Sandwiches
"There is no higher art than that which tends toward the improvement of food."—Henry Ward Beecher.
Bread for sandwiches should be at least one day old. Cut into thin slices of uniform size, remove all crust and then cut into the desired shape either with the sharp, pliable knife or a sharp cookie cutter. The butter should be soft enough to spread smoothly and the most essential thing is to have good bread and fresh sweet butter. Meat for filling should either be sliced very thin or chopped fine and other ingredients minced or mashed to make as smooth a paste as possible and mix evenly with the salad dressing or other dressing used. Sandwiches are better eaten as soon as made. If necessary to let them stand an hour or so, wrap the plate of sandwiches in a dampened napkin and put in a cold place so the bread will not become hard and dry. Be careful not to let the dressing run over the outer edge of the slices of bread. Sandwiches must be dainty to be appetizing and easily handled. Cut the slices as thin as you can and make into small triangles or squared sandwiches, or oblong ones two or three inches long.
SANDWICHES.—Mince the white meat of a roast chicken, and mix it with half a can of French mushrooms, chopped fine, and a half cupful of chopped English walnuts. Season to taste with melted butter. Put the mixture between slices of whole wheat bread.
WALNUT SANDWICHES.—Shell English walnuts. Blanch and chop, and to every tablespoonful of nuts allow a good half teaspoonful of cream cheese. Rub well together and spread on thin slices of crustless white or graham bread.
DEVILED EGG SANDWICHES.—Mash the yolks of hard boiled eggs to a powder and moisten with olive oil and a few drops of vinegar. Work to a paste, add salt, pepper and French mustard to taste, with a drop or two of tabasco sauce. Now chop the whites of the eggs as fine as possible or until they are like a coarse powder and mix them with the yolk paste. If more seasoning is necessary, add it before spreading the mixture upon sliced graham bread.
ROAST BEEF SANDWICHES.—Chop rare roast beef very fine, taking care to use only the lean portions of the meat. Sprinkle with salt, pepper and a saltspoonful of horseradish. Mix and make into sandwiches with thinly sliced graham bread.
PEANUT SANDWICHES.—Shell and skin freshly roasted peanuts and roll them to fine crumbs on a pastry board. Add salt to taste and mix the powdered nuts with enough fresh cream cheese to make a paste that can be easily spread on unbuttered bread. Keep in a cold, damp place until wanted.
STUFFED EGGS.—Boil eggs hard and throw them into cold water. When cool remove the shells, cut the eggs in half carefully and extract the yolks. Rub these to a powder with the back of a spoon and add to them pepper and salt to taste, a little melted butter to make the mixture into a smooth paste. If ham is not at hand any other cold meat will do, and either anchovies or anchovy paste may be used. Make the compound into balls about the size and shape of the yolks and restore them to their place between the two cups of the whites.
HAM AND OLIVE SANDWICHES.—Chop lean ham fine and beat into each cupful of the minced meat a tablespoonful of salad oil, a teaspoonful of vinegar, a saltspoonful of French mustard, six olives chopped fine and a teaspoonful of minced parsley. Work all to a paste and spread on thin slices of white bread.
SALMON SANDWICHES.—Small can salmon, one small onion chopped, two hard boiled eggs chopped, and chopped celery to taste. Mix with a good mayonnaise dressing and spread between thin, buttered slices of bread.—Mrs. L. L. Lampman.
HAM SANDWICH.—Run boiled ham through the food chopper or mince it very fine. This may be spread plain on buttered bread or it may be mixed with the ground yolks and whites of hard boiled eggs and mixed with mayonnaise dressing to a paste and spread between thin slices of buttered bread.
ROLLED SANDWICHES.—Cut the crust from a loaf of bread lengthwise of the loaf in thin slices. Butter, spread with the ham mayonnaise paste and roll up like jelly roll, pressing firmly together. Cut in slices like jelly roll cake slices.
NUT BREAD SANDWICHES.—These are made of nut bread slices spread with butter. Raisin bread also makes nice sandwiches and so does date bread.
ENGLISH SANDWICHES.—Spread toasted muffins (cold muffins cut into slices and toasted) with butter, then with cottage cheese or grated cream cheese. Cover with a thin layer of plum (blue damson preferred) marmalade, and cover with top slice of toasted muffin.
SARDINE OR ANCHOVY SANDWICHES.—Mix ground yolks of five hard boiled eggs with three boned sardines or anchovies, mashed, two small pickles or as many capers chopped, one teaspoon of butter. Spread between thin slices of buttered graham bread.
EVENING SANDWICHES.—Three hard boiled eggs, one half pint olives and one fourth pound walnuts, minced together fine and mixed with salad dressing. Spread on rye bread or graham bread, with lettuce leaves between. One cup chopped celery, six stoned olives and two tablespoons salted nuts, minced together with salad dressing. Salted almonds rolled fine and mixed to a paste with butter are nice on crackers, with a chafing dish lunch. Bone sardines and mash them to a paste with lemon juice or oil and spread on thinly sliced bread. Mince canned lobster, shrimp or crabs fine, mix with minced hard boiled eggs and salad dressing and spread between buttered slices of bread.
ANCHOVY SARDINES.—Spread small triangles of bread or toast with anchovy paste. Serve either hot or cold. No top crust for these. Pass lemon slices.
CAVIAR SANDWICHES.—Spread thin slices of rye bread with caviar and sprinkle with finely minced young onions or onion juice. No top crust for these. Serve with lemon points.
CHEESE WAFERS.—Grate cheese and spread it on buttered cracker wafers or buttered wafers of toast and sprinkle lightly with salt and cayenne pepper. Melt cheese in the oven and serve hot.
BOILED EGG SANDWICHES.—Run hard boiled eggs through meat grinder and mix with dry mustard, salt, cayenne pepper and lemon juice or vinegar. Spread between thin slices of buttered bread. Minced celery or celery seed is nice mixed with this paste. The grated rind of a lemon added to ground hard boiled eggs (three), one half cup butter, two tablespoons of lemon juice, salt and half teaspoon of dry mustard makes a good devil paste for sandwiches.
OLIVE AND COTTAGE CHEESE SANDWICHES.—Stone olives, or use the stuffed olives, and chop them fine; mix with an equal quantity of cottage cheese. Make into a smooth paste with soft butter. Spread between graham or rye bread slices. Olives may be mixed likewise with grated cream cheese.
CUCUMBER SANDWICHES.—Use the fresh, sliced cucumbers or cucumber pickles chopped fine. Mix with mayonnaise salad dressing and spread on buttered bread, cover with shredded lettuce and lay slice of buttered bread on top.
WALNUT AND CHEESE SANDWICHES.—Chop walnuts fine and mix with grated cream cheese and a little lemon juice or with soft butter or salad dressing. Spread on lettuce leaves and place between buttered slices of bread.
CELERY SANDWICHES.—Mince celery fine; mix it with chopped nuts and chopped olives and blend together with mayonnaise dressing. Spread between slices of buttered bread.
