The sun., 1901-09-14
THE HOUSEWIVES CORNER.

titc, and to be partaken of in very
homeopathic portions are to be regarded
in the light of necessary evils, harmless
in the hands of the intelligent and tenn
pcrate but calculated to do serious harm
/. used in excess.
ACIDS IN FOOD.
The acid of vegetables and fruits form
but very small per cent. of the sub
stances contained in our food, but thcii
presence is necessary to maintain Il
healthy condition of the system. Accti"
acid which is best known to us in the
form of vinegar is extensively used rs n
condimpnt iii sauces and salads and III
the preparation and preservation cf
many vegetables and fruits known nS
pickles. Aromatic or favored vnegalS
are 50 easily made and are of the great
est value to the cook especially when
fresh herbs cannot he obtained. They
are used principally in salads auI
sauces.
CORN VINEGAR.
This is Il vinegar many prefer tn cider
vinegar: lIss the following proportions:
To each gallon Of soft water, rain water
is hest. add u pint of light brown sugar
of molasSes il you are not particular 10
have white vinegar, one pint of corn
scraped from tho cob. Put all into II
stone jar, cover with IL cloth, and set in
the sun for three weeks by this time yoll
will have Il good vinegar.
MINT VINEGAR.
This. if acceptable, is nice to use as il
continent to serve with roast mutton
wlen fresh mint is ont of season. IT
may also hc added to drawn butter
sauce served with mutton and Il small
quantity improves canned peas or string
beans. Loosely ill bottles with fresh.
tender leaves of mint, cover with good
vinegar; cork tightly and let stand fol
three weeks. Then pour off into clcnn
bottles, keep tightly corked.
PAISLEY VINEGAR.
Gather fresh parsley: pick off the
leaves and fill bottle looSrly cover
with vinegar; cork tightly and let stand
three weeks; then pour off tho vinegar
into clean bottles, season to tast" with
salt, cayenne and white pepper.
CUCUMBER CATSTP.
Pare, seed and CRATE large ripe cucum-
hers; pnt the pulp in II thin muslin bag
and let drain all night: then add to each
gallon of cucumber pulp Six onions chop
ped fin" and six red peppers chopped, l,"-
ing careful to remove the seeds: add II
quart " good vinegar ana two level
tahlrspoonfuls of salt. Mix we'll and
Scal in bottles. Delicious served with
fish \ littln grated horscrndish may hc
added according to taste.
COLD CATSTp.
-Four quarts Of tomatoes. not too ripc.
finely chopped: drain off all the water in
4 sieve, do nor throw This away ms il
can y" used III making Il soup or chow
al..t Il a = 4.
Tomato pulp three quarters of Il cup "r
Sail, Two roots Of norScradiSl grated.
quarter of pound of brown and quar-
ter Of pound Of white whole mustard
seed, two tcaspooniulS Of black pepper.
two large red peppers chopped fine: three
stalks of celery chopped. one pint of mas.
: inriunS and a half pint Of chopped
onions, one teaspon nnful each of ground
: cloves aud mice, two teaspoonfulS grut;ml
cinnamon. a cup Of brown sngnr ana 4
quart Of strong cider vinegar Mix All
r well together: cover with II cloth and IL
stand for three days. stirring occasion
ally, then bottle.
TOMATO CATSrP.
0nr gallon Of ripe tomatoes, one and
"he-lmlf pint Of good cider. one nut
: meg, one Glove of garlic. four table
7 Spo"ntulS Of salt. half Tablespoonful 4,
allspic", two level tablcspoonsru cclcr,
seed. three level tablrSpoomsful mus
! tarl. one level tablespoonful cloves. quart
= or of cup of sugar. seven level tea
: Slaonsful of black pepper and ono lrvr
! trhsp"orfnl Of cayenne. Boil tho 10
z mat"r" until they are soft and then rnl
. Them through n sieve: measure and n,lt
' INTO ~" preserving kettle with al III,
other ingredients and bol for three hour,
= Stirring frequently enough 10 prevent
turning. Bottle ard seal