Richmond dispatch. [volume] (Richmond, Va.) 1884-1903, 1898-09-11
MhOIesnnne rIrl,Ics.

tine country GtQleudn)
Pickles made of sound fruit or vege-
tables, pure cider vinegar and spices.
and in pOrcelain-lined. agate, or earthen-
ware vessels, are not more injurious than
sweets Taboo brass kettles. alum. and
turmeric, and use only q moderate allow
ance of harmless spices. Properly
cucumber pickles will be tender and crisp
without the deletcriOuS action Of alum,
and a bed and empowering Of horse
Tadlsh, cabbage, or grape leaves Will I'M
part fresh, green color.
Nasturtium or horseradish leaves VIII
also prevent mould. Pickles Of all kinds
should be kept In a cold, dry place, and
sour ones inspected often, lest a white
scum form on the top.
Green Cucumber Pickles.-Wash and
wipe fifty freshly-picked tiny cucumbers,
and lay in jar. Make cold brine
strong enough TO bear an egg pour II over
them. and stand aside for twenty-four
hours. Wipe each pickle as taken from
the brine and pack in a clean jar. Mea-
sure enough strong vinegar to cover them
and put IL In the preserving Kettle with
half a cupful of sliced hOrSeradsh root,
one tablespoonful sliced ginger root, one
small slice of onion, one heaping table
spoonful Of broken cinnamon, and half
a dozen each Of whole cloves and pep
percons. Set over the fire and very
slowly bring to the scalding point; pour
over the pickles, invert plate over the
top, and weight IL necessary.
Spiced plums.-Select red or blue plums,
that are little under-ripe wipe. weigh,
prick each twice with a silver fork and
lay in jar, shaking often to fill the in
teTstces. Make a syrup, allowing three
fOurths of a pound of sugar for every
pound Of fruit, and three cupfuls of vine
gar for every four pounds of sugar. For
every quart of vinegar mix two table
spOOnfuls of ground cinnamon, one of all
spice. and half a tablespoonful of cloves;
tie in little muslin bags, drop in the vine
gar. and slowly bring all to the boiling
point and pour II over the frult. Al the
the end of three days take out the trult,
reheat the syrup, and pour 1t over the
fruit hot. Glass fruit-gars are better than
stone Jars. If there is too much syrup
keen ii at the scalding point until 1t IS
lessened by eVapOratlng, but 40 not DOli.
Grape Meat Sauce.--This delicious relish
is hest made Of the last picking Of half
ripe grapes. Wash, pick from the stems,
and weigh: put a few in the preserving
kettle. mash slowly heat, and when the
Juice is extracted add the remainder OIL
the fruit. cover the vessel ana COOK Slowly
until soft enough 70 press throush q n, ns
colander. For every eight pounds Oh
fruit allow four pounds or sugar; Two
crDfuls of vinegar, one tablespoonful oI
ground cinnamon, and one teaspoonIui
each of ginger and cloves. SLOWLY prlhs
the vinegar. sugar and spices 10 the
steamine point stir in the fruit pulp, and
cook slowly. stirring often, for one houI'
Seal I'm pint-size fruit jars or bottles,
Tomato Sauce.-Skin. halve crosswise
and remove the seeds from -FOUR quarts ol
ripe firm tomatoes, saving the sKlns'
put rho fruit in a preserving ketue
,,,itb one handful of green spearmint, Two
tablespoonfuls each Of sliced horserauish'
end white mustard-seed; one tablespoon
FIJI Zach of sliced ginger-root ana saI,,
one small sliced onion, ana one sHidn
ripe pepper, with the seeus laA.Hn uuii
81 stand on back Of the range until Wei
heated through. then cool slowly, SURFING
often for two hours: remove from the
6re and set in a cold place TOT tWenty
four hours Dry the tomato skihs dh9
rub to a fine powder Press tne pr ~
IRE with two cupfuls OF strong vinegar
one cupful Of sugar. and the tomato SKINS
and cook slowly until as thick as deslreu'
Seal in Jars or bottles -r,r,,,
roroatoes Canned Whole.--Select me-
ripe firm tomatoes. wash ana
Dock them in Jars and fill the Jars win
cold water; close tightly ana Don thSh
fve minutes. then lift them from the
water; see that the jars are alr-usht' ana
Mace them in a cool place
PiacSberry Pudding.-Sift two CYPRUS
ao,,r with one and half teaspoonfuls
baking powder into bowl; adu nan Yea,
snoonfui salt, four ounces me choppeu
siIet and two tablespoonfuis sugar; NIX mn,
tbe volks of three eggs WIN one cuplul
III add IL TO The -four: mix all INTO
batter: beat the whites of two eggs to
a stiff froth. stir them INTO the batter
- add one pint OF blackberries. pre-
,,ini,siv busted with -four. Butter melon
49,, mot one with tube I'm centre, Dust
,'.i,b 6our. nm in the batter, close tightly,
S !" The form In a steamer and cook two
,ouys Serve with following sauce; sur
,' o9s c,,nfnl OF butter till creamy: add by
: oerees one and a half cupfuls sifted
aSos.,.dered sugar; continue stirring I'LL
~ and add one or two tablespoonful
VIM m brandy, or wine. and one cupful
! ui,' ii,norrIes If a steamer is not handy
DIe' tto form In a kettle with sufficient
pu uI,,,ss water 10 reach one-third up the
goy,, keep the kettle tightly closed, ana
Iii slowly.--New York Press.