CHEESE SANDWICHES.—Mix grated cheese with the grated yolks of hard boiled eggs and add a few drops of lemon juice. For a change a few canned, sweet red peppers, chopped fine are nice added to the mixture. Spread between thin slices of buttered white bread.
COTTAGE CHEESE SANDWICHES.—Spread cottage cheese between thin slices of buttered graham, whole wheat or rye bread. Chopped dill pickles are nice mixed with this cheese and spread on rye bread.
NUT AND CHEESE SANDWICHES.—Grate cream cheese and mix it with ground salted peanuts. Make into a paste with butter or thick cream. Spread on graham bread.
DUTCH LUNCH SANDWICH.—Grate cream cheese or cut up Swiss cheese and spread it on thin slices of buttered rye bread; spread with German prepared mustard and press buttered slices of bread on top. Pass dill pickles.
PEANUT SANDWICHES.—Spread thin slices of Boston brown bread with peanut butter or with ground salted peanuts mixed with butter. White graham bread is also used this way.
CLUB HOUSE SANDWICHES.—Spread bread or toast with butter, lay on a thin slice of cold meat chicken, (white meat preferred), spread with mayonnaise salad dressing then put on a layer of shredded lettuce, covered again with mayonnaise dressing and cover top with another thin slice of buttered bread or buttered hot toast. The sliced meat and bread must be cut very thin to make dainty sandwiches of this delicious combination. Garnish with quartered dill pickles and olives or pimentos and parsley.
HOT EGG SANDWICH.—Toast bread in thin slices; lay on a thin slice of hot boiled bacon or ham and upon this place a hot fried egg or an egg scrambled fine. Lay another hot slice of toast on top and serve.
MINCED MEAT SANDWICHES.—Minced cooked chicken or veal, mixed with minced celery and then with mayonnaise dressing is the usual paste for meat sandwiches. The flavor may be varied by adding minced sweet pickles, sweet canned peppers, olives, pimentos, mushrooms or nuts to this paste as fancy dictates. Minced boiled ham and boiled chicken in equal portions make a nice combination. If mayonnaise isn't liked bind together with soft butter, thick cream, lemon juice or prepared mustard.
LAYER SANDWICHES.—These are made of different varieties of bread combined in the same sandwich or of two or more kinds of thinly sliced cold, cooked meat, placed in alternate layers between slices of buttered bread or toast. Cold roast duck, either wild or tame, sliced thinly and placed between buttered slices of raisin bread is nice. Duck may first be dipped in mayonnaise. Cold boiled tongue sliced thin and covered with lettuce mayonnaise and then with a thin slice of chicken or cold boiled ham, make a good layer sandwich. Flaked white fish, spread with minced shrimp mayonnaise and lettuce or minced celery is another. Brown bread and white bread cut as thin as wafers, buttered and spread with cream or cottage cheese and minced olives or nuts and put together in alternate layers then cut through like layer cake into oblong strips or finger sandwiches make pretty luncheon sandwiches. Nut bread and raisin or date bread, sliced, buttered and built in layer sandwiches are delicious. Rings of Boston brown bread alternated with rings of white bread and spread with peanut butter is another popular combination.
SWEET SANDWICHES.—Chop figs, raisins and stoned dates together and spread on buttered slices of graham or white bread. Dates minced with nuts and spread on thin slices of buttered bread or upon cracker wafers make dainty afternoon tea sandwiches. Grated sweet chocolate and ground nuts mixed smooth with butter or cream is another filling. Grated cocoanut and dates minced to a paste is another favorite filling.
GAME SANDWICHES.—Cut thin slices of prairie chicken, wild duck or goose or venison. Dip shredded celery into mayonnaise dressing; lay the sliced meat on buttered bread, scatter shredded celery over it and press bread on top. With sliced venison spread currant jelly on the meat and omit the salad dressing. With sliced turkey use cranberry jelly. With boiled ham cider jelly, grape jelly or apple jelly is nice. With sliced roast veal tomato jelly is best. With wild fowl use mild plum jelly or currant jelly.—Contributed.
HICKORY NUT AND BANANA SANDWICHES.—Slice two bananas and mix with one half cupful of chopped hickory nut meats or pecans. Spread between thin slices of buttered brown bread.
APPLE AND CELERY SANDWICHES.—Mince celery fine and mix with chopped apples, sprinkle lightly with salt and spread between slices of buttered brown bread.
NUT SANDWICHES.—Waldorf. Chop fine equal quantities of sour apples, celery and pecans or other nuts. Salt them, spread on buttered bread, then spread lightly with mayonnaise dressing and make into sandwiches with brown bread.
SMOKED DUCK SANDWICHES.—Cut thin slices from smoked breasts of duck or goose. Cut hard boiled eggs into thin rings, lay over the duck and squeeze lemon juice on them; sprinkle with salt and pepper and place between buttered slices of bread, rye bread preferred.
SMOKED SALMON SANDWICHES.—Cut thin slices of bread, butter it and lay a thin slice of smoked salmon between them, or mash the salmon smooth with minced hard boiled egg and mix with butter to a paste and spread on bread.
BEAN SANDWICHES.—Spread buttered brown bread with cold baked beans, sprinkle with chopped pickles or with salted water cress or nasturtium leaves minced fine.
PICQUANT SANDWICHES.—Garden cress or pepper grass dipped lightly in salt and spread between thin slices of buttered bread makes dainty picquant sandwiches. Minced nasturtium leaves are used likewise.
FRUIT SANDWICHES.—Mince seeded malaga grapes, sliced canned pineapple and mashed bananas together to a paste. Spread on slices of plain white or graham bread or on nut bread. Cover with a thin layer of salad dressing and press thin sliced buttered bread on top.
DIXIE SANDWICHES.—Spread sliced nut bread with butter and grated cream cheese, or with melted cream cheese and press buttered bread on top.
RAISIN SANDWICHES.—Spread raisin bread slices with grated cheese and cover with a slice of buttered raisin bread.
NUT AND CHOCOLATE SANDWICHES.—Spread thin slices of buttered nut bread with chocolate fudge or fondant. Raisin bread is nice used the same way.
MARSHMALLOW SANDWICHES.—Toast marshmallows and place between thin slices of buttered nut bread. Mushrooms may be steamed with a little cream, spread on buttered bread and covered with a thin coating of chocolate fudge or fondant. Set the fondant dish in hot water to melt it for spreading.
Salads
"How in the name of thrift does he rake this together?"—Shakespeare.
SALAD DRESSING.—One cup sugar, one tablespoonful salt, pinch cayenne pepper, one tablespoonful mustard, stir all together. Add four eggs beaten, one cup cream, add one cup butter, put on fire in double boiler. When it boils remove and beat in one half pint vinegar a little at a time. This will keep till used.—Mrs. C. C. Mackenroth.
SALAD DRESSING.—Yolks of six eggs, two tablespoons butter, three fourths cup sugar, two thirds cup vinegar, two teaspoons mustard, one half teaspoon salt. Mix sugar, salt and mustard then add butter. Mix until smooth. Lastly add beaten yolks and vinegar. Cook until thick.—Mrs. F. Kleinsorge.
