Mower County transcript. [volume] (Lansing, Minn.) 1868-1915, 1879-07-31
sEAsONABLE RECIPES
PRESERVED GOOsEBERRIEe.

PREsERVED GOOsEBERRIEe.
The tops and tails being removed from
the gooseberries, allow an equal quantity
of finely powdered loaf sugar, and put
in layer of each alternately in a large
deep jar; pour into it as much dripped
red curraht juice as will dissolve the
sugar, adding its weight in sugar. The
next day put all in preserving pan and
boil it.
SPINACH WITH EGGS.
Boil the spinach in salt water; when
done put into colander and
let the water drain of; then chop
up fine. Put into a skillet some
butter; when hot, add the spinach and a
little pepper; cover it up tightly and
leave it to simmer a few minutes. Be
fore sendig to the table, garnish with two
hard boiled eggs, sliced thin.
BAKED EGG PLANT.
Cut it into slices three-fourths of
an inch thick and lay in salt
water for an hour or more. Wipe the
pieces dry and dip into beaten egg,
then into bread crumbs or cracker dust =;
have the fat hot in your pan, just
enough to prevent sticking-and put
them into tho oven until done. This
will he found better way than frying,
and are very light ana delicious. Sea-
son to the taste before cooking.
TOMATO OMELETTE.
Pour hot water over the tomatoes, skin
andcut fine; to one quart put two chop.
ped onions, lump of butter the size of an
egg; let them boil half an hour, then
mash them put in two small cups Of
bread crumbs, pepper and salt, and the
we'll beaten yolks of two eggs; sprinkle q
thick layer of crumbs on the top and
bake until a light brown. If the given
quantity of bread does not seem enough
add until it is thick enough.
CHERRY JAM.
Ingredients-To every pound of fruit
weighed before stoning, allow pound Of
sugar; to every six 6 pounds of fruit
allow one pint of red currant juice, and
to every pint of juice one pound Of
sugar. Mode-weigh the fruit before
stoning, and allow half the weight Of
sugar; stone the cherries and boil then
in preserving pan until nearly all thu
juice is dried up; then add the sugar
which should be crushed to powder, ane
the currant juice, allowing one pint tt
one pound of sugar.
sTEwED CUCUMBERs.
A seasonable dish may be prepared b,
pairing cucumbers, cutting them in hal
lengthwise, boiling them gently til
tender in sailed water, laying them OF
toast, and pouring over them whit
sauce or drawn butter, to which cup O
milk has been added.
P1CKLED CUCUMBERs.
Throw them into salt and water for
few days or week, then take them on
and rinse them, put them into a ia
with vinegar. let them stand fe,
weeks, then turn your vinegar an
pickles into a brass kettle, with som
alum, and let them scald slowly; do nc
let them come to proper boil; the
will then be green; add onions, mustar
seed and pepper, as you please. "a
leaves scattered among the pickles an
covered over the top will prevent til
necessity of ever scalding them.
CABBAGE EQUAL TO CAUL1FLowER.
Remove the outer leaves from a SOLE
small-sized head of cabbage, and cut th
remainder as fine as for slaw. Have o
the fire spider or deep skillet, an
when it is hot put on the cut cabbag
pouring over it right away pint of boi
ing water; cover closely and allow it
cook rapidly for about ten minute
drain off the water and add half pi1
of new milk, or part milk and cream
when it boils, stir in large teaspoonf,
of either white or rice flower, moistene
with milk; add salt and pepper and
, soon as it comes to a boil. serve.