The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1885-10-07

one teaSpOOnruli chopped garlic, TWO Tea
spoonfuls; a little ginger; whole pepper
eorns, one dozen: one-half Jeaspoonful of
ground mustard 10 pint of the mixture;
one tablespoonful sugar to the same guam
tity; one tablespoonful best salad oil TO the
same; one teaspoonful celery seed. Cut a
slit in the side of the melon insert your
finger and extract all the seeds. If you cam
not get them out in this way cut a slender
piece out, saving it TO replace-but the slit
is better. Lay the mangoes in strong brine
for three days. Drain off the brine, and
freshen in pure water twenty-four hours.
Green as you would eucumbers and lay in
cold water until cold and firm. Fill with
the stuffing; sew mp the slit. or tie up with
packthread; pack in deep stone jar and
pour the scalded vinegar over them. Repeat
this process three times more at intervals of
two days, then tie mp and set away in a
cool, dry place. I-hey win not be ripe"
under four months, but are very fine when
they are. They will keep several years.
Sweet Tomato Pickle Very good.) Seven
pounds ripe tomatoes, peeled and sliced;
three and one-half pounds sugar one ounce
cinnamon and mace mixed one ounce cloves;
one quart of vinegar. Mix altogether and
stew one hour.
Picklette.-Four large, crisp cabbages, cut
fine; one quart onions, chopped fine; two
quarts vinegar, or enough to cover the cab
bage; two pounds brown sugar, two table
spoonfuls ground mustard, two tablespoon
fuls black pepper, two tablespoonfuls Gin
namOn two tablespoonfuls turmeric, two
tablespoonfuls celery seed, two tablespoon
fuls allspice, one tablespoonful mace, one
tablespoonful alum, pulverized. Pack the
cabbage and onions in alternate layers, with
q little salt between them. Let them stand
till next day. Then scald the vinegar, sugar
and spices together and pour over the cab
bage and onion. Do this three mornings in
succession. On the fourth pat all together
over the fire and heat TO a boil. Let them
boil five minutes. When cold pack in small
Jars. 1t is fit for use as soon as cool, but
keeps well.
Mixed Pickle,-Take one pound ginger
root and One-half pound garlic (bOth pre-
viously sailed and dried) two gallons vine
gar, one-half ounce turmeric and one-quarter
pound long pepper. Digest together two or
three days near the fire iii a stone jar, or
gently simmer them in pipkin or enameled
saucepan. Then put in almost any vegeta-
bles, except red cabbage and walnuts, all pre-
yiOusly salted and dried.
Preserved Crab-Apples.-The red Siberian
crab is the best for this purpose. Pick out
those that are nearly perfect, leaving the
stems on, ard put tie n into preserve-ket-
tie, with enough warm water to cover them
Heat this 10 boiling, slowly, and simmer
until the skins break. Drain and skin them;
then, with 4 penknife extract the cores
allow pound and quarter OF sugar and a
teacupful of water to every pound of fruit
Boil the water and sugar together until the
scum ceases TO rise; put in the fruit, cover
the kettle and simmer until the apples are a
clear red and tender. Take out with a skim
mer; spread upon dishes to cool and harden
add to strip the Juice of one lemon to three
pounds Of fruit and boil until clear and rich.
Fill your jars three-quarters full of the ap-
pies, pour the sirup in, and, when COOL
tie up.
Ripe Tomato PreSerVes-Seven pounds
round yellow or egg tomatoes, peeled; seven
pounds sugar, and Juice of three lemons. Let
them stand together over night. Drain off
the strip and boil it, skimmirg well. Put
in the tomatoes and boil gently twenty min
utes. Take out the fruit with a perforated
skinner and spread upon dishes. Boil the
strip down until il thickens, adding. Just
before you take it up, the Juice of three
lemons. Put the fruit into Jars and fill up
with hot strip. When cold seal or tie up.
Ounce Marmalade.-Pare, core and slice
the ounces, stewing the skins, cores and
seeds in vessel by themselves. with Just
enough water TO cover them. When this has
simmered long enough to extract all the fla
vor. and the parings are broken to pieces,
strain off the water through q thick cloth.
Put the ounces into the preserve kettle
when this water is almost cod, pour it Over
them and boil, stirring AID MASKING the
fruit with a wooden spoon as il becomes soft.
The Juice of two oranges to every three
pounds of the fruit imparts an agreeable
flavor When you have reduced all to a
smooth paste, stir in scant three-quarters
of pound ofsugar for every pound of fruit;
boil ten minutes more, stirring constantly.
Take eff, and when cool put into small jars,
with branded papers over them.
Ounce cheese is marmalade boiled down
very thick, packed into small pots. 1t will
turn out firm as cheese, and can be cut in
slices for luncheon or tea.
Preserved Quinces.-Choose fine, yellow
ounces. Pare, quarter and core them, saw
| ing both skins and cores. Put the ounces
| over the fire with just enough water to cover
| them, and simmer until they are soft, but
not until they begin to break. Take them
out carefully, and spread them upon broad
dishes TO cool. Add the parings, seeds and
cores to the water in which the ounce:
/ were beiled, and stew, closely covered for al
hour. Strain through jelly bag, and tC
every pint OF this liquor allow a pound Of
| sugar. Boil up and skim it. put in the frui
and boil fifteen minutes. Take all from the
fire and pour into large deep pan. Cove
closely and let it stand twenty-four hours
Drain off the strip and let it come to a boil
| put in the ounces carefully and let it boi
another quarter of an hour. Take them Ill
| as dry as possible and again spread out upor
| dishes, setting these in the hottest sunshin,
you can find Boil the strip until it begin
| to jelly; fill the jars two-thirds full ant
cover with the strip. The preserves shoul,
be of fine red. Cover with branded tIssu
| paper.
| Preserved Apples.-Firm, well-hayore'
| pippins or beethoven apples make an excel
lent preserve, prepared in the same manne
as ounces. A few ounces cut up amon
them, or the jnice of two lemons to ever
three pounds of fruit, improves them.
| FARM NOTES.