Nebraska advertiser., 1858-09-16
Our Kitchen Basket,

pickles to keep year or more, is, drop
them into boiling water, but do not boil
them; let them stay ten minutes, wipe
them dry,and drop into cold spiced vinegar,
and they will not need to be put into salt
and water.
Tomato Mangoes. - Choose large
smooth tomatoes; cut of the end slice, take
out the inside tOIerably clean; put in some
finely chopped cabbage, mustard seed,
spice, and considerable salt; lay on the
tops and tie on securely; put them into the
jar with horse-radish root and lIup with
vinegar.-H T. IT.
Oil Pickles.-3dozen large cucumbers,
wash and slice but do not peel, lay in a col.
ander and sprinkle through them. Take
| Ia peck large white onions, peel and
slice, and serve in the same way. Let
each stand three hours; put in q stone jar
a layer Of onions and l OF. whole allspice,
OF. cloves, 1 Of mustard, lI2 pt sweet
oil; mix the mustard with the oil, together
with table spoons Of black pepper. Vine
gar enough to cover them.
Tomato Pickles.-Slice green toma
toes in preserving kettle; slice a layer
of onions, sprinkle in spices, mustard seed,
and little salt, so on till full; add a few
small peppers, pour on vinegar, let them
boil % minutes, jar them.
Tomato Catsup-Peelcd tomatoes boil
ed thoroughly and strained through a
sieve, 4 table spoons salt, A black pepper,
l Of cayenne, 3 of mustard, of allspice,
l Of cloves, to ! gallon of tomatoes; boil
together l hour, add 1l2 pints vinegar
to every gallon and boil another hour.
CanteIopes.-7 lbs. fruit pared and
sliced, 3 lbs. of sugar, l pit. vinegar, boil
= together; cinnamon, cloves and spice
cinnamon should predominant. Pour the
boiling syrup on the fruit two mornings;
the third morning, simmer all together
about 20 minutes. The fruit should be
just ripe but not dead ripe.
Tomato Pies.-Take ripe tomatoes,
scald and skin, slice them, sprinkle in su-
gar as they are laid in the pie. A few
peach pits, or tender peach leaves gives
them peach flavor.
Green tomatoes make good pies; slice
2 thiniy, throw away the end slices Of the
tomatoes; sweeten with molasses; a little
3 rhubarb or green apple improves them.
Dried Tomatocs.-ScaId and remove
? the skins, then stew them down as much
| as you can without burning, then grease
plates and spread the stewed tomato on
: them evenly and dry in the sun or oven.
When dry roll them up and put by in a
} bag. To prepare it for use, soak over
night then boil and season to taste.
L. Z. X.
e Sweet Potato Pudding.-Take five
2 eggs, half pound Of butter, quarter of
= pound Of sugar and as much s1fted sweet
Potatoe as will thickenit. Add the Juice
and grated peel Of a lemon; beat it light,
5 and bake IL a moderate oven.
= To stop leaks in a barrel, take equal
n parts of powdered charcoal and taIIow,
f mix thoroughly and spread on with
L knife.
About Puddings.-To cut boiled pud-
ding without making it heavy, lay your
|. pudding knife first on one side, and then
On the other upon it, just long enough to
warm it,
Dyspepsia Bread.-Three quarts IN.
'olted wheat meal, one quart Iukewarm
water, one gill fresh yeast, one gill mo-
Iasses, one teasPooEful of salt.
Fragments Of bread may be saved by
making INTO toast or Puddings. They al
so make excellent pancakes Jy soaking
over night in milk, adding an egg or two
and little saltaud -four
If preserves are fernentinc, boil them
very gently, adding saleratus about the
size Of very small pea to a quart; skim
them well and scaId the jars before put
ting them up again. Sprinkle little
powdered white sugar on top Of jelIys if
the are inclined tomould.