottle while hot.

Tomato Catsup-Fine catsup depends for its goodness and flavor on the quality of the pulp; the spices being selected and added in small proportion with the intention of accentuating the tomato flavor, not disguising it.

Cook the high-grade goods in small batches, using not larger than 60-gallon kettles; for the cheaper grades, kettles up to 250 gallons may be used.

Home-made style is best made with moderate steam pressure in tanks fitted with copper coils.

The tomato flavor is best retained by cooking with either a very high or low steam pressure. Cook all regular goods with high pressure, but when working pulp, no matter if it is heavy and does not require it to bring to the proper consistency, an actual boil of not less than 30 minutes must be given to assure freedom from future fermentation. Usually 100 gals. pulp from the machine, or 66 to 70 gallons of prepared pulp will make 50 gallons finished catsup of the proper consistency. It is cooked properly when a small quantity, placed on unglazed paper, gathers in a globule, flattened at the base with no water separating, and remaining on the paper for some considerable time before the paper is dampened on the reverse side.

When using pulp salted at the time of making, deduct the amount of salt from the quantity called for by the formulae.

Sweet pulp made from table waste (unsalted), when boiled to catsup consistency, contains 7 per cent. dry matter and at 60 degrees the percentage of water added and specific gravity are given in the following table:

Unless otherwise directed, use crushed spice with all dust sieved out, and chop the onions and garlic very fine; separate them from the cooked catsup either with a "shaker," or with a rotary pulper fitted with a very finely perforated metal plate; the very finest sieve on a rotary pulper will not give the results obtainable with perforated metal sheets.

There are good catsup finishing machines on the market, and large manufacturers of catsup highly endorse the work they do, and would not attempt to work without them.

If not provided with a finishing machine, tie the spices, onions, etc., with a stone or weight in a double cheese-cloth bag and allow double the cooking time.

Whole spices may be used directly in the pulp by allowing double the cooking time for crushed spices.

To make a finished catsup to contain 1-10 of 1 per cent. of benzoate of soda from bulk pulp previously prepared with 1-10th of I per cent. of benzoate of soda, use a sufficient quantity pulp free from preservative to make up the loss by evaporation in cooking to consistency. For instance, if three barrels of pulp will make two barrels of finished catsup, one barrel of the pulp must be free from preservative which practically means that one-third of the pulp must be from canned, cold storage or heavily salted goods.

In some localities the addition of the salt required in the finished article to one barrel of pulp will keep it, and on the above basis will produce the desired result.

Properly made catsup, and that means in addition to the right cook that perfect raw stock be used, containing no benzoate of soda may be bottled without a final processing if the following precautions are strictly observed; the bottles to be first washed, then sterilized either in steam or hot air-the catsup filled in the still hot bottles at a temperature of not less than 180 degrees and stoppered immediately. The keeping of all apparatus in a sanitarily clean condition is quite as important as the filling at 180 degrees.

To make tart catsup, follow any of the formulae, reducing the amount of sugar and increasing the vinegar.

To better preserve the flavor of catsup, bottle while hot; fill bottles to overflowing, and dip the softened corks in anti-mold before using.

Process bottled catsup, containing no preservative, 1⁄2 pints 30 minutes and pints 45 minutes at 212 degrees.

Fancy Grade Sweet Catsup-For some time past numerous complaints have been made that where high-grade sweet catsup is made direct from tomatoes and placed immediately in bottles, none of the ordinary preservatives was sufficient to prevent a greater or less amount of loss by fermentation. From investigations made, this appears to be caused by the development of spores, which were lying dormant when the cooking (which killed all native bacteria)

was done, and which developed by the moderate heat before the goods cooled off. This can be prevented either by giving the catsup a partial cook at first, stopping just short of the time for adding the vinegar, turning out of the kettle, cooling to 50 or 60 degrees and storing in barrels or tanks for 24 hours; then replace in kettle, bring to a boil and finish in the regular manner; or, the catsup may be first finished in the regular way, placed in bottles and at the expiration of 36 or 48 hours, process for the regular time at 212 degrees.

Take 50 gallons pulp from machine, 3 gallons 60-grain vinegar, 15 pounds sugar, 5 pounds salt, 5 pounds onions, 1⁄2 pound garlic, 1/4 pound cayenne pepper, 1⁄2 ounce bay leaves, I ounce powdered Saigon cinnamon.

Place the pulp from machine (or its equivalent in boiled-down canned stock) in kettle with the finely-chopped onions and garlic; bring to a boil. When the cook is about half completed, add the salt, sugar and cayenne papper; when within 10 minutes of the finish, add the cinnamon; then when completed, turn off steam, and run through finishing machine.

While the spicing and cooking as above is simple, it is quite easy to entirely change the character of the finished goods by varying the time for which the spices are cooked and by slightly changing the spicing. The onions are directed to be cooked from the first; by putting them in when the cook is half completed, an entirely different flavor is secured; and if cooked for only two minutes, still another flavor. The long cook gives a much better flavor to the catsup than the shorter cook, while the last cook of two minutes gives a better odor. By using double the quantity directed, and cooking one-half from the first, and giving the balance a two-minute cook, both results are obtained and the catsup improved thereby. The similar treatment of bay leaves. also produces considerable difference, though not so decided as with the onions; allow a cook of 30 minutes instead of 10; more than 30 will give a woody flavor, and is not desirable.

