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Family Recipes

Family Recipes image
Parent Issue
Day
13
Month
September
Year
1893
Copyright
Public Domain
OCR Text

Here are some timely recipes tlit you may desire to cut out and preserve. Thev are good, every One of them : ESgg plant is more wholesome broiled : slice, snit. dry carefully in soft towel, dip in naeíted butter seusoned with and pepper and broil ongriiiron. Subetitute tor molasses: diseolve a pound cí sugar ín as little water aa possible to keep il Erom sticking to a porcelain-linéd kettle. Boil one minute, remove írom fire, and add th ree drops of extract "f vanilla. V!icn preserving pre a tomatoea for pies 'ii' other use, slice them int"' and the Btrong green juice and .'o i'. leaving them more 'ii licate in flavor, as weJl as ;: ating without the -■ eds. Velikecucumber8pickled thus: w Rnd i.vtlii'm in salí water a day ai uiglit, tlien covi r with good eider vinegar, 1 1 ■ t toostrong, u which add ; ! Bugar, a ícw pi ;; Beed and a little horse-radish root. Heat hot, have your ars hot, iill i'nll and Bea) 9 rosin. ünf rmented grape juice makea a healthful, agreeable beverage; piek (rom tlir stcins and wasli Bve pounds ui ( loncord grapes : put in a preser ki ;!] with a (aart o!' water and let them come to a boil ; when coo) ênough through a finí Return v the kettle with a poun granulated sugar, and again iet it reach a boil. Heat bottles, pour the juice in boiling bot, drive the corks in firmly, cut them off even with the tops of ti'' hottles and cement well over the tops of the corks. ( tld-fashioned quince preserves : qnarter and cure nice yellow quino large cut the quarters in two. Ki theno in eold water until reaily to cook them. Put the skins and cores hi cold water to cover them, and Btew; t v.iï 1 1 off the juice and ]ut in i porcelain tic. VVeigh the quinces and cook in the juice, adding water to cover them, until you can easfly pierce them with a silver fork : theii take th m i the juice u pound of hite sugar to i pound of fruit. Wheu it Boils adl the quinces and cook slowly for three quarters of rd hour until a rich dark red. Here is the recipe for cold catsup which we adyise our subscribera to make. To a pint and a half qL vinegar, add half a teaeup of salt, two oí grated horse-radish, Imlf a teacup of black and white mustard seed, two tea-spoonfuls of black pepper, two red peppers without the bi eds, one ounct.' of celery pegd, oij.e large onion, cut fine, one teaapoonful oí ground cloves, one of mace. tWO of cmnamon, one teacup of BÜgar, anö two or three green peppen, ciu rather small, Then peal hall' a )nck of ripe tomatoes, cut them across the middle, remove Beeds and juice wit h the point of the knife, and ent rather large plebes at once into the vinegar, This is ready to .-t once hut will keep all winter if the vinegar is good. If you pourboiling water over the tomatoes before pecling, do uot let it reñíais on them.

Article

Subjects
Old News
Ann Arbor Courier