La Junta tribune. (La Junta, Bent County, Colo.) 1881-1939, 1898-09-21
moussmolo HINTS.
Some Good Thirgs to Eat and Now
to maize Them.
BROWN SAUCE cusrARp.

look like dark brown molasses.
Beat three eggs, without separa-
ting, until light; add three table,
spoonfuls of sugar; add teaspoon
full OF vanilla and cup and half
OF milk. Put this mixture in the
cups on top of the caramel, put
the cups in baking-pan of hot
water and bake in a moderate oven
for fifteen or twenty minutes until
they are set; take from the oven,
loosen the edges with knife, and
turn each custard out on its indi-
vidual dish. The caramel in the
bottom Of the cup will melt, form
ing the brown sauce for custard.
MAKING SWEET CUCUMBER PICKLES.
To make sweet cucumber pickles,
peel, cut into slices of one inch
and weigh six large cucumbers. To
each seven pounds allow four
pounds Of sugar, a pint of cider
vinegar, twelve whole cloves,
quarter of an ounce of stick Gin
namon and two blades of mace.
Put the sugar, spices and vinegar
into porcelain-lined kettle, bring
to boiling point; add the cucum-
bers, cover, standing over
moderate fire until they are thor
oughly cooked but not soft. Stand
them aside until next morning,
then bring again to boiling point
and stand aside to cool. Do this
the third morning, and then lift
the cucumbers carefully, placing
them at once in the jars. Boil
down the liquor until you have just
sufficient to cover the cucumbers.
Fill the jars with this hot liquor,
fasten as you would ordinary fruit,
and stand aside in cool, dry and
dark place for winter use.
RECEIPTS FOR TOMATO KETcHUP.
The old-fashioned way of
making tomato ketchup was to fer
ment the tomatoes, using no vine
gar whatever. 1t was supposed
that this was more wholesome than
when a severe acid was added. 1
doubt the advisability of using any
severe acids, but will give both
receipts: Cut peeled ripe toma-
toes into slices, put them into a
stone jar, layer of tomatoes and
a sprinkling of salt; stand aside
three days. BY this time there
will be slight fermentation. Press
the tomatoes through sieve. To
each gallon allow two teaspoonfuls
of ground ginger, teaspoonful of
cinnamon, one Of cloves, one of
allspice, a quarter of teaspoonful
OF cayenne and level teaspoonful
OF white pepper; bottle and seal.
The second way is by boiling:
Gather the tomatoes the first week
in September-no later. Scald
and peal one bushel; cut into
pieces and cook in a porcelain
lined kettle for one hour. Press
them through sieve sufficiently
fine to remove the seeds. Return
them to the kettle; add two ounces
Of whole mustard, half an ounce of
ground cloves, an ounce and half
of white pepper, an ounce of GIN
ger, and, if you like, half dozen
cloves or garlic cut into thin strips,
and two onions. Boil slowly un-
til the ketchup reaches the consis-
tency Of very thick cream. AS you
add the vinegar it will be tkinned
down to the proper consistcnc 7.
Now add half pour,i of sugar
and half pint Of salt; cook fifteen
minutes longer, stirring all the
while, and add half gallon Of
good cider vinegar; mix and stir in
hastily the quarter of teaspoon
full Of cayenne; bottle and seal
while hot, and put away in cool,
dark, dry place. See that the
bottles and corks are thoroughly
sterilized before the bottles are.
filled.