Brookings County sentinel. (Brookings, Dakota [S.D.]) 1882-1890, 1882-08-31

Iake 0ne-half cup OF strong vinegar
and half as much salt; let dissolve, wash
and rub the zinc well, rinse quickly and
dry thoroughly.
SAND HEARTS.
Two pounds of -four, two pounds of
sugar, one pound Of butter, three eggs.
Make up into dough and work till the
ingredients are well Incorporated. After
rolling out and cutting into hesrt-shape
place the cakes on a pan, and beat up
one egg, spread some OF it over them
with feather, and then sprinkle with
granulatcd sugar. II a little coarse
grained, all the better, mixing with it
little finely-powdered cinnamon.
PIcKLED TOMATOES.
Always use those which are thoroughly
ripe. The small round ones are decidedly
best. Do not prick them, as most receipt
books Ilirect. Let them lie ia strong
brine three or four days, then put them
down in layers in your jars, mixing with
them small onions and pieces of horse
radisb; then pour on the vinegar (cold),
which should be first spiced as for pep.
pers; let there be spice bag to throw
into every pot. Cover them carefully,
and set them by in the cellar for O full
month before using.
PICKLED GREEN PEPPERS.
The peppers should be gathered quite
young; the bell pepper is the best for
picking, cut one side of the pepper open
90 as not to injure the shell Of the pepper.
Then put them into boiling salt and
water, changing the water every day for
week, keeping them in a warm place
by the fire. Stir them several times
day. They first become yellow and then
green. When they are fine green put
them into a jar and pour cold vinegar
over them, adding a small piece of alum.
They require no spice. You may stuff
the peppers as you do mangoes.
TOMATO FIGS.
Pour boiling water over the tomatoes
in order TO remove the skins; then weigh
them and place them in stone jar, with
as much sugar as you have tomatoes,
and let them stand two days; then pour
off the syrup, then boil and skim 1t un-
til no scum rises. Then pour it over the
tomatoes and let them stand for two
days as before, then boil and skim again.
After the third time, they are fit to dry,
If the weather is good; if not let them
stand in the syrup until drying weather.
Then place on large earthen plates or
dishes, and put them in the sun to dry,
which will take about a week, after
which pack them down in small wooden
boxes, with fine white sugar between
each layer. Tomatoes prepared in this
manner will keep for years.
CANNED CORN.
Take nice, tender, green corn, cut
from the cob with sharp knife-with
the back of the knife scrape the cob TO
get all the sweetness possihle-see that
your jars are perfect, no cracks, put i'll
the corn with the small end of yorr
potato masher and pack it in. quart
jar will take twelve or thirteen ordinary
ears. When the jar is plump full put
on the rubbers, screw on the covers
almost perfectly tight Put hay or
cloths in the bottom Of your wash
boiler, lay in the cans Of corn in
any way you please--put little cloths in
to keep them from hitting each other--
fill the boiler as full as you wish, cover
over with cold water, set it over the fire.
When it begirs to boil, boil three hours
without csasing. Then take out. and
with your tighteDer make them as tight
aspossible immediately. After they are
cold tighten again if possible. Put
away in dark, cool place.