The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1886-10-01
NUMBER 50.
s1AsoNADLE RECIPES.


s8As0NABLE RECIPES.
TOMATO FIas.-Pour boiling wsier
over the tomatoes in order to remove the.
skins, then weigh and place them in stone
jar With as much sugar as you have toma-
toes, and let them stand two days then
pour off the syrup and boil aud skim il
Until no scum rises. Then pour over it
tho tomatoes aud let them stand two days,
ss 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
en large earthcn plates or dishes aud put
them in the sun to try, which will take
about week, after which PACK them downs
in small wooden boxes with fine white sugar
between each layer. These figs will keep
for years. The small pear-shaped toma-
toes are tho best kind to nse in making
figs.
DRIED PEARs.-Core and quarter them;
If large, cut in smaller pieces. Scald them
in syrup made of 'soffee' sugar, then dry
quickly in hot-air closet, moderately
heated oven or other rapidly evaporating
apparatus. They make a good sweetmeat,
and may be used in cake or puddings.
Keep alright in glass fruit jar. This
recipe is vouched for by the Journal Of
Chemistry.
TOMATO PREsERvEs.-Take the round
yellow variety as soon as ripe, scald and
peel ; then to one pound Of tomatoes add
one pound of sugar and let them stand
over night Take the tomatoes out of tho
sugar, and boil the syrup, removing the
scum. Put in the tomatoes and a few slices
of lemon, and boil gently fifteen or twenty
minutes remove the fruit again, and boil
until the syrup thickens. On cooling put
the fruit into jars anu pour the syrup over
it.
ScALLoPED CABBAaE.-Strip the loose
leaves from a cabbage, cut it in quarters
almost through the core, and steam until
tender. When nearly done, lift the cab
bagc into an cartheu baking dish of suitable
size, cut it fine, pour on the top pan of
milk, with salt to taste. Sprinkle over tho
top fine bread or cracker crumbs. Bake
one hour; the top should have . brown
crust but the inside should be creamy.
This has proved to be a very nice way Of
cooking cabbage.
APPLE PuFrs.-Sift one teaspoonful Of
salt, one half Of soda and one of cream.
tartar into pint Of -four, mix with sweet
milk sufficient TO make rather stiff battcri
add two eggs, and four or six apples accor.
ding to size, chopped fine. Drop the puffs
from tablespoon into boiling lard. Let
them brown, and eat while hot with maple
syrup.
CITRoN PREsERvEs..-Cut the rind in
fancy shapes, notchiug the edges nicely,
then lay them in alum water, not too
strong, and let them remain all night: In
the morning put in fresh alum water and
boil few minutes, then change them to
clear water, hot, of course, and boil till
tender. Now prepare the syrup, using
one and one-haIf pounds of sugar and
cup of water for each pound of rind.
When the syrup is clear, put in the riud
and boil till transparent. If tho flavor of
ginger is liked, tie piece in thin muslin
bag and boil with the preserves, removing
it when they are done. These are deli
cious.
PIcKLED Edas.-Boil the eggs perfectly
hard, remove the shell, and put the eggs
in jars, then pour over them scaldiug vine
gar, we'll seasoned with whole pepper, spice,
and ginger. Seal tightly, and they will be
tit for use in month. Delicious with
cold meats.