Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1896-09-22

HeCifGS.
FRENCH PICKLE Slice one peck OF
green tomatoes and six onions. Strew
over them one cupful Of salt and Jet
stand over night. In the morning drain
well. Cook for fifteen minutes In two
quarts Of water and one quart OF vine
gar. Drain again, then add two quarts
OF vinegar, two pounds of brown sugar,
one tablespoonful each OF ground mus
tard, cinnamon, Glove and white pepper,
two tablespoonfuls of celery seed and
one. half pound OF white mustard seed.
Cook gently for fifteen minutes. Keep
In stone jar.
CHILL SAUCE.-Cut fine eighteen ripe
tomatoes and three onions. Add two
,ablespoonfuls OF salt, six chopped pep
pers, four cupfuls of vinegar, one cupful
Of brown sugar, one tablespoonful each
Of ground ginger, Glove and allspice, two
tablespoonfuls Of ground cinnamon, and
one grated nutmeg. Simmer for tive
hours. Fill into bottles, cork securely
and seal with melted WAX.
CHowCHow.-Cut into small pieces
one-iourth OF u peck of green tomatoes,
twelve large cucumbers, two dozen small
cucumbers (uncut), one quart of string
beans, two large heads OF caulifiower,
three dozen small onions (uueut.) Wash
them, place in kettle, sprinkle over
them one pint OF salt. put under heavy
weight and let stand over night. lp the
morning drain. put the pickle into ket-
tie, pour over IL weak vinegar To cover
and boil gently for half an hour. Take
out into sieve and drain. Have boiling
in kettle three quarts Of cider vinegar
one pound Of brown sugar, one ounce OF
turmeric, one-fourth OF pound Of white
mustard seed, one small box Of mustard
one ounce Of celery seed aud four table
spoonfuls of white pepper. Put two
quarts of the pickle into this liquid, LEI
IL boil up once and take out with ladle
repeat this process until all has beer
cooked. Pack tightly in glass jars anC
fill them up with the boiling vinegar
seal carefully. This recipe makes twelve
quarts OF chowchow, which will keep fo
q long time. II Is as good, II not better
than boughten pickle and much less ex
pensiye. Care must be taken In cookini
10 avoid breaking the vegetables and Il
preserve their shape.
CHoPPEp PICKLE.-Ope peck of greer
tomatoes, one dozen large, green cucum
5ers, two heads OF cabbage, four larg
silver-skinned onions, one cupful o
grated horseradish, nine large, red pep
pers, one-half pint OF salt. Sprinkle tn
salt over the chopped tomatoes and cab
bage. let IL stand four hours, then drain
Add the chopped cucumbers, peppers
onions, horseradish, six quarts OF vine
gar, two pounds Of brown sugar, tcl
cents worth each of white and blacl
mustard seed, two ounces OF celery see,
and cook until the pickle is tender. Sea
up Ia glass jrrs.
FICCALILL OR TOMATO RELISH
{ hop together one peek Of green toma
toes, six green peppers and four onions
Strew over them one cupful OF salt an
let stand over night. In the morninl
drain of the water. place in n kettle wit
vinegar TO cover. add one tablespoonful
each OF ground allspice, cloves and cir
nsmon, one cupful OF grated horseradisf
one Cuptul OF sugsr and cook until ten
der. This pickle can be- kept In ston
jar or sea'ed up in glsss jars.
TOMATO CArCuUr.-Scald and r,
move the skins from enough ripe toms
toes 10 make one gallon; then add ii
red peppers cut very fine, four table
spoonfuls each of salt aud white pepper
three tablespoonfuls OF ground mustard
one half tablespoonful each OF groun
Allspic and cloves aud one pint OF wins
gar. Simmer for three or four hour
stirring often, then strain through
sieve, bottle aud cork securely.
WATERMELON or RIFE CCCUMBE
SWEET PICKLE Use two pounds q
melon rind or ripe cucumbers to on
pound OF sugar. Pare the melon, Ct
IL into pieces two inches square and soa
In salt and water over night. DraiI
cover With water and boil until tende
placing piece Of alum in the waite
Make strip OF one pint Of sugar 10 on
quart OF cider vinegar; cook the melo
IN IL, placing in the strip "A muslin bs
filled With one tablespoonful each
ground cloves, cinnamon and allspic'
Cook gently for fifteen minutes, ski
out the melon, pack in glass jars an
strain The sirup into them. Seal car'
fully.
TICkLED CAULiFLOwER. - Sele1
close. " hite caulitlOwers, cut them int
small punches and let them lie on pla
ter for twenty-iour hours covered wit
fine salt. Boil In weak vinegar till III
stems can be pierced with fork. Tai
one gallon of vinegar, one cupful {
sugar. one ounce each Of white mustar
SEED and celery seed and one tablespoon
full of White pepper. Boil this pick
for ten minutes aud pour over the caul
flower, which should be placed in q stoi
jar. The pickle will be ready for use
two weeks.
| CANNED ToMAroEs.-Many hous
keepers purchase timed tomatoes f.
" inter use instead of preparing them ,
home. In September tomatoes can
purchased for thirty or forty cents u
half bushel and easily canned. The co
Of quart of stewed tomatoes, asiC
from the Jars, il about six cents, and tf
quality OF the home prepared vegetab
is much superior 10 that which is bougl
for eight or ten cents can. III man
tomatoes are used, il is both economic
and satisfactory 10 spend few hours
preparing them. The following ru
never fails. Select sound, firm tomatoe
scald them and remove the skins, c,
them into porcelsin-iined kettle, MI
add tablespoonful of salt 10 eigl
quarts of tomatoes. Let them boil II
about half an hour, stirring often, unit
the froth disappears. Fill glass jars
the brim and seal securely. Tomato,
prepared in this way are thorough
cooked, and need only to be heated an
seasoned for use on the table.
! BUNs.-Two cupfuls of light brea
dough, one tablespoonful Of butter, tw
tablespoonful Of sugar, one-half cupfl
Of dried currants and a little powdere
cinnamon. Mix the butter and sugs
with the dough thoroughly. Let il ris
until very light, then add the curran'
and cinnamon. Shape into biscuit
let them stand 10 rise. When ligh
bake about twenty minutes. After III
buns are taken from the oven, brush I'll
tops with teaspooDful of sugar di
solved in little water or milk 10 Civ
them gloss.
| FIG CAKE.-Cream one cupful {
sugar with one-half cupful Of butter
add one whole egg and the yolk of al
other, beaten together, reserving til
white for frostiDg. Beat well, add on
scsnt cupful Of milk, two cupfuls c
flour sifted wi h two teaspoonfuls G
baking powder and One-half teaspoon
full of vanilla. Bake in two round tin
or in biscuit tin for twenty-five @
thirty minutes.
FRosTING.--Boil one cupful Of suga