Vermont watchman and State journal. [volume] (Montpelier, Vt.) 1836-1883, 1872-10-02
ScasOnable Receipts.


A GOOD TABLE SAUCE.
Take one gallon Of tomatoes, wash and
simmer 10 three quarts Of water until nearly
lone Strain through sieve Add two ia.
blespoonfus Of each Of these spices ginger,
mace, black pepper, all.spice, and salt, and
one Of cayenne pepper. Boil down to one
quart. Pour in one half pint best vinegar
nd then pass the whole through hair seive |
Bottle 10 half pint bottles cork aud seal
'ecurcly, aud keep in cool place.
CUCUMBER PICKLES.
The small, long Kind arc the best for pick
ling, and those but half grown are nicer than
the full grown. Let them be freshly gather
ID pull of the blossoms but do no, rub
them pour over them strong brine boiling |
not cover close, and let them stand all
night The next day put your hand in the
jar or tub and stir gently, to remove all sand |
Train on n sieve, and then dry in a cloth
Make pickle with the best ci Ter vinegar,
idding spice in the following proportions
70 each quart Of vinegar put half an ounce
Of whole black pepper, the same Of ginger
md allspice, and one ounce Of mustard-scel.
lf the favor is agreeable, add four shalots,
aud two cloves Of garlic, to gallon OF vin'
egar. When this pickle boils up, throw Ia
the cucumbers, aud make them boil as quick
ly as possible three or four minutes. Pui
them in Jar with the boiled vinegar, aud
cover closely When cold, put in sprig of
din, the seed downward if you ike It,
Made in this way they will be tender, crisp,
and green If the color is not quite clear
enough pour of the vinegar the next day
boil up, and pour over the cucumbers; cover
perfectly tight.
Choose small, perfect ghcrkins, or cueum
bers spread on plalters, mix small bit oil
alum, puyorized with salt, and cover them
let them lie in this a week Theu drain
them, put them into a jar, cover with boiling
vinegar, and cover it thick with grapc.leayes.
Set them near the fire. If they do not be-
come tolerably green after an hour or so pour
the vinegar into another jar, set it on the
hot range or hearth until too hot to bear
your hand in but do not let it boil, then pour
again over the pickles, cover with fresh
caves repeat this till they are as green as
you wish.
CUCUMBER SALAD.
A lady correspondent Of Hearth and Hom'
says" We have just prepared our winter
supply of cucumber salad, aud this is how We
I made IT, There were about a dozen ripe
. " White Spine" cucumbcrs lying on our
, vines, and these we picked, washed, pared
G cut into strips, taking out the seeds and thcr
to each dozen cucumbers which we cut ~
into pieces like small dce--we put lively,
: large white onions, chopped, six large greer
, peppers also chopped, one quarter pound each
of black and white mustard seed, aud gil
I Of celery seed These were all mixed to-
gether, teacup Of salt added, and they were
: thea hung up in a cotton bag to draiu for
twenty-f.ur hours. Then the salad, with
enough clear cold vinegar added to cover it,
} was put into stone jars and fastened nearly
air tight. In six weeks it will be lit for use.
1t looks as well as it tastes, so white and
crisp. and makes an elegant salad for a joint
of cold meat. IL is not like the Spanish sal
ad, that requires a counsellor for salt, a mi
ser for vinegar, spendthriit for oil, aud a
mailman to stir it up but it is quite as good
in its way, and not very troublesome to make.
srIcED TOMATOES
To four pounds of large red tomatoes take
two pounds OF good brown sugar, a pint OF
cider vinegar, half an ounce Of cloves, aud
half an ounce of stick cinnamon. Stew alto
cether in preserving kettle over a slow fire,
until the tomatoes are nearly cooked. Take
them out and put them on dishes to cool let
ting the syrup 90 on simmeriDg slowly. When
the tomatoes are cold return them to the syr-
up, and finish cooking Let them become
cold before putting them into the jars. Tn,
syrup must be boiled down Until thick as mo-
lasses, aud poured cold over the tomatoes
Tie them down with bladder or wsged paper
SLICED oANTRLopE.
We prefer the rough skin firm fruit,
though ripe We tried the large citron last
year aud found them very good. Take out
the seed, cut and pare, then cover the whole
quantity with good cider vinegar. We use a
large ear,hern crock aud let it stand over
night. Next morning measure the vinegar
aud throw away the half Of it. Then to ev
cry quart that is left add three pounds oil
sugar, and put it on the stove with the frui
and let it simmer ill you think it is done
| think we did ours over two hours. Don
forget to cook with it half an ounce Of Glove
and one ounce Of cinnamon suppose tina
amount Of spice to every quart Of juice i
the right way, but only put that quantit.
, to five pints Of juice or vinegar. | also Us
, white vinegar, aud think it as cheap as any
b know a good cook who does the most q
I. spicing and preserving in tin pans, and fol
= lowed her example and had no trouble
6 there is more danger of burning preserves
! Germantown TeieOapk