The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-08-28

black pepper. an ounce each Of ginger.
cloves and mace and root of horse
radish grated. Boil all together until
reduced One-half; pour off into bottles
and when cold bottle tight and seal. lc
viii be ready to use in three months.
GOOSEBERRY CATSUP.
Take eight pounds of gOOseberries
that are nearly ripe; put them into
pOrcelain-lined kettle, scald and mash
and rub through a coarse sieve. Add
four pounds of brown sugar and boil
three hours; then add four ounces OF
cinnamon, two ounces of cloves and one
grated nutmeg; tie the whole spices up
in bag; cook az hour longer covered
closely; then add a pint of scalded vim
egar; pour of into bottles, cork and
seal
GRAPE CATsUP.
Stew five pounds of grapes until soft:
then rub through a coarse sieve; add
two and a half pounds of sugar and
cook two hours; then add one table
spoonful whole allspice, one tablespoon
full of whole cloves, two sticks of cin-
namon, one tablespoonful whole pepper
broken UP coarsely; tie all these I'm n
muslin bag; add a level tablespoonful
of salt and a pint of strong cider vim
egar. boil down until smooth and thick,
then when cold bottle and cork tightly
CUCUMBER CATSUP.
Pare, seed and CRATE large ripe lcu-
cumbers; put the pulp in a thin muslin
bag and let drain all night; then add
to each gallon of cucumber pulp SIX
onions chopped fine and six red peppers
chopped, being careful to remove the
seeds; add a quart of good vinegar and
two level tablespoonfuls of salt. mix
well and seal in bottles. Delicious
served with fish. A little grated horse
radish may be added. according to
| taste.
COLD CATsUP.
-Four quarts OF tomatoes. not too ripe.
| finely chopped, drain off all the water
in a sieve: do not throw this away as
it can be used in making a soup or
| chowder instead Of clear water. Add
I to the tomato pulp three-quarters Of q
cup of salt two roots of horseradisn
1 grated quarter Of a pound of brown
and quarter of a pound of white Who'll
black pepper, two large red peppers
/ chopped fine, three stalks of celery
| chopped, one pint of nasturtiums and
half a. pint Of chopped onions; one
| teaspoOnful each of ground cloves and
mace, two teaspoonfuls ground CHINA
n on, cup Of brown sugar and quart
of strong cider vinegar. Mix all Wen
together; cover with a cloth and let
stand for three days. stirring occa-
sionally, then bottle
Inquiries Answered.
CIo attention paid to Inquiries not
! giving name and address of writer
| plainly written)
Mrs w. NJ r.. writes: Will YOU
/ bread2
SALT RISING BREAD NO. l.
Put teaspoonful Of salt in a pint Of
warm water and beat in enough flour TO
make a thin batter. Keep warm and let
/ it stand until it foams up we'll il set
to rise at six m il should begin TO
rise by IL O'Clock. When light add a
! pint of sweet warm milk and more
flour and form into lOaves at once. Let
rise until very light and bake in an
oven not quite hot as for bread. Salt
.fes5r1
( kneading as yeast bread dough.
SALT RISING BREAD NO. 2.
Make the salt rising as follows Take
/ two cups of hot water and one Of cold.
| put into a pitcher or earthen jar add q
teaspoonful of salt ana one of soda and
stir in sufficient flour to make batter
/ set in a basin of warm water cover
closely and let rise until foamy on top
/ If kept warm il should rise in from
four to six hours. When 10 IS light.
sift -four into your bread bowl, make o.
hollow in the center and stir In slowly
/ a quart of boiling water; cool and thin
the batter with quart of milk. add a
! tablespoonful of salt then stir la the
/ salt rising cover with -four and set
away to rise When light. mix thor
| oughly and lknead into leaves, put into
| baking pans and bake as soon as light
in a moderate oven from 80 TO 40 min
BROD TORTE CBREAD CAKE)
Mrs. +. X: This is probably the
/ recipe you desire judging from descrip-
{ ton given III your AEAAFA. ANAAlN RAAl-afi
of sugar six ounces Of grated, hlanched
/ almonds one third of the quantity must
be bitter almonds; y eggs, six ounces
| of grated roasted and sifted bread
| crumbs, any kind preferred. Beat the
whites of eight of the eggs separately
to a stiff froth. Stir the yolks IN one
I direction until creamy. favor TO taste
with cloves, cinnamon lemon rind ana
nutmeg or. If you prefer. use cardamon
seed and vanilla instead of lemon rind.
Take a tablespoonful Of sugar. one OF
almonds and one egg and stir together;
repeat until the sugar, almonds and
four whole eggs have been used, then
add the bread crumbs remaining yoiks
beaten to cream, whites beaten stiu
and the spices. Mix thoroughly and
bake in a moderately hot oven one and
one-half hours. DO not weigh the bread
crumbs until they are toasted, as they
win shrink in the baking