The Cass County Republican. [volume] (Dowagiac, Mich.) 18??-1880, 1860-08-16


pickles / was taught to use pair of
long shears, discovering the stem near
she vine, and leaving it as long as pos
sibIe. This, was assured by my
parents, tended to preserve the sweet
ness and hardness of the fruit, and to
cause it to keep better. After gather
ing the fruit. / drew several buckets
Of cool well water from the old well
and poured it over the whole "pick-
Ing" which I previously placed in a
broad, shallow tub, constructed es-
peciaIIy for the purpose, and where it
was allowed to remain through the day.
In the cool of the evening it was re-
moved to the sailing barrels, and be-
ing carefully packed, yaspressed down
by means of board and weights. !
remember that l filed several barrels
during the season, and that my mother,
whenever she wanted pickles for the
table, would 90 to her barrel and hav-
ing taken out a Q,santxna sa6icit of the
fruit, convey them to suitable vessel
In which they were allowed to soak till
sufficiently freshened," when they
were removed and placed in the best
vinegar-generally cider vinegar-and
there prepared for the table. Before
putting the fruit into the vinegar, it
was always scalded, and cloves, spices
and other ingredients calculated to inn
part more exquisite flavor to the fruit,
and prevent its becoming rancid from
age or any other cause, were added.
Pickles, taken directly from the
vines, and put in a solution of salt and
water, may be kept for years; and
when soaked out will be found 20 re-
tain their excellences unimpaired.-
Germantown Telegraph.
~ The August number of Mrs.
Arey's Home Monthly gives the follow
ing recipes for using tomatoes:
ToMAToE SAuc. Take one dozen
of ripe tomatoes, put them into stone
Jar, stand them in cool oven until
quite tender. When cold, take the
skins and stalks from them, mix the
pulp in the liquor which you will find
in the jar, but do not strain it; add
two teaspoonsful of the best powdered
ginger, dessert spoonful of salt, a
head of garlic chopped fine, two spoons
full of vinegar, a dessert spoonful of
Chill vinegar, or little Cayenne pep
per. Put into smallmouthed sauce
bottles, sealed. Kept in cool place,
it will keep good for years. Itisready
for use as soon as made, but the flavor
is better after week or two. Should
it not appear to keep, turn it out, add
more ginger; it may require more salt
and Cayenne pepper. 1t is long
tried recipe, and great improvement
to curry. The skins should be put into
a wide mouthed bottle, with little of
the different ingredients, as they are
useful for hashes or stews. =
TOMATO PRESERVES. = Take the
round yellow variety as soon as ripe,
scald and peel then to seven pounds
Of tomatoes add seven pounds of white
sugar, and let them stand over night (;
take the tomatoes out of the sugar,
and boil the syrup, removing the scum ;
put in the tomatoes and boil gently fif-
teen or twenty minutes remove the
fruit again and boil until the syrup
thickens. On cooling, put the fruit
into jars, and pour the syrup into it,
and add few slices of lemon to each
jar, and you will have something to
please the taste Of the most fastidious.
To PICKLE To,rAToEs.-Always use
those which are thoroughly ripe. The
small round ones are decidedly the
best. Do not prick them, as most re-
cipe books direct. Let them lie in a
strong brine three or four days, then
put them. down in layers in your jars,
mixing with them small onions and
pieces of horseradish; then pour on
the vinegar (cold,) which should be
Srst spiced as for peppers; let there be
spioe-bag to throw into every pot
Cover them carefully, and set them by
In the cellar for full month before
using.
TOMATO CATsUP.-Take ripe toma
toes, and scald them just sufficient tc
allow you to take off the skins then
let them stand for day, covered with
salt; strain them thoroughly to remove
che seeds /; then to every two quarts
add two ounces of cloves, two Of black
pepper, two nutmegs, and very little
Cayenne pepper, with little salt; boi
the liquor for an hour, and then let il
cool and settle. add n mint of tho hos