Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1889-10-03
THE HOUSEHOLD.
TOMATO PRESERVES.

THE HOUSEHOLD.
TOMATO PRESERVES.
Scald and peel perfectly ripe tomatoes,
prick with needle, add equal weight of
sugar, and let stand over night, then pour
off the juice and boil thick; add the toma
toes and cook until transparent
CHILL SAUCE.
Twelve tomatoes, pealed and chopped
fine, six peppers, one large onion, one cup
of cidar vinegar, three large spoonfuls of
sugar, one large spoonful Of salt and one
tablespoonful each of cinnamon, cloves and
allspice.
GRATED CHEESE.
All know how soon cheese dries up and
is unfit for the table, but this same waste
cheese can be made as good as new and
very nice-loolling by grating it fine on a
horse-radish CRATER. Prepare only as
much as is needed for immediate use,
and it will be found good enough for any
body.
CURRANT JELLY.
Pick ripe currants and put them in a
and boil Pour the fruit in flannel bag
and let drip without squeezing. To every
six pints of juice add pounds of sugar.
Boil twenty minutes. Put in glasses and
set in the sun.
OKRA.
Wash, pick and boil in enough salted
water to cover them until tender. Drain
thoroughly and dish. pouring over them
for the table three tablespoonful of melted
butter tablespoonful of vinegar, pepper
and salt to taste, boil hot, the same sauce
you use for cold slaw
FLANNEL CAKES.
Three eggs, one quart of sweet milk,
about one quart of flour, a small teaspoon
full Of salt, two teaspoonfuls of baking
powder; beat the yelks and half Of the
milk, salt and flour together; then the re-
manider of the milk, and last, the whites
of the eggs well beaten. A teacup of boil
ed rice is an improvement.
ORANGE SUBTLE.
Cover half a box gelatine with cold
water and soak; then add half a cup of
cold water and stir until dissolved Mix
the juice from dozen large oranges and a
pound of sugar together. Whip quart
of cream; mix the orange juice and yelks
of four eggs together In a tin pan; stand
the pan on ice; strain the gelatine into it
and stir until thick then add the whipped
cream; pour IN an ice-cream mold, pack in
salt and freeze two hours.
ENGLISH SPONGE CAKE.
Take six eggs, 7 ounces of -four and 10
ounces of loaf sugar. Whisk the whites
of the eggs first and then the yelks; stir
together. Meanwhile put the sugar in a
saucepan on the fire with half tumber' of
water and a few strips of lemon rind
(Ravoring can be used if prefeTed). Stir
till well dissolved, and when Just boiling
over pour on the whisked eggs, which
should be in stiff froth; whisk till cold.
Stir in the dried and sifted -four lightly
and quickly: do not whisk after this is
added Bake In steady oven In a we'll
buttered tin, for about three-quarters of an
hour
TOMATO MUSTARD.
1t is an old recipe and a good one: Take
one peck of green tomatoes sliced very thin
and sprinkled with salt. Let them stand
all night In the morning squeeze out the
salty Juice slice peck of onions, lay them
in a porcelain-lined kettle, tomatoes and
onions alternatively: add | pound of the
best yellow mustard and cover them with
vinegar Boil steadily one hour and pack
it away IN stone jars. Tomato soy Is an
other good relish. and requires one peck OF
green tomatoes and twelve large white
onions. Slice thin and lay them ON dishes
In alternative layers, sprinkling a little salt
on each layer Let them stand twenty-fom
hours: drain and put them In a kettle with
the following spices scattered through: One
ounce each of black pepper. mace, allspice
cloves, mustard, celery seed (bruised) three
tablespoonful of brown sugar. Cover the
whole with vinegar and boil slowly until
clear Pack away IN a stone jar and pom
over the whole half pint each of the best
olive oil and brandy mixed.
GREEN PEPPER CATSUP.
This may be acceptable to those who like
shot things: Put peck of green peppers
to cook In a porcelain kettle In vinegar
enough to come up over them Add foul
medium-sized onions sliced, and table
spoonful each of ground allspice cloves
and mace, Cook until the peppers arr
very soft, then set aside to cool. WheI
cold. strain through sieve. All should
pass through but the seeds and skin. NJ
more cooking is required unless it is too
thin. In which case 1t can be boiled dow
to the desired thickness. Bottle and corl
tightly; sealing not needed.
TOMATO CATSUP.
An old housekeeper vouches for the fol
lowing: Take fully ripe tomatoes, cult OF
the stem end and any other dark portions
and cut across into two or more slices. ant
place them in an earthen or stone vessel
sprinkling a little salt over each layer. lie
them remain over night. and IN the morn
ing cook them in a porcelain-lined KEITH
until very soft. Strain them through
wire sieve fine enough to remove all seeds
Cook this strained pulp half an hour more
and add for each bushel of tomatoes uset
two ounces each of ground allspice, Glove
and mustard, one ounce each of ginger
and cayenne pepper one quart of eide
vinegar and one pound of sugar. Seal,
all well together, and if not as thick a
I;I-ad I,oil ~ down bafora bottlino an,