Shenandoah herald. [volume] (Woodstock, Va.) 1865-1974, 1879-10-15
Household Recipes

CHILL SAUCE,-Twelve large,
ripe tomates, four ripe pippins, two
large onions, two tablespoonfuls of
salt, two of sugar, one Of cinnamon,
three cups Of cider vinegar. Chop
all fine and boil one hour. Bottle
for use.
INDIAN PIcKLE.-Two gallons of
GOOD vinegar, one-fourth pound GIN
ger, two ounces allspice, one-half
ounce of cloves, one half ounce Of
chill pepers, four ounces of black
pepper, four ounces of coarse salt,
two ounces of garlic two ounces
bruised shallots, one-fourth pound
of mustard. two tablespoonfuIs of
powdered alum. Tie all thase in
gradients in a bag and boil in the
vinegar twenty minutes. Take
small cucumbers, onions, beans and
tomatoes, scald them IN boiling, salt
ed water by pouring the water over
and letting them stand until cold,
instead of putting over the fire to
scald. Then scald in clear water.
The cucumbers will not need to be
scalded again, but the onions, beans
and tomatoes will require several
seedlings. Wipe them off and throw
into weak vinegar for twenty-four
hours, then wipe them off and COW
er with the Indian pickle. After
they have been in that for three
weeks take them out, drain, andput
into pickle jars, strain the indian
pickle over and seal tightly. They
will keep for Yeas.
In making mine, | left out the
garlic as l thoughtthe onions would
make it strong enough.
CHow-CHOw. Two quarts Of GU
cumbersome quart very small and
and the other about a finger in
length. Cut the large ones into
inch pieces. Three heads Of calihow-
er picked into pieces, four large
green pepers sliced fine, two quarts
Of small onions. One gallon Of CT
der vinegar, one halt-pound Of
ground mustard, three cups of SUI
gar, one cup Of -four and one ounce
of turmeric. Mix the flour, mus
tard and tumeric smooth in a little
vinegar. Place a porcelain kettle
upon the stove with the vinegar and
and sugar after it is warm throw
in the mixed mustard, etc., land boil.
stirring carefully to prevent burn
ing. Have the pickles all prepared
by scalding the same as for Indian
Pickle. Let them boil in the vine
gar for a short time, stirring con-
siantly. then bottle and seal.
PICCLILLI.-One peck of green
tomatoes, one large head or two
small ones Of cabbage, three green
peppers and two red peppers. Take
out the seeds from the peppers and
chop with the cabbage and tomatoes
quite One. Put into stone pot,
sprinkle with salt and let stand
over night. In the morning drain
in a coIander. Take one quart Of
strong vinegar, one pound of sugar,
one half ounce each or groundcloves
and allspice, and two ounces of
whole white mustard. Put the veg
etables, vinegar, ETC., over the stove
in a kettle and boil fifteen minutes.
Put into glass cans and make air
light. |
JOHNNY CAKE.-To a half pint Of
neal add warm water enough for a
hin batter, half a tablespoonful Of
melted butter, halfa teaspoonful of
,ream-of-tartar, alittle soda and salt. |
IF convenient add an egg. This |
makes ad excellent cake, and to
hose who have not a full allowance |
If milk and cream, it will prove
,reat help.
PEACH CAKE.-Bake three layers
If sponge cake, cut ripe peaches
nto very thin slices; prepare some
weet, thick cream by whipping,
weetening and Aavoring it spread
he peaches, with the cream poured
yer between each layer as also over
he top of the cake.