Cucumber Catchup
For a small quantity of this catchup, take twelve fine full-grown cucumbers, and lay them an hour in cold water. Then pare them, and grate them down into a deep dish. Grate also two small onions, and mix them with the grated cucumber. Season the mixture to your taste with pepper, salt, and vinegar, making it of the consistence of very thick marmalade or jam. When thoroughly amalgamated, transfer it to a glass jar. Cover it closely, tying over it a piece of bladder, so as to render it perfectly air-tight.
It will be found very nice, (when fresh cucumbers are not in season,) to eat with beef or mutton. And if properly made, and securely covered, will keep well. It should be grated very fine, and the vinegar must be of very excellent quality—real cider vinegar.