The Indiana State sentinel. [volume] (Indianapolis) 1868-1895, 1893-09-27
some New Recipes.

Nasturtiums-Pick small green ones,
throw them into salt ana water, adding
fresh ones daily, changing the water at
the end Of three and then four more days.
Pour off the brine and cover with scald-
ing vinegar.
Pear Jam-To six pounds of pears put
four pounds of sugar. Put the pears in a
saucepan or kettle with little water to
cover them. Set over the fire until the
fruit is soft. then add the sugar and cook
as other jam.
Picked Peppers-Picx them just as they
begin to turn red; soak in strong brine ten
days; take from the brine and soak one
day in cold water. Remove, wipe dry, lay
in Jars, cover with cold vinegar. The vine
gar is nice as an accompaniment TO spring
salad.
Apple Tart-Line pattypans with good
rich pie crust Lay in half tart apples
touching each other. Put over them bits
of butter, a little sugar. a sprinkle of
cinnamon, and a little water. Bake quickly
to nice brown. Serve with sugar and
cream.
Apple and Pear Iarmalade-Take equal
quantities Of such apples and pears as viii
cook together, and to each pound when
peared and cored add three-quarters of
pound of preserving sugar. Cook over a
slow fire. continually stirring until the
fruit is quite soft Store in the usual way.
Mushrooms-Use only the button variety,
and rub them with a soft flannel and salt;
sprinkle with a little salt. Strew them
with a little mace and pepper. Shake
them well as the liquor comes out and
keep them over a gentle fire until it is
come to a boil and turn into a glass or
stone jar. These will keep two years.
Culiflowers-Lay them for an hour in
cold. salted water; remove the outside
leaves and the stalk and put on to cook
in boiling water. Cook gently for half an
hour, then turn off the water and add one
pint of milk and a pint OF boiling water
and a tablespoonful of salt Simmer half
an hour longer. Take up carefully with a
skinner. Pour over this cream sauce
and serve.
Crab Apple and Pear Preserves-Cook
and strain one-half peck of crab apples.
Peel and quarter one peck of pears. AL
couple of pounds extra for the crab ap-
Piles. Boil the crab apples. sugar, a few
gether. Add pears. and. when quite tender,
bottle and seal This makes a delicious
preserve. good as peaches.
Tomato-Make hot spice strip of one
sugar. one-half ounce of stick cinnamon
and one-quarter ounce OF whole cloves,
and COOK 9 1t IN four our pounds is OF tomatoes toes
slowly. When the fruit is cool return to
the syrup and cook ten minutes. Put in
jars when cold, and pour the strip,
which should he as thick as molasses over
them. Seal carefully.
Picked Pears-Malxe a sirup. using six
quart OF cider vinegar. Peel the pears
nicely, leaving the stems on; leave the
pears whole and steam until tender; have
three minutes. skim out and put in two
quart jars pour strip over them and I'LL
Allow five tablespoons of ground cinnamon,
put In two bags and cook m sirup
Fried Cucumbers-Cucumbers are good
In any form. but they are particularly de-
licious prepared in the following manner.
Pare and cut the cucumbers lengthwise in
slices about one-quarter OF inch thick.
Cut on me t3usn w M part on me out
sailed, for one hour. Wipe dry. sprinkle
each slice with a little salt and pepper,
dust with flour and roll in sifted bread
crumbs, or dip in beaten egg and then in
crumbs. Fry I'm hot butter.
Sweet Pickles-A good, all-round sweet
pickle is made of seven pounds of fruit
three and one-half pounds of sugar, one
quart Of vinegar, one teaspoonful of bits
of mace or nutmeg, two tablespoonful Of
stick cinnamon and one tablespoonful of
cloves. Extract the strength of the spices
by simmsring in very little water;
sugar and when the strip boils put in the
fruit and simmer from fifteen to thirty
minutes. Add two sliced lemons, with
two ounces of ginger root for cucumbers
or melons.
A Delicious Dish of Pears-Ingredients
Six large basket pears. half pound OF sugar.
cloves, half a lemon, half ounce OF gela-
tine. Peel the pears and cut them In
with sugar, cloves and water enough to
cover them. Stew in the oven till tender,
but not broken. Take the pears from the
liquor, and put them i'm a dish for the
table. To half pint Of the liquor add the
gelatine. juice and grated rind of lemon
and wine. Let thes ingredients boil quickly
for FIVE minutes, strain the liquid warm
over the pears and set them in a cool
place. When cool serve on glass dish.
A few drops of cochineal may be added to
the jelly TO improve its color.
Preserved Ginger-Select plump. smooth
looking ginger-root. Gnarled or rough
pieces are unfit for Scrape them care
fully, and the pieces are scraped throw
them into cold water Weigh the roots
and allow seven pounds of root to eight
pounds of sugar Put the ginger-root over
the fire in a large kettle of cold water
Let 1t boil steadily for about half an hour
Then drain II out Of this water, cool IL In
cold water and put IL over the fire again
Let IL boil in this second water until II is
so tender that it can be easily pierced
with broom splint. Make strip. using