The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1889-10-02
Some Good Recipes.

To Pickle Eggs-BOil until very hard, then
put into strong vinegar with a few red beets.
To Can ACKNOWLEDGEMENTS of pound
of sugar to a pound OF fruit; very little wa
ter; cook until thoroughly heated through and
put into selfsealing glass cans.
To Can Tomatoes-Scald and skin them, then
cook the same as you would for the table, only,
OF course, you do not season them. When
pretty well cooked down put into glass cans
and seal tightly.
Stewed Corn-Scald just enough 10 harden.
slice of the ear; add sweet milk, butter and
salt. Let simmer ten minutes. Pour in half q
teRcup of cream, in which beat an egg and q
tablespoonful of sugar.
Corn Boiled in the Husks-Remove the green
outside husks, leaving the cob well covered
with with the inner light husks. Throw into a
kettle of boiling water and boil rapidly ten
minutes. When done take up, drain, pull the
silks from the end of the cob and serve in the
husks.
Tomatoes and Onions-Prick the small ripe
tomato skins and lay them in layers, cover with
small onions and sprinkle with salt, let stand a
week. drain of salt water, put the tomatoes in
a jar and cover with strong vinegar. Boil a
pint OF vinegar with red pepper, horseradish,
spices and mustard, add to the pickles.
To Can Grapes-Pick them carefully from
the stems, taking care not TO tear the skins
much; put them in a porcelain kettle with a
little water; stir them carefully, and only
enough to make sure that they well heated
through; then put them in the cans. The pulp
will then be whole. and the sauce not all seeds
and skins.
Spiced Grapes-Seven pounds Of grapes,
three pounds of sugar, brown or white, one
pint of good vinegar two teaspoonfuls of ground
cinnamon, one teaspOOnful of ground allspice,
One-halt teaspOonful of ground cloves. Stem
the grapes, weigh them, pulp them, at the same
time taking out the seeds. Put the juice OF
grapes, sugar and vinegar into preserving ket-
tie. Let boil, and skim, add spices, then
grapes skins and pulp. Let all get boiling hot,
them remove from stove, and can.
Fried Tomatoes - Select medium-sized,
smooth, heshy tomatoes, and cut them in round
slices an inch thick; dip them in beaten egg.
and then in bread crumbs, fry in hot butter or
lard on both sides, and serve with sauce: Mix
one tablespoonful OF flour smoothly with a pint
/ OF milk, adding once ounce of butter creemed,
whisking it well with the milk; one beaten egg,
a little SALT pepper and mace. Place the stew
/ pan on the range and simmer till thick. Put
the potatoes in the middle of a warm DISH pour
the sauce around them and serve.
To Can Corn-Cut corn from cobs, not too
close; put in can, push it in very close use
the small end OF a potato masher to get 1t in
close enough; when full put the top on can,
and tighten II as much as you can with your
thumb and finger; then put in n kettle Of cold
water, and boil three hours; take from water,
| tighten as much as you can, put in q dark
! place; be sure aud have something in the bot.
tom of the kettle so that the can will not sit
! fiat on the bottom; it may break in that case
you can one at time or a half dozen. If you
have a great many cans use the boiler instead
of the kettle.
Mustard Pickles-Take one pint each OF
string beans shelled lima beans, sweet corn.
small cucumbers from one inch and half TO
two inches long, small green tomatoes, small
onions, celery cut in small pieces, carrots the
same, caulihower cut small, six green peppers
and two ripe ones Sliced cook in separate
dishes with a little salt; when about half
cooked drain, and put all together in large
pan; mix carefully. Take two quarts of vine-
gar, put in kettle; when boiling have ready
One-half pound of ground mustard; take one
cup of the mustard out replace it with flour;
wet with water, mash all the Jumps, stir in the
boiling vinegar, let boil slowly a few minutes,
add One-quarter pound of white mustard seed.
three tablespoonful Of salt one-quarter pound
of sugar; boil two or three minutes; pour over
the mess.