New-York tribune., 1896-11-01

Jars. adding alternately fruit and syrup. until the
Jars are brimmng. If the syrup becomes too thin
by the addition OF the peach juice, boil down be-
fore filing up the jars If it has become dark
make little fresh syrup TO for filling. Re
move the cloves before using the syrup"
Mrs. Parkhurst pickles pears in the same way,
but sticks the cloves into the pears and adds Gin
namon to the syrup. She clingstone In pref
freestone peaches for pickles. though she
says it makes but little difference which are used,
since. as DR.. Parkhurst declares, the fruit serves
but "basis for the sugar, and vinegar .,,.
after her fourth attack of whooping- entered
into the discussion OF the pTepaTaon Oh M i dn
the most notable cooks and housewives Of her day
But alas for n the % fal 5e peasurs p of The
table. and dishes that evoked the unbounded ad-
nraion OF Mrs BeecheTs reaperS M b"r ~e's sed Iord
and master Mrs Beecner gives US tne doiHwiiS Hvi,
admirable recipe for making fruit that has begun
Drain out all the liquor into the preserving VI
piece of thin muslin a few whole cloves and small
bits of cinnamon. a little mace ana one or TWO
adding not quite a half-te aspoonful of vinegar for
every three quarts Of liquor and sufficient sugar 10
carefully skirnmins of impurities When quite
clear, put in the fruit with care SO as not 10 prea
Ing syrup and tightly In few ySr qaXs r KC9 WI"
Mrs. Lyman Abbott. when asked TO contribute 70 70
No
pTeserving laughingly said that her servants. all
Of whom had been with her from four to g., eighr
wsvs of doing that she scarcely remembered her
own recipes. However. after a moments consnlta.
that opened directly off from the parlor Mrs A6-
bot was ready 70 gys the ,sSold doioMhS S INC
Gooseberry Jam.-"Select gooseberries Ilat 'ad are
NOT ripe prefTss f th95f %as and drSn
Bruise a few berries 10 make little juice; adu
con he Gi bdrpes are ali Sroken and
and the juice is a. rich thick syrup II the sans
the sugar DIR. Abbott likes this jam very much
as an accom- paniment to meats Some people add
The sunshiny, homelike parlors the close fellow
ship between mistress and maid. even the pleas. NJ
Sof. SooF 1a Tesa an that the Saturday
Ing Ss sGos Sn Ssa # IS not
food or the free use Of condiments that produces
mss ptnsps Of St the B5eSfyn f c09bns 9dn
table daintes Of this kind She gives the following
swee, cucumber Pickle c.Zucker Gurken') )-"Pare
and cut in halves dozen large yellow cucumbers
remove the seeds and cut the cucumbers into piece
mt them into a kettle with boiling water: add
10 every three quarts OF water one quart of vinegar
and boil fifteen minutes remove % and .,n drain the Gu
syrup OF three and half pounds Of sugar TO one
Whole cinnamon and twelve whole cloves. AS soon
as the syrup bos put in as many cucumbers as viii
transfer the cucumbers TO stone glass jar, and
boil the remainder in the same way. When all are
boiled pour the syrup. close the jar tightly and
keep in a cool place"
Preserved tomatoes for use in garnlshng steaks
and other meat dishes Is another OF Mrs. Lemcke S
culinary triumphs They are prepared as follows:
'sSelect nice ripe toma toes scad them with boil
Ing water the skin and cut them into pieces:
then measure them with quart measure, place
them twenty minutes Remove all the, red scum
tomatocs one fourth Of afeaspoonfu OF salicyclic
scid put It into 2 cup pour little boiling tomato
ouid on II and stir till Il Is dissolved: add 1t TO the
t0rnatoes and boil ten minutes longer Dip n towel
Into cold water, wiring It out fold II three double
this wet cloth, place the kettle with the tomatoes
aionrside of II and hll the Jars with the hot
tomatoes to overfowing: close quickly, set the jars
upside down until cold. then put away in cool
place"
1ust right before putting in the fruit Use two