Delaware gazette and state journal. (Wilmington, Del.) 1883-1902, 1902-10-09
! Domestic
/ Science. ..,,.......

Grapes. s e
Cero- Fruto.
flashed Dreamed Potatoes.
Willow Brook Graham Gems.
Coffee.
Dinner.
Blue Points on Half She'll.
Roast Goose. Apple Sauce.
Mashed Potatoes. Boiled Onions.
Tomato Salad.
Neufchatel Cheese. Toasted Crackers.
Pumpkin Pie.
Fruit.
Black Coffee.
Supper.
Cold Baked Beans. Chilli Sauce. =
Thin Slices Of Ham.
Brown Bread and Butter.
Apple Turnovers,
Cheese.
Tea.
VII lie the majority of folk-more's
the pIty-are debarred from the
pleasure of plucking their fruit fresh
from their own well wooded farm
land,'' the fruit vendors and corner
grocers are doing the best they can to
supply the deficiency, and are doing it
yerv we'll.
The good fruit goddess has been
specially bountiful this year, and
Italian Joe, Greek Dimitri, Chinese
Wong, white jacketed and apronad
German Fritz, or plain Huckster John
Smith are ready and glad to fill your
order for any amount of the luscious,
well-ripened fruit.
Although the great canneries are
turning out better and better canned
goods each year, home made preserves,
pickles, chilies and catsups are al
ways preferable. t
Nearly every housekeeper has some
! special recipe for sweets or relishes for
i which she is locally famous and quite
properly proud. And here are some
which having often been tested and
heartily approved, | have begged fol
your benefit.
Miss Sarah's Cucumber Pickles
| For 200 medium sized cueumbers allow
one coffee cup full of salt Rinse the
cucumbers in cold water, taking care
not to bruise the skins. Pack in G
firkin or jar with the salt between the
layers of cucumber. Cover with boil
ing water and let them stand "a hours
Pour off the water and wipe dry on I
soft towel. Put into your preserving
kettle a scant gallon of cider vinegar
a full coffee cup OF sugar, two small rec
pepers chopped fine, but only usini
two or three seeds, one teaspoonful o
alum and three tablespoonfuls of whit
mustard seed. Bring to scald AM
cover the pickles, which may be KEEP
in glass cans or stone jar. The us
of little sugar even with sour pickle
is to be commended, as it gives tn
| ialx ugtn
the vinegar.
. Aunt Mary's Salad Pickle-This
, especially good to serve with fish an
! oysters.
Select u medium sized cuoumbers
pare and slice thin. Also three medium
, sized onions, peeled and sliced in rings
, Mix in layers, sprinkling with one
, half cupful of salt. Let them stand tw
or three hours, then drain unit
/ thoroughly dry. Cover with a dressin
[ made by shaking together in bottl,
4 large cup of olive oil and thre'
a fourths of pint of cider vinegar, on,
/ half cupful white and black mustai
4 seed mixed and one Tablespoonful
: celery seed.
9 This excellent pickle Is ready for in
!. mediate use, but improves with STAN
i ing
h Aunt Mary's Cold Tomato Pickle
It Pour boiling water over half peck
Z ripe tomatoes, using colander,
d that they need not stand in the b,
ia water long enough to cook at all. Ski
Il chop. rather fine and drain for ty
l. hours.
i Add one quart of vinegar and let Il
tomatoes stand in the vinegar viii
the rest Of the pickle is prepared.
Mix together one cupful line mino
onion, one cupful of sugar, one cupf
id white mustard seed, two tablespoonful
5. black pepper, one tablespoonful CHM
mon, one tablespoonful of cloves, o
Or teaspoonful of mace, two or three hea
in of chopped celery, on small red pepp
at chopped, one cupful grated horseradis
n, one-half oupful salt and one cupi
lie nasturtium seed. Now combine t
le tomato and vinegar with the rest
to the pickle, mix thoroughly and bot
without cooking.
ce San Diego Chilli Saucs-To one gall
g. ripe tomatoes, peeled and sliced, all
es three large onions and two gre
is peppers chopped fine, three fourths
he a cup of good vinegar, one-half cup
or of sugar or less if preferred; tn
Ike tablespoonfuls of salt and three t
I'm spoonfuls each of cinnamon and clov
I'D Cook slowly until the consistency
,st sired, then bottle.
ire Green Tomato Preserve From RamC
lev Wash the tomatoes, cut in hal
oh and then quarter the halves. L
G. shape is preferable to slices. Sc
to salt in water until tender enough
to pierce with straw. Remove and dra
the Make a rich syrup, using thi
quarters of a pound of sugar with
enough water to melt it, to each poi
of fruit. Place the tomatoes in
syrup with little sliced lemon
the ginger root, and cook gently until
,aIs tomato is tender and transparent.
or, the white of the lemon is bitter
ord only the thin yellow rind. This press
lrt. will keep without sealing, but ii
of better to pack it in small jar, a
his is SO rich that only little can be i
the at time.
ora Aunt Ida's Tomato Butter To
iel- pounds of ripe tomatoes, peeled
by sliced, allow three pounds of sugar,
, to pint of vinegar, three tablespoon
nee cinnamon, one tablespoonful cloves
lily one and one-half tablespoonfuls
nsel spice. Cook slowly until thick, I
stor ring often to prevent scorching.
60
the Picked Nasturtiums are consid
by many as superior to capers for r
hia lamb or other meats, on aocoun
rep their spicy flavor. Gather when s.
and and green before the inner Kernel
NJ. comes hard.
;sel. Remove the stems and soak all n
in salt and water. In the morning
in cold, fresh water, wipe dry, pac
AXE small bottles and cover with bo
had vinegar. Sweeten and spice the vim
shed il you prefer.