Smyrna times., 1881-09-14
Hints to Housekeepers.

Baked 7omaioes;-Aftcr stcwing as for
tomato sauce, put into pudding dish.
CRATE bread crumbs over the top till we'll
covered, and bake few moments in .
quick oven.
Tomato Shirley Sauce c.-TweIvelolnatoes
two onions, two red peppers, two teacups
OF vinegar, two tablespoonfuls of salt. two
OF brown sugar. Chop the tomatoes and
onions, and boil all together one hour.
Bottle and cork tight.
Tomato SOup.-Skin half dozen good
ripe tomatoes; slice and put them intc n
stew pan; cook them well, and while
cooking add half teaspoonful Of soda
then add one quart of milk, with half a
te"cuplul OF sweet cream, little pepper
and salt, and serve. Eat with crackers
crumbed in, or good light bread.
'"S"P.-Iake ripe tomatoes, wash, but
do not skin them, and boil one hour:
then put them through coarse sieve. 70
| every quart Of juice add one tahlespoun-
| iul OF cinnamon, one Of black pepper. one
OF cloves, one Of good mustard. onc-halfa
nutmeg, tWo-thirfs Of q tcacup Of salt.
Boil three hours. Then to one quart of
juice add one pint Of pure cider vinegar,
and boil onc-half hour longer. Bottle
while hot, and seal
Iadia Pci{e.-Tabe three quarts of vim
egar, quarter pound of mustard, half
ounce of black pepper, one ounce OF cloves,
one ounce of allspicc, one ounce of tur-
merle, one ounce Of ginger, one ounce of
/ cayenne pepper, handful Of salt and the
same of sugar; boil for twenty minutes.
When cold put in the vegetables, cucum-
bcrs, onions, cauliflower cat up small. and
cover closely. II the iquiI .!.,";',; .,,..:.
! tnln boil a-aln ',lid ;.n'i more. iu9l-,ar,l in
! three weeks after maxine.
t"o" 'n""'.-i'No heads OF cabbage.
! two heads Of cauitlowcr, one dozen cl,
! cdmhcrs, six roots Of celery. six peppers
( ole IUart oi small white onions. two
/ quarts oi green tomatoes; cut into small
! pieces aliG boil each ,i:,i.lc ,.1,;.i;.tcly
until tender, then strain lhtm. Two gal
loAS OF vinegar, Onc-fourth pound of mus
tard, one-tourth pound OF mustard seed,
one pot of French mustard. one ounce of
cloves, two ounces Of turmeric; put the
vinegar and spices into kettle and let
them come to Il boil; mix thr vegetables
ami pour over the dressing.
-H""t Pc.-CGt up some pieces of good
tender raw beef or mutton. season with
pepper salt. and, if liked. one iinelv-min
ced onion; boil halfdozcn good-sized
mealy potatoes, mash, smooth and VT.
with milk enough to form dough to
make the crust, salt TO please the taste
roll out full half an inch thick, and line a
buttered dish large enough to hold the
meat; lay in the meat, add Il teacup of
water or less, if the pie is to be for a
small family, then roll out thick crust of
the potato, covering the top of the pic at
least an inch thick, and bake about an
hour and a half.
Ito" to Use I0motoes.-Now that this
hcalthful fruit is in season. we must not
forget in how many ways it may be made
relishable for the table. While those
which are thoroughly and nicely ripened
are-skinDed. and cut up with sugar and
eream-almost as delicious us peaches.
they are also appetizing sliced with vine
gar, pepper and salt. Then they are lust
as delicious, if not more so, stewed. Pour
boiling water over, skin and slice into an
earthcn stew dish, orporcelain lined kettle
tim must ON no account be used for this
trut), and stew for half or three.auarters
OF an hour. They must not be cooked
too long, rs that gives them strong and
disagreeablc flavor. A little while before
'erVlng, to every quart of the sauce take
u heaping teaspoOnful of flour, stir it into
the same amount of butter, with like
quantity of sugar, and add to the boiling
fruit. Add little salt, and cook three or
four minutes longer. Break in halves
lhree or four cream crackers, lay them in
a deep dish, and turn the hot sauce over