SALAD DRESSING.—Yolks of four eggs, one half cup vinegar, two tablespoons sugar, butter the size of walnut, salt and pepper to taste. Beat yolks until light, add sugar and beat again, then add vinegar, butter, salt and pepper. Cook in double boiler until quite thick stirring all the while. When cold thin with cream. A very little flour may be added while cooking. This will keep for several days. Adding cream only as you use it.—Mrs. McGuiness.
A Group of Salad Dressings
OIL MAYONNAISE.—Mix the yolk of one raw egg, one half teaspoon of salt, a little mustard and a few grains of cayenne, add one cup of oil in small portions, and two tablespoons lemon juice. Make as you would any mayonnaise dressing, and when ready to serve stir in one half cup of sour cream.—Contributed.
SOUR CREAM SALAD DRESSING.—Stir one tablespoon of sugar, one half teaspoon of salt, one fourth teaspoon of pepper and one tablespoon of lemon juice into one cup of sour cream. Serve it on cucumbers, onions, cabbage or lettuce.—Contributed.
FRENCH DRESSING.—With many people the French dressing is usually hit or miss. There is, however, a set formula that ensures having the proportions right every time. Put into a bowl or bottle a half teaspoonful salt, and a salt spoonful of pepper. Add four tablespoonfuls olive oil, stir with a fork or shake it in a bottle. Add one tablespoonful of lemon juice or vinegar, mix thoroughly and pour over the salad. Tarragon vinegar may be substituted in whole or part of the cider or white wine vinegar.—Contributed.
ENGLISH SALAD DRESSING.—Mash the yolks of two hard boiled eggs to a paste. Add a saltspoonful of salt, a scant teaspoonful of powdered sugar, a few grains cayenne; a teaspoonful of cold water and mix it well. Stir in by degrees a half cupful of cream, then stirring very rapidly, add a tablespoonful of strong Chili vinegar and one of cider vinegar. Six tablespoonfuls of olive oil may be used instead of cream, adding gradually.—Contributed.
CHICKEN SALAD.—Boil a chicken tender in salted water, cut the meat into small pieces; add half as much diced celery or chopped cabbage. Mix with salad dressing. Add one cupful of broken English walnuts just before serving.
SALAD DRESSING.—Yolks of five eggs and one whole one, beaten with one large tablespoon of sugar, one teaspoon of mustard, dash salt and cayenne pepper. Cook thick in one half cup of hot vinegar and three tablespoons of butter. Remove from fire and beat smooth. When ready to serve thin with half a cup of sweet cream.—Mrs. Fred Southard.
APPLE SALAD.—One cup chopped celery, two cups of chopped apples, one half cup of nuts. Mix and serve with salad dressing.—Mrs. Southard.
SALMON SALAD.—One large can of salmon, four hard boiled eggs minced with salmon. Mix with salad dressing.—Mrs. Southard. (Editorial note.—Above recipes for salads were demonstrated by Mrs. Southard in her paper on "Salads" for Domestic Science club.)
CHICKEN SALAD.—Cut cooked chicken into dice and add half as much diced celery. Mix with half of salad dressing and pour the balance over it at serving time. Dressing: Yolks of four eggs, one teaspoon of salt, one heaping teaspoon of sugar, one teaspoon mustard, one cup weak vinegar and speck of cayenne. Cook thick in double boiler. When cold add one cup of whipped cream.—Mrs. W. S. Davidson.
SHRIMP SALAD.—One can of shrimps, wash thoroughly, then pick to pieces; two cups cabbage sliced fine; two cups chopped celery, one cup English walnuts cut quite fine. Mix together and serve with salad dressing.
SALAD DRESSING.—Yolks of five eggs and one whole egg well beaten, one tablespoon sugar, six tablespoonfuls of vinegar and three of butter boiled together and turned slowly over beaten eggs, one tablespoonful of dry mustard, one teaspoonful of salt, dash of red pepper. Cook in double boiler until thick. When wanted for table add whipped cream.—Mrs. T. A. McKay.
LOBSTER SALAD.—One cup of chopped celery, five hard boiled eggs coarsely diced, one large or two small cans of lobster coarsely shredded, season with salt and a dash of cayenne, mix lightly with fork. Dressing for above: One half cup vinegar, one teaspoon mustard, one half teaspoon salt, three tablespoons melted butter, three level tablespoons of sugar. Cook in double boiler. When well heated add well beaten yolks of four eggs and one whole egg, stirring continuously till thick and smooth. When ready to mix with salad thin to proper consistency with sweet or sour cream, place salad on lettuce and pour dressing over it.—Mrs. Harry McKay.
SHRIMP SALAD.—One can shrimps, one small head celery, one cucumber, cut all into dice. Dressing: Yolks of two eggs; pinch of salt; dash of cayenne pepper. Beat well. Have olive oil very cold and pour it in and keep beating until it gets thick. Then add either vinegar or lemon juice. Mix with shrimps, just before serving.—Mrs. Will Lynch.
HAZELS HERRING SALAD.—Take equal quantities of cold boiled potatoes and herring and two or three small onions. Cut potatoes in cubes, remove bones from herring and cut in small pieces or pick to pieces, add onions and let stand on ice till ready to serve, cover with sweet cream and season with salt and pepper.—Mrs. Schollander.
POTATO SALAD.—I do not know much about salads different from the every day style, with the exception of an old fashioned German potato salad. Boil your potatoes with the jackets, peel and slice while hot; heat bacon drippings in which glaze onions which must be cut very fine, then add flour, brown, add diluted vinegar, let it come to a boil, cool, add a little sweet cream, turn it over your potatoes, which were previously seasoned with pepper and salt. Garnish with either sliced or chopped hard boiled eggs and green parsley.
STRING BEAN SALAD.—Cut ends of tender green beans, string them, cut them either lengthwise, or just break them, boil until tender, add salt, drain. Slice onion very fine, mix with beans, season with pepper, and another pinch of salt, pour diluted vinegar over them, turn diced fried bacon quite hot over this mixture.
CABBAGE SALAD OR DUTCH SLAW.—Select a nice clean cabbage, slice very fine, something like sauer kraut; place in a stew pan, pour boiling water on, let stand for half hour, then drain, slice onion fine, mix with cabbage, season with salt and pepper, turn over this hot bacon grease, with bacon dices in diluted vinegar. Above vegetable salads were given by Mrs. Bruegger in her German Cookery demonstration.
BEET AND CHEESE SALAD.—Make cottage cheese into balls, stick on either side half English walnut. Slice small sweet beets and put two cheese balls and three beet slices on lettuce leaf. Keep on ice until just before time to serve. Add French dressing just before serving. This is a simple salad and so tasty that you will be sure to like it.
FRENCH DRESSING.—Mix three teaspoonfuls of cider vinegar with three and one half tablespoonfuls of olive oil, one large pinch of salt, one tiny pinch of black pepper and red pepper.
