News and citizen. [volume] (Morrisville, Vt. ;) 1881-current, 1884-09-11
HOUSEHOLD HINTS AND HELPS.
What to do with the Fruit that is Now
Mt Hand.

Peach fritters are delicious, and are a
welcome morsel to those deluded people
who prefer fruit cooked, and who do not
really feel as if they have made all they
should of it unless they serve it in the
form of pies, ETC. Still no man need
scruple to help himself twice to peach
fritters, for he is excusable. Make a
nice smooth batter of -four and sweet
milk, add eggs and salt to your taste.
Peel and cut the peaches in halves, re-
moving the stone, of course; dip the
pieces of peach in the batter, and fry in
hot lard. 1t will take about ten min
utes to fry them properly. Drain them
by placing them on very hot plate,
scatter powdered sugar over them, and
send to the table hot.
Boiled blackberry dumping is made
exactly as you make apple dumping;
roll the crust out thin and put just as
many berries in it as it will hold. The
sauce to be served with it is made by
mixing tablespoonful of butter with
three of sugar and two of -four; when
these are thoroughly mixed, stir boiling
water in and set the basin or saucepan
boil; make it quite thin. Serve the
dumplings on deep saucers with the
sauce poured around them. and put on
the top of each dumping lump of but
ter and sugar beaten together until
light. The sauce should be delicately
favored with vanilla.
Grape jam is especially nice if made
of grapes that are not quite ripe. Be
careful not to allow one unsound grape
to be used. To one pound of grapes add
half pound of sugar. Rinse the fruit,
but do not use any water when cooking
it. Put layer of the wet grapes into
your porcelain kettle then a layer of
sugar, and so on until you have used all
your fruit. Stir constantly to prevent
burning. A long handled wooden spoon
or ladle is best for this purpose. When
the grape skins are tender, remove from
the fire and put the fruit in jars or cans.
1t is but little trouble to skim off the
seeds as they rise, and this should be al
ways done.
Preserved tomatoes are luxury ap-
preciated in winter. To seven pounds
of tomatoes add one pint Ct vinegar,
three and half pounds of sugar, one
ounce each of cloves, allspice, and Gin
namon. Scald and peel the tomatoes
(very ripe ones are besD; drain them.
Let the vinegar, sugar, and spices boil
for five minutes, then put the tomatoes
into the kettle; these should boil for al
least half an hour; if they were not sue
cessfully drained, three-quarters of an
hour is none too long. Keep them in
jars closely covered.
Bananas may be stewed and canned.
They make in this form an excellent
favoring for apple peis.
Tomato chow~chow is made of six
large tomatoes, one large onion, one
green pepper, one tablespoonful of salt,
two of brown sugar, and two small tea
cups of vinegar. Peel the tomatoes, cut
them into small pieces, and chop the
onion and pepper very fine; stew gently
with the vinegar, etc., for an hour.
A most excellent stuffing for fish is
made of veal and bacon, chopped very
fine, with one-third as much bread
crumbs as meat. Season with pepper
and salt and any herbs you choose.
The operation of stoning raisens may
be hastened greatly if glass of watel
stands conveniently near so that you car
dip your fingers into it at intervals.
A sauce that is good for almost al
kinds of boiled puddings is made by
beating one quarter of q pound of but
ter and the same quantity of sugar TO
gether till they are like cream. Ther
mix wine glass of brandy, rum or wine
with them.
Mustard as q relish is rendered still
more piquant if mixed with horeradisI
inegar, with pinch of cayenne pepper
Tomato sauce which will keep well il
made of one dozen perfectly ripe toma
toes, two teaspoonfuls of the best pow
dered ginger, one head of garlic chopped
very fine, two tablespoonfuls of vinegar
one dessertspoonful OF cayenne pepper
and one of salt. Put the tomatoes into
a stone jar and let them stand in a no
oven until they are tender. When COLI
remove the skins and mix the above
named ingredients with the pulp ant
juice in the jar. Then put it away il
bottles and seal tightly. This sauce il
said to keep well for years. The toma
toes should be in the oven for severa
hours, and become thoroughly cooked
An entree of merit is made of cab
bage and tomatoes. Chop the cabbag
very fine, add very littlo water to it
put it into kettle, and let it boil gent
ly. When the cabbage is about done
and the water nearly evaporated, adj
stewed tomatoes. Have twice as mucl
cabbage as tomatoes. Stir this care
fully, and send to the table hot. Thi
is particularly suitable to serve witt
corned beef and bacon.