The cinnamon may be doubled in quantity and a cook of two minutes given instead of five, and a still more delicate flavor will result. The Saigon cinnamon may be replaced with double the quantity of Ceylon cinnamon in the quill; this may be given a cook not to exceed four minutes and removed immediately on expiration of the time, or a barky flavor will result.

Bay leaves may be replaced with half their quantity of ground mace or crushed nutmegs.

Varying the amount of sugar and vinegar will make a considerable change on the same principle that one lemon and plenty of sugar will make a better lemonade than a half lemon and a small quantity of sugar. The vinegar used must be the best obtainable, a full, fine-flavored cider vinegar from sound apples, if procurable.

Oyster Cocktail Catsup-Forty gallons pulp (canned stock), 3

gallons 60-grain vinegar, 2 pints Worcestershire sauce, 10 pounds salted, ripe bull-nose peppers, 10 pounds sugar, 6 pounds salt, 6 pounds onions, I pound garlic, 3 pounds West India peppers, 2 ounces ground Saigon cinnamon.

Freshen and chop fine the peppers and place in kettle with the chopped onions, garlic, West India peppers and pulp; cook rapidly, and when cook is half done, add sugar and vinegar; when within five minutes of the finish add the cinnamon; when completed, turn off the steam and add the sauce; then finish in a rotary machine.

Home-Made Style Catsup-Forty gallons pulp from machine, 5 gallons vinegar, 10 pounds onions chopped very fine, 5 pounds salt, 5 pounds sugar, I pound ground black pepper, I pound ground allspice, 11⁄2 pounds ground yellow mustard, 3/4 pound ground ginger, 1⁄2 pound ground cloves, 2 ounces cayenne pepper, 1 gallon alcohol.

Place all the ingredients except the vinegar and alcohol in kettle or tank with copper coil, cook very slowly until reduced; turn off steam and add the alcohol. If it is not a good brown color add sufficient caramel to produce the desired shade. Place in bottles and sterilize. Do not pass this catsup through a finishing machine; the onions must be very finely chopped or grated.

High-Grade Sweet Catsup.-Forty-five gallons pulp, 3 gallons 60-grain vinegar, 15 pounds sugar, 5 pounds onions, I pound garlic, 5 pounds salt, 14 pound cayenne pepper ground, 1⁄2 pound white pepper ground, 2 ounces Saigon cinnamon ground, 1⁄2 ounce mace. Use canned steam-separated pulp from entire tomatoes, or boileddown pulp; cook same as Fancy Sweet Catsup, adding the white pepper and vinegar together; add the mace and cinnamon five minutes before the finish of cook.

Medium-Grade Sweet Catsup.-One hundred gallons pulp from machine, 3 gallons vinegar, 15 pounds sugar, 10 pounds salt, 5 pounds onions, 6 ounces ground cayenne pepper, 4 ounces ground white pepper, 4 ounces cloves, 2 ounces allspice, 2 ounces Saigon cinnamon, I ounce nutmegs.

Place the pulp, salt and sugar in kettle; when within ten minutes of the finish, add the vinegar and spices, which have been previously mixed; add the finely chopped onions two minutes before the finish.

Standard-Grade Sweet Catsup.-One hundrde gallons barrel pulp, 5 gallons vinegar, 25 pounds sugar, 10 pounds onions, 121⁄2 pounds salt, 1⁄2 pound ground white pepper, 10 ounces cayenne pepper, 4 ounces yellow mustard, 10 ounces powdered ginger, 2 pounds Saigon cinnamon, 2 ounces cloves, 2 ounces allspice. Cook same as preceding formula.

Second-Grade Sweet Catsup.-Two hundred gallons barrel pulp, 4 gallons vinegar, 25 pounds salt, 20 pounds sugar, 12 ounces ground cayenne pepper, 10 ounces coriander seed, 10 ounces ginger, 6 ounces allspice, 6 ounces cloves, 3 ounces Saigon cinnamon.

Cook same as medium grade.

Worcestershire Sauce. - Fifty gallons water, 9 pounds anchovies, 14 pounds tamarinds, 4 pounds dried mushrooms, 2 pounds ground Foemgreek seed, 6 pounds salt, 5 pounds chopped garlic, 10 pounds roasted onions, 134 pounds cayenne pepper, 21⁄2 pounds whole cloves, 11⁄2 pounds bruised ginger, 2 ounces oil lemon, acetic acid sufficient.

Place all the ingredients except the oil of lemon and acetic acid in kettle, bring to a boil and cook slowly one hour. Turn off steam and add 3 gallons acetic acid or sufficient to make the vinegar strength 35 grains; then add the oil of lemon and place in a wooden package to ripen. This is a close imitation of the genuine, but re quires 2 to 12 months to properly ripen.

SALAD DRESSING

Here we enter a field that is filled with successes and failures. There are as many formulas for salad dressings as there are manufacturers.

Salad dressing to be manufactured and marketed in the ordinary manner should be of the mayonnaise type, and of this type there are two general classes, namely, the high oil content and the low oil content with all degrees between these two extremes.

In general, the dressings with low percentage of oil are of the cooked variety, while those with high percentage of oil are uncooked.

This is accounted for by reason of the fact that a dressing with high oil content, if properly made and bottled, will keep under ordinary commercial conditions without sterilization, while a dressing with low oil content as usually made will not.

There are on the market a number of dressings labeled "Salad Dressing" which should more properly be termed mustard dressing, as they contain no eggs.

Working Formulas.

The formulas in use are extremely varied and of large number. As stated, however, there are two general types, and a good working formula of each of these types is given below, with instructions for