The Superior times. [volume] (Superior, Wis.) 1870-1912, 1879-09-06
SEAsONABLE RECIPES.
LEMON TEA,
HOT BREAD.

Green tea, cool and with hall lemon
squeezed in it makes an excellent
drink.
HOT BREAD.
One of the most injurious dietetic
habits of Americans is that of eating
fresh hot bread, cake and biscuit. The
Prussian government compels bakers to
keep their bread at least one day before
selling. If Americans would follow their
example there would be fewer dyspeptics
than at present.
TO PICKLE PEACHES.
One gallon of vinegar, four pounds of
brown sugar, five or six cloves in each
peach; make the vinegar hot, add the
sugar, boil and skim it well; pour the
vinegar boiling hot over them, then
cover, and set in cold place for 10 days;
drain off vinegar, make it hot, skim
again, and pour it over the peaches.
Let them become cold. Secure as for
jam. Unripe peaches best.
CABBAGE SALAD.
One small head of cabbage chopped
fine, three hardboiled eggs, two table
spoons of salad oil, two teaspoons of
white sugar, one seaspoonful of salt,
one pinch Of black pepper, one teaspoon
| full of made mustard and one teacupful
of vinegar. Rub together the yolks of
the boiled eggs, oil, sugar, salt and pep
per, chop the whites of the eggs, mix all
together and set aside to get thoroughly
cool before serving.
SQUASH PIE.
Stew the squash as usual with little
salt; rub it through a colander, and
have it perfectly smooth; mix the squash
with sweet milk; if you have cream it
will be all the better; make it about as
thick as batter, adding the yolks of two
eggs; sweeten with pulverized sugar to
| taste; flavor with rose water, or with
nutmeg; line a pie dish; fill with squash
and bake for half an hour; if you do not
want pie, make fritters, and fry brown,
with good butter; when about to serve,
sprinkle little sugar on them; squash
does not require much sweetening.
TOMATO CATsUP.
One peck of ripe tomatoes, one ounce
of salt, one ounce of mace, one table
spoon of black pepper, one teaspoon of
cayenne pepper, one tablespoon of cloves
| (ground), seven tablespoons of ground
mustard, one teaspoon of celery seed
tied in thin muslin bag. Cut slit
in the tomatoes place them in porce.
lain kettle and boil until the juice is all
extracted and the pulp dissolved; strainc
through colander, return to the fire
and boil at least four or five hours,
watching carefully. Boil so that it will
be thick and rich pour into stone jar
and let it get thoroughly cold, which
will not be until the next morning
then add one pint of the best strong cider
vinegar, bottle, cork tightly, and keep in
cool, dark corner.
PRESERVED CITRoN MELONS.
Pare, core, and cut the melons into
slices; weigh them, and to every six
pounds of melon allow six pounds o.
white sugar, and the juice and yellow
rind-pared of very thin-of four large
fresh lemons; also, half pound of race
ginger; put the slices into a preserving
kettle, cover with water, and a layer
on all of peach leaves; boil about half al
hour, or until clear, and broom whisB
will pierce them; drain them, spread
them in a pan of cold water, and le
them stand all night; next morning til
the ginger in a thin muslin cloth anC
boil it in three pints of water until the
water is highly favored; take out the
ginger; dissolve the sugar in the ginge1
water, put in the lemon peel and boi
and skim it till no scum arises; take GU
the lemon peel, put in the citron slice
and juice of the lemons, and boil in thu
syrup till the slices are transparent ant
a straw will go through them; put thu
slices, while warm, into jars and pou
the syrup on slowly; cover closely will
paper which the air cannot penetrate, o
air-tight jars.