Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-08-23
DOMESTIC ECONOMY.
BEAN PICKLES


One of the most delicious pickles one
can have. at this time of the year may
be made in this way, and they will be
ready for immediate use: String the
beans as for table use, and place them
in boiling water, sailing to taste. Let
them remain until well scalded, not
cooked, drain them off and place them
in cold vinegar. Add spices if you like.
Let the beans remain in the vinegar
until well cooled, when, if the vinegar
be good and strong, they are ready for
use. They are tender and delicious.
SAVING SWEET CORN.
Mrs. d. G. Joscelyn, Minneapolis,
Kansas, recommends III the Fruit Jour
nal the following way to put up sweet
corn for winter use as giving very much
better results than canning or drying
"Take the corn when just in the milk
cut it off and pack it in a stone jar
with layer of corn and layer of salt:
one pint of salt to a gallon of corn in
layers alternately; fill the jar and weigh
it down, and cover to keep out dirt,
flies, ETC., and when wants to use it,
freshen it and season to taste. I like
butter and cream"
SPICED VINEGAR FOR PICKLES.
The following is an old and good re-
celpt: BrUise in a mortar two ounces of
black pepper, one ounce of ginger, one
half ounce of allspicc and one ounce of
salt. If q hotter pickle is desired, add
half drachm of cayenne, or few capsi-
Gums. Put these in stone jar with a
quart of vinegar and cover with blad-
der wetted with the pickle and over this
a piece OF leather. Of course any way
of covering equally tight will answer.
Set the jar near the fire for three days,
shaking it three times day. To save
time it is usual to simmer the vinegar
gently with the spices, which is best
done in an enameled saucepan.
TOMATO CATsUP-ToMATo SAUCE.
The basis of tomato capsup, or ketch-
up, is the pulp of ripe tomatoes. Many
defer making catsup until late in the sea
son, when the cool nights cause the fruit
to ripen slowly, and it may be it is gath
cred hurriedly for fear of frost. The
late fruit does not yield so rich pulp
as that gathered in it prime. The fruit
should have all green portions cut out,
and be stewed gently until thoroughly
cooked. The pulp is then to be sepa"
rated from the skins by rubbing through
wire sieve, so fine as to retain the
seeds. The liquor thus obtained, is to
be evaporated to thick pulp, over a
slow fire, and should be stirred to pre-
vent scorching. The degree of evapor-
alton will depend upon how thick it is
desired to have the catsup. We pre-
fer to make it so that it will just pour
freely from the bottle. We observe no
regular rule in favoring. Use sufficient
salt Season with cloves, allspice. and
mace, bruised and tied in cloth, and
boiled in the pulp; add small quantity
of powdered cayenne. Some add the
spices ground fine, directly to the pulp.
A Glove of garlic, bruised and tied in
cloth, to be boiled with the spices, i'm
parts delicious flavor. Some evaporate
the pulp to a greater thickness than is
needed, and then thin with vinegar or
with wine. An excellent and useful TO-
mato sauce may be made by preparing
the pulp, but adding no spices, and put
ting it in small battles while hot, cork
ing securely and sealing. If desired,
the sauce may be sailed before bottling,
but this is not essential. To add to
soups, stews, sauces and made dishes,
a sauce thus prepared is an excellent
substitute for the fresh fruit. 1t should
be put in small bottles, containing as
much as will be wanted at once, as it will
not keep long after opening. -Amerdca1