TOMATO SALAD.—Choose smooth, red tomatoes, peel; cut into halves, set on ice. Dip each piece into vinegar, lay on lettuce leaf. Drop a spoonful of mayonnaise on each and garnish with nasturtiums.—Mrs. R. J. Walker.
SPINACH SALAD.—Chop cold boiled spinach fine, season well with salt and pepper, and a little nutmeg and mould into small cups. When cold and formed, turn out on lettuce leaves and garnish with hard boiled eggs sliced or the yolks of hard boiled eggs run through a ricer. Serve with mayonnaise. Strips of Spanish red peppers may be used for garnishing in place of the eggs. The nutmeg can be omitted if distasteful, but most people find it an attractive addition.—Contributed.
SHRIMP AND TOMATO SALAD.—Add to the contents of one can of shrimps, an equal amount of crisp white celery cut in small pieces. Mix with a cream or mayonnaise dressing. Place a thick slice of tomato on a crisp lettuce leaf, and a mound of the salad mixture on the tomato. Decorate with a few stuffed olives on each serving, and top with a spoonful of the mayonnaise. If ripe tomatoes are too expensive or not obtainable at this season the salad may be served on tomato jelly cut in thick slices or else molded in the form of cups.—Contributed.
TOMATO JELLY.—To make the tomato jelly salad, soak a quarter cupful of gelatine in the same amount of water. When softened put into a sauce pan with a cupful of strained tomato, a quarter cupful cold water, a teaspoonful of salt, the same amount of onion juice, a tablespoonful of tarragon vinegar, and a quarter teaspoonful of white pepper. Stir over the fire until the gelatine is dissolved, but not a moment longer, turn at once into egg cups or small molds and set away to harden. Serve on lettuce leaves with mayonnaise.—Contributed.
TOMATO SALAD WITH MAYONNAISE.—Have as many hallowed out tomatoes or molded tomatoes as there are guests to serve and set each in a crisp lettuce leaf. Upon this lay half of an egg that has been deviled and with this three little silvery sardines. Sprinkle with pieces of green pepper, cut fine and dress with mayonnaise.—Contributed.
FANCY EGG SALAD.—Select perfect lettuce leaves and arrange in circles on a large platter or on individual plates. Cut hard boiled eggs into halves, remove the yolks and cut the whites into petals shaped like water lilies. Arrange these strips in the center of the lettuce leaves (which simulate lily pads) to form a circle, leaving a small circular opening in the middle. Then put in a second row of petals, placing the pieces between those in the first circle. Lastly press the egg yolks through a ricer, heaping them in the center of the white petals, to represent the heart of a lily. Pass a bowl of mayonnaise with the salad or heap lightly on the surface.—Contributed.
POTATO SALAD.—Boil six medium sized potatoes in jackets, until done but do not let them break into pieces. They should be firm and dry. Peel them and cut into thin slices or small dice; mix with two small onions chopped and two hard boiled eggs, sliced. Mix thoroughly with boiled salad dressing, after dressing the potatoes first with lemon juice or vinegar and salt. Let stand on the ice an hour or more. Garnish the salad bowl with shredded lettuce, diced, boiled or pickled beets or radish roses or olives, sweet peppers or any favorite garnish.—Contributed.
FRENCH DINNER SALAD.—The dinner salad should always be delicate and light. Heavy meat or fish salads are reserved for luncheon or buffet suppers, where they form the main dish of the meal. The most popular dinner salad is lettuce dressed with oil and lemon juice or vinegar. Cress is often used and of late years bleached dandelions are much in favor. Sliced cucumbers and onion, or sliced tomatoes with shredded lettuce or chopped celery, and the typical spring salad of shredded lettuce, sliced young onions and sliced radishes are all liked. In France the French dressing of oil and vinegar or lemon juice is always used but in America many prefer the richer mayonnaise dressing. In any case the salad is never mixed until time to serve it, and then the dressing should be lightly tossed in when all of the ingredients must be crisp and cold.—Contributed.
PIMENTO SALAD.—Select sweet, red or green peppers, steam them till the skin cracks, then skin and seed. Place on the ice and shred with cold boiled fish, or shell fish or with a mixture of cold, cooked and diced potatoes, green peas or beans and sliced cucumbers or celery. The canned sweet red peppers or pimentos may be substituted. Spiced or pickled green peppers are also nice with a crisp green salad.—Mrs. Whitehead.
Vegetables
"Dyspepsia is largely the result of trying to force square meals into round stomachs."
TIME FOR BOILING VEGETABLES.—Turnips should be peeled and boiled from forty minutes to one hour. Beets; boil from one to two hours then put in cold water then slip the skin off. Spinach; boil twenty minutes in uncovered kettle if green color is to be retained. Parsnips; boil from twenty to thirty minutes. String beans should be boiled one and one half hours, covered. Shelled beans require one hour to cook. Onions should be boiled from forty minutes to one hour, covered. Green corn; boil ten to twenty minutes. Green peas should be boiled in very little water, boil twenty minutes. Asparagus should be cooked the same as peas. Serve on toast with cream gravy or melted butter. Cabbage should be boiled from one to two hours in plenty of salted water. Carrots should be boiled from forty minutes to one hour. Whole potatoes should be put in boiling salted water and boil rapidly in covered kettle from fifteen to thirty minutes according to size and age. Test with the tines of a fork. Drain as soon as tender, remove the cover and set on back of range to dry. If they are to be mashed do not let them stand long.
VEGETABLES.—Vegetables of all kinds should be thoroughly picked over and well washed, and it is good sometimes to lay them into cold water a short time before cooking. Salt should not be added until partly cooked, as it has a tendency to harden them; they should cook steadily, do not allow them to stop boiling or simmering until they are thoroughly done. Drain, take some butter, heat it, add a little flour, mix smooth in the butter, add milk enough to make a smooth gravy, turn over vegetables, and let it heat through, then serve. This sauce is nice for many kinds. For asparagus, carrots, peas and a few others I keep some of the liquid they were boiled in, as it gives them a better flavor than milk alone.
GERMAN CABBAGE.—Another way of preparing cabbage in a German way: Cut up a cabbage and pick over carefully, wash well, heat some lard, drop cabbage into the hot grease, stir, so as to get it all heated, then let fry for a short time, but watch carefully to avoid burning, then add a quartered cooking apple; now when it gets too dry add hot water from the tea kettle, and let it simmer for three or four hours, the longer the better, add salt when almost tender, and about half hour before serving add quarter cup of sugar, quarter cup of vinegar, and let simmer the last half hour. This is the real German way.
GREEN STRING BEANS.—Select tender green string beans, cut the ends and remove strings, dice and wash thoroughly, put on in cold water to cover, add salt when partly cooked, then diced potatoes, and boil with beans about half an hour. Then heat either bacon drippings or common lard, add flour and brown, when ready turn the beans, potatoes, liquor and all into the hot mixture, add a little vinegar and pepper. Summer savory sprigs added to above give it a fine flavor.—Mrs. George Bruegger, German Cookery demonstration of vegetables.
