Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-10-06
FOR THE HOUSEWIFE.
OUNCE PRESERVES

OUNCE PRESERVES
Are prepared the same as for can
ming, with the exception, they require
three-fourths pounds of sugar to each
pound of fruit, and must be boiled un-
til rich and thick.
NICE SAUCE.
A very nice sauce may be made by
peeling and coring sweet apples; to
one peck OF apples adding two dozen
ounces cut in slices without peeling,
and three pounds of sugar, with water
enough to dissolve sugar into q syrup.
Stew until tender, then place IN cans
or jars.
BARBERRY JELLY.
Cover berries with cold water, stew
fifteen minutes then press through jelly
bag. Boil twenty minutes, then add
two teacupsful of sugar for every four
teacupfuls of Juice, measured before
boiling, and boil ten or fifteen minutes
longer, or until it jellies when dropped
upon cold plate.
sHIRLY SAUCE.
Chop very fine twenty four large to-
matoes, two large onions, two pep
pers; add one tablespoonful OF salt,
two of sugar, one teaspoonful each OF
ginger, cloves, allspice, cinnamon, one
nutmeg, one pint vinegar. Stew one
hour and bottle while hot.
OUNCE JELLY.
Cut ounces in small pieces without
pairing; cover with cold water, stew
until soft, then drain through Jelly
bag. Boil juice fifteen minutes, then
for four teacupfuls juice add one tea
cupful sugar, and boil fifteen minutes
longer or until it jellies when dropped
on q plate. 1t is impossible to give
exact time for boiling lelhes, SIS much
depends upon the weather and the
quality OF the fruit. The ounce pulp
left in the jelly bag may be utilized by
pressing through sieve, and adding
to it an equal quantity of apple pulp,
stewing the whole together ten min
utes, then sdding one teacupful sugar
for every three teacupfuls pulp, and
stewing one hour, stirring often.
GREEN TOMATO PICKLES.
Peel tomatoes; when large, cut IN
three slices. Put in weak salt water
over night. Peel at the same time
some onions, putting them also In
salt and water. Look carefully over
whatever quantity of caulif1ower you
may wish TO pickle, break into neat
branches, place in salt and water over
night. In the morning scald toma-
toes, onions and caulihowers in ginger
water ten minutes, or until tender.
Use teaspoonful of ginger to one
quart of water. Scald each vegetable
in separate ginger water. Drain well
from ginger water and pack In a jar:
first a layer of onions, sprinkle with
sugar, cloves, black pepper, cinnamon
and mustard; next g. layer OF tomatoes,
next cauliaower, sprinkling over each
layer sugar and spices same as at the
first. For three gallon jar use one
teacupful of sugar, one tablespoonful
each of cinnamon, cloves allsplce,
mustard and one heaping teaspoonful
black pepper. When thejar is packed,
pour enough cold vinegar over to COW
er well, place in a cool cellar. In one
week pour off vinegar without disturb
ing pickles. Scald and add two tea
cupfuls sugar and one teaspoonful
each of all kinds of spice except pep
per. Pour boiling hot over the
pickles; place weight On, aud keep in a
cool, dry cellar. These pickles keep
well and are delicious. Tomatoes
may be made alone after this recipe,
and are very nice.-Mary Currier Par
sons, in Good Housekeeping.