The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1886-10-01
NUMBER 80.
sEAsONABLE RECIPES.

TOMATO FIGs.-Pour boiling water
over tho tomatoes in order to remove tho
skins, then weigh and place them in stone
jar with as much sugar as you have toma-
toes, aud lot them stand two days then
pour off the syrup and boil aud skim it
until no scum rises. Then pour over it
tho tomatoes aud let them stand two days,
as before, then boil and skim again. After
tho third time they arc fit to dry, if tho
weather is good if not, let them stand in
the syrup until drying weather, then place
on large carthcn plates or dishes aud put
them in tho sun to try, which will take
about week, after which pack them down
in small wooden boxes with fine whitc sugar
between each layer. These figs will keep
for years. The small poar-shapcd toma-
toes arc tho best kind to nso in making
figs.
DRIED PEARs.-Core aud quarter them;
if large, cut in smaller pieces. Scald them
in syrup made of '~offee' sugar, then dry
quickly in hot-air closet, moderately
heated oven or other rapidly cvaporating
apparatus. They make good sweetmcat,
and may be used in cako or puddings.
Keep air-tight in glass fruit jar. This
recipe is vouched for by the Journal Of
Chemistry.
TOMATO PREsERvEs.-Takc 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 the
sugar, and boil tho syrup, removing the
scum. Put in tho tomatoes and few slices
of lemon, aud boil gently fifteen or twenty
minutes ; remove the fruit again, and boil
until the syrup thickcns. On cooling put
the fruit into jars and pour the syrup over
it,
ScALLorED CABBAGE.-Strip tho loose
leaves from n cabbage, cut it in quarters
almost through the core, and steam until
tender. When nearly done, lift the cab
bagc into an carthcu baking dish of suitable
size. cut it fine, pour eB the top pan OF
milk, with salt to taste. Sprinkle over tho
top fine bread or cracker crumbs. Bako
one hour; the top should have brown
crust but the inside should be croamy.
This has proved to be 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 flour mix with sweet
mix sufficient TO wake a rather stiff batter,
ado two eggs. and four or six apples accor-
ding to size, chopped fine. Drop the pufls
from tablespoon into boiling lard. I.ct
them brown, and cat while hot with maple
syrup.
CIrRoN PREsERvEs..-Cut tho rnd in
fancy shapes, notching 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 onc-half pounds Of sugar aud
cup of water for each pound of rind.
When tho syrup is clear, put in the rind
and boil till transparent. If tho flavor of
ginger is I'd, tic piece in thin muslin
bag and boil with the preserves, removing
it when they are done. These are deli
cious.
PlcKLED EGGs.-Boil the eggs perfectly
hard. remove the shell, and put the eggs
in jars, then pou: over them scalding vine
gar, well seasoned with whole pepper, spice,
and ginger. Seal tightly, and they will be
fit for use in month. Delicious with
cold meats.