The Universalist. [volume] (Chicago [Ill.]) 1884-1897, 1886-09-18
asarrm, fton1e aud Gardem.
DOMESTIC RECEIPTS.

Gas many as will cover the bottom) with
ripe tomatoes, round out hole in the
center of each, FIJI up with bread crumbs,
butter, pepper and salt; put teacup OF
water in the pan; bake till brown, send TO
the table hot.
2. Cut in slices good fresh tomatoes
(not too ripe); put layer of them in
dish suitable for baking; then layer Of
bread crumbs over them; salt, pepper
and plenty of butter; another layer of
tomatoes, and so on until the dish is full.
Bake one hour.
Baking Ponder Biscuit.-One impor-
tant point is in having hot oven; an
other is, have -four sifted, and roll dough
soft as you can handle; then more baking
powder is needed. For each teacup of
-four take teaspoon Of powder, butter
the size of small hens egg is sufficient
for quart of -four. After rubbing but.
ter and powder into the amount of -four
needed, turn in cold milk, stirring all of
the time, till the right consistency is
reached; salt; then roll lightly, and bake
at once. They will prove fiakey, feathery,
delicious, and more nutricious than bis
cult raised with yeast.
Baked Onions.-Wash, but do not peel
the onions; boil one hour in boiling
water, slightly salt, changing the water
twice in the time; when tender, drain on
a cloth, and roll each in buttered tissue
paper, twisted at the top, and bake an
hour in a slow oven. Peel and brown
them; serve with melted butter.
Canned TOmdtOes.-Pare the tomatoes
as directed when preserving whole toma-
toes; then slice them and put them In q
preserving kettle. Heat slowly, stirring
frequently to prevent burning. Let them
boil gently for twenty minutes from the
time they actually begin TO boil. Have
the jars heated in water, and fill and seal.
Tomato Catsup. = For five quarts OF
catsup use one generous peck of ripe to-
matoes, one quart of strong vinegar, one
pint of sugar, three tablespoonful of
salt, one tablespoonful of whole allspice,
level teaspoonful OF cayenne, one table
spoonful OF whole cloves, one tablespoon
full of mustard seeds, two onions, one tea
spoonful OF white pepper, two blades of
mace and two sticks of cinnamon. Wash
the tomatoes; then cut them into small
pieces and put them in the preserving
kettle. Pare and slice the onions and
add them to the tomatoes. Place on the
fire, and cook slowly for one hour. Now
rub the cooked vegetables through a
sieve anil return to the preserving kettle.
Place on the fire, and after adding the
other ingredients, cook for four hours,
stirring frequently; then strain. Have
wide-mouthed bottles heated in water,
and after filling them with catsup, cork
them tightly and seal
Turnips for Winter Use.
A good crop of winter turnips son
often be grown on land which has pro-
duced crop OF early potatoes. If sown
before the 10th of August, there is usual
" time enough 10 get crop full grown.
Those who continue to keep sheep viii
| uuu ~ luz tlxcII lnttI6bk W HIOW tuEnlpe
enough to give the sheep one good feed
every day during the winter months. To
keep turnips well, it is best, In topping
them, to cut well into the turnip, thus
preventing the sprouts from growing. In
sowing turnips of any kind it is best to
SOW in drills, so they can be cultivated
and kept clear of weeds, but on land that
is clear of weed seeds. The fat turnips
may be sown broadcast and good crop
obtained without cultivation, yet che
growth will not be as uniform az IN
s.-NGssachusetts Ploughman.
How to skeletonize Leaves
First dissolve four ounces of common
washing soda in quart OF boiling water.
then add two ounces OF slaked lime, and
boil about fifteen minutes. Allow this
solution to cool; afterward pour of all
the clear liquid into clean saucepan.
When the solution is at boiling point,
place the leaves carefully into the pan
and boil the whole for an hour. Boiling
water ought to be added occasionally,
but sufficient only to replace that lost by
evaporation. The epidermis and paren-
chyma of some leaves will more readily
separate than others. A good test is to
try the leaves after they have been gently
boiling for about an hour, and il the eel
lular matter does not easily rub of be-
twixt the finger and thumb beneath cold
water, boil them again for a short time.
When the feshy matter is found TO be
sufficiently softened, rub them separately
but gently, beneath cold water until the
perfect skeleton is exposed. The skele-
tons are at first of a dirty white color;
to make them of pure white, and there
fore more beautiful, all that is necessary
is to bleach them 10 weak solution of
chloride of lime.
The Thrifty Gamma"
Bear in mind when preparing The
avn or yard that tall thrifty Gamma
or Indian shot plant is one of the
handsomest plants for that purpose that
can be imagined. Planted in the center
of the grassy sward, with few low grow
ing geraniums or coleus plants about the
base, they form striking and handsome
feature OF the landscape. We had one,
tell, maize like plant surmounted by two
or three yellow plumes. that kant in