CREAMED POTATOES.—Cut cold boiled potatoes into one half inch cubes, put these in a sauce pan. Add white sauce and finely cut parsley. Serve.
WHITE SAUCE.—Two tablespoons butter, two tablespoons flour, one cup milk, salt and pepper. Rub flour and butter together with spoon in sauce pan, add milk, add salt and pepper and potatoes. Cook thick.—Dorothy Whitehead.
STUFFED POTATOES.—Bake the desired number of potatoes, cut open the top, scoop out inside, mash. Add butter, salt and pepper, moisten with hot milk or cream to taste and add beaten whites of two eggs. Fill skin with this mixture, heap well, brush over with yolk of egg and brown in oven. Serve hot.—Mrs. R. J. Walker.
STUFFED CABBAGE.—One large cabbage, two pounds beef chopped fine, one half cup melted butter, one half cup sweet cream or milk, one half teaspoon ginger, one half teaspoon allspice, salt and pepper to suit taste, whites of two eggs beaten stiff. Cut the stem end off the cabbage far enough down to form a cover, scoop out enough of the center of the cabbage to allow room for the meat. Mix the meat and other ingredients together and place in the cabbage, put on the cover, tie in a cloth and boil for three hours, or until the cabbage is done, in salt water.
SAUCE.—Two thirds cup butter, one half teaspoon each of ginger and allspice; salt and pepper to suit taste, and one quart milk, thicken with flour.—Mrs. Aaron J. Bessie.
NORWEGIAN SAUERKRAUT.—One medium sized head of cabbage cut in fine long strips with a knife, put in kettle, to this add three quarters of an ounce of flour sprinkled over the top of cabbage, one teaspoon salt, one teaspoon caraway seed, one pint beef broth. Let this boil slowly until tender, stir every few minutes to keep the cabbage from burning. When done add one teaspoon sugar and one teaspoon vinegar.—Mrs. R. Meidell.
STEWED OKRA AND TOMATO (CREOLE).—Twelve pods of okra sliced thin, four tomatoes sliced. Stew with salt and pepper and butter, half an hour slowly, add dash cayenne pepper and serve.
SOUTHERN SWEET POTATOES.—Slice cold boiled sweet potatoes. Lay in a buttered baking dish, sprinkle with sugar and dot with butter. Bake Brown.—Mrs. Whitehead, Southern Cookery demonstration.
SCALLOPED SWEET POTATOES.—Boil six sweet potatoes in salted water and cut them into thin slices in a baking dish. Mix with a well seasoned cream sauce, cover with fine bread crumbs and dot with butter. Brown in the oven.
POTATO SOUFFLE.—Four good sized potatoes boiled and mashed fine, one half teacup of milk, one tablespoon butter. Let butter and milk come to a scald, add potatoes, a little salt and pepper, beat to a cream, add slowly the beaten yolks of four eggs. Beat the whites to a stiff froth, add them to the mixture. Do not beat often adding the white of egg. Bake twenty minutes in a brisk oven. Serve while hot with meats that have gravy.—Mrs. Mary Harvey.
COLD SLAW.—This is a creole dish and very delicious. Cut very fine a quarter of a head of firm white cabbage. Put it into a covered dish, pour over it one half cupful of vinegar, one half tablespoonful of salt and toss it about lightly with a fork. Into a skillet pour one half cupful of milk, a teaspoonful of butter and one quarter of a cupful of sugar. Beat one egg light. Let the milk come to a boil, mix a teaspoonful of the milk with the egg, add sugar and butter, allow it to cook until a custard is formed, then pour over the sliced cabbage. Allow it to become very cold before using. As vinegars differ do not use so much if very strong.—Mrs. A. McKay.
CANNED STRING BEANS.—Prepare the beans as for dinner—that is, string and break into one inch pieces. Have your cans and top all cleansed; then fill the cans with the beans—after washing them, of course—and shake them down. Put one teaspoonful of salt to a quart of beans after the cans are full. Now put fresh cold water upon them to overflowing. I run a thin knife between the can and the beans to get all the air bubbles out. Put on the rubbers and then the lids, but not tight—only as you can with the thumb and one finger. Lay thin boards in the bottom of the boiler and set your can on them; fill to the lids with cold water. I let them boil two hours after they are fairly at it; then I take them out one by one, and screw down the tops and set to get cold before putting away. When we eat them I drain off all the water, put in a piece of butter and pepper and milk, or any way I want them. I never lost a can.—Contributed.
NUT LOAF.—Two cupfuls bread crumbs, one cup chopped walnuts, one half cup butter, one cup strained tomatoes, one small grated onion, one egg, salt and pepper to taste. Pack in a can and steam one hour.—Mrs. A. McKay.
POTATOES A LA MAITRE D'HOTEL.—Two cups potato balls or cubes, one cup hot milk, three level tablespoons butter, yolk of one egg, one half level teaspoon salt, one eighth level teaspoon paprika, one teaspoon lemon juice, one level teaspoon chopped parsley. Cook the potato in boiling salted water until tender. Drain and put into double boiler; add milk and cook until it is nearly absorbed. Cream the butter, add to it the egg yolk slightly beaten, add the salt, paprika and lemon juice. Stir this mixture into the potatoes and as soon as cooked turn into a hot dish, sprinkle with the parsley and serve.—Contributed.
HOMINY FRITTERS.—Break up two cups of cold cooked hominy with a fork. Add one scant cup of milk, a pinch of salt, one beaten egg and one half cup of flour in which one level teaspoon of baking powder is sifted. Drop by spoonfuls into hot lard and fry until a delicate brown.—Contributed.
TOMATO SOUFFLE.—One can tomatoes, two level tablespoons butter, two level tablespoons flour, one half teaspoon salt, one eighth level teaspoon paprika, one teaspoon onion juice, one fourth cup fine bread crumbs, three eggs. Drain the tomatoes and cook the liquid down to one cup. Cut the tomatoes into small pieces using one cup free from seeds. Melt the butter. Add the flour, salt and paprika and when blended add the cup of tomato liquid. Stir until thick and smooth. Add the onion juice, tomato and the bread crumbs. Remove from the fire, and add the yolks of the eggs beaten very light. Then fold in the white beaten stiff. Pour into a buttered baking dish and bake in a moderate oven until light and firm in the center.—Contributed.
POTATO CROQUETTES.—Prepare one pint of hot mashed potatoes seasoned with one tablespoonful of butter, one half teaspoonful of salt, one half teaspoonful onion juice. Beat all together until very light, and when slightly cool add the yolk of one egg. Mix well and put through a sieve to be sure there are no lumps, as it is almost impossible to get them out by mashing the potato. And one teaspoonful of chopped parsley. Shape into smooth round balls. Roll them in bread crumbs, then dip into beaten egg, then roll them in crumbs again. Fry in smoking hot lard one minute, drain on soft paper and serve in the form of a pyramid.—Contributed.
