Delaware gazette and state journal., 1902-11-20
"A = Hair Vigor
Only s57 You look at least
- M6A&@ &%E sV so. Restore color to your
~ gray hair Why not ssasY s;S; aHfssss: ss:s

this way: Brush with vinegar and oil
or butter, using one tablespoonful Of
vinegar to two of the butter. Do this
at night and in the morning your
steak will be quite tender. 7
Gold Roast Barbecue-Cut cold roast
into thin slices. Put into your chatting
dish or sauce pan two tablespoonfuls
OF butter, two of oatsup and two of
sherry. Stir until hot, add the meat,
cover and shake for a moment until
the beef Is smoking hot. Serve at
once. You may dispense with the
sherry and use a tablespoonful of
Worcestershire sauce and three table,
spoonfuls of stock or gravy.
A we'll do woman, who recently
complained to her family physician that
her food disturbed her after every meal,
received this unexpected advice:
Let your girl go and wash your
dishes yourself. !"
Heavy exercise after a meal he ex-
planned, was not to he commended;
but light exercise, that was obliga
tory, was an aid to digestion. His ad-
vice was followed, and the disagree
able sensations of which he had COM
planned ceased at once.
Answers to correspondents:
Mrs. W.-To pickle white onions
Take two quarts of small white onions,
peel off the outer dry skin, and throw
Into kettle half full of boiling water.
Scald for 10 minutes. Skim out quickly
and lay between two cloths to dry.
Boil three pints of vinegar with one
half ounce of ginger root, une-fourth
| ounce of whole pepper-corns, one table,
f,,l nf anIa fkaysN frh
spoonfuls mixed mustard seed and one
| teaspoonful of salt. When cold pour
| over the onions, which may be kept in
stone or glass jars. IT in stone jars,
cover closely with paper and cotton
batting, or heavy muslin.
| A Poor Mans Wife.-I am afraid it
! is little late in the season for chilli
sauce and catsup, as tomatoes now are
| both scarce and high. | will give you
| rules for their making, however, and
| If you cannot get tho fresh fruit, you
can buy the canned and make the
relishes from that.
| Chill Sauce Twelve large ripe toma-
toes, scalded and peeled; four ripe or
three green peppers, and two onions,
chopped fine two tablespoonfuls of salt,
two of sugar, one of cinnamon and
three cups of vinegar not too strong
Stew gently for two hours, stirring fre-
quently. Bottle and seal and keep in
cold, dry place. One quart of canned
tomatoes may be used in place of the
ripe ones. This chill sauce is excellent
and more wholesome than tomato cat
sup. To make the real, old fashioned
kind use good liberal peck of ripe,
firm tomatoes. Cut into quarters and
cook in a porcelain lined kettle until
the seeds separate from the pulp. IL
will take about half an hour Strain
through a coarse sieve, pressing all the
pulp through, but rejecting the skin
and seeds. Add a pint and half Of
strong vinegar to the pulp, teaspoon.
full of black pepper and half teaspoon.
full of cayenne. Let this cook three OF
four hours, stirring often to prevent
burning. When reduced to about one.
half and the proper consistency, add
four even tablespoonfuls of salt, two
of allspice, one of cinnamon, and hal!
a tablespoonful of cloves. Stir in the
spices thoroughly cook little longer,
bottle Immediately and seal. If you
like the taste of garlic or ginger root,
little may be added with the Other
seasonings This catsup will not be
the bright red color of the catsup o.
commerce, for that is generally coloret
with annotti, or other more harmful
dyes, which impart the color of tn,
fresh, ripe fruit. Many housekeeperl
add to each bottle of catsup, JUS
before sealing, tablespoonful O
brandy, claiming that it will certainly
preserve the contents and also improv,
the flavor OF the same.
Emma Paddock Telford.