South Branch intelligencer. [volume] (Romney, Va. [W. Va.]) 1830-1896, 1889-09-27
Farmer and Houss,ksspsr

TOMATO PRrsERvEs. Tske srean
tomatoes OF tho acorn siz,. aud prick
them add little water, and boil
tsem gently ALI lightly make q
sirup OF whise crushed sag.r lh-n
adj the sirc? &c tho tomatoes. ana
cooh moderately together, and seal
up for use.
Por OVERS One cup OF sweet
milk, one egg, biz OF melted butter.
nonr enoogh TO make stif batter.
aad little salt. Have the oven hot.
and the gem pans warm, and the tea
cakes will be light and tender.
ToMAro CuowpER.--Slico a neck
OF green tomatoes, six green peppers
and Tour onions; slrew teacup OF
salt over them. In the morntnr
turn oil the water, and put Thorn In
Kettle with vinegar enough To coy.
err them, teacup OF sugar, ore OF
grated borseradIsh, tablespoonful
OF cloves, allspice aud cinnar on,
each. Boil until eogt.
An excellent preserve may DO made
from tomatoes, both red AMI yellow.
that male from the small yel,ow to-
ma'o being one of the choices, sweet.
meats known. For red tomato pre-
serves take mcdium-sizea tomatoes
that arc smooth or just ripe, scald
just enough TO loosen the skin, peel
Them, and TO each pound OF tomatoes
allow one pound OF granulated sugar.
the juice aud yellow rind Of one-ha,f
lemon and little sliced ginger root.
Let them cook slowly for three hours
and they will be ready to bottle.
Prepare the yellow tomatoes in the
same way as The rod. being careful
not TO break them while Feeling.
Weigh equal quantities OF sugar and
OF the tomatoes. aud TO every pound
OF sugar used take one .halfof q lems
on cut in thin slices. After putting
into the preserving kettle use eaough
water to misten the sugar, and COOK
slowly for ono hour, removing any
scum as it appears. --Nev York Eve-
ming Post.
LEMON PIE.--Lemon pie when
properly made is very palatable.
Take one lemon; Crate off tho ye!s
low. but do not use tho white part OF
the rind; squeeze out the juice, and
cut the pulp very foe. Add one cup
of white sugar, one cup OF water. one
egg well beaten. one tablespoonful
of flour. two ,ablespoonfuls OF sweet
cream. Bake between two crusts.
or. instead Of a top crust. beat the
white Of an esq TO a frolh, with
little sugar, and lay over the top
when done then return To the oven
for few minutes.
APPLE MA7IALADE.-T lice.
sound russo. apples. pare and corc.
cut in small pieces, and 10 every
pound OF fruit add one pound OF su-
gar; put the sugar to boil, with
just enough water TO dissolve il, irt,
a preserving kettle; add ono large
lemon to every four pounds OF fruit,
boil altogether until The strip gets
thick, then add the apple and boil
until il looks clear This is well
made with half ounce and half ap-
pie.
PEACH CAEE:-One cup OF pulyer.
ICED sugar, one half cup OF butter,
stirred together until it looks like
thick cream; one tcaspoonful OF
soda dissolved in one half teacup of
sweet milk beat the whites Of three
eggs and put them in with two tea.
spoonfuls OF cream OF tartar, mixed
with teecup of -four, stir and
add one-half tesspooniul OF corn
starch. Flavor strongly with extract
ofpeach. Bake in 2 square sponge
tins in moderately quick oven. and
when done spread with finely grated
cocosnu, and pink sugar. Frost with
icing and sprinkle with pink pulver-
lied sugar
APPLE JELLY.-Uso acid apples.
rcd ones, il you can get them. AZ.
ter washing carefully, cut them up,
skins, cores, and all Put In a pre-.
serving kettle, cover with water, ana
boil until the apples are perfectly
done. Strain tbe joice through q
jelly bag, and to every pint allow q
pound Of sugar (loaO. Return 10
Jbo hGLblc huu DDii IL Until IL viii iel-
ly. Test 1t by putting little la
saucer in cold placs--the re!rigers
ator, for instance. As soon as T.
jellies firmly, remove from the IRE.
While still warm fill the Jelly glass
es, but do not seal up until perfectly
cold. Cover the top Of each glass
With circle of paper and seal IL go
as TO thoroughly exclude The air.
How TO WASH FLAENgL SHrRTs.-
Yes, we have bad n good deal Of
complaints from customers about the
shrinking Of their skirts. All mater.
ials will shrink some we generally
allow half An inch for 1uaneI. sn1 IL
II IS properly washed there is no
reason why it should shrink Iercep.
tible after that. 1ho proper way is
TO sousc the garment in hot soap va
ter, never rubbing !, and put IL re.
peatcdly through wriDger. The
garment should never b. wruoo
with the hands and never pnt In cold
wotcr.--A CIo.hier in Tue Argus.