MUSHROOM AND POTATO CROQUETTES.—Take one pound of mushrooms (the fresh are preferred to the canned), break in small pieces after rinsing, drop into three tablespoonfuls of hot butter, dust with half a teaspoonful of salt and a trifle of pepper, cover and steam slowly for ten minutes; add to three small cupfuls of seasoned mashed potato, beat in two eggs and a tablespoonful of chopped parsley: form into cones, egg and crumb and fry in hot fat.
GERMAN FRIED POTATOES.—Or fried raw potatoes make an appetizing dish for breakfast. Slice raw potatoes as thin as an egg shell and put them into a frying pan in which an equal amount of butter and lard is boiling. Sprinkle them over with salt and pepper and cover with a close fitting lid and let the steam partly cook them. Fry until golden color.
FRENCH SPINACH.—Boil one half peck spinach until tender in salted water. Drain, throw into a colander and drench well with cold water. This gives it a certain firmness and delicacy. Shake free from water, chop fine and put in a hot sauce pan, salt delicately and heat with butter and cream. Then heap in a vegetable dish and garnish with poached or boiled eggs.
WILTED LETTUCE.—Pick fresh, young garden lettuce when it is just big enough to eat. Wash it and shred it, sprinkle with salt, pepper and a little sugar. Minced young green onions may be mixed with it if liked. Cut four or five slices of bacon into cubes or as much ham and fry it brown in its own grease. Add two tablespoons of vinegar and the yolk of an egg beaten together and heat in the grease; turn hot over the prepared lettuce and stir quickly with a fork. Same dressing is nice on young cooked string beans.—Mrs. Whitehead.
BUTTERED ASPARAGUS.—Cut the tough ends from a bunch of asparagus (white variety preferred) or the canned may be used. Leave it in five inch stalks and boil it tender in salted water. Drain, melt three fourths cup of butter. Lay the asparagus on individual serving plates, and pour the butter generously over it, or it may be served on toast. Two tablespoons of thick cream added is liked by many, especially when the fresh asparagus is used. Asparagus is nice served in the same manner, cold, with sauce tartar or a thick mayonnaise dressing heaped at one side of the plate. Dip each stalk in it as it is eaten.—Mrs. Whitehead.
SCALLOPED CABBAGE.—Chop a head of cabbage quite coarse. Boil it twenty minutes in salted water, drain. Make a cream sauce and add to the cabbage, cover with bread crumbs and bake. For varieties take and sprinkle the top thickly with grated cheese and serve cabbage au gratin.—Contributed.
CORN SOUFFLE.—One pint of fresh or canned corn cooked in one cup of milk ten minutes. Season with salt, pepper, one teaspoon of sugar and one teaspoon of butter. Let it get cold, then add beaten yolks of three eggs and lastly cut in the stiffly beaten whites of the eggs and bake in a buttered pudding dish.—Contributed.
BEETS.—Boil young beets tender in water to cover. Drain and cover with cold water then skin them and slice fine. Heat half cup diluted vinegar, salt, pepper and butter, turn over the prepared beets and serve.—Contributed.
GREEN BEANS (GERMAN).—String the beans and shred into lengthwise strips. Cook in salted water until tender, then drain and add some vinegar dressing as for beets. Serve either hot or cold.—Contributed.
BOILED STRING BEANS AND BACON.—Fill a kettle with green or wax beans, shredded or broken into inch lengths, insert a piece of bacon or salt pork (about one pound) in the center of the beans, cover with cold water and boil gently two or three hours covering the kettle. Add more salt, if necessary and a good dash of pepper. Let the water about cook off the beans and serve either hot or cold. Fresh pork may be used with equal success.
SCALLOPED POTATOES.—Pare and slice six or eight potatoes of uniform size. Butter a baking dish and spread a thin layer of potatoes on the bottom. Mix one teaspoon of salt and one quarter teaspoon of pepper with three tablespoons of flour. Sprinkle a teaspoon of this mixture over each layer of potatoes, dot each layer with butter and cover with milk, then add another layer of potatoes and continue until all are used. Dot the top with butter and put in enough milk to just cover the potatoes. Cover the baking dish and bake forty minutes or more, uncover and brown. For potatoes au gratin sprinkle each layer with grated cheese.—Mrs. Whitehead.
Pickles, Condiments and Spiced Fruits
"Mingle, mingle, mingle, you that mingle, may."
RIPE CUCUMBER PICKLES.—Pare and seed ripe cucumbers, slice lengthwise and cut into pieces desired size. Let them stand twenty-four hours covered with cold vinegar. Drain, then put in fresh vinegar with two pounds of sugar and one ounce of cassia buds to one quart of vinegar and a tablespoonful of salt. Boil all together twenty minutes. Put in a crock and cover closely.—Mrs. W. C. Lynch.
GREEN TOMATOES AND ONIONS.—One peck of green tomatoes sliced, and use about one half as many onions as tomatoes and to this quantity add three peppers (either green or red) cut in small pieces. Sprinkle lightly with salt and let stand over night. Drain off liquor and when dry put them in hot vinegar which has been sweetened and spiced with cinnamon and cloves. Boil until tender. Leave spice bag in jar.—Mrs. Lynch.
UNCOOKED MUSTARD PICKLES.—(Excellent). Four quarts small cucumbers, four quarts small onions, three heads cauliflower, six green peppers. Dressing: One gallon of vinegar, two pounds of brown sugar, one pound mustard, one cup of flour. Let pickles stand over night in mild brine. Drain and put in jar. Then make dressing as follows and pour boiling hot over them. Boil vinegar and sugar together and thicken with flour dissolved in cold water. Pour this while boiling over pickles, when cold add mustard which has been dissolved in cold vinegar.—Mrs. Lynch.
PEACH PICKLE.—Make syrup by using two cups of sugar to one of vinegar. Tie whole spices up in sacks and put in the syrup. When it comes to boil drop in peaches from which the skins have been removed by pouring over boiling water. Stick whole cloves in each peach. Cook until tender. Be careful not to get mushy by over cooking. I pickle pears in same way.—Mrs. Harry McKay.
MUSTARD PICKLE.—Get small pearl onions, cauliflower and small cucumbers. Stand in brine for a week, changing each day. At end of time pour off brine and rinse in cold water. Prepare the following dressing and cook pickles for ten minutes. One and a half quarts vinegar, thicken with cup mustard, same amount of flour and cup sugar and a tablespoon of curry powder rubbed to paste in water, add one half cup melted butter, stir well and bottle while hot.—Mrs. Harry McKay.
CHILI SAUCE.—One peck of tomatoes, one quarter as many onions, one half teacupful of salt, two and one half teacups brown sugar, one and one half quarts of vinegar, three teaspoons cloves, one tablespoon of cinnamon, two teaspoons of nutmeg and two of ginger, scant teaspoon cayenne pepper, more if taste requires. Peel and slice tomatoes and onions, add the ingredients as above and boil in porcelain or aluminum kettle three hours, simmering the last hour.—Mrs. Harry McKay.
