The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1881-11-03
For the Household,

Sweet potatoes baked under roast
of beef or lamb are very nice. Take
the skin off carefully, so as to leave the
surface smooth. wash and put them un-
der the meat. allowing half an hour for
a medium-sized potato.
People who like macaroni will find
pleasure in eating it when prepared in
this way: Boil it until it is tender,
taking care to preserve the shape SO
far as possible. When it is done drain
off all the water and pour over it n
little sweet milk, with lump Of butter
and plenty OF pepper and salt. While
the macaroni is boiling cook in a sepa-
ratio saucepan enough tomatoes to
make pint when stewed. When the
macaroni is ready for the table pour
the tomatoes over it; serve hot.
There are times. as q very young
housekeeper can testify, when, as the
tea hour draws near, it occurs to her
that there is not bread enough in the
house for supper and breakfast also.
She is dressed for the afternoon, and
does not feel like changing again, OF
like running a risk of spelling her
dress by getting out the kneading-
board, and putting her hands into the
biscuit dough. II she will cut out this
recipe for ''pop-overs" and paste it
into her recipe book. she can easily
follow it and have something nice for
tea with little trouble: One cup of
sweet milk, one egg, bit of melted
butter. and a littlessalt. Have the oven
hot, and the geef pans warm. and the
tea-cakes will be light and tender.
Preserved Ounces. Ounces get
black if allowed to stand; pare them
and quarter them quickly; 1 remove
the seeds, rs it makes the syrup in boil
ing pasty; l use hot water to put them
in when they are to be- boiled; when
they are boiled tender take them out
and drain them; make a syrup with
three pounds of sugar to pint of water;
replace the pieces Of ounce into the
syrup and cook very carefully; take out
the pieces an put in jars, and then add
syrup.-H
Chow-C w-Chow.-One quart small Gu
cumbers. one quart of onions, one
quart of green tomatoes sliced, one
cauliaower, three red peppers sliced +;
scald in salt and water. After drain
ing, pour over them hot vinegar and
let them stand two or three days.
Drain off old vinegar. Take one pack
age of English mustard. one quart vine-
gar, one and one-half cups of brown
sugar, one-half cup Hour. Boil some
vinegar. mix up other ingredients in a
little cold vinegar and pour into the pot.
Let it boil up. and pour over the pickles
hot.
Picked Tomatoes. One peck green
tomatoes, three bell peppers Cor flavor
with cayenne if one has not the bell
pepper), one cup sugar, one table
spoonful cinnamon, one teaspoonful
each of ground cloves and allspice, one
tablespoonful of ground mustard. Lay
the tomatoes sliced in salt over night,
or scald in salt and water; drain well,
cover with vinegar and cook very few
minutes. Scald the vinegar over oc-
casionally.
Chicken with Okra.-Singe and draw
largo, tender chicken, cut in small
pieces. put in a saucepan with 2 ounces
of butter, 2 ounces OF lean ham. and an
onion cut in squares; stir on the fire un.
til the moisture is evapOrated, drain
the butter off, wet with two quarts OF
beef broth. add quart of peeled and
secdlcss tomatoes, (cut in pieces), hall
a green pepper, (cut smalD, 4 ounces oi
rice, and about fifty tender okras,
(pared at both ends and cut in rounds)
season with salt, pepper, nutmeg. s
bunch of parsley with aromats, also 6
lsek and 3 stalk of celery tied together
set to boil, cover and simmer SO min
utes; skim off the fat, remove the
parsley, leek, and celery, pour it into {
sOup-tureen and serve.