Oxford Democrat. [volume] (Paris, Me.) 1833-1933, 1898-10-11
RECIPES.

n sofic11od. Addross: Editor HOnKMAK1nA
Column. Oxford Democrat Para. MANA.
RECIPES.
PRESERVED GINGER.
With very sharp knife pare the greer
ginger root and put Immediately INT.
cold water. Drain from this water ans
put It into granite or porcelain kettl'
and cover with cold water.
When the water boils skim out tn
ginger and put into cold water. Pou
on the boiling water, add more cols
water and the ginger, and bring agall
20 the boiling point. Repeat this until
the ginger has been scalded three time'
and mach Of the fery favor removed
Then simmer until the ginger 10 tender
Put again into cold water until perfect!
cold.
For one pound ginger root allow ont
pound sugar and one pint water, ant
one egg white.
Heat the water and sugar until tn
latter Ia dissolved, then set back until
slightly cooled. Beat the egg whit
light, add oue-half cup cold water, sti
il into the syrup, and put on TO boil
Stir until IL boils, then boil until clear
remove the scum, and strain, II not clear
and set away to cool. Drain the ginger
wipe II on soft towel and lay It care
fully In the cold syrup. Let 1t remsii
two days. Then drain of the syrup
boil up once, cool and pour It over tn
ginger. Do this again every other day
until the syrup has been boiled fou
times. Then bring the syrup and Ringe
to the boiling point, remove the ginge
TO the jars and cover with the boitini
syrup. Cover closely, and In fortnigh
il will be ready for use.
CANNED TOMATOES.
Ii may be too late to use this recip
this season, but the suggestion may b
valuable for another year. Many objec
to the seeds In canned tomatoes, and d.
not care for the texture Of sifted tomat'
and vet want the tomato thorough.
cooked.
Scsld aud peel the tomatoes, cut then
in halves and with q spoon scrape GU
the pulp containing the seeds, and pres
Il through a fine sieve. Then cut o
break The firm pulp into small pieces
add the strained juice, and season =
taste with salt and pepper. Boil unit
the pulp Is tender, then turn into no
jars and seal.
GREEN TOMATO PICKLE.
Chop enough green tomatoes 10 max
gallon, sprinkle over them half Gu
Of salt, and the next morning drain an
squeeze dry. Add one teaspoonful eac
If cinnamon, cloves, whole mustard
seed, and celery-seed. Pour on vinega
enough to cover, and boil twenty mir
utes.
In the morning, rinse well In col
water, and drain. Then add one ounc
of white mustard seed, one ounce Q
celery-sc I'd, and one small box Of groun
mustard. Cover well with vinegar, an
boil twenty minutes. While cooling
mix a quarter OF q pound Of granulate
sugar and one tablespoonful Of turmeri1
and stir II thoroughly into the pickles.
sPICEp GRAPE.
Put four pounds Of ripe grapes on tn
| fire, In a granite kettle. Mash them ur
I'll all are broken; add twelve Who'll
cloves, twelve allspice, one inch squsr
Of stick cinnamon, and half as niue
giuger-root. Cook until the grapes ar
perfectly soft, then rub through y sieve
add one pint Of vinegar, and sugar
taste. Put on TO boil again, and simme
until thick.
APPLE BUTTER.
One gallon Of boiled cider, half
bushel Of tart, juicy apples-use Greer
ings, Bxldwins, or any kind that wi
cook tender quickly. Ii you canno
buy bottled cider, procure some swet
cider, fresh from the press, and boil
down In porcelain kettle TO half III
quantity. Quarter the apples, remoy
the skins and cores, aud cut In sma
pieces. Cook the apples in the boilin
cider, putting in as many as the eide
will cover. When the apples are soft
skim them out, and add more until a
are cooked. Then mash them ms soft a
possible, and put all together again |
the cider, and cook very slowly unit
thick like marmslade. Stir often with
large wooden spoon, or smooth fat sticl
being very careful not 70 let them bur
or stick to the kettle. New Englan
housekeepers used TO have paddle, Q
stick, expressly for stirring fruit buttel
An easy way TO make this delicious ole
time dish Is 10 put IL into stone jars an
cook In the oven, when you can have
slow fire for long time.
II you wish the apple butter to have
spicy flavor, you may allow one tea
spoonful each OF cinnamon, grated nu
meg, and sllspice, TO each gallon G
sauce, putting II In when the sauce
nearly done.
SWEET CIDER APPLE SAUCE.
Oae gallon OF new, unfermented eide
boiled down to two quarts. Half
bushel OF nice, sweet apples, paret
quartered, and cored. Put the cider
q porcelain kettle; when boiling, add q
many apples as the kettle will hold
cover closely, and cook very slowl
without stirring, until the apples ar
tender. Then skim them out and sd
more, and 30 on until all are cooked
Pour the syrup over the apples, and pu
away to cool. The next day drain o
| the syrup, and boil IL down until qnit
thick, then pour again over the apples
IL not reduced enough, drain and DO
down again. The pieces Of apple shoul
be quite distinct, and yet they shout
absorb nearly all the syrup.
BARBERRY SAUCE WITH SWEET APPLE
Half q peck OF bsrberries. two quart
Of molasses, one peck Of sweet apples
Pick over the barberries, to remove tn
stems and leaves; wash them, and pu
on to boil with water enough to ioa
them. Add the molssses, and cool unit
the berries are tender. While these ar
cooking, pare, quarter, and core the AZ
pies. Skim out the bsrberries, and COO
the apples In the syrup, rs many as ca
be cooked conveniently. When tender
put them into the jar with the berries
and boil the syrup down until II Is thich
Pour 1t over the fruit, and the nez
morning heat all together again, an
put away in large stone jar. Scald
occasionally, and it will keep withou
sealing.
CHUTNEY SAUCE.
Twelve green sour apples, two gree
peppers, six green tomatoes, four smsl
onions, one cup Of raisins, one quart Q
vinegar, two tablespoonful Of mustard
seed, two Of salt, one Of powdered sugar
two cups Of brown sugar.
Remove the seeds from the rsisins an
peppers, then add the tomatoes an
onions, and chop all very fine. Put th
vinegar, sugar, and spices on to boil, ad
the chopped mixture, and simmer on
hour. Then add the apples pared an