CHOW CHOW (Excellent).—Four quarts of chopped tomatoes, four quarts of chopped cabbage, two quarts of chopped onions, sprinkle salt over, let drain over night. In the morning put over to boil one gallon of vinegar, stir one and one half pounds of mustard into enough cold vinegar to mix thoroughly, add to boiling mixture. Then stir into this the chopped mixture. Keep stirring until it comes to a boil. When cool, add two ounces of curry powder. Seal in glass cans. Will keep for years. Excellent for meats.—Mrs. A. McKay.
PICALILLI.—One peck of green tomatoes, eight large onions, seven large cucumbers, two small heads of cabbage. Pear and chop medium fine. After well mixed add three quarters cup of salt and let them stand over night. In the morning, drain well, and add two cups of water, one cup of vinegar. Boil all together twenty minutes, drain, put back into kettle, turn over them two quarts of vinegar, one pound of sugar, two tablespoonfuls of cinnamon, one teaspoonful of cloves, one teaspoonful of ginger, one teaspoonful of allspice, one half teaspoonful of cayenne pepper, one cup of chopped horseradish, one tablespoonful of curry powder. If you use curry powder use less spices. Boil fifteen minutes. Seal.—Mrs. George Bruegger.
CHILI SAUCE.—Two quarts ripe tomatoes, three green peppers, three onions, one cup of sugar, three cups of vinegar, two teaspoonfuls of salt, one teaspoonful each of cinnamon and cloves. Cook the tomatoes tender, chop the onion and peppers very fine, mix all well and cook a few minutes. Celery improves it. Bottle and seal.—Mrs. Lynch.
GERMAN SAUER KRAUT.—For this use nice, white, firm cabbages, slice them in very fine shreds, on one of these kraut cutters; place a layer of salt into a jar or keg, and alternately cabbage and salt, being careful to have salt on top. As each layer of cabbage is added it must be pounded down with a heavy pestle, and layers added as soon as the juice floods on the surface. When the jar is full, it must be set in a dry place, covered with a cloth, a wooden cover and then weight it down heavy, after it ferments the pickle must be drawn off and replaced by fresh until the liquor is clear. Renew the cloth and wash weight and cover and let stand for a month, then it is ready for use. Great care must be taken to have the cover perfectly clean. Each time the jar is opened it must be properly closed and be sure to always have some liquor on top. Either clear or salt water may be added. Now to boil the kraut. Put on in cold water, let it come to a boil, and never boil very fast but let it simmer for four or more hours. Parboil a nice fat piece of fresh pork and place in same kettle with kraut; let it boil together for some hours; about one hour before taking it up grate half a small raw potato into the kraut, let it simmer away. This gives it a nice flavor and also tends to give it a smoother appearance. The oftener you warm over sauer kraut the better it gets. They say it should be cooked nine times. I never tried it for ours never lasted that long.—Mrs. George Bruegger, demonstrated at Domestic Science club.
GERMAN DILL PICKLES.—Select medium sized cucumbers, as near of a size as possible, soak over night in a weak brine, or plain well water. Next day wipe each one carefully, so as not to bruise them, then pack alternately in grape leaves and dill, start with a layer of leaves and dill then a layer of cucumbers, and so on; be sure and have leaves on the top; while packing add a couple of roots of horse radish. Some wrap each cucumber in grape leaves, and claim it keeps them more solid and makes them much nicer. After they are all carefully packed then make a brine which will bear an egg, then add as much water as you have brine, to each gallon add one quart of strong vinegar, weight them down, but not too heavy. Remove all the scum which arises.—Mrs. George Bruegger.
CHILI SAUCE (Very nice).—One quart onions, two quarts cabbage, two quarts tomatoes, green, two quarts cucumbers, two quarts mangoes, one quart celery. Soak the tomatoes over night in salt water, run all the vegetables through food chopper and scald all together in clear water ten minutes then drain this water off. Mix one half cup flour, one and one half cups sugar, ten cents worth of mustard seeds, five cents worth of turmeric powder, five cents worth of celery seeds, two quarts vinegar. Pour over all and boil fifteen minutes. This has to be put in sealed jars.—Mrs. Southard.
CURRANT CATSUP.—Five pounds currants, three pounds sugar, one half pint vinegar, one teaspoonful cloves, one teaspoonful cinnamon, one teaspoonful salt, one teaspoonful allspice, one teaspoonful black and red pepper mixed. Boil one half hour and seal.—Mrs. Davidson.
SPICED CURRANTS.—Four pounds currants, five pounds sugar, one pint vinegar, two tablespoons cinnamon, two tablespoons cloves, two tablespoons allspice. Boil until thick.—Mrs. Mary Harvey.
CHUTNEY SAUCE.—One half pound brown sugar, eight tomatoes, eight ounces raisins, one quarter ounce cayenne pepper, one quarter ounce ginger, three ounces garlic, four ounces salt, one quart of vinegar. Boil all to a mush for several hours.—Mrs. Schollander.
GREEN APPLE CHUTNEY.—Pare and core six pounds of greening apples; boil in one quart of vinegar; set off until cool. Boil two pounds of moist brown sugar in one pint of vinegar; add two pounds of Sultana raisins, washed, picked and dried and four ounces of garlic pounded with vinegar; four ounces of green ginger; two ounces of red pepper and four ounces of salt. Mix well together with more vinegar if too thick. Keep on the back of the stove one day, slowly simmering, stirring occasionally with a wooden spoon. Bottle on the next day.
ORIENTAL CHUTNEY.—Peel and core three pounds of tart apples. Mix with a pound of stoned tamarinds, three quarters of a pound of seeded raisins, a head of garlic, two pods of red pepper, and one ounce of grated ginger roots. Pound all together until reduced to a pulp. Add to the mixture a pint of brown sugar and a tablespoon each of currant jelly and thick tomato catsup. Blend well with a wooden spoon. Put in small jars and seal. This chutney improves with age and is most pungent.
EAST INDIA CHUTNEY.—Into three pints vinegar put a bag containing two ounces of ground mustard, four ounces of mustard seed, one ounce of cayenne pepper and one quarter ounce of turmeric. Add a pound of brown sugar and scant half pound of salt. Chop together thirteen large ripe apples, one pound of seeded raisins, seven large ripe tomatoes, four small onions and two cloves of garlic. Mince fine. Boil in the vinegar mixture for two hours. Press through a colander and bottle while hot. This is fine for cold meat, particularly so with roast pork.
GREEN GOOSEBERRY CHUTNEY.—This relish has not yet become common in America, though it is found on all well supplied English tables. Four pounds green gooseberries (not too ripe), one half ounce cayenne pepper, two ounces garlic, two ounces dried ginger, three pounds loaf sugar, two ounces mustard seed, two scant quarts best vinegar. Put the berries, when picked over, into a preserving kettle with one quart of vinegar and sugar and let simmer for an hour; pound the seeds, garlic, etc., and add, stirring with wooden spoon; when well mixed add more vinegar until the mass is of the proper consistency for chutney. Cool and bottle.
