Connecticut western news., 1879-08-06
DOMESTIC RECEIPTS.

round tomatoes and halve them; place them, the thin skin down, in a frying pan, in which small quantity of but ter has beenpreviously melted sprinkle them with salt and pepper and dredge them we'll with flour; place the pan on hot part of the fire and let them brown thoroughly; then stir them and let them brown again and so on until they are quite done. They lose their acidity and the flavor is superior to stewed tomatoes.
 SPIoED PhUMs. one pint of vim egar and add three pounds of sugar, one tablespoonful each of cloves, cinnamon and allspice; boil all together; have ready four quarts of plums repeat the boiling of the liquor each day for nine days and each time while hot pour over the plums..
 B1UEBERRY CAKE.-One cup of milk, one of sugar, three cupfuls of flour, two teaspoons of cream tarter, piece of butter the size of an egg, and two eggs. Beat them we'll together and add the blueberries, having rolled them in a little flour first. This is very nice.
 To PRESERVE GREEN TOMATOES. Take two fresh lemons to every three pounds small green tomatoes pare the rinds very thin, so as not to get any of the white part, and squeeze out the juice i; first boil the tomatoes gently until they begin to get tender, in sufficient water to cover them we'll, then add the lemon, few peach leaves and powdered ginger tied in thin muslin bags boil together until the tomatoes are tender take them carefully out; strain the liquor and put to it II pounds white sugar for each pound of tomatoes; put the tomatoes into the syrup and boil gently until they appear to be done. In the course of 8 week pour the syrup from the tomatoes, heat it scalding hot, and pour it over them. They resemble West India sweet meats.
 RED CURRANT JE1LY.-To one peck of red entrants add about three pints of red raspberries pick over your entrants but do not remove the stems then to extract the juice place the fruit in 8 stone jar set within kettle of tepid water when the fruit is warm, mash we'll (with masher) and then put little at time in the jelly bag 1; squeeze we'll and then place in the kettle; let this come to boiling; then. add sugar, one pound to each pint of juice; let this boil from fifteen to twenty minutes ; then put little in 8 cold saucer to test it. I generally find fifteen minutes long enough. Fill your glasses while warm when cold cover with white paper, GOV cred witL the white of an egg, turned down outside of glass.
 BLACK CURRANT PRESERVES Use brown sugar, three-quarters of pound to each pound of fruit; do not add your sugar until your fruit has boiled twenty minutes and been we'll skinned; then add your sugar and boil half an hour ; fill your jars, cork and seal the juice makes delicious, cooling drink in levers or any sickness, put into water; it is very essential to skim off the scum as it rises, the more you can get off before adding your sugar, the richer will be your preserves.
 PEACH PRESERVES. To every pound of peaches that have had the stones and peeling removed, add three-fourths of pound of loaf sugar, and let them re- main over night. The next morning pour off the syrup that has been formed and let it cook for an hour then put the peaches in, cook until the fruit is thoroughly done, but not cooked to pieces put in an air-tight jar aud it is ready for use at any time. -IHe House hold.