CORN SALAD.—Take one dozen ears of corn, (cut corn from cobs), one large head of cabbage chopped quite fine, not quite a half box of mustard, one cup sugar, one tablespoon chopped peppers, two tablespoons salt, mix with about four cups of good vinegar and boil about ten minutes, first mix the mustard with some of the vinegar. If too thick when done add more vinegar. Put in jars while hot. Will keep all winter, very nice with meat and potatoes.—Mrs. Paul Leonhardy.
MIXED PICKLES.—Two quarts green tomatoes chopped, one quart cabbage chopped, one quart onions chopped, two green peppers chopped, one quart brown sugar, one tablespoon each of cinnamon, cloves, celery seed, white mustard seed. Salt to taste. Boil about twenty minutes.—Mrs. D. E. Plier.
PRESERVED GREEN TOMATOES.—Take one peck of green tomatoes, peel and slice them, slice four lemons without removing the skins, put to this quantity six pounds of granulated sugar, and boil until transparent, and the syrup thick.—Mrs. George Bruegger.
OIL PICKLES.—(Sliced). Slice but do not pare medium sized cucumbers, sufficient to fill a gallon jar. Sprinkle one half cup of salt through the sliced cucumbers and stand in cool place two or three hours, then drain from the salt. Use one ounce black mustard seed, one ounce white mustard seed, one ounce celery seed, or one cup of finely minced celery, one half pint of olive oil, two onions chopped fine. Spread the cucumbers in the jar in layers sprinkling the seeds over them and spreading with part of the olive oil repeating the layers until the jar is filled, then cover all with cold, strained vinegar. Cover and set aside for future use.—Contributed.
SPICED BEETS.—Boil beets tender, lay in cold water, remove skins and unless small, slice and pack in fruit cans. Boil one cup of vinegar, three cups of water, one cup of sugar and spices to suit taste. Pour hot over the beets and seal.—Contributed.
UNCOOKED CHILI SAUCE.—Skin one peck of ripe tomatoes and chop them fine, add two cups skinned and chopped onions, two cups chopped celery, two cups sugar, one cup salt, four tablespoons white mustard seed, two teaspoons ground cloves, six or eight red peppers chopped fine, two teaspoons of ground black pepper and one quart of pure vinegar. Seal in air tight bottle.—Contributed.
PICKLES.—To a gallon of rain water add one cup of salt. Boil it and cover a gallon jar of pickles with the brine, drain off water, bring to a boil and turn over pickles for nine successive mornings. Then take out the pickles, pack in jars with layers of mixed spices. Boil enough vinegar (diluted if very strong) and add one cup of sugar to each gallon of vinegar and add a piece of alum size of a small walnut. Pour hot over the pickles in the jar, cover and put a weight on them and store in a dry, cool place. Good.—Contributed.
EASY PICKLES.—Take pickles of uniform size (about three inches long) wash and pack in fruit jars as tightly as you can. Add one cup of salt, one cup of sugar, an ounce of mixed white and black mustard seed, an ounce of whole cloves and cinnamon bark mixed or any spices preferred and alum the size of a walnut to one gallon of vinegar. Bring to a good boil, then turn over the pickles in the jars and seal. A piece of horse radish root is nice placed in each jar.—Contributed.
WATER MELON PICKLES.—Peel and cut the water melon rind into small cubes and boil it until tender and clear in water to cover, with alum the size of a pea. Drain and boil again in a syrup made of one pint of diluted vinegar and three pints of sugar. Add cloves and cinnamon in spice bag, to suit taste. Pour over the pickles, bring to a boil and cover pickles for three days in succession. Then seal.—Contributed.
CANNED CURRANT JUICE.—Express juice from currants by mashing through colander. Mix one pound of sugar with each pint of juice. Cook five minutes and seal. Use one tablespoon of canned juice to a glass of ice water and fill with crushed ice. Raspberry, strawberry and cherry juices may be canned likewise using a little less sugar.
SPICED GOOSEBERRIES.—Six quarts of gooseberries, four and one half quarts sugar. Boil one hour, add one pint vinegar and one tablespoon each of cloves, cinnamon and allspice. Boil three minutes then seal.
SPICED PLUMS.—Ten pounds of blue plums, eight pounds sugar, one pint vinegar and one tablespoon cloves and cinnamon. Boil to a jam and seal.
SPICED GRAPES.—Pulp seven pounds of grapes by separating skins and pulp and pressing pulp through a colander to extract seeds, then mixing it with the skins. Boil with four and one half pounds of sugar and one teaspoon each of cloves, cinnamon and allspice. Boil twenty minutes or to a soft jam.
SPICED CURRANTS.—To four quarts of ripe currants, add three and one half pounds brown sugar, one pint vinegar and one tablespoon each of cloves and cinnamon. Cook until currants are tender. Boil syrup thick first then adding the currants.
SPICED GREEN TOMATOES.—Chop eight pounds of green tomatoes fine, add four pounds brown sugar, boil three hours then add nearly one quart of vinegar and one teaspoon each of cloves, cinnamon and mace. Boil fifteen minutes and seal.
PEPPER HASH.—(Uncooked.) Chop one head of cabbage, one bunch celery, one half dozen green peppers and one half dozen peeled and sliced onions fine together and let stand over night. Drain in the morning and mix the chopped vegetables with one quart of vinegar, two cups white sugar, one half cup of salt, two tablespoons of mustard seed and one tablespoon of celery seed. Seal in jars, keeps well all winter.—Contributed.
SPICED GOOSEBERRIES AND SPICED CURRANTS.—Make a syrup of three pounds of sugar and one pint of vinegar, add steamed gooseberries (about six pounds) and when cooked thick add one tablespoon of cinnamon and one half tablespoon of cloves and allspice. For spiced currants substitute fresh red currants freed from stems but cook only until the currants are tender as too much boiling makes them hard and tough. Boil the syrup quite thick before adding the currants and then bring to a boil and simmer five minutes.
PICKLED CHERRIES.—Five pounds of stoned cherries, one quart of vinegar, two pounds of sugar, one half ounce each of cinnamon, cloves and mace. Tie spices in a thin bag and boil with the vinegar and sugar to a thick syrup. Pour over the cherries and seal. If the large dark California cherries are used do not stone them.
TOMATO CATSUP.—Wash and cut up one half bushel of tomatoes and six onions, mix with two pounds brown sugar, one fourth pound whole black peppers, one fourth pound each allspice and of salt, one ounce of cloves, cayenne pepper to suit taste. Boil all together about two hours, strain through flour sieve and mix with one quart of vinegar. Boil thick and seal hot. Spices may be omitted if not liked.
GOOSEBERRY CATSUP.—Cook gooseberries soft in water, press through colander. Allow three pounds of sugar to five pounds of pulp, half a pint of vinegar, and small teaspoon each of cinnamon and salt. Boil until thick and seal. For grape catsup follow same directions, adding cloves to the spices.